Technical Specifications
Alcohol 13.0%
Residual Sugar 3.7 g/L
pH 3.38
Total Acidity 6.4 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Drinking Window Two to four years
Region Western Cape
Soil Glenrosa and sandstone
Orientation South-West
Harvest Dates 15 February-2 March 2023
Brix at Harvest 23.5°
Grape Clone SN24, 220 on Richter 99
Vine Age 18 years
Fermentation Vessels Oak Barrel, Concrete Egg
Pressing Method Whole Bunch Pressed
Natural Yeast Yes
Oak Aging 10 months
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Second Fill Oak15%
Third Fill Oak15%
Oak Types French oak
Barrel Size 400L French oak barrels
Oak Toast Level Medium
Production Details Grapes were hand-harvested in the early morning at 23.5 degrees Balling, then whole-bunch pressed and the juice was allowed to settle for a day before being transferred into 400L French oak barrels and a concrete egg. Natural fermentation took place over 40-60 days with strict temperature control. Once completed, the wine matured for 10 months with monthly batonnage of the lees. No malolactic fermentation took place. The wine was matured in tight-grain, medium-toast barrels with 15% first fill, 15% second fill, 15% third fill and 46% older oak, plus 9% concrete egg.
Tasting Notes
Nose: pure fruit aromas, baked apples, delicate spice, roasted almond, citrus
Palate: balance between fruit and oak, creamy finish, lively finish
Food Pairing white meats with a slightly nutty sauce, Cape smoorsnoek, mushroom risotto, butter chicken, ravioli with burnt sage butter, Gruyere
▸ Sources (1)
Producer Information
Website
Address
Dwarsrivier Farm, Citrusdal, 7340, South Africa
Phone
+27 (0)27 482 2827
Email
Owner
Nieuwoudt Family (David Nieuwoudt, Emma Nieuwoudt)
Cellarmaster
David Nieuwoudt