Technical Specifications
Alcohol 14.0%
Residual Sugar 2.3 g/L
pH 3.34
Total Acidity 6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chardonnay
Chardonnay100%
Drinking Window ready for immediate enjoyment; will mature well for 4-6 years
Region Simonsberg-Paarl
Soil Klapmuts/longlands type soils of malmesbury shale origin
Fermentation Vessels Stainless Steel, Oak Barrel
Pressing Method Whole-Bunch Pressing
Oak Aging 10 months
Lees Aging 4 months
Oak Details 35% First Fill New Oak
First Fill New Oak35%
Second Fill Oak65%
Oak Types French oak
Barrel Size 300-litre
Production Details Whole-bunch pressed and inoculated in stainless steel tanks. On third day of fermentation, wine transferred to 300-litre French oak barrels (35% new, 65% second fill). Kept on primary lees for 3-4 months with weekly batonnage (stirring). Racked and returned to barrels for additional 6 months. Total barrel aging: 10 months.
Tasting Notes
Nose: lemon curd, freshly baked butter biscuits, oak spice, vanilla, roasted almonds
Palate: supple, fresh acidity, underlying minerality, focus, length
Food Pairing mushroom risotto, creamy pasta dishes, rich fish dishes, hollandaise-based dishes, steak béarnaise
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