Technical Specifications
Alcohol 13.0%
Residual Sugar 3.8 g/L
pH 3.27
Total Acidity 6.3 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay, Chenin Blanc, Semillon, Viognier
Chardonnay33%
Chenin Blanc26%
Semillon25%
Viognier16%
Drinking Window recommended for consumption within one year of production
Region Simonsberg-Paarl
Soil Klapmuts/longlands type soils of malmesbury shale origin
Fermentation Vessels Stainless Steel, Oak Barrel, Cement Egg, Terracotta Amphorae
Pressing Method Soft Pressing
Lees Aging 4 months
Oak Details 100% Second Fill Oak
Second Fill Oak100%
Third Fill Oak100%
Oak Types French oak
Barrel Size 300-litre
Production Details Blend of 4 varieties: 33% Chardonnay (fermented in second and third-fill French oak barrels), 26% Chenin Blanc, 25% Sémillon, 16% Viognier. Chenin Blanc and Sémillon cold fermented in stainless steel tanks for 3 weeks. Viognier and Roussanne aged in Nomblot cement eggs and terracotta clay amphorae. Racked off primary lees; kept on secondary lees for 4 months prior to bottling.
Tasting Notes
Nose: floral, tropical fruit salad, fresh lemon, lime, honeysuckle
Palate: medium-bodied, dry, crisp, fresh acidity, beeswax silkiness, refreshing finish
Food Pairing spring vegetable dishes, chicken, ham salad with stone fruit
Individual Vintages
Producer Information
Website
Address
Babylonstoren Road, Franschhoek, 7690, South Africa
Phone
+27 (0)21 863 3852
Email
Owner
Koos Bekker and Karen Roos
Cellarmaster
Charl Coetzee