Technical Specifications
Alcohol 13.5%
Residual Sugar 2 g/L
pH 3.37
Total Acidity 5.93 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Drinking Window Best enjoyed now, but will gracefully age and reward cellaring for up to 5 years.
Region Stellenbosch
Soil Tukulu, Sandstone
Elevation 290.0 meters
Orientation South Facing
Harvest Dates February 2023
Vine Age planted 2001
Fermentation Vessels Stainless Steel
Maceration 0.33 days
Lees Aging 10 months
Production Details Bunches are hand sorted, destemmed, and gently crushed before undergoing eight hours of skin contact to enhance aromatic extraction – all done in a very reductive style. The juice was cold settled before being racked into the stainless-steel fermentation tanks. Temperatures were kept below 13°C throughout the fermentation to retain aromatic intensity. The fermentation lasted 30 days at low temperatures after which the wine was racked into separate steel maturation vessels for 10 months with regular lees stirring for additional mouthfeel.
Tasting Notes
Nose: lime, green fig, kiwifruit, gooseberries, herbaceous, mineral
Palate: kiwifruit, tangy green apple
▸ Sources (1)
Producer Information
Website
Address
Sir Lowry's Pass Road, Somerset West 7130, Western Cape, South Africa
Phone
+27 (0)21 200 2698
Email
Owner
Gabb family (Roger Gabb, Chairman; Rollo Gabb, MD)
Cellarmaster
Kaylin Willscott (Assistant Winemaker)