2020 Technical Specifications
Alcohol 12.5%
Residual Sugar 8.4 g/L
pH 3.25
Total Acidity 6.9 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Pinot Noir, Chardonnay
Pinot Noir51%
Chardonnay49%
Region Western Cape
Soil Decomposed granite, Decomposed shale
Production Details The grapes are received early in the morning and whole-bunch pressed. The free run and second press components are kept separately; the juice settled and inoculated and fermentation commences. After fermentation, the wine is settled and racked off the lees. The base wine is filtered and adjusted in sweetness before bottling; preparing it for the second fermentation. During bottling, yeast is added to the sweetened base wine and stirred. A long, slow secondary fermentation commences with a further 2-4 years of bottle maturation on the lees. During the disgorging process we add the dosage (a mixture of base wine and sugar to slightly adjust the sweetness), and after disgorgement, the bottles are kept for about 3 months before being released into the market.
Tasting Notes
coral pink hue, vigorous stream of fine bubbles, bold strawberry, red berry fruit, cherry, fresh lemon, zesty lemon, citrus zip of acidity, succulence, broader creaminess, signature toast, biscuit notes, balanced, harmonious, well structured, long, complex, refreshing, vibrant
2017 Technical Specifications
Alcohol 12.5%
Residual Sugar 8.4 g/L
pH 3.25
Total Acidity 6.9 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Pinot Noir, Chardonnay
Pinot Noir60%
Chardonnay40%
Region Western Cape
Soil Decomposed granite, Decomposed shale
Production Details The grapes are received early in the morning and whole-bunch pressed. The free run and second press components are kept separately; the juice settled and inoculated and fermentation commences. After fermentation, the wine is settled and racked off the lees. The base wine is filtered and adjusted in sweetness before bottling; preparing it for the second fermentation. During bottling, yeast is added to the sweetened base wine and stirred. A long, slow secondary fermentation commences with a further 2-4 years of bottle maturation on the lees. During the disgorging process, a dosage (a mixture of base wine and sugar to slightly adjust the sweetness) is added, and after disgorgement, the bottles are kept for about 3 months before being released into the market.
Tasting Notes
Nose: oyster shell, sea-breeze, red berry, citrus, yeasty sourdough, cracker biscuit
Palate: tangy raspberry, lemony citrus, taut, vibrant, vivacious, rich, engaging, zingy freshness, leesy length
pale salmon pink, fine bubbles
2016 Technical Specifications
Alcohol 12.5%
Residual Sugar 8.4 g/L
pH 3.25
Total Acidity 7.6 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Pinot Noir, Chardonnay
Pinot Noir60%
Chardonnay40%
Region Western Cape
Soil Decomposed granite, Alluvial sandy soils, Decomposed shale, Clay, Calcareous
Elevation 178.0 meters
Production Details The grapes are received early in the morning and whole-bunch pressed. The free run and second press components are kept separately; the juice settled and inoculated and fermentation commences. After fermentation, the wine is settled and racked off the lees. The base wine is filtered and sweetness is adjusted before bottling; preparing it for the second fermentation. During bottling, the yeast is added to the sweetened base wine and stirred. A long, slow secondary fermentation commences with a further 2-4 years of bottle maturation on the lees. During the disgorging process we add dosage (a mixture of base wine and sugar), and after disgorgement, the bottles are kept for about 3 months before being released into the market.
Tasting Notes
coppery salmon pink hue, delicate but persistent string of pearl bubbles, raspberry, cherry, briny, oyster shell aromas, sherbet, red berries, citrus, broad biscuit, toasty notes, structured, long, appealing crisp vibrance, bright acidity, lively, fresh, long, dry and elegant tail
2015 Technical Specifications
Grape Varieties Pinot Noir, Chardonnay
Pinot Noir60%
Chardonnay40%
Region Western Cape
Soil Decomposed granite, Alluvial sandy soils, Decomposed shale, Clay, Calcareous
Elevation 178.0 meters
Brix at Harvest 18.0°
Production Details The grapes are received early in the morning and whole-bunch pressed. The free run and second press components are kept separate; the juice settled and inoculated and fermentation commences. After fermentation, the wine is settled and racked off the lees. The base wine is filtered and the wine is sweetened before bottling; preparing it for the second fermentation. During bottling, the yeast is added to the sweetened base wine and stirred. A long, slow secondary fermentation commences with a further 2-4 years of bottle maturation on the lees. During the disgorging process we add dosage (a mixture of base wine and sugar), and after disgorgement, the bottles are kept for about 3 months before being released into the market.
Tasting Notes
Nose: raspberry, strawberry, peppery spice
Palate: red berries, crisp acidity, creamy lees notes, toasted biscuit
Producer Information
Website
Phone
+27 (0)21 874 9004
Email
Owner
Johann Rupert