Technical Specifications
Alcohol 14.34%
Residual Sugar 2.7 g/L
pH 3.51
Total Acidity 5.8 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Region Stellenbosch
Soil Deep red gravel soils
Harvest Dates March 2013
Grape Clone 667
Vine Age more than two decades
Fermentation Vessels Fermenter
Pressing Method Soft Press
Natural Yeast Yes
Maceration 3 days
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Barrel Size 300 litre Burgundy Hogshead barrels
Unfined Yes
Unfiltered Yes
Production Details The 1.2 tons of Pinot Noir grapes were carefully sorted and crushed whole berry into a 1.5 ton fermenter. After 3 days cold soak and allowing spontaneous fermentation to take place, punchdowns occurred 4 times per day for 5 days. 3 days post ferment maceration was followed by a soft press and further 18 months maturation in 2 New 300 litre Burgundy Hogshead barrels. Bottled with minimal filtration and no fining to maintain the wines fine structure.
▸ Sources (1)
Producer Information
Website
Address
P.O. Box 2033, Dennesig, 7601, South Africa
Phone
+27 83 263 4353
Email
Owner
David Finlayson
Cellarmaster
Pieter van der Merwe