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
▸ 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