Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2025 / 750ml | ≈ $27.69Original ZAR 455.00≈ €24.64 · £20.81 | www.exanimo.co.za ↗ |
| Producer priceRecommended retail price | 2024 / 750ml | ≈ $27.69Original ZAR 455.00≈ €24.64 · £20.81 | www.exanimo.co.za ↗ |
2025 Technical Specifications
Alcohol 13.45%
Residual Sugar 1.7 g/L
pH 3.23
Total Acidity 5.7 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Semillon blanc with a tiny amount of Semillon gris
Classification Wine of Origin Swartland
Region Swartland
Soil Alluvial granite soil
Harvest Dates The Kweperfontein vineyard was picked about one week later than usual.
Fermentation Vessels new 500L Austrian barrels and smaller old oak barrels
Pressing Method Whole-Bunch Pressed In An Old Vaslin Press
Natural Yeast Yes
Oak Types Austrian oak and old oak
Barrel Size 500
Production Details The grapes were whole-bunch pressed in an old Vaslin press without sulfur dioxide addition to the juice. Following rough settling, natural alcoholic and malolactic fermentation occurred in new 500L Austrian barrels and smaller old oak barrels. Some racking was performed after fermentation to leave the heaviest lees behind; sulfur dioxide was added late in winter and again at bottling.
Tasting Notes orange blossom, white flowers, crushed bay leaves, banana skin, fresh turmeric, butterscotch, key lime, candied ginger, kumquat rind, wet pebble acidity, viscous, lightly honeyed
Sources: www.thorneanddaughters.com ↗ · Compare this vintage
2024 Technical Specifications
Alcohol 13.2%
Residual Sugar 2.5 g/L
pH 3.25
Total Acidity 6 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Semillon, Semillon Gris
Semillon
Semillon Gris
Region Swartland
Soil Alluvial granite
Vine Age 61 year old
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Natural Yeast Yes
Oak Types Austrian
Barrel Size 500L
Contains Added Sulfites Yes
Production Details The grapes are whole-bunch pressed in an old Vaslin press. There are no additions of sulphur dioxide made on the juice. A rough settling follows pressing after which the wines undergo natural alcoholic and malolactic fermentation into a mix of new 500L Austrian barrels and smaller old oak barrels. Going to barrel with cloudier, phenolic juice gives a great foundation for the textural elements that will develop in the wine. Semillon has a tendency to become very reductive during maturation so we generally do some racking at the end of fermentation to leave the heaviest lees behind, and have begun to work with a short maturation time in our large, new Austrian oak barrels to balance this tendency. We add some sulphur dioxide late in the winter, and then again at bottling, keeping the level of sulphur dioxide very low in the wine.
Tasting Notes
Nose: hay, yellow fruits, nut flesh
Palate: lime, salted melon, macadamia nuts, meringue, nougat
Sources: thorneanddaughters.com ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 13.06%
Residual Sugar 1.6 g/L
pH 3.35
Total Acidity 5.8 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Semillon Blanc, Semillon Gris
Semillon Blanc
Semillon Gris
Region Swartland
Soil Alluvial granite
Vine Age 60 year old
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Natural Yeast Yes
Oak Types Austrian
Barrel Size 500L
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Production Details The 2022/2023 winter was relatively warm and dry, leading to an earlier start to the season. December rains were challenging but beneficial. A lack of severe heat spikes meant harvesting the Paper Kite block about 8 days later than usual, allowing for more ripeness. Yields were solid, and small berries were common. The winemaking process is simple and natural, with whole-bunch pressed grapes in an old basket press. No sulfur dioxide is added to the juice. After a rough settling, the wines undergo natural alcoholic and malolactic fermentation in a mix of new 500L Austrian barrels and smaller old oak barrels. Semillon tends to be reductive during maturation, so some racking is done at the end of fermentation to remove the heaviest lees. A shorter maturation time in large, new Austrian oak barrels is used to balance this tendency. Sulfur dioxide is added late in winter and again at bottling, keeping levels very low. The wines are bottled without fining and filtration to express the old vine Semillon as naturally as possible.
Tasting Notes
Nose: gunflint, thyme, lemongrass
Palate: lime, yellow apples, salted pistachios
Sources: thorneanddaughters.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 13.16%
Residual Sugar 2.2 g/L
pH 3.24
Total Acidity 6.3 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Semillon Blanc, Semillon Gris
Semillon Blanc
Semillon Gris
Region Swartland
Soil Alluvial granite soil
Vine Age 57 year old
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Natural Yeast Yes
Oak Types Austrian
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Production Details The 2021/2022 growing season was one of great contrast. A cold, wet winter and cool, wet spring were followed by an incredibly hot and dry January. Thankfully soil water reserves were sufficient to sustain our vineyard canopy. Diligent work in the vineyards averted the worst of the disease pressure created by the wetter spring conditions. The January heatwaves did cause some damage, but careful picking meant that what was taken into the cellar was of very good quality, and we are really happy with the balance achieved here. Semillon, especially from these old clone vineyards, has come to epitomise what we are seeking in our wines. It provides us with wines of texture and depth, with very little of the overbearing primary fruit aromatics that we see in so much modern clones. We've stuck with a very simple, natural formula for vinifying our wines in order to remain true to the vineyards that we work with. The grapes are whole-bunch pressed in an old basket press and there are no additions of sulphur dioxide made on the juice. A rough settling follows pressing after which the wines undergo natural alcoholic and malolactic fermentation into a mix of large new and smaller old oak barrels. Semillon has a tendency to become very reductive during maturation so we generally do some racking at the end of fermentation to leave the heaviest lees behind, and have begun to work with a short maturation time in large, new Austrian oak barrels to balance this tendency. We add some sulphur dioxide late in the winter and then again at bottling, keeping the level of sulphur dioxide very low in the wine. The wines are bottled without fining and filtration to provide as natural an expression of old vines Semillon as possible.
Tasting Notes
pear, blackcurrant leaf, black tea, orange marmalade, dark honey, almond skin, honeycomb
Sources: thorneanddaughters.com ↗ · Compare this vintage
Producer Information
Website
Owner
John and Tasha Seccombe
Cellarmaster
John Seccombe