Technical Specifications
Alcohol 12.0%
Residual Sugar 2.4 g/L
pH 3.14
Total Acidity 7.7 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Chardonnay, Pinot Noir
Chardonnay70%
Pinot Noir30%
Region Stellenbosch
Soil Tukulu
Vineyard Yield 5.5 hL/ha
Grapes Picked January 31, 2018 Chardonnay / January 17, 2018 Pinot Noir
Brix at Harvest 18.7°
Vine Age planted 2004
Fermentation Vessels Fermentation Tank
Pressing Method Whole Cluster
Production Details The grapes were harvested early in the morning by hand to keep the fruit cool. They were loaded straight into the press for a gentle whole-bunch press cycle. The juice was clarified using the cold settling technique and allowed to settle for 48 hours. The clean juice was racked to the fermentation tank where it completed its alcoholic (primary) fermentation at 14 °C. The MCC was allowed to age under crown cap for 68 months, after which the wine was disgorged, and a small amount of Dosage was added.
Food Pairing Parma ham, Red Figs, walnuts
▸ Sources (1)
Producer Information
Website
Address
Helshoogte Road, Stellenbosch, Western Cape, South Africa
Phone
+27 21 885 1924
Email
Owner
Gyles Webb
Cellarmaster
Rudi Schultz