2020 Technical Specifications
Alcohol 12.5%
Residual Sugar 3.4 g/L
pH 3.18
Total Acidity 6.7 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chardonnay, Pinot Noir
Chardonnay85%
Pinot Noir15%
Region Stellenbosch
Soil Sweetwater, Tukulu, Dundee and pinedene
Elevation 100.0 meters
Orientation South-North To East-West
Harvest Dates January 18 - February 8, 2020
Grape Clone CY76, PN52
Vine Age 17-21 years
Fermentation Vessels Stainless Steel, Oak Barrel
Oak Aging 5 months
Oak Types French
Barrel Size 205-liter
Disgorgement Date October 16, 2025
Serving Temperature 12-14°C · 54-57°F
Closure Cork
Production Volume 5,912 bottles
Bottles5,912
Production Details The wine went through malo-lactic fermentation and spent a further 5 months in tank on its primary lees before it was sweetened again and inoculated for the fermentation in bottle. 11.2% of the wine was transferred to 205-liter second fill and older French oak barrels halfway through fermentation and aged for 5 months. The wine spent 63 months on its lees in bottle before it was riddled by hand and disgorged on 16 October 2025.
Tasting Notes
iodine-like minerality, fresh ocean breeze, freshly crushed oyster shells, rich biscuit allure, ladylike elegance, yeasty flavours, freshly baked bread, lemon zest, hints of Pink Lady apples, citrus, pineapple, gooseberries, rich and creamy aftertaste, hints of honey
Food Pairing tempura oysters, deep fried fish, Asian food, sashimi, avocado, freshly baked bread, starter of fresh tomato and goat's cheese, warm lemon and thyme chicken dish served with steamed vegetables like parsnips, fennel or asparagus, acidic and salty cheeses such as goat's milk cheese or feta
2018 Technical Specifications
Alcohol 11.5%
Residual Sugar 1.7 g/L
pH 3.27
Total Acidity 6.9 g/L
Calories (estimated) 95 kcal / glass
150ml glass95 kcal
750ml bottle475 kcal
Grape Varieties Chardonnay, Pinot Noir
Chardonnay82%
Pinot Noir18%
Region Stellenbosch
Elevation 100.0 meters
Orientation South-North To East-West
Harvest Dates January 24 - February 1, 2018
Vine Age 15-19 years
Fermentation Vessels Tank, Oak Barrel
Oak Types French
Barrel Size 205-liter
Disgorgement Date October 5 2022
Serving Temperature 12-14°C · 54-57°F
Closure Cork
Production Details The preceding three years has been the driest in recorded history in the South African Wine producing regions. However, the hot, dry weather kept the vineyards largely disease and pest-free and while December and January were hot – hitting 35°C at times – there were no intense heatwaves and the end of the growing season grew cooler, leading to better colour and flavour in later ripening varieties (especially reds). We experienced thunderstorms during the flowering season in November and a severe thunder and hailstorm during harvest in February. Thunder and lightning are full of nitrogen, which get deposited in the vines making them lush and green, in turn that helped with the overall state of our vines and ripening in a very difficult and dry season. Due to our unique topography and high rainfall, we had enough water for all the normal requirements of our vines during and after harvest. Due to the dry season the crop levels were a little bit less than normal, but our overall quality is deemed very high as much of the loss in overall volume was due to smaller berries and bunches which, conversely, should lead to a greater concentration of flavour and colour in the 2018 wines. The wine underwent malo-lactic fermentation and spent a further 6 months in tank on its primary lees before it was sweetened again and inoculated for the fermentation in bottle. 8.7% of the wine was transferred to 205-liter second fill and older French oak barrels halfway through fermentation and aged for 6 months.
Tasting Notes
iodine-like minerality, fresh ocean breeze, freshly crushed oyster shells, rich biscuity allure, ladylike elegance, yeasty flavours, freshly baked bread, lemon zest, hints of Pink Lady apples, citrus, pineapple, gooseberries, honey
Food Pairing tempura oysters, deep fried fish, Asian food, sashimi, avocado, freshly baked bread, fresh tomato and goat's cheese, warm lemon and thyme chicken dish, steamed vegetables like parsnips, fennel or asparagus, acidic and salty cheeses such as goat's milk cheese or feta
2017 Technical Specifications
Alcohol 12.0%
Residual Sugar 6.8 g/L
pH 3.34
Total Acidity 6.7 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chardonnay, Pinot Noir
Chardonnay87%
Pinot Noir13%
Drinking Window 2025 onwards
Region Stellenbosch
Soil Sweetwater, Tukulu, Dundee, Pinedene
Elevation 100.0 meters
Orientation South-North To East-West
Vine Age 14-18 years
Fermentation Vessels Stainless Steel, Oak Barrel
Malolactic Fermentation 100%
Oak Details 10% Second Fill Oak
Second Fill Oak10%
Oak Types French
Barrel Size 205 liter
Closure Hand Selected Quality Cork With Wire Hood
Production Details The wine went through malolactic fermentation and spent a further 5 months in tank on its primary lees before it was sweetened again and inoculated for the fermentation in bottle. 10% of the wine was transferred to 205 liter second fill and older French oak barrels halfway through fermentation and aged for 5 months. The wine spent 55 months on its lees in bottle before it was riddled by hand and disgorged.
Tasting Notes
iodine-like minerality, fresh ocean breeze, freshly crushed oyster shells, rich biscuity allure, ladylike elegance, freshly baked bread, lemon zest, hints of Pink Lady apples, citrus, pineapple, gooseberries, rich and creamy aftertaste
Food Pairing tempura oysters, deep fried fish, Asian food, sashimi, avocado, freshly baked bread, grilled fish, soft cheeses, warm lemon and thyme chicken dish with steamed vegetables like parsnips, fennel or asparagus, goat's milk cheese, feta
2016 Technical Specifications
Alcohol 12.5%
Residual Sugar 5.1 g/L
pH 3.38
Total Acidity 6.4 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chardonnay, Pinot Noir
Chardonnay90%
Pinot Noir10%
Drinking Window 2024 onwards
Region Stellenbosch
Soil Sweetwater, Tukulu, Dundee, Pinedene
Elevation 100.0 meters
Orientation South-North To East-West
Harvest Dates January 14 - 20, 2016
Grape Clone CY76, PN52
Vine Age 13-17 years
Fermentation Vessels Tank, Oak Barrel
Malolactic Fermentation 100%
Oak Types French
Disgorgement Date January 14, 2021
Closure Cork
Production Volume 5,800 bottles
Bottles5,800
Production Details The wine went through malolactic fermentation and spent a further 6 months in tank on its primary lees before it was sweetened again and inoculated for the fermentation in bottle. 11.4% of the wine was transferred to 205 liter second fill and older French oak barrels halfway through fermentation and aged for 6 months. The wine spent 54 months on its lees in bottle before it was riddled by hand and disgorged on 14 January 2021.
Tasting Notes
iodine-like minerality, fresh ocean breeze, freshly crushed oyster shells, rich biscuity allure, ladylike elegance, yeasty flavours of freshly baked bread, lemon zest, hints of Pink Lady apples, citrus, pineapple, gooseberries, creamy aftertaste with hints of honey
Food Pairing tempura oysters, deep fried fish, Asian food, sashimi, avocado, freshly baked bread, grilled fish, soft cheeses, warm lemon and thyme chicken dish served with steamed vegetables like parsnips, fennel or asparagus, acidic and salty cheeses such as goat's milk cheese or feta
2015 Technical Specifications
Alcohol 12.5%
Residual Sugar 2.9 g/L
pH 3.18
Total Acidity 7 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chardonnay, Pinot Noir
Chardonnay86%
Pinot Noir14%
Drinking Window 2023 onwards
Region Stellenbosch
Soil Sweetwater, Tukulu, Dundee, Pinedene
Elevation 100.0 meters
Orientation South-North To East-West
Harvest Dates January 16-22, 2015
Vine Age 12-16 years
Fermentation Vessels Tank, Oak Barrel
Oak Types French
Disgorgement Date 10 Feb 2020
Closure Cork
Production Details The wine went through malo-lactic fermentation and spent a further 5 months in tank on its primary lees before it was sweetened again and inoculated for the fermentation in bottle. 9% of the wine was transferred to 205 liter second fill French oak barrel halfway through fermentation and aged for 5 months. The wine spent 55 months on its lees in bottle before it was riddled by hand and disgorged on 10 Feb 2020.
Tasting Notes
iodine-like minerality, fresh ocean breeze, freshly crushed oyster shells, biscuity allure, ladylike elegance, yeasty flavours, freshly baked bread, lemon cream, Pink Lady apples, citrus, pineapple, gooseberries, honey
Food Pairing tempura oysters, deep fried fish, Asian food, sashimi, avocado, freshly baked bread, fresh tomato and goat's cheese, warm lemon and thyme chicken dish, steamed vegetables like parsnips, fennel or asparagus, acidic and salty cheeses such as goat's milk cheese or feta
Producer Information
Website
Address
Lourensford Ave, Somerset West, 7130, South Africa
Phone
+27 21 847 2200
Email
Owner
Dr Christo Wiese
Cellarmaster
Hannes Nel