Technical Specifications
Alcohol 13.5%
Residual Sugar 3.5 g/L
pH 3.23
Total Acidity 6.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Western Cape
Soil Tukulu, Decomposed shale
Elevation 600.0 meters
Harvest Dates March 4, 2020 - April 6, 2020
Fermentation Vessels Stainless Steel
Maceration 1 days
Lees Aging 8 months
Production Details The grapes were harvested by hand at the optimum level of ripeness. Individual parcels contribute to flavours ranging from grassy, green peppers to riper tropical fruits. Grapes were hand-picked into small lug-boxes in the early morning and transported to the cellar in refrigerated trucks. All the fruit was de-stemmed and crushed before Overnight skin contact period allowed for the maximum extraction of flavour. The free run juice was settled and fermented separately in stainless steel tanks. The wine spent 8 months on the lees before being blended and bottled.
Tasting Notes
flinty, herbaceous, snapped green bean, grapefruit zest, gravelly elements, zippy acidity, lemon zest, pea shoot