Technical Specifications
Alcohol 13.2%
Residual Sugar 2.4 g/L
pH 3.35
Total Acidity 6.5 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Sauvignon Blanc, Nouvelle, Viognier, Semillon
Sauvignon Blanc85%
Nouvelle5%
Viognier5%
Semillon5%
Drinking Window 2025-2030
Region Walker Bay
Soil Well-drained soil with good water retention; important percentage of clay in topsoil
Elevation 262-300 meters
Vineyard Yield 55 hL/ha
Fermentation Vessels Stainless Steel, French Oak Puncheons
Pressing Method Partial Skin Contact
Production Details Predominantly Sauvignon blanc (85%+) complemented by Nouvelle, Viognier, and Semillon. Three distinct vinification techniques: hyper-oxidation for stability, one day skin contact at 10°C to develop texture, late-ripening blocks vinified reductively to preserve freshness. Fermentation temperature 13°C in stainless steel tanks. 10% aged nine months in older French oak puncheons (500L). Monthly lees stirring for 9 months. No additional bottle maturation. Bottled August 2025-January 2026.
Producer Information
Website
Address
17 Village Lane, The Village, Hemel en Aarde, Hermanus, 7200, South Africa
Phone
+27 28 316 1875
Owner
Bartho Eksteen, Johan &
Mariette Pretorius
Mariette Pretorius
Cellarmaster
Wilhelm Pienaar