Technical Specifications
Alcohol 13.5%
Residual Sugar 2.4 g/L
pH 3.24
Total Acidity 6.4 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Stellenbosch
Soil Quartzite, Granite
Elevation 220.0 meters
Orientation South- And East-Facing
Harvest Dates January 29-February 15, 2024
Brix at Harvest 22.2°
Grape Clone 316, 317
Vine Age 39 years old
Fermentation Vessels Oak Barrel, Stainless Steel
Pressing Method Pneumatic Tank Press
Lees Aging 8 months
Oak Details 29% First Fill New Oak
First Fill New Oak29%
Oak Types French
Production Details The grapes received 4-6 hours skin contact before being gently pressed in a "pneumatic" tank press. After inoculation the juice was fermented in 29% new French oak barrels and the rest in second, third and fourth-fill barrels. The wine spent 8 months sur lie with occasional batonage to accentuate the leesy character. 46% tank-fermented Sauvignon Blanc was added to the blend to give the wine freshness.
Tasting Notes
tropical fruits
Individual Vintages
Producer Information
Website
Address
Stellenbosch Kloof Road, Stellenbosch, 7600, South Africa
Phone
+27 (0) 21 881 3441
Email
Owner
Gary Jordan &
Kathy Jordan
Kathy Jordan
Cellarmaster
Gary Jordan (with Sjaak Nelson)