Technical Specifications
Alcohol 13.0%
Residual Sugar 1.9 g/L
pH 3.33
Total Acidity 5.3 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Semillon, Sauvignon Blanc
Semillon85%
Sauvignon Blanc15%
Drinking Window now and into 2024
Region Western Cape
Soil Decomposed granite, Table mountain sandstone, Bokkeveld shale
Vine Age 40-year-old vines (Semillon Franschhoek), 15 years old (Sauvignon Blanc Gabriëlskloof)
Fermentation Vessels Oak Barrel, Clay Amphora
Pressing Method Whole Cluster
Lees Aging 10 months
Oak Types French
Barrel Size 400-litre, 500-litre
Used Oak Only Yes
Sulfites 86.0 ppm
Production Details Both the Semillon and the Sauvignon Blanc were fermented and matured in 400- and 500-litre old French oak barrels, and made oxidatively (whole bunch pressed) with minimal intervention (natural fermentation). Both wines spent about ten months on the lees before being blended and bottled. Some 20% of the wine was also matured in clay amphorae.
Tasting Notes
Nose: grapefruit, citrus, lime, complex lees derived aromas
Palate: richer, more layered, high acidity
Food Pairing white almond gazpacho, rolled labneh on flatbread
▸ Sources (1)
Producer Information
Website
Address
Gabriëlskloof, R43, Bot River, 7185, South Africa
Phone
+27 28 284 9865
Email
Owner
Bernhard Heyns
Cellarmaster
Peter-Allan Finlayson