Latest Technical Specifications · 2025
Alcohol 11.0%
Residual Sugar 163.6 g/L
pH 3.48
Total Acidity 6 g/L
Calories (estimated) 190 kcal / glass
150ml glass190 kcal
750ml bottle950 kcal
Grape Varieties 100% Muscat de Frontignan
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 05 April 2025
Vine Age Planted 1986
Fermentation Vessels Tank
Pressing Method Slow 3-Hour Press Cycle After Skin Fermentation
Production Details Botrytis-affected, raisined and juicy berries were gently destemmed and crushed. Raisins missed by the destemmer were recovered by hand and returned to the tank. Fermentation began on the skins for 24–48 hours, followed by a slow three-hour press cycle. WE14 yeast was used at a fermentation temperature of 14°C.
Tasting Notes Golden dessert wine; citrus, apricot, pineapple, honey and subtle floral aromas; rich and concentrated palate balancing natural sweetness with fresh acidity.
Food Pairing Dessert or fine handcrafted cheeses
Vintages
2025 Technical Specifications
Alcohol 11.0%
Residual Sugar 163.6 g/L
pH 3.48
Total Acidity 6 g/L
Calories (estimated) 190 kcal / glass
150ml glass190 kcal
750ml bottle950 kcal
Grape Varieties 100% Muscat de Frontignan
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 05 April 2025
Vine Age Planted 1986
Fermentation Vessels Tank
Pressing Method Slow 3-Hour Press Cycle After Skin Fermentation
Production Details Botrytis-affected, raisined and juicy berries were gently destemmed and crushed. Raisins missed by the destemmer were recovered by hand and returned to the tank. Fermentation began on the skins for 24–48 hours, followed by a slow three-hour press cycle. WE14 yeast was used at a fermentation temperature of 14°C.
Tasting Notes Golden dessert wine; citrus, apricot, pineapple, honey and subtle floral aromas; rich and concentrated palate balancing natural sweetness with fresh acidity.
Food Pairing Dessert or fine handcrafted cheeses
2024 Technical Specifications
Alcohol 11.0%
Residual Sugar 163.6 g/L
pH 3.48
Total Acidity 6 g/L
Calories (estimated) 190 kcal / glass
150ml glass190 kcal
750ml bottle950 kcal
Grape Varieties Muscat De Frontignan
Muscat De Frontignan100%
Region Stellenbosch
Soil Hutton - decomposed granite
Vineyard Yield 4.9 hL/ha
Brix at Harvest 33.0°
Vine Age planted 1986
Fermentation Vessels Tank
Pressing Method Destemmed
Botrytis Affected Yes
Maceration 1 days
Production Details The grapes, which at this stage have a combination of Botrytis, raisin like and juicy berries are gently destemmed and crushed to optimise juice extraction. Additional raisins which are not removed by the de-stemmer are removed by hand and added back to the tank. Fermentation is allowed to start on the skins for at least 24 – 48 hours. After which the skins are pressed during a slow 3-hour press cycle. Apart from some warmer days during December and January, we experienced a relatively cool season, ideal for achieving optimal berry and seed ripeness.
Tasting Notes
Nose: classic Muscat aromas, citrus, apricot, pineapple, honey, floral notes
Palate: rich, concentrated, natural sweetness, fresh acidity
Food Pairing dessert, fine handcrafted cheeses
2023 Technical Specifications
Alcohol 10.5%
Residual Sugar 120.6 g/L
pH 3.85
Total Acidity 5.9 g/L
Calories (estimated) 160 kcal / glass
150ml glass160 kcal
750ml bottle800 kcal
Grape Varieties Muscat De Frontignan
Muscat De Frontignan100%
Region Stellenbosch
Soil Hutton - decomposed granite
Vineyard Yield 6.2 hL/ha
Grapes Picked April 06, 2023
Brix at Harvest 30.5°
Vine Age planted 1986
Fermentation Vessels Stainless Steel
Maceration 1 days
Extended Maceration Yes
Production Details The bunches were destalked, crushed with the additional raisins and berries pulled off the stems by hand and added to tank. Allowed to ferment for 24 hours on the skins. The fermenting went through a slow 3 hours press cycle and the turbid juice carried on fermentation in stainless steel tanks.
Tasting Notes
Nose: Muscat characters, pineapple, citrus, apricots, honey, floral notes
Palate: lush, sweetness, fresh acidity
Food Pairing dessert, fine handcrafted cheeses
2022 Technical Specifications
Alcohol 11.0%
Residual Sugar 149 g/L
pH 3.6
Total Acidity 5.9 g/L
Calories (estimated) 180 kcal / glass
150ml glass180 kcal
750ml bottle900 kcal
Grape Varieties Muscat De Frontignan
Muscat De Frontignan100%
Region Stellenbosch
Soil Hutton – decomposed granite
Vineyard Yield 4.93 hL/ha
Grapes Picked April 19, 2022
Brix at Harvest 33.6°
Vine Age planted 1986
Fermentation Vessels Stainless Steel Tank
Pressing Method Destemmed
Production Details The bunches were destalked, crushed with the additional raisins and berries pulled off the stems by hand and added to tank. Allowed to ferment for 24 hours on the skins. The fermenting went through a slow 3 hours press cycle and the turbid juice carried on fermentation in stainless steel tanks.
Tasting Notes
Nose: Muscat characters, pineapple, citrus, apricots, honey, floral notes
Palate: sweetness, fresh acidity
Food Pairing dessert, fine handcrafted cheeses
2021 Technical Specifications
Alcohol 11.0%
Residual Sugar 148.8 g/L
pH 3.3
Total Acidity 7.1 g/L
Calories (estimated) 180 kcal / glass
150ml glass180 kcal
750ml bottle900 kcal
Grape Varieties Muscat De Frontignan
Muscat De Frontignan100%
Region Stellenbosch
Soil Hutton - decomposed granite
Grapes Picked April 16, 2021
Brix at Harvest 33.4°
Vine Age planted 1986
Fermentation Vessels Stainless Steel
Maceration 1 days
Production Details A warm, dry vintage with a late start, resulted in smaller tonnage but yielding balanced, well-structured wines with lovely intensity. The bunches were destalked, crushed with the additional raisins and berries pulled off the stems by hand and added to tank. Allowed to ferment for 24 hours on the skins. The fermenting must went through a slow 3 hours press cycle and the turbid juice carried on fermentation in stainless steel tanks.
Tasting Notes
Nose: pineapple, citrus, apricots, honey, floral notes
Palate: lush, sweetness, fresh acidity
Food Pairing dessert, fine handcrafted cheeses
2020 Technical Specifications
Alcohol 12.0%
Residual Sugar 102.2 g/L
pH 3.35
Total Acidity 7 g/L
Calories (estimated) 160 kcal / glass
150ml glass160 kcal
750ml bottle800 kcal
Grape Varieties Muscat De Frontignan
Muscat De Frontignan100%
Region Stellenbosch
Soil Hutton - decomposed granite
Grapes Picked 27 March
Brix at Harvest 33.4°
Vine Age planted 1986
Fermentation Vessels Stainless Steel
Maceration 1 days
Production Details The bunches were destalked, crushed with the additional raisins and berries pulled off the stems by hand and added to tank. Allowed to ferment for 24 hours on the skins. The fermenting must went through a slow 3 hours press cycle and the turbid juice carried on fermentation in stainless steel tanks.
Tasting Notes
Nose: pineapple, citrus, apricots, honey, floral notes
Palate: sweetness, fresh acidity
Food Pairing dessert, fine handcrafted cheeses
2019 Technical Specifications
Alcohol 11.76%
Residual Sugar 132.8 g/L
pH 3.54
Total Acidity 6.1 g/L
Calories (estimated) 175 kcal / glass
150ml glass175 kcal
750ml bottle875 kcal
Grape Varieties Muscat De Frontignan
Muscat De Frontignan100%
Drinking Window 2020-2030
Region Stellenbosch
Soil Hutton - decomposed granite
Grapes Picked March 19
Brix at Harvest 30.3°
Vine Age planted 1986
Fermentation Vessels Stainless Steel
Maceration 1 days
Extended Maceration Yes
Production Details The bunches were destalked, crushed with the additional raisins and berries pulled off the stems by hand and added to tank. Allowed to ferment for 24 hours on the skins. The fermenting must went through a slow 3 hours press cycle and the turbid juice carried on fermentation in Stainless steel tanks.
Tasting Notes
Nose: pineapple, citrus, apricots, honey, floral notes
Palate: sweetness, fresh acidity
Food Pairing dessert, fine handcrafted cheeses
2016 Technical Specifications
Alcohol 11.5%
Residual Sugar 131 g/L
pH 2.61
Total Acidity 7.7 g/L
Calories (estimated) 175 kcal / glass
150ml glass175 kcal
750ml bottle875 kcal
Grape Varieties Muscat De Frontignan
Muscat De Frontignan100%
Drinking Window 2019– 2029
Region Stellenbosch
Soil Hutton – decomposed granite
Grapes Picked April 17
Brix at Harvest 32.0°
Vine Age planted 1986
Fermentation Vessels Stainless Steel Tank
Maceration 1 days
Production Details The bunches were destalked, crushed and allowed to ferment for 24 hours on the skins. The fermenting must went through a slow 3 hours press cycle and the turbid juice carried on fermentation in Stainless steel tanks.
Tasting Notes
Nose: Muscat characters, pineapple, citrus, apricots, honey, floral notes
Palate: sweetness, fresh acidity
Food Pairing dessert, fine handcrafted cheeses
2015 Technical Specifications
Alcohol 12.0%
Residual Sugar 117 g/L
pH 3.17
Total Acidity 6.9 g/L
Calories (estimated) 170 kcal / glass
150ml glass170 kcal
750ml bottle850 kcal
Grape Varieties Muscat De Frontignan
Muscat De Frontignan100%
Drinking Window 2086-2026
Region Stellenbosch
Soil Hutton - decomposed granite
Grapes Picked 17th April
Brix at Harvest 32.0°
Vine Age Planted 1986
Fermentation Vessels Stainless Steel
Maceration 1 days
Production Details The bunches were destalked, crushed and allowed to ferment for 24 hours on the skins. The fermenting must went through a slow 3 hours press cycle and the turbid juice carried on fermentation in Stainless steel tanks.
Tasting Notes
Nose: pineapple, citrus, apricots, honey, floral notes
Palate: sweetness, fresh acidity
Food Pairing dessert, handcrafted cheeses
2014 Technical Specifications
Alcohol 11.0%
Residual Sugar 205 g/L
pH 3.59
Total Acidity 7.3 g/L
Calories (estimated) 215 kcal / glass
150ml glass215 kcal
750ml bottle1075 kcal
Drinking Window 2016-2024
Region Stellenbosch
Soil Hutton - decomposed granite
Grapes Picked 17th April
Brix at Harvest 38.0°
Vine Age planted 1986
Fermentation Vessels Stainless Steel
Maceration 1 days
Production Details The bunches were destalked, crushed and allowed to ferment for 24 hours on the skins. The fermenting must went through a slow 3 hours press cycle and the turbid juice carried on fermentation in Stainless steel tanks.
Tasting Notes
Nose: pineapple, citrus, apricots, honey, floral
Palate: sweetness, fresh acidity
Food Pairing dessert, handcrafted cheeses
2013 Technical Specifications
Alcohol 11.0%
Residual Sugar 109.5 g/L
pH 3.53
Total Acidity 6.2 g/L
Calories (estimated) 155 kcal / glass
150ml glass155 kcal
750ml bottle775 kcal
Grape Varieties Muscat De Frontignan
Muscat De Frontignan100%
Drinking Window 2015-2024
Region Stellenbosch
Soil Hutton - decomposed granite
Grapes Picked 15th April
Brix at Harvest 36.25°
Vine Age Planted 1986
Fermentation Vessels Stainless Steel
Maceration 1 days
Extended Maceration Yes
Production Details De-stalk, crush, overnight skin-contact with skin contact enzymes, pressed, settled and fermented in stainless steel tank. Fermentation was stopped at around 11% Alcohol leaving the wine with a residual sugar of just over 100 g/l.
Tasting Notes
Nose: Muscat characters, floral perfume, citrus, apricots, honey
Palate: lush, bags of flavour, sweetness, fresh acidity
Food Pairing dessert, fine handcrafted cheeses
2012 Technical Specifications
Alcohol 12.0%
Residual Sugar 45.5 g/L
pH 3.75
Total Acidity 6 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Muscat De Frontignan
Muscat De Frontignan100%
Drinking Window 2014-2024
Region Stellenbosch
Soil Hutton - decomposed granite
Grapes Picked 23rd April
Brix at Harvest 36.25°
Vine Age planted 1986
Fermentation Vessels Stainless Steel
Maceration 1 days
Extended Maceration Yes
Production Details De-stalk, crush, overnight skin-contact with skin contact enzymes, pressed, settled and fermented in stainless steel tank. Fermentation was stopped at around 12% Alcohol leaving the wine with a residual sugar of 45.5 g/l.
Tasting Notes
Nose: Muscat characters, citrus, apricot
Palate: Muscat characters, citrus, apricot
Food Pairing dessert, handcrafted cheeses
2011 Technical Specifications
Alcohol 12.93%
Residual Sugar 138.2 g/L
pH 3.39
Total Acidity 6.9 g/L
Calories (estimated) 190 kcal / glass
150ml glass190 kcal
750ml bottle950 kcal
Grape Varieties Muscat De Frontignan
Muscat De Frontignan100%
Region Stellenbosch
Soil Hutton - decomposed granite
Grapes Picked April 6
Brix at Harvest 41.25°
Vine Age planted 1986
Fermentation Vessels Stainless Steel
Maceration 1 days
Production Details De-stalk, crush, overnight skin-contact with skin contact enzymes, pressed, settled and fermented in stainless steel tank. Fermentation was stopped at around 10% Alcohol leaving the wine with a residual sugar of 138.2 g/l.
Tasting Notes
Nose: Muscat characters, citrus, apricot
Palate: superb mouthfeel, bags of flavour, balanced acidity
Food Pairing dessert, fine handcrafted cheeses
2010 Technical Specifications
Alcohol 11.22%
Residual Sugar 162.3 g/L
pH 3.25
Total Acidity 8.1 g/L
Calories (estimated) 190 kcal / glass
150ml glass190 kcal
750ml bottle950 kcal
Grape Varieties Muscat De Frontignan
Muscat De Frontignan100%
Region Stellenbosch
Soil Hutton - decomposed granite
Vineyard Yield 10.66 hL/ha
Grapes Picked 12th April
Brix at Harvest 46.6°
Vine Age planted 1986
Fermentation Vessels Stainless Steel Tank
Maceration 1 days
Production Details De-stalk, crush, overnight skin-contact with skin contact enzymes, pressed, settled and fermented in stainless steel tank. Fermentation was stopped at around 10% Alcohol leaving the wine with a residual sugar of 162.3 g/l.
Tasting Notes
Nose: Muscat characters, citrus, apricot
Palate: superb mouthfeel, bags of flavour, balanced acidity
Food Pairing dessert, fine handcrafted cheeses
2009 Technical Specifications
Alcohol 11.0%
Residual Sugar 197.1 g/L
pH 3.72
Total Acidity 6.9 g/L
Calories (estimated) 210 kcal / glass
150ml glass210 kcal
750ml bottle1050 kcal
Grape Varieties Muscat De Frontignan
Muscat De Frontignan100%
Region Stellenbosch
Soil Hutton – decomposed granite
Vineyard Yield 10.15 hL/ha
Grapes Picked 15th April
Brix at Harvest 34.8°
Vine Age Planted 1986
Fermentation Vessels Stainless Steel
Production Details De-stalk, crush, overnight skin-contact with skin contact enzymes, pressed, settled and fermented in stainless steel tank. Fermentation was stopped at around 10% Alcohol leaving the wine with a residual sugar of 167.13 g/l.
Tasting Notes
Nose: Muscat characters, citrus, apricot
Palate: superb mouthfeel, bags of flavour, balanced acidity
Food Pairing dessert, fine handcrafted cheeses
2008 Technical Specifications
Alcohol 10.59%
Residual Sugar 167.13 g/L
pH 3.4
Total Acidity 6.76 g/L
Calories (estimated) 190 kcal / glass
150ml glass190 kcal
750ml bottle950 kcal
Grape Varieties Muscat De Frontignan
Muscat De Frontignan100%
Region Stellenbosch
Soil Hutton – decomposed granite
Grapes Picked April 4th
Brix at Harvest 39.34°
Vine Age Planted 1986
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Production Details De-stalk, crush, overnight skin-contact with skin contact enzymes, pressed, settled and fermented in stainless steel tank. Fermentation was stopped at around 10% Alcohol leaving the wine with a residual sugar of 167.13 g/l. A cooler vintage with small spells of rain, resulting in a later-than-usual start to the harvest. The harvest was also longer than usual. Overall it was a very good year, with elegant and concentrated flavours.
Tasting Notes
rich golden colour, Muscat characters on the nose, citrus, apricot, superb mouthfeel
Food Pairing dessert, some fine handcrafted cheeses
Producer Information
Website
Address
Helshoogte Road, Stellenbosch, Western Cape, South Africa
Phone
+27 21 885 1924
Email
Owner
Gyles Webb
Cellarmaster
Rudi Schultz