2024 Technical Specifications
Alcohol 13.0%
Grape Varieties Chenin Blanc
Region Swartland
Vine Age Predominantly at least 35 years old; remaining vines average approximately 18 years
Fermentation Vessels Large oak vats and stainless-steel tanks
Natural Yeast Yes
Closure Screwcap
Tasting Notes Light smoke, crisp citrus, peach; broad and oily palate; long finish
Food Pairing Roast pork, roast chicken, or rich fish pie
2022 Technical Specifications
Alcohol 13.0%
Residual Sugar 1.5 g/L
pH 3.54
Total Acidity 5.2 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chenin Blanc, Semillon, Grenache Blanc
Chenin Blanc97%
Semillon2%
Grenache Blanc1%
Region Swartland
Soil Granite
Vineyard Yield 40 hL/ha
Estate Grown Yes
Fermentation Vessels Concrete Tanks, Oak Casks, Foudres
Pressing Method Whole Bunch Pressed
Total Aging 7 months
Lees Aging 7 months
Sulfites 85.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Details Hand picked and chilled overnight. Whole bunch pressed to settling tank. Picked over 12 days with fresh juice added daily, extending fermentation ~20 days. ~25% fermented in older casks and big foudres. Small quantity fermented on skins and blended into wine. Yield ~4 tons/hectare. Occasional lees stirring during 7 months gross lees aging. Heat-influenced harvest leading to earlier picking than usual.
Tartaric Acid 5.2 g/L
2021 Technical Specifications
Alcohol 13.5%
Residual Sugar 4.9 g/L
pH 3.47
Total Acidity 4.86 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chenin Blanc, Semillon, Grenache Blanc
Chenin Blanc95%
Semillon3%
Grenache Blanc2%
Region Swartland
Soil Granite
Vineyard Yield 40 hL/ha
Estate Grown Yes
Fermentation Vessels Concrete Tanks, Oak Casks, Foudres
Pressing Method Whole Bunch Pressed
Total Aging 7 months
Lees Aging 7 months
Sulfites 98.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Details Hand picked and chilled overnight. Whole bunch pressed to settling tank. Picked over 12 days with fresh juice added daily, extending fermentation ~20 days. ~25% fermented in older casks and big foudres. Yield ~4 tons/hectare. Occasional lees stirring during 7 months gross lees aging. Long ripening period in mild conditions with full body.
Tartaric Acid 4.86 g/L
2020 Technical Specifications
Alcohol 12.88%
Residual Sugar 3.3 g/L
pH 3.37
Total Acidity 5.65 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chenin Blanc
Chenin Blanc
Region Swartland
Soil Granite
Vineyard Yield 40 hL/ha
Estate Grown Yes
Fermentation Vessels Concrete Tanks, Oak Casks, Foudres
Pressing Method Whole Bunch Pressed
Total Aging 7 months
Lees Aging 7 months
Sulfites 98.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Details Hand picked and chilled overnight. Whole bunch pressed to settling tank. Picked over 12 days with fresh juice added daily, extending fermentation ~20 days. ~25% fermented in older casks and big foudres. Yield ~4 tons/hectare. Occasional lees stirring during 7 months gross lees aging. Long ripening period in mild conditions.
Tartaric Acid 5.65 g/L
2019 Technical Specifications
Alcohol 13.3%
Residual Sugar 1.8 g/L
pH 3.52
Total Acidity 5.7 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chenin Blanc, Palomino
Chenin Blanc
Palomino
Region Swartland
Soil Granite
Vineyard Yield 40 hL/ha
Estate Grown Yes
Fermentation Vessels Concrete Tanks, Oak Casks, Foudres
Pressing Method Whole Bunch Pressed
Total Aging 7 months
Lees Aging 7 months
Sulfites 80.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Details Hand picked and chilled overnight. Whole bunch pressed to settling tank. Picked over 12 days with fresh juice added daily, extending fermentation ~20 days. ~25% fermented in older casks and big foudres. Yield ~4 tons/hectare. Occasional lees stirring during 7 months gross lees aging. Long ripening period in mild conditions.
Tartaric Acid 5.7 g/L
2018 Technical Specifications
Alcohol 13.03%
Residual Sugar 2.5 g/L
pH 3.48
Total Acidity 5.4 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chenin Blanc, Palomino
Chenin Blanc
Palomino
Region Swartland
Soil Granite
Vineyard Yield 40 hL/ha
Estate Grown Yes
Fermentation Vessels Concrete Tanks, Oak Casks, Foudres
Pressing Method Whole Bunch Pressed
Total Aging 7 months
Lees Aging 7 months
Sulfites 104.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Details Hand picked and chilled overnight. Whole bunch pressed to settling tank. Picked over 12 days with fresh juice added daily, extending fermentation ~20 days. ~25% fermented in older casks and big foudres. Yield ~4 tons/hectare. Occasional lees stirring during 7 months gross lees aging. Long ripening period in mild conditions.
Tartaric Acid 5.4 g/L
2017 Technical Specifications
Alcohol 12.86%
Residual Sugar 4.9 g/L
pH 3.37
Total Acidity 6.6 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chenin Blanc, Palomino
Chenin Blanc
Palomino
Region Swartland
Soil Granite
Vineyard Yield 40 hL/ha
Estate Grown Yes
Fermentation Vessels Concrete Tanks, Oak Casks, Foudres
Pressing Method Whole Bunch Pressed
Total Aging 7 months
Lees Aging 7 months
Sulfites 98.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Details Hand picked and chilled overnight. Whole bunch pressed to settling tank. Picked over 12 days with fresh juice added daily, extending fermentation ~20 days. ~25% fermented in older casks and big foudres. Yield ~4 tons/hectare. Occasional lees stirring during 7 months gross lees aging. Long ripening period in mild conditions.
Tartaric Acid 6.6 g/L
2016 Technical Specifications
Alcohol 12.5%
Residual Sugar 4.2 g/L
pH 3.43
Total Acidity 5.65 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chenin Blanc, Palomino
Chenin Blanc
Palomino
Region Swartland
Soil Granite
Vineyard Yield 40 hL/ha
Estate Grown Yes
Fermentation Vessels Concrete Tanks, Oak Casks, Foudres
Pressing Method Whole Bunch Pressed
Total Aging 7 months
Lees Aging 7 months
Sulfites 80.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Details Hand picked and chilled overnight. Whole bunch pressed to settling tank. Picked over 12 days with fresh juice added daily, extending fermentation ~20 days. ~25% fermented in older casks and big foudres. Yield ~4 tons/hectare. Occasional lees stirring during 7 months gross lees aging. Long ripening period in mild conditions.
Tartaric Acid 5.65 g/L
2015 Technical Specifications
Alcohol 13.3%
Residual Sugar 5.2 g/L
pH 3.43
Total Acidity 5.85 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chenin Blanc, Palomino
Chenin Blanc
Palomino
Region Swartland
Soil Granite
Vineyard Yield 40 hL/ha
Estate Grown Yes
Fermentation Vessels Concrete Tanks, Oak Casks, Foudres
Pressing Method Whole Bunch Pressed
Total Aging 7 months
Lees Aging 7 months
Sulfites 95.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Details Hand picked and chilled overnight. Whole bunch pressed to settling tank. Picked over 12 days with fresh juice added daily, extending fermentation ~20 days. ~25% fermented in older casks and big foudres. Yield ~4 tons/hectare. Occasional lees stirring during 7 months gross lees aging. Long ripening period in mild conditions, very dry summer.
Tartaric Acid 5.85 g/L
2014 Technical Specifications
Alcohol 13.3%
Residual Sugar 4.2 g/L
pH 3.43
Total Acidity 5.65 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chenin Blanc, Palomino
Chenin Blanc
Palomino
Region Swartland
Soil Granite
Vineyard Yield 40 hL/ha
Estate Grown Yes
Fermentation Vessels Concrete Tanks, Oak Casks, Foudres
Pressing Method Whole Bunch Pressed
Total Aging 7 months
Lees Aging 7 months
Sulfites 80.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Details Hand picked and chilled overnight. Whole bunch pressed to settling tank. Picked over 12 days with fresh juice added daily, extending fermentation ~20 days. ~25% fermented in older casks and big foudres. Yield ~4 tons/hectare. Occasional lees stirring during 7 months gross lees aging.
Tartaric Acid 5.65 g/L
2013 Technical Specifications
Alcohol 13.8%
Residual Sugar 3.8 g/L
pH 3.43
Total Acidity 5.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chenin Blanc, Palomino
Chenin Blanc95%
Palomino5%
Region Swartland
Soil Granite
Vineyard Yield 40 hL/ha
Estate Grown Yes
Fermentation Vessels Concrete Tanks, Oak Casks
Pressing Method Whole Bunch Pressed
Total Aging 7 months
Lees Aging 7 months
Sulfites 90.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Details Hand picked and chilled overnight. Whole bunch pressed to settling tank. Picked over 12 days with fresh juice added daily, extending fermentation ~20 days. ~10% fermented in older French oak casks. Yield ~4 tons/hectare. Occasional lees stirring during 7 months gross lees aging.
Tartaric Acid 5.9 g/L
Producer Information
Website
Address
Kalmoesfontein, Paardeberg, Swartland
Phone
+27 22 125 0116
Owner
Adi Badenhorst
Cellarmaster
Adi Badenhorst