Technical Specifications
Alcohol 13.5%
Residual Sugar 2 g/L
pH 3.23
Total Acidity 6.5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Sauvignon Blanc, Viognier
Sauvignon Blanc90%
Viognier10%
Region Stellenbosch
Soil Tukulu / glenrosa
Harvest Dates 21 February 2024 (Viognier) / 6 March 2024 (Sauvignon Blanc)
Vine Age Planted 2005, 2006
Fermentation Vessels Holding Tank, Stainless Steel
Lees Aging 5 months
Contains Added Sulfites Yes
Fining Agents light fining
Production Details Apart from some warmer days during December and January, the season was relatively cool, ideal for achieving optimal berry and seed ripeness. The grapes were gently de-stemmed and pumped through a mash cooler set at 5 C to cool the fruit. The juice received pectolytic enzymes and a small amount of SO2 to aid clarification, prevent oxidation, and prevent spontaneous fermentation. Once the press was full the cycle started and the juice was moved to a holding tank. Clarification took place by flotation in the late afternoon and the juice was moved to fermentation tanks early the following morning. The wine was inoculated with a commercial yeast strain and fermented at 14 C. The wines were left on gross lees for 5 months, then racked and given a light fining before the final blend was prepared for bottling.
Tasting Notes
Nose: passionfruit, gooseberry, apricot, melon
Palate: medium bodied, crisp clean finish, fresh natural acidity, palate weight, complexity, depth
Food Pairing Cheeses, Oysters, delicate fish like sole
Individual Vintages
Producer Information
Website
Address
Helshoogte Road, Stellenbosch, Western Cape, South Africa
Phone
+27 21 885 1924
Email
Owner
Gyles Webb
Cellarmaster
Rudi Schultz