2025 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.9 g/L
pH 3.19
Total Acidity 6.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Sauvignon Blanc 90% / Viognier 10%
Region Stellenbosch
Soil Tukulu / glenrosa
Harvest Dates 6 February 2025–17 February 2025
Vine Age Vines planted in 2005 and 2006
Fermentation Vessels Holding tank followed by fermentation tanks
Production Details Grapes were gently destemmed and cooled through a mash cooler set at 5°C. Pectolytic enzymes and a small amount of SO2 were added; juice was clarified by flotation, inoculated with commercial yeast, and fermented at 14°C.
Tasting Notes Passionfruit, gooseberry, apricot, melon; medium-bodied palate, fresh natural acidity, crisp clean finish, palate weight, complexity and depth
Food Pairing Cheeses, oysters, or delicate fish such as sole
2024 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
2023 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.4 g/L
pH 3.38
Total Acidity 6.3 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Sauvignon Blanc, Viognier
Sauvignon Blanc88%
Viognier12%
Region Stellenbosch
Soil Tukulu / glenrosa
Grapes Picked 14 February 2023
Brix at Harvest 22.8°
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 Drier conditions limited berry mass and subsequently yields, but also ensured outstanding quality. 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
2022 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.4 g/L
pH 3.22
Total Acidity 6.7 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
Grapes Picked 24 February 2022
Brix at Harvest 22.5°
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 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
2021 Technical Specifications
Alcohol 14.0%
Residual Sugar 2.5 g/L
pH 3.19
Total Acidity 6.7 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 17 February 2021 (Sauvignon Blanc) / 19 February 2021 (Viognier)
Vine Age Planted 2005, 2006
Fermentation Vessels Stainless Steel
Pressing Method De-Stalked, Crushed, Pressed
Production Details De-stalked, crushed, pressed, settled and fermented in stainless steel tanks.
Tasting Notes
Nose: passionfruit, gooseberry
Palate: medium bodied, crisp clean finish
Food Pairing Cheeses, Oysters, delicate fish like sole
Producer Information
Website
Address
Helshoogte Road, Stellenbosch, Western Cape, South Africa
Phone
+27 21 885 1924
Email
Owner
Gyles Webb
Cellarmaster
Rudi Schultz