Technical Specifications
Alcohol 13.3%
Residual Sugar 1.3 g/L
pH 3.78
Total Acidity 5.2 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Region Paarl
Soil Decomposed granite, Clay shale, Rocky graniet-skalie soil
Vine Age 6-22 years
Fermentation Vessels Open Topped Fermenters, Concrete Egg, Oak Barrel
Natural Yeast Yes
Total Aging 10 months
Production Details Grapes were hand-picked, 70% were de-stemmed and the remainder left as whole-clusters. Natural fermentation occurred in small, open-topped fermenters. Maturation took place in concrete egg (41%) and old oak barrels (59%) for 10 months before bottling.
Tasting Notes
Nose: plums, raspberries, slight smoky perfume, touch of earthiness
Palate: medium-bodied, savoury, slightly chalky finish
▸ 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