2025 Technical Specifications
Alcohol 13.5%
Residual Sugar 2 g/L
pH 3.49
Total Acidity 6.5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Soil Tukulu and chalky soil mix
Elevation 200.0 meters
Orientation South-West To North-East
Vine Age 20 years
Fermentation Vessels Oak Barrel, Stainless Steel, Terracotta Amphora
Natural Yeast Yes
Lees Aging 11 months
Oak Details 42.9% First Fill New Oak
First Fill New Oak42.9%
Second Fill Oak42.8%
Oak Types Burgundian style wine barrels
Closure Cork
Production Volume 3,500 bottles
Bottles3,500
Production Details The wine was fermented in new Burgundian style wine barrels (42.9%) and 2nd fill barrels (42.8%). 83.7% of the wine started fermentation in stainless steel tanks and moved to barrel halfway through the fermentation process. 14.3% of the wine went through spontaneous fermentation in a terracotta amphora with a portion of whole berries added to the fermentation. The wine spent 11 months on its primary lees with intermitted barrel rolling to stir up the lees and release the manno-proteins in the yeast cells that add flavour and structure to the final wine.
Tasting Notes
Nose: ripe pineapple, melon, white peach, apricot, jasmine, lemongrass, ginger, butterscotch, orange peel, roasted cashew nuts, vanilla
Palate: mineral, sweetness, balanced acidity, orange blossom, lemony zest
Food Pairing duck a l'orange, rich sauces, walnut and hollandaise sauce, crayfish, smoked haddock in a creamy sauce, salmon, crab risottos
2024 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.7 g/L
pH 3.56
Total Acidity 6.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Soil Tukulu and chalky soil mix
Elevation 200.0 meters
Orientation South-West To North-East
Vine Age 19 years
Fermentation Vessels Oak Barrel, Stainless Steel, Terracotta Amphora, Polyethylene Egg
Natural Yeast Yes
Lees Aging 11 months
Oak Details 59% First Fill New Oak
First Fill New Oak59%
Second Fill Oak41%
Oak Types Burgundian style wine barrels
Closure Cork
Production Details The wine was made from a certified single vineyard block. The wine was fermented in new Burgundian style wine barrels (59%) and 2nd fill barrels (41%). 85% of the wine started fermentation in stainless steel tanks and moved to barrels halfway through the fermentation process. 15% of the wine went through spontaneous fermentation in a terracotta amphora and a polyethylene fermentation egg with a portion of whole berries added to the fermentation. The wine spent 11 months on its primary lees with intermitted barrel rolling to stir up the lees and release the manno-proteins in the yeast cells that add flavour and structure to the final wine. Bottles produced: 3300 (9 barrels).
Tasting Notes
Nose: ripe pineapple, melon, white peach, apricot, jasmine, lemongrass, ginger, butterscotch, orange peel, roasted cashew nuts, vanilla
Palate: layered sweetness, balanced acidity, orange blossom, lemony zest
Food Pairing duck a l'orange, rich sauces like a walnut and hollandaise sauce, crayfish, smoked haddock in a creamy sauce, salmon, crab risottos
2023 Technical Specifications
Alcohol 13.5%
Residual Sugar 4.7 g/L
pH 3.47
Total Acidity 6.3 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Soil Tukulu and chalky soil mix
Elevation 200.0 meters
Orientation South-West To North-East
Harvest Dates 16th of March 2023
Vine Age 18 years
Fermentation Vessels Oak Barrel, Stainless Steel, Terracotta Amphora, Polyethylene Egg
Natural Yeast Yes
Lees Aging 11 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Second Fill Oak33%
Oak Types Burgundian style wine barrels
Closure Cork
Production Details The 2022-2023 season began with mild and dry conditions which had a crucial impact on grape quantity and quality. Drier conditions limited berry mass and subsequently yields, but also ensured outstanding quality. The cool ripening period aided early cultivars, and high-quality wines were prepared during this time. Late cultivars, which had to wait until after the rains to go to the cellar, presented us with various challenges. Despite these challenges, vineyards that were well managed handled the unfavourable conditions well and produced high-quality grapes. 30% of the wine was fermented in new Burgundian style wine barrels and 33% in 2nd fill barrels. 65% of the wine started fermentation in stainless steel tanks and moved to barrels halfway through the fermentation process. 35% of the wine went through spontaneous fermentation in a terracotta amphora and a polyethylene fermentation egg on some of the rocks from the terroir with a portion of whole berries added to the fermentation. The wine spent 11 months on its primary lees with intermitted barrel rolling to stir up the lees and release the manno-proteins in the yeast cells that add flavour and structure to the final wine. Bottles produced: 3300 (9 barrels).
Tasting Notes
Nose: ripe pineapple, melon, white peach, apricot, jasmine, lemongrass, ginger, voluptuous butterscotch, orange peel, roasted cashew nuts, vanilla
Palate: brilliant linear acidity, dense mineral core, layered sweetness, balanced acidity, orange blossom, lemony zest
Food Pairing duck a l'orange, rich sauces like a walnut and hollandaise sauce, crayfish, smoked haddock in a creamy sauce, salmon risottos, crab risottos
2022 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.3 g/L
pH 3.6
Total Acidity 6.6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Soil Tukulu and chalky soil mix
Elevation 200.0 meters
Orientation South-West To North-East
Harvest Dates delayed by 14 to 21 days
Vine Age 17 years
Fermentation Vessels Oak Barrel, Stainless Steel, Terracotta Amphora
Natural Yeast Yes
Lees Aging 10 months
Oak Details 22% First Fill New Oak
First Fill New Oak22%
Second Fill Oak63%
Oak Types Burgundian style wine barrels
Closure Cork
Production Volume 3,500 bottles
Bottles3,500
Production Details The wine was made from a certified single vineyard block. Leaf-fall in autumn occurred at around the normal time in May, but due to later rainfall, cover crops were planted somewhat later than usual. Winter conditions were excellent, characterized by mostly above-average cold units and frequent snow on high-lying areas, and higher-than-normal rainfall supplemented groundwater levels. Due to a cool, wet spring, budding was 7 to 14 days later than normal, but consistently good and even. The cool weather also delayed initial shoot growth. Most vines started to catch up by flowering time, which occurred about 5 days later than usual. Set occurred at a good tempo and was mostly even. Shoots and leaves started to grow vigorously as temperatures increased in December. This necessitated additional canopy management actions such as leaf removal, tipping and topping. As temperatures remained moderate throughout the rest of the season, vineyards took their time to reach optimum ripeness and harvest was delayed by 14 to 21 days. This resulted in striking colour and flavour development in the grapes, thanks to a cooler season that slowed down ripening and provided the opportunity for these components to develop optimally, resulting in excellent wines. 22% of the wine was fermented in new Burgundian style wine barrels and 63% in 2nd fill barrels. 85% of the wine started fermentation in stainless steel tanks and moved to barrel halfway through the fermentation process. 15% of the wine went through spontaneous fermentation in a terracotta amphora with a portion of whole berries added to the fermentation. The wine spent 10 months on its primary lees with intermittent barrel rolling to stir up the lees and release the manno-proteins in the yeast cells that add flavour and structure to the final wine.
Tasting Notes
Nose: ripe pineapple, melon, white peach, apricot, jasmine, lemongrass, ginger
Palate: butterscotch, orange peel, roasted cashew nuts, vanilla, wet pine forest floor, orange blossom, lemony zest
Food Pairing duck a l'orange, walnut and hollandaise sauce (not too lemony), crayfish in creamy sauce, smoked haddock in creamy sauce, salmon risotto, crab risotto
Producer Information
Website
Address
Lourensford Ave, Somerset West, 7130, South Africa
Phone
+27 21 847 2200
Email
Owner
Dr Christo Wiese
Cellarmaster
Hannes Nel