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