Technical Specifications
Alcohol 11.5%
Residual Sugar 1.18 g/L
pH 3.52
Total Acidity 5.14 g/L
Calories (estimated) 95 kcal / glass
150ml glass95 kcal
750ml bottle475 kcal
Grape Varieties Shiraz, Malbec, Tempranillo, Mourvedre, Merlot, Cinsault, Sangiovese, Grenache
Shiraz32%
Malbec22%
Tempranillo19%
Mourvedre12%
Merlot8%
Cinsault5%
Sangiovese1%
Grenache1%
Drinking Window 0 - 3 years from production
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 the wine, with skin contact intentionally limited to only a three-hour period. Thereafter, the winemaking follows a more traditional white wine process. 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 method utilised to create a soft and delicate feel to the wine, and it also minimises skin contact, which gives the Blanc de Noir its very attractive colour. Whole bunch pressing can impart a subtle herbal and spicy character to the wine, complementing the vibrant fruit notes from the Mediterranean varietals. This nuanced interplay of flavours and aromas creates a wine that is not only refreshing but also complex and engaging.
Tasting Notes
Nose: white peach, rose water
Palate: strawberry, white peach, apricot, saline undertone, mineral
Food Pairing pork, poultry, rich fish (such as salmon or tuna), vegetarian dishes
▸ Sources (1)
Producer Information
Website
Address
Upper Blaauwklippen Rd, Helderberg Rural, Stellenbosch, 7600
Phone
+27 (0)21 880 5300
Email
Cellarmaster
Mark le Roux