Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Lowest shop price | 2025 / 3750ml | ≈ $54.32Original CHF 45.00 | terravigna.ch ↗ |
2024 Technical Specifications
Alcohol 7.5%
Residual Sugar 345 g/L
pH 3.41
Total Acidity 11.1 g/L
Calories (estimated) 270 kcal / glass
150ml glass270 kcal
750ml bottle1350 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Swartland
Soil Granite
Vineyard Yield 4 hL/ha
Harvest Dates February 12-15, 2024
Vine Age 47 years
Fermentation Vessels Oak Barrel
Oak Aging 11 months
Oak Types French
Barrel Size 225L barrels
Bottling Date January 13, 2025
Unfined Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Serving Temperature 8-10°C · 46-50°F
Production Details The Chenin Blanc was hand-harvested at a traditional ripeness level for a dry wine and then laid outdoors to desiccate in the shade for two to four weeks. This process allows for the moisture to evaporate naturally from the berries, concentrating the sugars, acids and depth of flavour. Once the grapes had evaporated enough water moisture, they were whole-bunch-pressed and racked to 225L barrels. The long, slow natural yeast fermentation which lasted for eleven months ensured multiple layers of complex texture and flavour. We let it stop naturally when the yeast could not ferment any further. The wine was then racked, blended and bottled unfined and unfiltered.
Tasting Notes
luminous golden colour, well-balanced acidity, attractive viscosity, Mebos, silky lemon meringue pie, fresh finish, lingering finish, stone fruit aromas
Food Pairing savoury-lead desserts, sweet desserts, hard cheeses
Sources: mlfwines.com ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 7.5%
Residual Sugar 336 g/L
pH 3.41
Total Acidity 11.4 g/L
Calories (estimated) 265 kcal / glass
150ml glass265 kcal
750ml bottle1325 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Swartland
Soil Granite, Schist
Vineyard Yield 5 hL/ha
Harvest Dates February 6-10, 2023
Vine Age 46-year-old, 42-year-old
Fermentation Vessels Oak Barrel
Natural Yeast Yes
Oak Aging 11 months
Oak Types French
Barrel Size 225L barrels
Unfined Yes
Unfiltered Yes
Serving Temperature 9-11°C · 48-52°F
Production Details The Chenin Blanc was hand-harvested at a traditional ripeness level for a dry wine and then left to desiccate outdoors in the shade for 16 to 30 days. This process allows for the moisture to evaporate naturally from the berries, concentrating the sugars, acids and depth of flavour. Once the grapes were shriveled, half-way to becoming raisins they were crushed, whole-bunch-pressed and racked to old 225L barrels. The long, slow natural yeast fermentation which lasted for eleven months ensured layer upon layer of complex texture and flavour. We let it stop naturally when the yeast couldn’t ferment any further and the wine was then racked, blended and bottled unfined and unfiltered. The official PDF lists a bottling date of 15 January 2023, which conflicts with the stated February 2023 harvest dates, so that value is not stored as a structured bottling date.
Tasting Notes
Nose: sun-dried apricots, warm lemon meringue pie
Palate: distinct pithiness, intense velvety mouthfeel
bright golden colour, almost luminous, well-balanced acidity, attractive viscosity
Food Pairing savoury-lead desserts, hard cheeses
Sources: mlfwines.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 7.5%
Residual Sugar 342 g/L
pH 3.38
Total Acidity 10.7 g/L
Calories (estimated) 265 kcal / glass
150ml glass265 kcal
750ml bottle1325 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Swartland
Soil Granite, Schist
Vineyard Yield 5 hL/ha
Grapes Picked February 8-12, 2022
Vine Age 45-year-old, 41-year-old
Natural Yeast Yes
Oak Aging 11 months
Oak Types French
Barrel Size 225L
Unfined Yes
Unfiltered Yes
Serving Temperature 9-11°C · 48-52°F
Production Details The Chenin Blanc was hand-harvested at a traditional ripeness level for a dry wine and then left to desiccate outdoors in the shade for 16 to 30 days. This process allows for the moisture to evaporate naturally from the berries, concentrating the sugars, acids and flavour. Once the grapes were shrivelled half-way to becoming raisins they were crushed, whole-bunch-pressed and racked to old 225L barrels. The long, slow natural yeast fermentation which lasted for eleven months ensured layer upon layer of complex texture and flavour. We let it stop naturally when the yeast couldn’t ferment any further and the wine was then racked, blended and bottled unfined and unfiltered. The official PDF lists a bottling date of 19 January 2022, which conflicts with the stated February 2022 harvest dates, so that value is not stored as a structured bottling date.
Tasting Notes
luminous, viscous, bright golden colour, well-balanced acidity, Granitic freshness, sun-dried apricots, limes, pithiness, Meebos-like salinity, intense velvety mouth feel
Sources: mlfwines.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 8.5%
Residual Sugar 330 g/L
pH 3.19
Total Acidity 10.8 g/L
Calories (estimated) 270 kcal / glass
150ml glass270 kcal
750ml bottle1350 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Swartland
Soil Granite, Schist
Vineyard Yield 5 hL/ha
Harvest Dates February 8-12, 2021
Sites 44-year-old Granite soil vineyard on the Paardeberg and a 40-year-old Schist soil vineyard on Kasteelberg
Vine Age 40-44 years
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Natural Yeast Yes
Maceration 16 days
Oak Aging 11 months
Lees Aging 11 months
Oak Types French
Barrel Size 225L barrels
Used Oak Only Yes
Bottling Date February 1, 2022
Unfined Yes
Unfiltered Yes
Serving Temperature 9-11°C · 48-52°F
Production Details The Chenin Blanc was hand-harvested at a traditional ripeness level for a dry wine and then left to desiccate outdoors in the shade for 16 to 30 days. This process allows for the moisture to evaporate naturally from the berries, concentrating the sugars, acids and flavour. Once the grapes were shrivelled half-way to becoming raisins they were crushed, whole-bunch-pressed and racked to old 225L barrels. The long, slow natural yeast fermentation which lasted for eleven months ensured layer upon layer of complex texture and flavour. We let it stop naturally when the yeast couldn't ferment any further and the wine was then racked, blended and bottled unfined and unfiltered.
Tasting Notes
luminous, viscous, bright golden colour, well-balanced acidity, Granitic freshness, sun-dried apricots, limes, distinct pithiness, Meebos-like salinity, intense velvety mouth feel
Sources: mlfwines.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 7.5%
Residual Sugar 362 g/L
pH 3.46
Total Acidity 10.2 g/L
Calories (estimated) 280 kcal / glass
150ml glass280 kcal
750ml bottle1400 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Swartland
Soil Schist, Granite
Vineyard Yield 6 hL/ha
Harvest Dates January 28 - February 4, 2020
Brix at Harvest 23.0°
Vine Age 39-year-old, 43-year-old
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Natural Yeast Yes
Oak Aging 12 months
Oak Types French
Barrel Size 225L barrels
Used Oak Only Yes
Bottling Date March 3, 2021
Unfined Yes
Unfiltered Yes
Serving Temperature 9-11°C · 48-52°F
Production Details The Grapes were hand-harvested at a normal ripeness level of 23° Brix and then left to dry in the shade outdoors for 2-4 weeks. This allows moisture to evaporate naturally from the berries, concentrating sugars, acids and flavour. When the grapes were shrivelled half-way to becoming raisins they were crushed and pressed whole-bunch and racked to old 225L barrels. Natural yeast fermentation took 11 months for this vintage and we let it stop naturally when the yeast couldn’t ferment any further. This long, slow fermentation created layer upon layer of complex flavours. After the barrels were racked and blended, the wine was bottled unfiltered and unfined.
Tasting Notes
Cape gooseberry-compote, dried apricots, marmalade, marzipan, honey
Sources: mlfwines.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 9.0%
Residual Sugar 303 g/L
pH 3.33
Total Acidity 9.8 g/L
Calories (estimated) 255 kcal / glass
150ml glass255 kcal
750ml bottle1275 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Swartland
Soil Shale, Schist, Granite
Vineyard Yield 6 hL/ha
Harvest Dates January 26 - February 13, 2018
Brix at Harvest 23.0°
Vine Age 38 years-old, 40+ year-old
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Natural Yeast Yes
Oak Aging 12 months
Oak Types French
Barrel Size 225L barrels
Used Oak Only Yes
Bottling Date January 7, 2019
Unfined Yes
Unfiltered Yes
Serving Temperature 9-11°C · 48-52°F
Production Details Grapes are hand-harvested at normal ripeness level of 23° Brix then left to dry in the shade outdoors for 2-4 weeks. This allows moisture to evaporate naturally from the berries, concentrating sugars, acids and flavour. When the grapes have shrivelled half way to becoming raisins they are crushed and pressed whole bunch, and racked to old 225L barrels. A little sulphur is added to inhibit bacteria but allow the natural yeast to ferment. Fermentation takes ca. 6 months and stops naturally when the yeast cannot ferment further. The barrels are then treated differently: Some are not topped, but allowed to oxidize slowly, to build complexity. Some are topped every few months, but left without sulphur, and the remaining barrels are dosed with sulphur and topped every couple of months to maintain their purity and fruit. After 12 months the barrels are racked, blended and bottled unfiltered and unfined.
Tasting Notes
peaches, lemons, grapefruit, ginger
Sources: mlfwines.com ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 9.5%
Residual Sugar 307 g/L
pH 3.54
Total Acidity 11.3 g/L
Calories (estimated) 265 kcal / glass
150ml glass265 kcal
750ml bottle1325 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Swartland
Soil Shale, Schist, Granite
Vineyard Yield 6 hL/ha
Harvest Dates January 26 - February 13, 2017
Brix at Harvest 23.0°
Vine Age 37 years, 40+ years
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Natural Yeast Yes
Oak Aging 12 months
Oak Types French
Barrel Size 225L barrels
Used Oak Only Yes
Bottling Date January 13, 2018
Unfined Yes
Unfiltered Yes
Serving Temperature 9-11°C · 48-52°F
Production Details Grapes are hand-harvested at normal ripeness level of 23° Brix then left to dry in the shade outdoors for 2-4 weeks. This allows moisture to evaporate naturally from the berries, concentrating sugars, acids and flavour. When the grapes have shrivelled half way to becoming raisins they are crushed and pressed whole bunch, and racked to old 225L barrels. A little sulphur is added to inhibit bacteria but allow the natural yeast to ferment. Fermentation takes ca. 6 months and stops naturally when the yeast cannot ferment further. The barrels are then treated differently: Some are not topped, but allowed to oxidize slowly, to build complexity. Some are topped every few months, but left without sulphur, and the remaining barrels are dosed with sulphur and topped every couple of months to maintain their purity and fruit. After 12 months the barrels are racked, blended and bottled unfiltered and unfined.
Tasting Notes
bright yellow gold, rich, viscous appearance, complex, enticing, dried apricots, orange peel, almonds, honey, intense mouth-feel, clean, fresh, long finish
Sources: mlfwines.com ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 8.0%
Residual Sugar 380 g/L
pH 3.25
Total Acidity 11.8 g/L
Calories (estimated) 295 kcal / glass
150ml glass295 kcal
750ml bottle1475 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Swartland
Soil Shale, Schist, Granite
Vineyard Yield 6 hL/ha
Harvest Dates January 26 - February 13, 2017
Brix at Harvest 23.0°
Vine Age 36 years, 40+ years
Fermentation Vessels Oak Barrel
Natural Yeast Yes
Oak Aging 12 months
Oak Types French
Barrel Size 225L
Bottling Date January 2017
Unfined Yes
Unfiltered Yes
Serving Temperature 9-11°C · 48-52°F
Production Details Grapes are hand-harvested at normal ripeness level of 23° Brix then left to dry in the shade outdoors for 2-4 weeks. This allows moisture to evaporate naturally from the berries, concentrating sugars, acids and flavour. When the grapes have shriveled half way to becoming raisins they are crushed and pressed whole bunch, and racked to old 225L barrels. A little sulphur is added to inhibit bacteria but allow the natural yeast to ferment. Fermentation takes ca. 6 months and stops naturally when the yeast cannot ferment further. The barrels are then treated differently: Some are not topped, but allowed to oxidize slowly, to build complexity. Some are topped every few months, but left without sulphur, and the remaining barrels are dosed with sulphur and topped every couple of months to maintain their purity and fruit. After 12 months the barrels are racked, blended and bottled unfiltered and unfined.
Tasting Notes
golden straw, viscous, apricots, marmalade, almonds, marzipan, honey, clean, fresh, long finish
Sources: mlfwines.com ↗ · Compare this vintage
2015 Technical Specifications
Alcohol 10.0%
Residual Sugar 293.6 g/L
pH 3.2
Total Acidity 10.3 g/L
Calories (estimated) 260 kcal / glass
150ml glass260 kcal
750ml bottle1300 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Swartland
Soil Shale, Schist, Granite
Vineyard Yield 6 hL/ha
Harvest Dates January 26 - February 13, 2015
Brix at Harvest 23.0°
Vine Age 35-40 years
Fermentation Vessels Oak Barrel
Natural Yeast Yes
Oak Aging 12 months
Oak Types French
Barrel Size 225L
Bottling Date February 2016
Unfined Yes
Unfiltered Yes
Serving Temperature 9-11°C · 48-52°F
Production Details Grapes are hand-harvested at normal ripeness level of 23° Brix then left to dry in the shade outdoors for 2-4 weeks. This allows moisture to evaporate naturally from the berries, concentrating sugars, acids and flavour. When the grapes have shriveled half way to becoming raisins they are crushed and pressed whole bunch, and racked to old 225L barrels. A little sulphur is added to inhibit bacteria but allow the natural yeast to ferment. Fermentation takes ca. 6 months and stops naturally when the yeast cannot ferment further. The barrels are then treated differently: Some are not topped, but allowed to oxidize slowly, to build complexity. Some are topped every few months, but left without sulphur, and the remaining barrels are dosed with sulphur and topped every couple of months to maintain their purity and fruit. After 12 months the barrels are racked, blended and bottled unfiltered and unfined.
Tasting Notes
dried apricots, marmalade, almonds, marzipan, honey
Sources: mlfwines.com ↗ · Compare this vintage
2013 Technical Specifications
Alcohol 10.0%
Residual Sugar 268.8 g/L
pH 3.37
Total Acidity 10.4 g/L
Calories (estimated) 245 kcal / glass
150ml glass245 kcal
750ml bottle1225 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Swartland
Soil Shale, Schist, Granite
Vineyard Yield 6 hL/ha
Harvest Dates January 26 - February 5, 2013
Brix at Harvest 23.0°
Vine Age 35-40+ years
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Natural Yeast Yes
Oak Aging 12 months
Oak Types French
Barrel Size 225L barrels
Used Oak Only Yes
Bottling Date January 29, 2014
Sulfites 169.0 ppm
Unfined Yes
Unfiltered Yes
Serving Temperature 9-11°C · 48-52°F
Production Details Grapes are hand-harvested at normal ripeness level of 23° Brix then left to dry in the shade outdoors for 2-4 weeks. This allows moisture to evaporate naturally from the berries, concentrating sugars, acids and flavour. When the grapes have shriveled half way to becoming raisins they are crushed and pressed whole bunch, and racked straight to old 225L barrels. A small amount of sulphur 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 further. The barrels are then treated differently: Some are not topped, but allowed to oxidize slowly, to build complexity. Some are topped every few months, but left without sulphur, and the remaining barrels are dosed with sulphur and topped every couple of months to maintain their purity and fruit. After 12 months the barrels are racked and blended, and the wine is bottled unfiltered and unfined.
Tasting Notes
deep golden straw, viscous, dried peaches, apricots, marmalade, savoury, nutty almonds, marzipan, honey, clean, fresh, long finish, dried apricots
Sources: mlfwines.com ↗ · Compare this vintage
2012 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: mlfwines.com ↗ · Compare this vintage
2011 Technical Specifications
Alcohol 12.0%
Residual Sugar 230 g/L
pH 3.39
Total Acidity 9.9 g/L
Calories (estimated) 235 kcal / glass
150ml glass235 kcal
750ml bottle1175 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Swartland
Soil Shale, Schist, Granite
Vineyard Yield 6 hL/ha
Harvest Dates January 26 - February 5, 2011
Brix at Harvest 23.0°
Vine Age 32 years, 40+ years
Pressing Method Whole Cluster
Natural Yeast Yes
Oak Types French
Barrel Size 225L barrels
Bottling Date February 5, 2012
Sulfites 177.0 ppm
Contains Added Sulfites Yes
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 54° 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
Nose: dried peaches, apricots, marmalade, almonds, marzipan, honey
Palate: dried apricots
Sources: mlfwines.com ↗ · Compare this vintage
2010 Technical Specifications
Alcohol 8.5%
Residual Sugar 351 g/L
pH 3.48
Total Acidity 10.6 g/L
Calories (estimated) 280 kcal / glass
150ml glass280 kcal
750ml bottle1400 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Swartland
Soil Shale, Schist, Granite
Vineyard Yield 6 hL/ha
Harvest Dates February 2-7, 2010
Brix at Harvest 23.0°
Vine Age 29 years, 40+ years
Fermentation Vessels Oak Barrel
Natural Yeast Yes
Total Aging 12 months
Oak Types French
Barrel Size 225L barrels
Bottling Date March 8, 2011
Sulfites 169.0 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 halfway to becoming raisins and the sugar has increased to about 54° 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
Nose: dried peaches, apricots, marmalade, nutty aromas of almonds, marzipan, honey
Palate: clean, fresh, dried apricots
Sources: mlfwines.com ↗ · Compare this vintage
2009 Technical Specifications
Alcohol 8.0%
Residual Sugar 377 g/L
pH 3.3
Total Acidity 11.5 g/L
Calories (estimated) 290 kcal / glass
150ml glass290 kcal
750ml bottle1450 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Swartland
Soil Shale, Schist
Vineyard Yield 6 hL/ha
Harvest Dates February 7, 2009
Brix at Harvest 23.0°
Sites Riebeek Kasteel Mountain
Vine Age 29 years
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Natural Yeast Yes
Oak Aging 12 months
Oak Types French
Barrel Size 225L barrels
Used Oak Only Yes
Bottling Date April 13, 2010
Sulfites 117.0 ppm
Contains Added Sulfites Yes
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 in the shade 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 54° Brix, they are brought to the cellar where they are crushed and pressed (for 36 hours) whole bunch, and racked directly to old 225L barrels. A small amount of sulphur (30ppm) is added to inhibit bacteria, and as with all our wines, fermentation is allowed to proceed naturally, without any other additions. Fermentation takes roughly 6 months, and ends naturally. To build complexity, the barrels are not topped, and the wine is bottled unfiltered and unfined.
Tasting Notes
Nose: dried peaches, apricots, marmalade, almonds, marzipan, honey
Palate: super intense, dizzying mouth feel, clean, fresh, long finish, dried apricots
Sources: mlfwines.com ↗ · Compare this vintage
2008 Technical Specifications
Alcohol 10.5%
Residual Sugar 289 g/L
pH 3.48
Total Acidity 10 g/L
Calories (estimated) 260 kcal / glass
150ml glass260 kcal
750ml bottle1300 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Swartland
Soil Shale, Schist
Vineyard Yield 6 hL/ha
Grapes Picked February 2, 2008
Brix at Harvest 23.0°
Vine Age 28 years
Pressing Method Whole Cluster
Oak Aging 11 months
Oak Types French
Barrel Size 225L barrels
Used Oak Only Yes
Bottling Date January 22, 2009
Sulfites 61.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Grapes are harvested at normal ripeness level of 23° Brix. They are left to dry outdoors in the shade 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 48° Brix, they are brought to the cellar where they are crushed and pressed (for 36 hours) whole bunch, and racked straight to old 225L barrels. A small amount of sulphur (30ppm) is added to inhibit bacteria, and fermentation is allowed to proceed naturally, without any additions. Fermentation takes roughly 6 months, and ends naturally. To build complexity, the barrels are not topped, and the wine is bottled unfiltered and unfined.
Critics Ratings Neil Martin (eRobertParker.com): 96/100
Neil Martin (eRobertParker.com)96/100
James Molesworth (Wine Spectator)91/100
Jancis Robinson17.5/20
Sources: mlfwines.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2025 / 3750ml | ≈ $54.32Original CHF 45.00 | terravigna.ch ↗ |
| Wine-SearcherLWIN 1376300 | — | — | wine-searcher.com ↗ |
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