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