Technical Specifications
Alcohol 12.11%
Residual Sugar 3.2 g/L
pH 3.53
Total Acidity 5.3 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Cinsaut
Cinsaut100%
Region Stellenbosch
Grapes Picked February 27, 2023
Brix at Harvest 21.5°
Vine Age planted 1991
Fermentation Vessels Stainless Steel Tank
Pressing Method Crushed And Destemmed; Pressed After 2 Hour Maceration
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 0.083 days
Lees Aging 4.4 months (135 days)
Bottling Date March 21, 2023
Disgorgement Date August 2, 2023
Unfiltered Yes
Serving Temperature 10-13°C · 50-55°F
Production Details Cinsaut grapes from WO Bottelary, Stellenbosch. Crushed and destemmed grapes with 2 hour maceration before pressing. Spontaneous fermentation in tank and bottled with minimal intervention. Aged for 4.5 months on lees before dégorgement. Volatile acidity was listed as 0.4 g/L. This wine is unfiltered and may have some natural sediment.
Tasting Notes
Nose: cherry, strawberry, pomegranate
Palate: fun, vibrant, fine mousse, sweetness, energy, texture, natural acidity