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