2022 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.6 g/L
pH 3.4
Total Acidity 6.1 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Upper Hemel-en-Aarde Valley
Soil Granite
Elevation 203.0 meters
Orientation W & Sw
Grapes Picked March 18, 2022
Brix at Harvest 22.4°
Vine Age planted 1997
Fermentation Vessels Stainless Steel Tank, Old French Oak Barrels
Pressing Method Whole Berries, Gentle 3H Pressing Cycle
Oak Aging 4 months
Lees Aging 0.7 months (21 days)
Oak Types French
Barrel Size 225L
Used Oak Only Yes
Bottling Date September 2, 2022
Sulfites 80.0 ppm
Contains Added Sulfites Yes
Production Details After fermenting the wine in T7, it was left for 3 weeks on the fermentation lees before racked with some healthy fine lees to T19 and 10 x 225L old French oak barrels to mature for 4 months. The grapes were chilled to 10°C overnight in a cold room and processed the next morning. Hand sorted and destemmed before a gentle 3h pressing cycle. Juice settled for 48h in T7. Total yield = 4800L (675L/ton). Settled Juice was racked to a stainless-steel tank (T5) and co-inoculated with cultivated yeast strains for a cold fermentation not exceeding 18°C. Fermentation took 21 days to complete. The 2021 - 2022 growing season will be recorded as having one of the longest periods between berry setting and harvest. The cool and wet winter months allowed a deep dormancy phase and resulted in higher yields. It was followed by an unusually wet spring, leaving the berries more time to ripen up. Summer only really started in January and brought us warm and dry conditions. This was perfect to allow healthy ripening, but it also resulted in a lower acid vintage. To mitigate this, certain blocks were picked earlier as to keep natural acidity in the wines. All in all an excellent growing year, showing a beautiful character and flavour in the grapes. In April 2022, after numerous discussion, we unfortunately uprooted this splendid block. The 2022 vintage is the swansong for this beautiful wine.
Malic Acid 3.27 g/L
Vintages
2021 Technical Specifications
Alcohol 12.5%
Residual Sugar 1.94 g/L
pH 3.27
Total Acidity 7.62 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Upper Hemel-en-Aarde Valley
Soil Granite
Elevation 203.0 meters
Orientation W & Sw
Grapes Picked March 8, 2021
Brix at Harvest 22.7°
Vine Age planted 1997
Fermentation Vessels Stainless Steel Tank, Old French Oak Barrels
Pressing Method Gentle 3H Pressing Cycle
Oak Aging 6 months
Lees Aging 4 months
Oak Types French
Bottling Date October 18, 2021
Sulfites 69.0 ppm
Contains Added Sulfites Yes
Production Details After fermentation, the wine (free run) was left for 30 days on fermentation lees before being racked to T19 with some fine lees to mature for a further four months. The wine in old French oak barrels was left on fermentation lees for a total of six months. Both components were blended at the beginning of Spring before bottling. Free run juice (70% of total yield) was racked to a stainless-steel tank (T13) and co-inoculated with cultivated yeast strains for a cold fermentation not exceeding 18°C. Fermentation took 21 days to complete. Pressed juice (30% of total yield) was racked to four old French oak barrels and inoculated with a cultivated yeast strain for fermentation at ambient room temperatures. Grapes were sorted by hand then destemmed and chilled via mash cooler to 10°C. Gentle press cycle of 3h was used with free run juice (~2,500L) kept separate from pressed juice (~900L) for 48h settling. Total yield = 3,500L (700L/ton).
Malic Acid 2.8 g/L
Tasting Notes
gooseberries, capsicum, tropical_fruits, mineral
Food Pairing fresh_salads, fish, goats_milk_cheese
Producer Information
Website
Address
Upper Hemel-en-Aarde Valley, Hermanus, 7201, South Africa
Phone
+27 78 349 5402
Owner
Frederik and Céline Hasher
Cellarmaster
Natasha Williams