Technical Specifications
Alcohol 12.5%
Residual Sugar 1.25 g/L
pH 3.44
Total Acidity 6.18 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Shiraz, Tempranillo, Malbec, Grenache, Merlot, Cinsaut, Mourvèdre, Sangiovese, Barbera
Shiraz35%
Tempranillo20%
Malbec13%
Grenache10%
Merlot9%
Cinsaut7%
Mourvèdre4%
Sangiovese1%
Barbera1%
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. Ideal weather and a slightly later harvest in 2025 set the stage for a standout vintage across the Helderberg region. Mild summer conditions, cool evenings, and extended hang time contributed to excellent flavour development, balanced acidity, and refined tannins - hallmarks of a season that reflects both vineyard resilience and winemaking precision.
Tasting Notes
white peach, rose water, fresh strawberry, apricot, 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