Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2025 / 750ml | ≈ $11.87Original ZAR 195.00≈ €10.56 · £8.92 | www.wineman.co.za ↗ |
2025 Technical Specifications
Alcohol 13.0%
Residual Sugar 3.2 g/L
pH 3.38
Total Acidity 6.2 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Region Paarl
Soil Shale
Orientation South-Facing
Vine Age planted 1985 and 1987
Fermentation Vessels Oak Barrel, Stainless Steel
Pressing Method Destemmed
Lees Aging 9 months
Oak Types neutral oak
Vegan Yes
Vegetarian Yes
Closure Screwcap
Production Details Grapes were hand-picked and immediately destemmed, crushed and pressed. After overnight settling, the juice was racked off the gross lees and a small amount of fine lees was added back to give texture to the wine. The juice was fermented in a combination of neutral oak (27%) and the rest in stainless steel. Aged for 9 months on fine lees before bottling.
Certifications Integrated Production of Wine (IPW) Certified
Tasting Notes
Palate: Peach, citrus, apricot, complex minerality
2024 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.5 g/L
pH 3.26
Total Acidity 5.9 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Paarl
Soil Shale
Orientation South-Facing
Sites Agter-Paarl region
Vine Age planted in 1977, 1983 and 1987
Fermentation Vessels Neutral Oak, Stainless Steel
Pressing Method Destemmed
Oak Types neutral oak
Vegan Yes
Vegetarian Yes
Closure Screwcap
Production Details Grapes were hand-picked and immediately destemmed, crushed and pressed. After overnight settling, the juice was racked off the gross lees and a small amount of fine lees was added back to give texture to the wine. The juice was then transferred to a combination of neutral oak (28%) and the rest in stainless steel.
Certifications IPW Certified
Tasting Notes
Palate: peach, citrus, apricot, complex minerality
2023 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.4 g/L
pH 3.34
Total Acidity 6.3 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Paarl
Soil Shale
Orientation South-Facing
Vine Age planted 1977, 1983 and 1987
Fermentation Vessels Oak Barrel, Stainless Steel
Pressing Method Destemmed
Lees Aging 11 months
Oak Types neutral oak
Vegan Yes
Vegetarian Yes
Closure Screwcap
Production Details Grapes were hand-picked and immediately destemmed, crushed and pressed. After overnight settling, the juice was racked off the gross lees and a small amount of fine lees was added back to give texture to the wine. The juice was then transferred to a combination of neutral oak (12%) and the rest in stainless steel. After fermentation, the wine was left on the lees for 11 months, giving the final wine a rich and textured palate.
Certifications Integrated Production of Wine (IPW) Certified
Tasting Notes
Palate: Peach, citrus, apricot, compelling minerality
2022 Technical Specifications
Alcohol 13.0%
Residual Sugar 2 g/L
pH 3.36
Total Acidity 6.5 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Paarl
Soil Shale
Orientation South-Facing
Vine Age 38-45 years
Fermentation Vessels Neutral Oak, Stainless Steel
Pressing Method Destemmed
Lees Aging 2 months
Vegan Yes
Vegetarian Yes
Closure Screwcap
Production Details Grapes were hand-picked and immediately crushed, de-stemmed and pressed. After overnight settling, the juice was racked off the gross lees and a small amount of fine lees was added back to give texture to the wine. The juice was then transferred to a combination of neutral oak 32% and the rest in stainless steel. After fermentation, the wine was left on the lees for two months, giving the final wine a rich and textured palate.
Certifications Integrated Production of Wine (IPW), Certified Heritage Vineyards
Tasting Notes
Palate: peach, citrus, apricot, minerality
2021 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.7 g/L
Total Acidity 6.3 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Drinking Window next 5 -7 years
Region Paarl
Orientation South-Facing
Vine Age 38 and 45 years old
Fermentation Vessels Stainless Steel, Oak Barrel
Pressing Method Destemmed
Lees Aging 2 months
Oak Types neutral oak
Vegan Yes
Vegetarian Yes
Closure Screwcap
Production Details Grapes were hand-picked at 22.5 balling after which they were immediately crushed, destemmed and pressed. After overnight settling, the juice was racked off the gross lees; and a small amount of fine lees was added back to give texture to the wine. The juice was then transferred to a combination of stainless steel tank (50%) and neutral oak (50%). Fermentation was controlled at 14-16°C over a 14-day period and the wine was left on the lees for two months, resulting in a rich and textured palate. Production: 9,034 x 6 x 750ml.
Certifications Integrated Production of Wine (IPW)
Tasting Notes
Nose: white peach, citrus, pineapple
Palate: rich, ripe, vibrant acidity, minerality, intensity, structure
2020 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.5 g/L
pH 3.39
Total Acidity 6.3 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Drinking Window next 5 -7 years
Region Paarl
Orientation South-Facing Slope
Sites Eenzaamheid (Solitude) vineyards (30% from dry-farmed bush-vine vineyard planted in 1976, balance from dry-farmed bush-vine vineyard planted in 1983)
Vine Age planted 1976, planted 1983
Fermentation Vessels Stainless Steel, Neutral Oak
Pressing Method Destemmed
Lees Aging 2 months
Vegan Yes
Vegetarian Yes
Closure Screwcap
Production Details Grapes were hand-picked at 22.5 balling after which they were immediately crushed, destemmed and pressed. After overnight settling, the juice was racked off the gross lees; and a small amount of fine lees was added back to give texture to the wine. The juice was then transferred to a combination of stainless steel tank (50%) and neutral oak (50%) and inoculated with commercial yeast. Fermentation was controlled at 14-16°C over a 14-day period and the wine was left sur lie for two months, resulting in a rich and textured palate.
Certifications Integrated Production of Wine (IPW)
Tasting Notes
Nose: white peach, citrus, pineapple
Palate: rich, ripe, vibrant acidity, minerality, stone fruit, mineral, flinty
Food Pairing smoked pork, Cape Malay bobotie, creamy seafood
2019 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.3 g/L
pH 3.52
Total Acidity 6.4 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Drinking Window 5 -7 years
Region Paarl
Orientation South-Facing Slope
Brix at Harvest 22.5°
Sites The Eenzaamheid (Solitude) vineyards. 30% of the wine comes from a dry-farmed bush-vine vineyard planted in 1976. The balance of the wine is from a dry-farmed bush-vine vineyard planted in 1983.
Vine Age planted 1976, planted 1983
Fermentation Vessels Stainless Steel, Oak Barrel
Pressing Method Destemmed
Lees Aging 2 months
Closure Screwcap
Production Details Grapes were hand-picked at 22.5 balling after which they were immediately crushed, destemmed and pressed. After overnight settling, the juice was racked off the gross lees; and a small amount of fine lees was added back to give texture to the wine. The juice was then transferred to a combination of stainless steel tank (50%) and neutral oak (50%) and inoculated with commercial yeast. Fermentation was controlled at 14-16°C over a 14-day period and the wine was left sur lie for two months, resulting in a rich and textured palate. 2019 was a dry and short season, the third year in our drought. However, the average temperatures were moderate with unusually cool evenings which resulted substantial preservation of aromatics in the wine as well as an overall healthy crop. The lower temperatures also encouraged good moisture retention in the soils, resulting in exceptional flavour preservation on the white wines. Integrated Production of Wine (IPW) certified.
Certifications Integrated Production of Wine (IPW)
Tasting Notes
Nose: white peach, citrus, pineapple
Palate: rich, ripe, vibrant acidity, minerality
Food Pairing smoked pork, Cape Malay bobotie, creamy seafood
2018 Technical Specifications
Alcohol 13.0%
Residual Sugar 1.8 g/L
pH 3.39
Total Acidity 5.9 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Paarl
Soil Shale
Orientation South-Facing
Brix at Harvest 22.5°
Vine Age planted 1976, planted 1983
Fermentation Vessels Stainless Steel, Oak Barrel
Pressing Method Destemmed
Lees Aging 2 months
Oak Types neutral oak
Serving Temperature 14-16°C · 57-61°F
Closure Screwcap
Production Details Grapes were hand-picked at 22.5 balling after which they were immediately crushed, destemmed and pressed. After overnight settling, the juice was racked off the gross lees; and a small amount of fine lees was added back to give texture to the wine. The juice was then transferred to a combination of stainless steel tank (50%) and neutral oak (50%) and inoculated with commercial yeast. Fermentation was controlled at 14-16°C over a 14-day period and the wine was left sur lie for two months, resulting in a rich and textured palate.
Certifications Integrated Production of Wine (IPW)
Tasting Notes
Nose: white peach, citrus, pineapple
Palate: rich, ripe, vibrant acidity, mineral, textured
Food Pairing smoked pork, Cape Malay bobotie, creamy seafood
Producer Information
Website
Address
R44, Stellenbosch, 7600, South Africa
Phone
+27 21 879 7891
Owner
MAN Family Wines (José Conde &
Tyrrel Myburgh)
Tyrrel Myburgh)
Cellarmaster
Riaan Möller