Technical Specifications
Alcohol 11.5%
Residual Sugar 2.4 g/L
pH 3.35
Total Acidity 6.4 g/L
Calories (estimated) 95 kcal / glass
150ml glass95 kcal
750ml bottle475 kcal
Grape Varieties Tempranillo, Malbec, Shiraz, Cinsaut, Mourvedre, Petit Verdot, Merlot, Sangiovese, Grenache
Tempranillo33%
Malbec19%
Shiraz19%
Cinsaut9%
Mourvedre9%
Petit Verdot5%
Merlot3%
Sangiovese2%
Grenache1%
Region Stellenbosch
Pressing Method Whole Cluster
Lees Aging 4 months
Production Details Made in the traditional Provence Style of winemaking, 'Blanc de Noir'. This is a winemaking style where red wine grapes are used in the production of this wine, the skin contact is intentionally kept very limited for only a three-hour period. Thereafter the winemaking follows a more traditional white wine journey. The skin contact occurs solely in the press where the grapes are left on the stems in a process called whole bunch pressing. Whole bunch pressing is a gentle process and is utilised to create a soft and delicate feel to the wine, it also minimises skin contact which gives the Blanc de Noir a very attractive colour.
Tasting Notes
Nose: delicate peach, fresh cherry, white floral, citrus blossom
Palate: fresh apricot, young nectarine, guava flavours, minerality
▸ Sources (1)
Producer Information
Website
Address
Upper Blaauwklippen Rd, Helderberg Rural, Stellenbosch, 7600
Phone
+27 (0)21 880 5300
Email
Cellarmaster
Mark le Roux