Technical Specifications
Alcohol 14.0%
Residual Sugar 2.4 g/L
pH 3.1
Total Acidity 6.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Stellenbosch
Soil Sandstone, Medium-sized stones
Elevation 270.0 meters
Orientation Southwest-Facing
Vine Age 19 years
Fermentation Vessels Old Oak Barrels
Pressing Method Whole Bunch
Natural Yeast Yes
Barrel Size 600 litre barrels
Production Details The winemaking philosophy is traditional and minimalistic. Grapes are hand-harvested, hand-sorted, and whole-bunch pressed in a modern basket press. The juice is then settled naturally for 24 hours. Wild yeasts, naturally present on the grapes, are employed to ferment the juice in old 600-litre barrels. This leads to a longer fermentation process with a slow release of aromas and a more structured palate. The natural fermentation process took 4 months to complete, after which the wine was left on the gross lees until bottling more than 8 months later. No acid or enzymes were added during winemaking, with only a light filtration and a small addition of sulphur added as a preservative prior to bottling.
Tasting Notes
fresh lime, gooseberry, subtle stone fruit, mineral edge, refined, precise, bright acidity, lingering finish
Food Pairing prawns on the grill, drizzled with butter and lime
Individual Vintages
Producer Information
Website
Address
Old Sir Lowry's Pass Village Road, Somerset West, 7130, South Africa
Phone
+27 (0) 21 858 1292
Email
Owner
Paul Boutinot
Cellarmaster
Werner Engelbrecht