Technical Specifications
Alcohol 13.0%
Residual Sugar 5.5 g/L
pH 3.2
Total Acidity 5.8 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Riesling
Riesling100%
Region Stellenbosch
Soil Oakleaf profile, Decomposed granite
Elevation 320.0 meters
Orientation North-West Facing
Vine Age planted 2007
Fermentation Vessels Concrete Egg Tanks, Oak Barrel
Maceration 1 days
Oak Types French
Barrel Size 500L
Bottling Date November
Production Details Grapes are hand-picked early morning, de-stemmed and crushed. 24 hour skin contact before pressing. Juice is allowed to settle for 5 hours then racked into tank for 3 weeks of stabulation at 2 °C, stirring up the sediment twice a day. After that it is racked into concrete egg tanks and 500 L French oak barrels. Fermentation happens roughly between 15–17 °C. After fermentation the wine was kept on its lees until November before bottling. Now in the third generation the limited volume of the Staying Alive Riesling 2025 is available only at selected distributers or at the farm. In collaboration with Hammel, the Staying Alive Riesling, made from a small vineyard block planted on Delheim, was created in 2022 for the first time. The idea was to produce a Riesling with less terpene character and more fruit. The result is a precise, clean and focused rendition of the Riesling variety.
Food Pairing smoked sausage, meat
Individual Vintages
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