Technical Specifications
Alcohol 14.0%
Residual Sugar 3.7 g/L
pH 3.22
Total Acidity 6.3 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Region Western Cape
Soil Red sandy soils (decomposed sandstone) over a layer of clay
Elevation 500.0 meters
Vine Age planted 1957
Fermentation Vessels Stainless Steel Tank, Oak Barrel
Natural Yeast Yes
Indigenous Yeast Yes
Lees Aging 9 months
Oak Types French
Barrel Size 400 litre
Vegan Yes
Vegetarian Yes
Production Volume 6,256 bottles
Bottles6,256
Production Details The grapes for this wine were hand harvested at optimum ripeness, hand sorted, crushed and destemmed. The juice was immediately pressed and cold settled for 2 days at 10 °C. Half was spontaneously fermented in stainless steel tanks and half was spontaneously fermented in 4th fill 400 litre French oak barrels. After fermentation the wine was left on the fine lees in tank and barrel for 9 months before blending and bottling. No malolactic fermentation.
Tasting Notes
pear, citrus, stone fruit, acidity, tangy, mineral
Critics Ratings Platter's SA Wine Guide: 5 stars
Platter's SA Wine Guide5 stars
Tim Atkin MW96
Winemag.co.za (Christian Eedes)95
Vinous (Neal Martin)92
Jancis Robinson17
▸ Sources (1)
Producer Information
Website
Address
Devon Valley Road, Stellenbosch, 7600, South Africa
Phone
+27 79 478 1515
Email
Owner
Ginny Povall
Cellarmaster
Ginny Povall