Technical Specifications
Alcohol 10.0%
Residual Sugar 282 g/L
pH 3.37
Total Acidity 10.6 g/L
Calories (estimated) 250 kcal / glass
150ml glass250 kcal
750ml bottle1250 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Swartland
Soil Shale, Schist, Granite
Vineyard Yield 6 hL/ha
Harvest Dates January 26 - February 5, 2012
Brix at Harvest 23.0°
Vine Age 33 years, 40+ years
Fermentation Vessels Oak Barrel
Natural Yeast Yes
Oak Aging 12 months
Oak Types French
Barrel Size 225L barrels
Bottling Date January 29, 2013
Sulfites 196.0 ppm
Unfined Yes
Unfiltered Yes
Serving Temperature 9-11°C · 48-52°F
Production Details Grapes are harvested at normal ripeness level of 23° Brix. They are left to dry outdoors on racks and wires for roughly 3 weeks. This process allows moisture to evaporate from the berries, concentrating sugars, acids and flavor. When the grapes have shriveled half way to becoming raisins and the sugar has increased to about 52° Brix, they are brought to the cellar where they are crushed and pressed whole bunch, and racked straight to old 225L barrels. A small amount of sulphur (30ppm) is added to inhibit bacteria but allow the natural yeast to ferment. Fermentation takes roughly 6 months, and stops naturally when the yeast cannot ferment any further. Once fermentation is complete we treat the 6 barrels differently. Some barrels are not topped, but allowed to oxidize slowly, to build complexity. Some barrels are topped every few months, but left without sulphur, and the remaining barrels are dosed with sulphur and are topped every couple of months to maintain their purity and fruit. After 12 months all the barrels are racked and blended, and the wine is bottled unfiltered and unfined.
Tasting Notes
dried peaches, apricots, marmalade, almonds, marzipan, honey
▸ Sources (1)
Producer Information
Website
Address
Roundstone Farm, Riebeeksrivier rd, Riebeek Kasteel, Western Cape, South Africa
Phone
+27 (0) 21 569 3010
Email
Owner
Chris &
Andrea Mullineux
Andrea Mullineux
Cellarmaster
Andrea Mullineux