2025 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.2 g/L
pH 3.19
Total Acidity 6.8 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates 6 February 2025 - 17 February 2025
Brix at Harvest 22.7°
Grape Clone 133 ER, SV 316D, 159C, 11R and 7A
Vine Age planted 1985, 1993, 1997, 2002 and 2007
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Lees Aging 6 months
Contains Added Sulfites Yes
Production Details Rootstock: R99 and R110 Plant density: 2100 to 3200 vines per hectare Trellising: Perold, vertical hedge Pruning: 2-bud spurs every 15cm Yield: 7.7 t/ha Irrigation: Supplementary drip Vintage notes: A largely cool growing season, with a few warmer periods, allowing for even ripening and good flavour development. Yeasts: Vin 7 / Alchemy 2 / B-thiol Fermentation temperature: 15 °C Method: The grapes were gently de-stemmed, pumped through our mash cooler, (Glycol set at 5°C) to cool the fruit down, receives a dose of pectolytic enzymes as well as a small amount of SO2 to aid in the juice clarification process, prevent oxidation and spontaneous fermentations. Once the press is full the cycle is started, and the juice is moved to a holding tank. Clarification takes place via floatation in the late afternoon, and the juice is moved to its fermentation tanks early the following morning. We inoculate with a commercial yeast strain, the ferment runs at 14°C, to maintain a progressive yet stable fermentation curve. The wines are left on their gross lees for 6 months after which we rack them and add a light fining to clean them up a bit for evaluation and then bottled.
Tasting Notes
grapefruit, lime, fresh melon, zesty citrus
Food Pairing fresh salads, shellfish, grilled chicken, seafood
2024 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.8 g/L
pH 3.12
Total Acidity 7.4 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates 25 January 2025 - 06 February 2024
Brix at Harvest 22.2°
Grape Clone 133 ER, SV 316D, 159C, 11R and 7A
Vine Age planted 1985, 1993, 1997, 2002 and 2007
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Lees Aging 6 months
Contains Added Sulfites Yes
Production Details Rootstock: R99 and R110 Plant density: 2100 to 3200 vines per hectare Trellising: Perold, vertical hedge Pruning: 2-bud spurs every 15cm Yield: 7.0 t/ha Irrigation: Supplementary drip Vintage notes: Apart from some warmer days during December and January, we experienced a relatively cool season, ideal for achieving optimal berry and seed ripeness. Yeasts: Vin 7 & Alchemy 2 Fermentation temperature: 15 °C Method: The grapes were gently de-stemmed, pumped through our mash cooler, (Glycol set at 5°C) to cool the fruit down, receives a dose of pectolytic enzymes as well as a small amount of SO2 to aid in the juice clarification process, prevent oxidation and spontaneous fermentations. Once the press is full the cycle is started, and the juice is moved to a holding tank. Clarification takes place via floatation in the late afternoon and the juice is moved to its fermentation tanks early the following morning. We inoculate with a commercial yeast strain, the ferment runs at 14°C, to maintain a progressive yet stable fermentation curve. The wines are left on their gross lees for 6 months after which we rack them and add a light fining to clean them up a bit for evaluation and then bottled.
Tasting Notes
melon, grapefruit, zesty citrus, tropical fruit, mineral edge
Food Pairing salads, oysters, scallops, chicken
2023 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.9 g/L
pH 3.2
Total Acidity 7.8 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates 1 - 14 February 2023
Brix at Harvest 21.9°
Grape Clone 133 ER, SV 316D, 159C, 11R and 7A
Vine Age planted 1985, 1993, 1997, 2002 and 2007
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Production Details Rootstock: R99 and R110 Plant density: 2100 to 3200 vines per hectare Trellising: Perold, vertical hedge Pruning: 2-bud spurs every 15cm Yield: 8.2 t/ha Irrigation: Supplementary drip Vintage notes: Drier conditions limited berry mass and subsequently yields, but also ensured outstanding quality. Yeasts: Vin 7 / Alchemy 2 / X-Thiol Fermentation temperature: 15 °C Method: De-stalked, crushed, pressed, settled & fermented in stainless steel tanks.
Tasting Notes
zesty citrus, tropical fruits, green apple
Food Pairing salads, oysters, scallops, chicken
2022 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.1 g/L
pH 3.15
Total Acidity 6.4 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates 7th - 21st February 2022
Brix at Harvest 22.2°
Grape Clone 133 ER, SV 316D, 159C, 11R and 7A
Vine Age planted 1985, 1993, 1997, 2002 and 2007
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Production Details Rootstock: R99 and R110 Plant density: 2100 to 3200 vines per hectare Trellising: Perold, vertical hedge Pruning: 2-bud spurs every 15cm Yield: Approximately 11.2 t/ha Irrigation: Supplementary drip Vintage notes: Wet, cool climate conditions allowed replenishment of water reserves and slow ripening period. Yeasts: Vin 7 Fermentation temperature: 15 °C Method: De-stalked, crushed, pressed, settled & fermented in stainless steel tanks.
Tasting Notes
tropical fruits, melon, gooseberry, pineapple, passion fruit, zesty palate
Food Pairing salads, oysters, scallops, chicken
2021 Technical Specifications
Alcohol 13.0%
Residual Sugar 1.7 g/L
pH 3.18
Total Acidity 7.2 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates 9th - 19th February 2021
Brix at Harvest 21.4°
Grape Clone 133 ER, SV 316D, 159C, 11R and 7A
Vine Age planted 1985, 1993, 1997, 2002 and 2007
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Production Details Rootstock: R99 and R110 Plant density: 2100 to 3200 vines per hectare Trellising: Perold, vertical hedge Pruning: 2-bud spurs every 15cm Yield: Approximately 9.4 t/ha Irrigation: Supplementary drip Vintage notes: A warm, dry vintage with a late start, resulted in smaller tonnage but yielding balanced, well structured wines with lovely intensity. Yeasts: Vin 7 Fermentation temperature: 15 °C Method: De-stalked, crushed, pressed, settled & fermented in stainless steel tanks.
Tasting Notes
fresh melon, grapefruit, zesty palate
Food Pairing salads, oysters, scallops, chicken
2020 Technical Specifications
Alcohol 13.0%
Residual Sugar 1.9 g/L
pH 3.13
Total Acidity 7 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Drinking Window Drinking well now, and will develop well for 3 years.
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates 1st February - 15 February
Brix at Harvest 22.2°
Grape Clone 133 ER, SV 316D, 159C, 11R and 7A
Vine Age planted 1985, 1993, 1997, 2002 and 2007
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Production Details Rootstock: R99 and R110 Plant density: 2100 to 3200 vines per hectare Trellising: Vertical hedge Pruning: 2-bud spurs every 15cm and Cane Pruning Yield: Approximately 9.3 t/ha Irrigation: Supplementary drip Vintage notes: Moderate weather during the growing season lead to optimal ripening conditions allowing for evenly ripened fruit with great natural acidity and concentration of flavour. Yeasts: Vin 7 Fermentation temperature: 14 °C Method: De-stalked, crushed, pressed, settled & fermented in stainless steel tanks.
Tasting Notes
fresh melon, grapefruit, zesty palate
Food Pairing salads, oysters, scallops, chicken
2019 Technical Specifications
Alcohol 13.5%
Residual Sugar 3.1 g/L
pH 3.11
Total Acidity 7.1 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Drinking Window Drinking well now, and will develop well for 3 years.
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates 1st February 2019
Brix at Harvest 22.4°
Grape Clone 133 ER, SV 316D, 159C, 11R and 7A
Vine Age planted 1985, 1993, 1997, 2002 and 2007
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Production Details Rootstock: R99 and R110 Plant density: 2100 to 3200 vines per hectare Trellising: Vertical hedge Pruning: 2-bud spurs every 15cm and Cane Pruning Yield: Approximately 5-7 t/ha Irrigation: Supplementary drip Vintage notes: Cool weather conditions constituted smaller more concentrated berries, leading to wines with great natural acidity and flavour Yeasts: Vin 7 / Alchemy 2 Fermentation temperature: 14 °C Method: De-stalked, crushed, pressed, settled & fermented in stainless steel tanks.
Tasting Notes
fresh melon, grapefruit, zesty palate
Food Pairing salads, oysters, scallops, chicken
2018 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.7 g/L
pH 3.31
Total Acidity 6.3 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Drinking Window Drinking well now, and will develop well for 3 years.
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates 8th February 2018
Brix at Harvest 22.3°
Grape Clone 133 ER, SV 316D, 159C, 11R and 7A
Vine Age planted 1985, 1993, 1997, 2002 and 2007
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Production Details Rootstock: R99 and R110 Plant density: 2100 to 3200 vines per hectare Trellising: Vertical hedge Pruning: 2-bud spurs every 15cm and Cane Pruning Yield: Approximately 5-7 t/ha Irrigation: Supplementary drip Vintage notes: A warm, dry vintage with a late start, resulted in smaller tonnage but yielding balanced, well structured wines with lovely intensity. Yeasts: Vin 7 / Alchemy 2 Fermentation temperature: 15 °C Method: De-stalked, crushed, pressed, settled & fermented in stainless steel tanks.
Tasting Notes
fresh melon, grapefruit, zesty palate
Food Pairing salads, oysters, scallops, chicken
2017 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.3 g/L
pH 3.12
Total Acidity 6.8 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Drinking Window Drinking well now, and will develop well for 3 years.
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates 23rd January - 13th February
Brix at Harvest 22.0°
Grape Clone 133 ER, SV 316D, 159C, 11R and 7A
Vine Age planted 1985, 1993, 1997, 2002 and 2007
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Production Details Rootstock: R99 and R110 Plant density: 2100 to 3200 vines per hectare Trellising: Vertical hedge Pruning: 2-bud spurs every 15cm and Cane Pruning Yield: Approximately 5-7 t/ha Irrigation: Supplementary drip Vintage notes: Cool nights throughout the growing season with dry warm days resulted in healthy grapes with smaller berries with great intensity of flavour Yeasts: Vin 7 / Alchemy 2 Fermentation temperature: 15 °C Method: De-stalked, crushed, pressed, settled & fermented in stainless steel tanks.
Tasting Notes
fresh melon, grapefruit, zesty palate
Food Pairing salads, oysters, scallops, chicken
2015 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.1 g/L
pH 3.27
Total Acidity 6.6 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Drinking Window Drinking well now, and will develop well for 2 years.
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates 26 January - 15th February
Brix at Harvest 22.0°
Grape Clone 133 ER, SV 316D, 159C, 11R and 7A
Vine Age planted 1985, 1993, 1997, 2002 and 2007
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Production Details Rootstock: R99 and R110 Plant density: 2100 to 3200 vines per hectare Trellising: Vertical hedge Pruning: 2-bud spurs every 15cm and Cane Pruning Yield: Approximately 12 t/ha Irrigation: Supplementary drip Vintage notes: The earliest recorded harvest in Sutherland history! Cool summer days with very little rain, resulting in ideal growing conditions for grapes. Yeasts: Vin 7 / Alchemy 2 Fermentation temperature: 15 °C Method: De-stalk, crushed, pressed, settled & fermented in stainless steel tanks.
Tasting Notes
fresh melon, grapefruit
Food Pairing salads, oysters, scallops, chicken
2014 Technical Specifications
Alcohol 13.98%
Residual Sugar 1.88 g/L
pH 3.31
Total Acidity 6.02 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Drinking Window Drinking well now, and will develop well for 2 years.
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates 20 - 26thth February
Brix at Harvest 22.0°
Grape Clone 133 ER, SV 316D, 159C, 11R and 7A
Vine Age planted 1985, 1993, 1997, 2002 and 2007
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Production Details Rootstock: R99 and R110 Plant density: 2100 to 3200 vines per hectare Trellising: Vertical hedge Pruning: 2-bud spurs every 15cm and Cane Pruning Yield: Approximately 6.7 t/ha Irrigation: Supplementary drip Vintage notes: Very hot and dry vintage, resulting in an early start to the picking, with different varieties ripening at the same time. A tough vintage for the winery crews! Yeasts: Vin 7 / Alchemy 2 Fermentation temperature: 15 °C Method: De-stalk, crushed, pressed, settled & fermented in stainless steel tanks.
Tasting Notes
fresh melon, grapefruit, grassy palate
Food Pairing salads, oysters, scallops, chicken
2013 Technical Specifications
Alcohol 13.61%
Residual Sugar 1.7 g/L
pH 3.26
Total Acidity 7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Drinking Window Drinking well now, and will develop well for 2 years.
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates 16th February - 5th March
Brix at Harvest 22.5°
Grape Clone 133 ER, SV 316D, 159C, 11R and 7A
Vine Age planted 1985, 1993, 1997, 2002 and 2007
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Production Details Rootstock: R99 and R110 Plant density: 2100 to 3200 vines per hectare Trellising: Vertical hedge Pruning: 2-bud spurs every 15cm and Cane Pruning Yield: Approximately 6.7 t/ha Irrigation: Supplementary drip Vintage notes: Very hot and dry vintage, resulting in an early start to the picking, with different varieties ripening at the same time. A tough vintage for the winery crews! Yeasts: Vin 7 / Alchemy 2 Fermentation temperature: 15 °C Method: De-stalk, crushed, pressed, settled & fermented in stainless steel tanks.
Tasting Notes
fresh melon, grapefruit, grassy palate
Food Pairing salads, oysters, scallops, chicken
2012 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.68 g/L
pH 3.31
Total Acidity 6.5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Drinking Window Drinking well now, and will develop well for 2 years.
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates 16th February - 5th March
Brix at Harvest 22.5°
Grape Clone 133 ER, SV 316D, 159C, 11R and 7A
Vine Age planted 1985, 1993, 1997, 2002 and 2007
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Production Details Rootstock: R99 and R110 Plant density: 2100 to 3200 vines per hectare Trellising: Vertical hedge Pruning: 2-bud spurs every 15cm and Cane Pruning Yield: Approximately 6.7 t/ha Irrigation: Supplementary drip Vintage notes: Very hot and dry vintage, resulting in an early start to the picking, with different varieties ripening at the same time. A tough vintage for the winery crews! Yeasts: Vin 7 / Alchemy 2 Fermentation temperature: 15 °C Method: De-stalk, crushed, pressed, settled & fermented in stainless steel tanks.
Tasting Notes
fresh melon, grapefruit, grassy palate
Food Pairing salads, oysters, scallops, chicken
2011 Technical Specifications
Alcohol 13.81%
Residual Sugar 2.7 g/L
pH 3.31
Total Acidity 6.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Drinking Window Drinking well now, and will develop well for 2 years.
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates 3rd February - 16th February
Brix at Harvest 22.5°
Grape Clone 133 ER, SV 316D, 159C, 11R and 7A
Vine Age planted 1985, 1993, 1997, 2002 and 2007
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Production Details Rootstock: R99 and R110 Plant density: 2100 to 3200 vines per hectare Trellising: Vertical hedge Pruning: 2-bud spurs every 15cm and Cane Pruning Yield: Approximately 5.3 t/ha Irrigation: Supplementary drip Vintage notes: Very hot and dry vintage, resulting in an early start to the picking, with different varieties ripening at the same time. A tough vintage for the winery crews! Yeasts: Vin 7 / Alchemy 2 Fermentation temperature: 15 °C Method: De-stalk, crushed, pressed, settled & fermented in stainless steel tanks.
Tasting Notes
fresh melon, grapefruit, grassy palate
Food Pairing salads, oysters, scallops, chicken
Producer Information
Website
Address
Helshoogte Road, Stellenbosch, Western Cape, South Africa
Phone
+27 21 885 1924
Email
Owner
Gyles Webb
Cellarmaster
Rudi Schultz