Technical Specifications
Alcohol 13.0%
Residual Sugar 3.7 g/L
pH 3.07
Total Acidity 7.2 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Western Cape
Soil Decomposed shale
Elevation 600.0 meters
Harvest Dates March 8-16, 2023
Fermentation Vessels Stainless Steel
Maceration 2 days
Lees Aging 3 months
Production Details The grapes were hand-picked in the early morning at their optimum ripeness levels and transported to the cellar in refrigerated trucks. To maximise flavour extraction, all of the fruit was de-stemmed, crushed, and given some skin contact. After settling for two days, the free-run juice was fermented separately in stainless steel tanks. The wine spent 3 to 5 months on the lees to develop a full, well-rounded palate before being blended and bottled.