2018 Technical Specifications
Alcohol 11.63%
Residual Sugar 5.5 g/L
pH 3.23
Total Acidity 6.6 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Pinot Noir, Chardonnay
Pinot Noir80%
Chardonnay20%
Region Robertson
Soil Stony calcious karoo soils, Red alluvial soil
Orientation South-East
Brix at Harvest 19.6°
Pressing Method Whole Cluster
Disgorgement Date Feb 2026
Production Details Whole bunches were hand picked at 19.6° Balling in small separate crates for both cultivars. Whole bunches were emptied into press where pressing was done. The Pinot Noir and Chardonnay grapes were pressed together to the 80/20% ratio. Only the first 500 liters per ton were delicately extracted from the grapes. The juice was settled in tanks and then put to fermentation and was kept on the lees for 8 months. The wine was bottled with a mixture of sugar and yeast to commence the 2nd fermentation. This wine was fermented in the bottle and kept on the lees for 100 months prior to disgorgement.
Tasting Notes
strawberries, mineral undertones, yeasty flavours, fine mousse
Food Pairing smoked salmon roulade, Parma ham focaccia, duck liver paté with a cherry preserve
2017 Technical Specifications
Alcohol 12.55%
Residual Sugar 5.3 g/L
pH 3.18
Total Acidity 6.2 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Pinot Noir, Chardonnay
Pinot Noir80%
Chardonnay20%
Region Robertson
Soil Stony calcious karoo soils, Red alluvial soil
Orientation South-East
Brix at Harvest 19.6°
Pressing Method Whole Cluster
Disgorgement Date August 2025
Production Details Whole bunches were hand picked at 19.6° Balling in small separate crates for both cultivars. Whole bunches were emptied into press where pressing was done. The Pinot Noir and Chardonnay grapes were pressed together to the 80/20% ratio. Only the first 500 liters per ton were delicately extracted from the grapes. The juice was settled in tanks and then put to fermentation and was kept on the lees for 8 months. The wine was bottled with a mixture of sugar and yeast to commence the 2nd fermentation. This wine was fermented in the bottle and kept on the lees for 100 months prior to disgorgement.
Tasting Notes
strawberries, mineral undertones, yeasty flavours, fine mousse
Food Pairing smoked salmon roulade, Parma ham focaccia, duck liver paté with a cherry preserve
2016 Technical Specifications
Alcohol 11.89%
Residual Sugar 6 g/L
pH 3.08
Total Acidity 7 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Pinot Noir, Chardonnay
Pinot Noir80%
Chardonnay20%
Region Robertson
Soil Stony calcious karoo soils, Red alluvial soil
Orientation South-East
Brix at Harvest 19.6°
Pressing Method Whole Cluster
Disgorgement Date May 2024
Production Details Whole bunches were hand picked at 19.6° Balling in small separate crates for both cultivars. Whole bunches were emptied into press where pressing was done. The Pinot Noir and Chardonnay grapes were pressed together to the 80/20% ratio. Only the first 500liters per ton were delicately extracted from the grapes. The juice was settled in tanks and then put to fermentation and was kept on the lees for 8 months. The wine was bottled with a mixture of sugar and yeast to commence the 2nd fermentation. This wine was fermented in the bottle and kept on the lees for 100 months prior to disgorgement.
Tasting Notes
strawberries, mineral undertones, yeasty flavours, fine mousse
Food Pairing smoked salmon roulade, Parma ham focaccia, duck liver paté with a cherry preserve
2015 Technical Specifications
Alcohol 12.19%
Residual Sugar 9.9 g/L
pH 3.23
Total Acidity 6.7 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Pinot Noir, Chardonnay
Pinot Noir80%
Chardonnay20%
Region Robertson
Soil Stony calcious karoo soils, Red alluvial soil
Orientation South-East
Brix at Harvest 19.6°
Pressing Method Whole Cluster
Disgorgement Date May 2024
Production Details Whole bunches were hand picked at 19.6° Balling in small separate crates for both cultivars. Whole bunches were emptied into press where pressing was done. The Pinot Noir and Chardonnay grapes were pressed together to the 80/20% ratio. Only the first 500 liters per ton were delicately extracted from the grapes. The juice was settled in tanks and then put to fermentation and was kept on the lees for 8 months. The wine was bottled with a mixture of sugar and yeast to commence the 2nd fermentation. This wine was fermented in the bottle and kept on the lees for 100 months prior to disgorgement.
Tasting Notes
strawberries, mineral undertones, yeasty flavours, fine mousse
Food Pairing smoked salmon roulade, Parma ham focaccia, duck liver paté with a cherry preserve
2014 Technical Specifications
Alcohol 11.11%
Residual Sugar 5.5 g/L
pH 3.17
Total Acidity 7.2 g/L
Calories (estimated) 95 kcal / glass
150ml glass95 kcal
750ml bottle475 kcal
Grape Varieties Pinot Noir, Chardonnay
Pinot Noir80%
Chardonnay20%
Region Robertson
Disgorgement Date May 2023
Production Details The base wine was kept on the lees for 8 months initially during the first fermentation. The "magic of the bubbles" begins during the 2nd fermentation that occurs in the bottle thereby extending maturation on the lees for 90 months. After "disgorgement" (removal of the yeast lees) and "dosage" (adding base wine and sugar) the final product is left on the cork and then released.
Tasting Notes
Nose: yeasty, lemon, raspberry
Palate: red berries, mineral undertones
Food Pairing oysters, salmon, tuna, prosciutto, sushi, Asian style dishes, rich cheeses, red berry desserts
Critics Ratings VERITAS: Silver
VERITASSilver
Producer Information
Website
Address
R44, Robertson, 6705, South Africa
Phone
+27 (0)23 626 4178
Email
Owner
Bruwer Family
Cellarmaster
Jacques Bruwer