Technical Specifications
Alcohol 13.0%
Residual Sugar 1.9 g/L
pH 3.02
Total Acidity 7.9 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Sauvignon Blanc, Semillon
Sauvignon Blanc75%
Semillon25%
Region Walker Bay
Soil Granitic soils
Harvest Dates Sauvignon Blanc harvested on 26 February 2018; Semillon harvested on 5 March 2018
Fermentation Vessels Oak Barrel
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 12 months
Lees Aging 10 months
Oak Types French
Barrel Size 228L
Bottling Date 7 January 2019
Contains Added Sulfites Yes
Unfiltered Yes
Production Details The Sauvignon Blanc came from a 13-year-old vineyard parcel and the Semillon from an 11-year-old vineyard, both in Sondagskloof on the south coast of South Africa. The cultivars were picked and fermented separately. Whole-bunch pressing was used, the must was settled overnight, and minimal sulphur was added at crush with no further additions. At the first sign of fermentation the juice was racked to barrels to complete fermentation. Fermentation lasted 14-18 days, natural malolactic fermentation was encouraged, and the wine was aged on the fermentation lees for a further 10 months before blending in November and returning to barrel until bottling. The wine was bottled unfiltered and matured for 12 months in French oak 228L barrels.
Tasting Notes
Palate: linear, energetic acidity, chiseled structure, great ageing potential