Technical Specifications
Alcohol 13.5%
Residual Sugar 2.2 g/L
pH 3.68
Total Acidity 5.8 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Region Swartberg
Soil Shale, Schist
Vineyard Yield 30 hL/ha
Grapes Picked February 16, 2010
Vine Age 15 years
Fermentation Vessels Oak Barrel
Indigenous Yeast Yes
Maceration 28 days
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types French
Barrel Size 500L barrels
Bottling Date May 11, 2011
Sulfites 80.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Hand picked grapes were cooled in a cold room, then 100% whole bunch was added to open top 500L barrels and foot stomped to release juice. 25ppm SO2 was added, and no other additions were made. The must was initially pigeaged once a day. After about 3 days, fermentation began with indigenous yeasts, and the wine was pigeaged once or twice a day, depending on extract and tannin development. Temperatures were not allowed to exceed 30 degrees centigrade. Fermentation lasted about 8 days, and after fermentation, another four weeks skin contact was given. The wine was then drained and pressed to barrel for malolactic fermentation and maturation. The wine was racked in Spring to blend the wine and then returned to barrel, and bottled unfiltered and unfined after a total of 15 months in barrel. Please decant (or give time!) when drunk young.
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Producer Information
Website
Address
Riebeeksrivier Rd, Riebeek Kasteel, Western Cape, South Africa
Phone
+27 (0) 21 569 3010
Email