Technical Specifications
Alcohol 14.04%
Residual Sugar 3.4 g/L
pH 3.32
Total Acidity 5.8 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Hárslevelü, Viognier, Sauvignon Blanc, Chenin Blanc
Hárslevelü66%
Viognier22%
Sauvignon Blanc7%
Chenin Blanc5%
Drinking Window Ready to drink now but will benefit from another 3 to 5 years optimal cellaring.
Region Tulbagh
Soil Alluvial sand on layers of clay, Shale clay soils from the valley
Harvest Dates 11, 15, 16 and 21 February, 16 March 2021
Fermentation Vessels Oak Barrel
Natural Yeast Yes
Indigenous Yeast Yes
Lees Aging 6 months
Closure Screwcap
Production Details Minimum-intervention vinification. All grape components were hand harvested and brought to the cellar in small lug boxes. The grapes were bunch sorted, destemmed, and crushed. Juice was settled for 24 hours, then racked to barrels where natural fermentation occurred. All components matured in barrel on the gross lees for 6 months. Production: 1300 cases (6).
Tasting Notes
Nose: orange blossom, pear
Palate: yellow peach, roasted almonds
▸ Sources (1)
Producer Information
Website
Address
Lemberg Wine Estate, Straatskerk, Tulbagh, South Africa
Phone
+27 (0)21 300 1130
Email
Owner
Henk du Bruyn and Suzette Jansen van Rensburg
Cellarmaster
Anri Botha