2023 Technical Specifications
Alcohol 13.85%
Residual Sugar 4.8 g/L
pH 3.18
Total Acidity 5.7 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Marsanne, Roussanne, Piquepoul Blanc, Chenin Blanc, Viognier
Marsanne38%
Roussanne22%
Piquepoul Blanc16%
Chenin Blanc14%
Viognier10%
Region Western Cape
Soil Glenrosa, Decomposed shale, Clay subsoil
Elevation 350.0 meters
Orientation South, West
Harvest Dates February 3-20, 2023
Vine Age Chenin Blanc planted in 1987 and 2013; Viognier and Roussanne planted in 2009; Marsanne planted in 2011/12; Piquepoul Blanc planted in 2016.
Fermentation Vessels Oak Barrel, Stainless Steel
Pressing Method Whole Bunch, Destemmed
Indigenous Yeast Yes
Lees Aging 7 months
Oak Types French
Production Details The individual vineyards were harvested separately by hand and transported to the cellar where the grapes were cooled overnight. A combination of whole bunch pressing and destemming was done prior to overnight juice settling and racking the following day. Spontaneous fermentation by indigenous yeast occurred in older French oak (15%) and stainless steel tanks. The wine was aged for 7 months on the fine lees to build a full, well-rounded palate before being blended and bottled.
Tasting Notes
Nose: marmalade, lime zest, cream, cashew, macadamia, dust, flint
Palate: roasted peach, grilled peach, eucalyptus honey, bruleed orange, structured, harmonious, supple, rounded
Food Pairing grilled snoek with caramelised peach and pineapple salsa, seafood
2022 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.2 g/L
pH 3.43
Total Acidity 5.3 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Roussanne, Piquepoul Blanc, Chenin Blanc, Viognier, Marsanne
Roussanne48%
Piquepoul Blanc19%
Chenin Blanc16%
Viognier9%
Marsanne8%
Region Western Cape
Soil Shale with a clay subsoil
Elevation 350.0 meters
Orientation South
Harvest Dates February 10-March 4, 2022
Vine Age Chenin Blanc planted in 1987 and 2013; Viognier and Roussanne planted in 2009; Marsanne planted in 2011/12; Piquepoul Blanc planted in 2016.
Fermentation Vessels Stainless Steel, Oak Barrique
Pressing Method Whole Bunch
Indigenous Yeast Yes
Lees Aging 11 months
Oak Details 4% First Fill New Oak
First Fill New Oak4%
Oak Types French
Barrel Size 300L French oak barriques
Production Details The fruit was harvested by hand at optimal ripeness and transported to the cellar in refrigerated trucks. The grapes were whole bunch pressed, and the juice settled overnight before racking the following day. Spontaneous fermentation occurred in a combination of stainless-steel tanks (20%), 300L French oak barriques (4% new) and older French oak. The wine was matured on the lees for 11 months before being blended and bottled.
Tasting Notes
Nose: stone fruit, citrus leaf, vanilla, spice, subtle florality
Palate: tangy, lively, creamy, broad, nectarine, peach, citrus, pithy grip, savoury, nutty oak, spice, vanilla
Food Pairing grilled snoek with caramelised peach and pineapple salsa, seafood
2021 Technical Specifications
Alcohol 13.5%
Residual Sugar 3.6 g/L
pH 3.21
Total Acidity 5.8 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Marsanne, Roussanne, Chenin Blanc, Piquepoul Blanc, Viognier
Marsanne38%
Roussanne20%
Chenin Blanc18%
Piquepoul Blanc17%
Viognier7%
Region Western Cape
Soil Shale
Elevation 350.0 meters
Orientation South
Harvest Dates February 9-24, 2021
Vine Age Chenin Blanc planted in 1987 and 2013; Viognier and Roussanne planted in 2009; Marsanne planted in 2011/12; Piquepoul Blanc planted in 2016.
Fermentation Vessels Stainless Steel, Oak Foudre, Oak Barrel
Pressing Method Whole Bunch
Indigenous Yeast Yes
Lees Aging 1 year
Oak Types French
Barrel Size 300L barrels
Production Details The fruit was harvested by hand at optimal ripeness and transported to the cellar in refrigerated trucks. The grapes were whole bunch pressed and the juice settled overnight before racking the following day. Spontaneous fermentation occurred in stainless steel tanks (65%) and a combination of older French oak foudre and 4th fill 300L barrels. The wine was matured on the lees for 12 months before being blended and bottled.
Tasting Notes
Nose: spice, roasted stone fruit, citrus
Palate: fresh, zesty, bright, lively, nectarine, peach, apricot, grapefruit tang, lees
Food Pairing grilled snoek with caramelised peach and pineapple salsa, seafood
2020 Technical Specifications
Alcohol 13.5%
Residual Sugar 4.3 g/L
pH 3.16
Total Acidity 5.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Marsanne, Roussanne, Chenin Blanc, Piquepoul Blanc, Viognier
Marsanne38%
Roussanne22%
Chenin Blanc18%
Piquepoul Blanc17%
Viognier5%
Region Western Cape
Soil Shale
Elevation 350.0 meters
Orientation South
Harvest Dates 30/01/2020 (Marsanne) - 10/02/2018 (Piquepoul Blanc)
Vine Age Chenin Blanc planted in 1987 and 2013; Viognier and Roussanne planted in 2009; Marsanne planted in 2011/12.
Fermentation Vessels Oak Foudre, Oak Puncheon, Stainless Steel
Pressing Method Whole Bunch
Lees Aging 11 months
Oak Types French
Barrel Size 500L puncheons
Production Details The fruit was harvested by hand at optimal ripeness and transported to the cellar in refrigerated trucks. The grapes were whole bunch pressed, and the juice settled overnight before fermentation and maturation in a combination of older French oak foudres, 3rd and 4th fill 500L puncheons, and stainless steel (35%). The wine spent 11 months on the lees; thereafter, it was blended and bottled.
Tasting Notes
Nose: stone fruit, nutty marzipan, oak
Palate: creamy spiciness, peach, quince, gooseberry, acidic freshness, elegant, creamy, long
Food Pairing grilled snoek with caramelised peach and pineapple salsa, seafood
2019 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.8 g/L
pH 3.35
Total Acidity 5.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Marsanne, Roussanne, Chenin Blanc, Viognier
Marsanne37%
Roussanne37%
Chenin Blanc20%
Viognier6%
Region Western Cape
Soil Decomposed shale, Clay
Elevation 350.0 meters
Orientation South
Harvest Dates January 31-February 13, 2019
Vine Age Chenin Blanc planted in 1987 and 2013; Viognier and Roussanne planted in 2009; Marsanne planted in 2011/12.
Fermentation Vessels Stainless Steel, Oak Foudre, Oak Puncheon
Pressing Method Whole Bunch
Indigenous Yeast Yes
Malolactic Fermentation 80%
Lees Aging 7 months
Oak Types French
Barrel Size 500L puncheons
Production Details The individual parcels were picked at optimal ripeness and transported to the cellar in refrigerated trucks. Whole bunches were pressed and the juice settled overnight. Fermentation by indigenous and selected yeast occurred in stainless steel tanks (15%), older French oak foudre and 500L puncheons, with 80% of the wine completing malolactic fermentation. The wine was finally aged on its lees for 7 months before being blended and bottled.
Tasting Notes
Nose: crunchy dried autumn leaves, vanilla biscuit, roasted stone fruit
Palate: nectarine, peach, apricot, rich, ripe, fleshy, elegant, dry, refined, chalky grip
Food Pairing grilled snoek with caramelised peach and pineapple salsa, seafood
Producer Information
Website
Phone
+27 (0)21 874 9004
Email
Owner
Johann Rupert