Technical Specifications
Alcohol 13.5%
Residual Sugar 2.9 g/L
pH 3.26
Total Acidity 6.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Western Cape
Soil Decomposed sandstone, Decomposed shale
Elevation 600.0 meters
Harvest Dates February 26-29, 2024
Grape Clone 76, 95
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Malolactic Fermentation 35%
Lees Aging 8 months
Oak Details 22% First Fill New Oak
First Fill New Oak22%
Second Fill Oak25%
Oak Types French
Barrel Size 300L
Production Details Four separate vineyards were hand-picked into small lug boxes at optimal ripeness and transported to the cellar in refrigerated trucks. The fruit was whole-bunch pressed, and the juice was allowed to settle overnight without the use of enzymes before being transferred to 300L French oak barrels (22% new, 25% second-fill, and the balance third- and fourth-fill) the following day, where spontaneous fermentation occurred. The wine was aged for eight months on the gross lees, with 35% of the total volume undergoing malolactic fermentation during this time, before being blended and bottled.
Tasting Notes
Nose: nectarine, limestone, vanilla biscuit, orange peel
Palate: lime, orange, creamy nuttiness, vanilla