Technical Specifications
Alcohol 14.12%
Residual Sugar 3.2 g/L
pH 3.42
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Region Tulbagh
Soil Partially weathered shale, Red/yellow clay-loam
Harvest Dates 2nd and 3rd week of February 2023
Brix at Harvest 23.2°
Grape Clone VI 1, VI 642
Vine Age 17 years
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Natural Yeast Yes
Oak Aging 11 months
Lees Aging 11 months
Oak Details 33.3% First Fill New Oak
First Fill New Oak33.3%
Second Fill Oak33.3%
Third Fill Oak33.3%
Oak Types Allier French
Barrel Size 500 litre
Sulfites 90.0 ppm
Contains Added Sulfites Yes
Production Details The grapes were hand-picked in the early morning, force-cooled to 4 C and pressed whole-bunch. Only the first light pressings were used. The juice was settled at 5 C for 48 hours and then racked. A 25% portion underwent wild fermentation and the balance were inoculated with Vin 13 and CY3079 yeast in one third each of first-, second- and third-fill 500 litre Allier French oak barrels, using three different coopers. Fermentation continued for on average 21 days, with temperatures ranging between 13 and 18 C. The wine was aged on its fine lees and malolactic fermentation was prevented to preserve the finer flavours. After a total barrel maturation period of 11 months the wine was racked, protein stabilised and bottled with a fine sheet filtration. Volatile acidity: 0.48 g/l. Free sulphur: 30 mg/l.
Tasting Notes
honey, pear, apricot, delicate floral notes, subtle spice, yellow fruit
Food Pairing foods with subtle spicy aromas and flavours
Producer Information
Website
Address
Waveren Road, Tulbagh, 6820, South Africa
Phone
+27 (0)23 230 0707
Email
Owner
Christiaan van Huyssteen
Cellarmaster
Daniela Jansen