Technical Specifications
Alcohol 12.5%
Residual Sugar 1.9 g/L
pH 3.32
Total Acidity 5.5 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Region Paarl
Soil Granite, Clay shale
Elevation 180.0 meters
Orientation East
Vine Age planted 1989
Fermentation Vessels Oak Barrel, Concrete Egg, Clay Amphora
Natural Yeast Yes
Malolactic Fermentation 100%
Unfiltered Yes
Production Details Hand-picked and whole-bunch pressed. Spontaneous fermentation. Maturation in seasoned barrels (24%), concrete "eggs" (40%) and clay amphorae (36%). 10 months maturation on the lees. The wine was subjected to minimal stabilization and filtration.
Tasting Notes
Nose: apple pie, honey-comb, flint
Palate: freshness, richness
▸ Sources (1)
Producer Information
Website
Address
Hoopenberg Rd, Paarl, 7607, South Africa
Phone
+27 21 200 9903
Email
Owner
Tyrrel &
Philip Myburgh (5th generation)
Philip Myburgh (5th generation)
Cellarmaster
Tyrrel & Philip Myburgh