2025 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.8 g/L
pH 3.38
Total Acidity 6.8 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Viognier
Viognier100%
Region Stellenbosch
Soil Sweetwater soil
Elevation 140.0 meters
Orientation South-East To North-West
Grapes Picked February 24, 2025
Grape Clone V1642
Vine Age 26 years
Fermentation Vessels Oak Barrel, Fermentation Egg
Lees Aging 11 months
Oak Details 27.3% First Fill New Oak
First Fill New Oak27.3%
Oak Types French
Serving Temperature 12-14°C · 54-57°F
Closure Cork
Production Details 82% fermented in French Oak barrels of which 27.3% was new. 18% of the wine went through spontaneous fermentation on top of some rocks (the terroir) from the vineyard and in a special fermentation egg designed according to the golden ratio that allows for a very smooth circulation of the yeast and guarantees both a gentle and complete fermentation. The wine spent 11 months on its primary lees, that was stirred up by rolling the barrels every 2 weeks. Bottles produced: 4,250 (11 barrels).
Tasting Notes
jasmine, lavender, orange peel, dried apricot, white peach, quince, saffron, nutmeg, ginger, cashews, flinty mineral, linear acidity
Food Pairing Indian korma, mild to medium aromatic curries, breyani, traditional South African bobotie, pickled fish, rosemary dishes
2024 Technical Specifications
Region Stellenbosch
Tasting Notes
Nose: jasmine, lavender, orange peel, dried apricot, white peach
Palate: quince, saffron, nutmeg, ginger, cashews, flinty mineral finish, well balanced linear acidity
2023 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.2 g/L
pH 3.51
Total Acidity 6.5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Viognier
Viognier100%
Region Stellenbosch
Soil Sweetwater soil
Elevation 140.0 meters
Orientation South-East To North-West
Harvest Dates 17th February 2023
Grape Clone V1642
Vine Age 24 years
Fermentation Vessels Oak Barrel, Fermentation Egg
Oak Aging 11 months
Lees Aging 11 months
Oak Details 33% First Fill New Oak
First Fill New Oak33%
Oak Types French
Serving Temperature 12-14°C · 54-57°F
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. 78% of the wine was fermented in French Oak barrels of which 33% was new. 22% of the wine went through spontaneous fermentation on top of some rocks (the terroir) from the vineyard and in a special fermentation egg designed according to the golden ratio that allows for a very smooth circulation of the yeast and guarantees both a gentle and complete fermentation. The wine spent 11 months on its primary lees, that was stirred up by rolling the barrels every 2 weeks.
Tasting Notes
Nose: jasmine, lavender, orange peel, dried apricot, white peach, saffron, nutmeg, ginger, cashews
Palate: quince, flinty mineral, linear acidity
Food Pairing Indian korma, mild to medium aromatic curries, breyani, traditional South African bobotie, pickled fish
2022 Technical Specifications
Alcohol 14.5%
Residual Sugar 4.7 g/L
pH 3.42
Total Acidity 6.7 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Viognier
Viognier100%
Region Stellenbosch
Soil Sweetwater soil
Elevation 140.0 meters
Orientation South-East To North-West
Vine Age 23 years
Fermentation Vessels Oak Barrel, Fermentation Egg
Natural Yeast Yes
Lees Aging 11 months
Oak Details 33% First Fill New Oak
First Fill New Oak33%
Oak Types French
Serving Temperature 12-14°C · 54-57°F
Closure Cork
Production Details 77% fermented in French Oak barrels of which 33% was new. 23% of the wine went through spontaneous fermentation on top of some rocks (the terroir) from the vineyard and in a special fermentation egg designed according to the golden ratio that allows for a very smooth circulation of the yeast and guarantees both a gentle and complete fermentation. The wine spent 11 months on its primary lees, that was stirred up by rolling the barrels every 2 weeks.
Tasting Notes
Nose: jasmine, lavender, orange peel, dried apricot, white peach
Palate: quince, saffron, nutmeg, ginger, cashews, flinty mineral, well balanced linear acidity
Food Pairing Indian korma, mild to medium aromatic curries, breyani, traditional South African bobotie, pickled fish, rosemary dishes
Producer Information
Website
Address
Lourensford Ave, Somerset West, 7130, South Africa
Phone
+27 21 847 2200
Email
Owner
Dr Christo Wiese
Cellarmaster
Hannes Nel