Technical Specifications
Alcohol 13.0%
Residual Sugar 2 g/L
pH 3.31
Total Acidity 6.5 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Piekenierskloof
Soil Sandy loam
Elevation 750.0 meters
Harvest Dates middle to end of February
Vine Age planted 1960
Fermentation Vessels Stainless Steel
Natural Yeast Yes
Oak Aging 4 months
Lees Aging 1.4 months (42 days)
Oak Types French
Barrel Size 300-liter barrels
Used Oak Only Yes
Serving Temperature 10-12°C · 50-54°F
Production Details Grapes were handpicked very early in the morning. Skin contact was given for 6 hours before being crushed. Only the free run juice was used and then allowed to settle. Natural fermentation took place in stainless steel until about 13°C Balling, before being inoculated with a cultivated yeast strain. The wine was left on the lees for about 6 weeks before being racked. A small portion (15%) of the wine was matured in older French oak 300-liter barrels for 4 months.
Tasting Notes
Nose: yellow peach, ripe pear, apricot
Palate: juicy tropical fruit, lime, mineral
Food Pairing shellfish, vegetarian dishes containing aubergine, leeks and peppers, salads with a light vinaigrette, oysters, asparagus with hollandaise, goat's milk cheese
▸ Sources (1)
Producer Information
Website
Address
4 Nieuwoudt street, Citrusdal, 7340, South Africa
Phone
+27 (0) 22 921 2233
Email
Owner
Van Zyl family
Cellarmaster
Alecia Boshoff