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
Producer Information
Website
Address
Helshoogte Road, Stellenbosch, Western Cape, South Africa
Phone
+27 21 885 1924
Email
Owner
Gyles Webb
Cellarmaster
Rudi Schultz