Technical Specifications
Alcohol 13.8%
Residual Sugar 1.9 g/L
pH 3.7
Total Acidity 5.1 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Syrah
Syrah100%
Region Stellenbosch
Soil Granite rich
Elevation 290.0 meters
Orientation South
Fermentation Vessels Oak Barrel, Concrete Tank
Pressing Method Whole Cluster
Natural Yeast Yes
Malolactic Fermentation 100%
Oak Aging 11 months
Oak Types French
Production Details The fruit was 100% whole-bunch fermented and left to start fermenting naturally, with one punch down per day performed. After pressing, the wine underwent malolactic fermentation in barrel (15%) and Italian concrete (85%). The wines were blended together after 11 months in barrel and bottled right after. No enzymes or commercial yeast were used in making the wine.
▸ Sources (1)
Producer Information
Website
Address
5 Pieter Hugo Rd, Southern Paarl, 7646, South Africa
Phone
+27 (0)82 093 8091
Email
Owner
Lukas &
Roxanne Van Loggerenberg
Roxanne Van Loggerenberg
Cellarmaster
Lukas van Loggerenberg