2025 Technical Specifications
Alcohol 13.0%
Residual Sugar 4.4 g/L
pH 3.25
Total Acidity 6.6 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Drinking Window now or within 4 years from vintage.
Region Stellenbosch
Soil Oakleaf profile
Elevation 300.0 meters
Orientation South-West
Fermentation Vessels Concrete, Stainless Steel Tank
Production Details The grapes were hand-picked in the early morning hours to ensure the grapes come in cold into the cellar. Skin contact was done for up to 6 hours on selective blocks only. This technique, along with picking the grapes at different ripeness levels, contribute to the complexity of the aromas. The juice was inoculated with selected yeast strains and fermented in concrete and stainless steel tanks. Temperature was controlled between 13–15 °C during alcoholic fermentation. After fermentation the wine was racked off its primary lees and clarified followed by a light filtration of the wine before bottling.
Tasting Notes
citrus, passion fruit, lime zest, granadilla
Food Pairing chicken Caesar salad, grilled aubergine
2024 Technical Specifications
Alcohol 12.5%
Residual Sugar 3.38 g/L
pH 3.28
Total Acidity 7.15 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Drinking Window now or within 4 years from vintage
Region Stellenbosch
Soil Oakleaf profile
Elevation 300.0 meters
Orientation South-West
Vine Age planted 2002, 2000, 2001, 1985 and 2001
Fermentation Vessels Concrete, Stainless Steel
Production Details The grapes were hand-picked in the early morning hours to ensure the grapes come in cold into the cellar. Skin contact was done for up to 6 hours on selective blocks only. This technique, along with picking the grapes at different ripeness levels, contribute to the complexity of the aromas. The juice was inoculated with selected yeast strains and fermented in concrete and stainless steel tanks. Temperature was controlled between 13–15 °C during alcoholic fermentation. After fermentation the wine was racked off its primary lees and clarified followed by a light filtration of the wine before bottling.
Tasting Notes
Nose: citrus, passion fruit, lime zest, granadilla
Palate: soft, vibrant fruit flavours, acidity
Food Pairing chicken Caesar salad, grilled aubergine
2023 Technical Specifications
Alcohol 13.0%
Residual Sugar 4.7 g/L
pH 3.36
Total Acidity 6.3 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Drinking Window now or within 4 years from vintage
Region Stellenbosch
Soil Oakleaf profile
Elevation 300.0 meters
Orientation South-West Facing
Fermentation Vessels Concrete, Stainless Steel
Production Details The grapes were hand-picked in the early morning hours to ensure the grapes come in cold into the cellar. Skin contact was done for up to 6 hours on selective blocks only. This technique, along with picking the grapes at different ripeness levels, contribute to the complexity of the aromas. The juice was inoculated with selected yeast strains and fermented in concrete and stainless steel tanks. Temperature was controlled between 13–15 °C during alcoholic fermentation. After fermentation the wine was racked off its primary lees and clarified followed by a light filtration of the wine before bottling.
Tasting Notes
citrus, passion fruit, lime zest, granadilla
Food Pairing chicken Caesar salad, grilled aubergine
2022 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.2 g/L
pH 3.39
Total Acidity 5.8 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Drinking Window now or within 4 years from vintage
Region Stellenbosch
Soil Oakleaf
Elevation 300.0 meters
Orientation South West
Fermentation Vessels Concrete, Stainless Steel
Vegan Yes
Vegetarian Yes
Production Details The grapes were hand picked in the early morning hours to ensure the grapes come in cold into the cellar. Skin contact was done for up to 6 hours on selective blocks only. This technique, along with picking the grapes at different ripeness levels, contribute to the complexity of the aromas. The juice was inoculated with selected yeast strains and fermented in concrete and stainless steel tanks. Temperature was controlled between 13 – 15 °C during alcoholic fermentation. After fermentation the wine was racked off its primary lees and clarified followed by a light filtration of the wine before bottling.
Tasting Notes
citrus, passion fruit, lime zest, granadilla
2021 Technical Specifications
Alcohol 12.5%
Residual Sugar 4.3 g/L
pH 3.32
Total Acidity 7.3 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Drinking Window now or within 4 years from vintage
Region Stellenbosch
Soil Oakleaf
Elevation 300.0 meters
Orientation South West
Fermentation Vessels Concrete, Stainless Steel
Vegan Yes
Vegetarian Yes
Production Details The grapes were hand picked in the early morning hours to ensure the grapes come in cold into the cellar. Skin contact was done for up to 6 hours on selective blocks only. This technique, along with picking the grapes at different ripeness levels, contribute to the complexity of the aromas. The juice was inoculated with selected yeast strains and fermented in concrete and stainless steel tanks. Temperature was controlled between 13 – 15 °C during alcoholic fermentation. After fermentation the wine was racked off its primary lees and clarified followed by a light filtration of the wine before bottling.
Tasting Notes
citrus, passion fruit, lime zest, granadilla
2020 Technical Specifications
Alcohol 13.5%
Residual Sugar 3.5 g/L
pH 3.33
Total Acidity 5.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Drinking Window now or within 4 years from vintage
Region Stellenbosch
Soil Oakleaf
Elevation 300.0 meters
Orientation South West
Fermentation Vessels Concrete, Stainless Steel
Vegan Yes
Vegetarian Yes
Production Details The grapes were hand picked in the early morning hours to ensure the grapes come in cold into the cellar. Skin contact was done for up to 6 hours on selective blocks only. This technique, along with picking the grapes at different ripeness levels, contribute to the complexity of the aromas. The juice was inoculated with selected yeast strains and fermented in concrete and stainless steel tanks. Temperature was controlled between 13 – 15 °C during alcoholic fermentation. After fermentation the wine was racked off its primary lees and clarified followed by a light filtration of the wine before bottling.
Tasting Notes
citrus, passion fruit, lime zest, granadilla
2019 Technical Specifications
Alcohol 13.18%
Residual Sugar 1.8 g/L
pH 3.24
Total Acidity 6.5 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Drinking Window now or within 2-4 years from vintage
Region Stellenbosch
Brix at Harvest 20.0°
Fermentation Vessels Concrete, Steel Tank
Bottling Date August 2018
Fining Agents Bentonite, plant durative protein
Vegan Yes
Vegetarian Yes
Production Details Picking of the grapes is done by hand in the early morning hours to ensure they arrive cold. Skin contact for up to 6 hours was done on selective blocks only. These, along with picking at different ripening levels, contributed to the complexity of the aromas. Juice was inoculated with selected yeast strains and fermented in concrete and steel tanks. Temperature was controlled between 13-15 degrees Celsius during alcoholic fermentation. After fermentation, the wine was racked off its primary lees and clarified using a combination of bentonite and a plant durative protein to facilitate the settling of grape solids. A light filtration was done before bottling.
Tasting Notes
Nose: tropical fruit, citrus fruit, gooseberry
Palate: green figs, lime
Food Pairing baked aubergine, pumpkin, line-fish, summer salads
Producer Information
Website
Address
Knorhoek Road (off the R44), Stellenbosch 7600, South Africa
Phone
+27 (0)21 888 4600
Email
Owner
Nora and Victor Sperling
Cellarmaster
Roelof Lotriet