2023 Technical Specifications
Alcohol 13.73%
Residual Sugar 2.5 g/L
pH 3.48
Total Acidity 5.7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Classification W.O. Upper Hemel-en-Aarde Valley
Region Upper Hemel-en-Aarde Valley
Soil Table mountain sandstone and decomposed granite
Fermentation Vessels 40% small Burgundian 1,200 L foudres and 60% new French-oak barriques
Pressing Method Whole-Bunch Pressed After Careful Selection
Natural Yeast Yes
Oak Types French oak
Barrel Size 1,200 L foudres; barriques
Production Details Grapes were picked and hand-sorted, transported refrigerated to Franschhoek, selected, whole-bunch pressed, and the juice settled naturally in tank for two days before racking and spontaneous fermentation.
Tasting Notes Ripe citrus, fresh pineapple, yellow apple, vanilla, nutmeg, preserved lemon, lime, white peach, apricot, poached pear, lemon curd, honeysuckle, burnt caramel, toasted almonds, passion fruit and crème brûlée; medium-bodied, refreshing, rich yet elegant, with a clean, taut finish.
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1821813 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
Boekenhoutskloof Winery, Excelsior Road, Franschhoek 7690, South Africa
Phone
+27 21 876 3320
Owner
Marc Kent
Cellarmaster
Gottfried Mocke (Winemaker)