2023 Technical Specifications
Alcohol 12.0%
Residual Sugar 2.2 g/L
pH 3.59
Total Acidity 5.5 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Soil Decomposing granite, Quartz-rich granite
Sites Three vineyard sites: one Polkadraai Hills vineyard and two Helderberg sites
Vine Age 24 years (Polkadraai Hills); 13 and 15 years (Helderberg)
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Natural Yeast Yes
Lees Aging 9 months
Barrel Size 2,500L foudre, 228L and 300L barrels
Unfiltered Yes
Production Details Three maritime-influenced Stellenbosch vineyard sites contribute to the blend. Grapes were hand-picked at dawn into small lug bins, chilled in the white wine cellar, hand-fed over a sorting table, then whole-bunch pressed. Free-run juice settled for two days before gravity transfer to barrel. A combination of 2,500L Austrian-origin foudre plus 228L and 300L barrels from Burgundian cooperages, ranging from 3rd to 6th fill, was used. Fermentation was carried out entirely in barrel with natural ambient yeast for 8 to 10 weeks. After 9 months on the lees, the wine was racked from barrel, assembled, settled, and bottled without filtration.
Tasting Notes
Nose: stone dust, lemon cordial
Palate: red apple, tangerine, balanced, fresh
Vintages
2022 Technical Specifications
Alcohol 12.5%
Residual Sugar 1.5 g/L
pH 3.41
Total Acidity 5.4 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Soil Decomposing granite, Quartz-rich granite
Harvest Dates February 2022
Sites Three vineyard sites: one Polkadraai Hills vineyard and two Helderberg sites
Vine Age 23 years (Polkadraai Hills); 12 and 14 years (Helderberg)
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Natural Yeast Yes
Lees Aging 9 months
Barrel Size 2,500L foudre, 228L and 300L barrels
Unfiltered Yes
Production Details Three maritime-influenced Stellenbosch vineyard sites contribute to the blend. Grapes were hand-picked at dawn into small lug bins, chilled in the white wine cellar, hand-fed over a sorting table, then whole-bunch pressed. Free-run juice settled for two days before gravity transfer to barrel. Fermentation was carried out entirely in barrel with natural ambient yeast for 8 to 10 weeks. The cellar was maintained at about 10 C with fermentation peaking at about 18 C, then cooling to 7 C. The wine was racked from barrel after 9 months on the lees, assembled, settled, and bottled without filtration.
Tasting Notes
Nose: lemon preserve, fresh brioche, spice
Palate: lime, round, taut, crisp, mineral
Producer Information
Website
Address
Rust en Vrede Farm, opposite Eikendal, R44, Stellenbosch, W Cape, 7600, South Africa
Phone
+27 21 855 5528
Email
Owner
Ben Radford and Alex Dale (Founders)