Technical Specifications
Alcohol 12.93%
Residual Sugar 2.2 g/L
pH 3.37
Total Acidity 5.7 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Region Stellenbosch
Fermentation Vessels Oak Barrel
Pressing Method Whole Bunch Pressed
Natural Yeast Yes
Malolactic Fermentation 60%
Oak Aging 10 months
Oak Types French oak
Barrel Size 500-litre
Production Details The juice was chilled to about 8 °C for two days, then taken off the sediment and pumped into 500 litre barrels where it underwent a combination of inoculated and natural fermentation. After alcoholic fermentation, with 40% wild fermentation, the wine underwent 60% malolactic fermentation and spent 10 months in French oak before being racked, blended, stabilised, bottled, and labelled.
Tasting Notes
peach-blossom, stone fruit, melon, citrus, hazelnuts, vanilla cream, mineral
Individual Vintages
Producer Information
Website
Address
Knorhoek Road, Koelenhof, Stellenbosch, 7605, South Africa
Phone
+27 21 865 2330
Email
Owner
Rijk Melck
Cellarmaster
Hattingh de Villiers