Technical Specifications
Alcohol 12.27%
Residual Sugar 4.7 g/L
pH 3.02
Total Acidity 8.3 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Chardonnay, Pinot Noir
Chardonnay65%
Pinot Noir35%
Drinking Window Drink now or over the next 5 to 8 years
Region Robertson
Soil Western cape vineyards across three distinct terroirs
Harvest Dates Third week of January 2018
Brix at Harvest 19.0°
Fermentation Vessels Stainless Steel, Old Oak Barrel
Pressing Method Whole Bunch Pressing With A Gentle, Slow Cycle
Tirage Date June 2018
Disgorgement Date February 2025
Production Details Hand-selected, hand-harvested Chardonnay and Pinot Noir from three distinct Western Cape terroirs. Yield was 8 to 10 tons per hectare. The juice settled for two days, then fermented at 15C in stainless steel, with a portion of the base wine fermented in older barrels for texture. Secondary fermentation started in bottle in June 2018. The wine spent 62 months on lees before disgorgement in February 2025.
Tasting Notes
Nose: lemon zest, brioche
Palate: rich, complex, fresh acidity, refined mousse, creamy texture, rewarding finish
Food Pairing fresh oysters, langoustines
Individual Vintages
Producer Information
Website
Address
Scenic Cape Route, R60, Robertson, 7600, South Africa
Phone
+27 (0)23 626 1214
Email
Cellarmaster
Pieter Ferreira, Pierre de Klerk