Technical Specifications
Alcohol 13.4%
Residual Sugar 2.7 g/L
pH 3.26
Total Acidity 6.1 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Semillon
Semillon100%
Region Western Cape
Vine Age 32-year-old, 60-year-old, planted 2006
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Natural Yeast Yes
Lees Aging 10 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French
Barrel Size 400L, 500L
Oak Toast Level Light
Production Details Harvest '23 was characterised by low yields and early ripening, resulting in wines of excellent concentration and marked freshness, particularly in the whites. All fruit was whole bunch pressed and 100% wild fermented in 400- and 500L French barrels (20% of which was new barrels, light toast). The wine spent ten months on its lees before blending and bottling.
Tasting Notes
Nose: bruised apples, thatch, chamomile, ginger, Thai basil
Palate: yellow pear, lemon drop, greengage, quince, dark honey
▸ 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