Technical Specifications
Alcohol 13.28%
Residual Sugar 1.4 g/L
pH 3.32
Total Acidity 5.4 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Region Walker Bay
Pressing Method Whole-Bunch Pressed
Barrel Size 2,600L foudre
Sulfites 54.0 ppm
Contains Added Sulfites Yes
Production Details No enzymes, SO2, or commercial yeasts were added at pressing. After an overnight rough-settling, the juice was sent to barrel, with fermentation and ageing taking place over 10 months in a 2,600L foudre.
Tasting Notes
Nose: litchi, banana, lemon thyme, oatmeal, crushed stone, graphite
Palate: citrus peel-textured acidity, mouthwatering finish
▸ Sources (1)
Producer Information
Website
Address
Walker Bay, Western Cape, South Africa
Phone
+27 82 420 2142
Email
Owner
Andrew and Peter-Allan Finlayson
Cellarmaster
Peter-Allan Finlayson