Technical Specifications
Alcohol 14.0%
Residual Sugar 3.3 g/L
pH 3.5
Total Acidity 6.4 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Viognier
Viognier100%
Drinking Window 2025-2031
Region Western Cape
Soil Decomposed shale
Estate Grown Yes
Fermentation Vessels Stainless Steel Settling Tank, Oak Barrel 225L, Oak Barrel 500L
Pressing Method Whole Bunch Press, Slow Extraction At 600 Liters Per Ton
Natural Yeast Yes
Oak Aging 11 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types Burgundian Oak
Barrel Size 225L and 500L
Production Details Whole bunch pressed at 600 liters per ton. Cold settled 48 hours, then racked into 225- and 500-liter Burgundian barrels (20% new oak for 2023) for spontaneous/natural fermentation and 11 months maturation on lees. Dryland farmed, sustainable agriculture.
Tasting Notes
Nose: quince, peach, passion fruit, cream, yellow plum, egg whites, white linen, nectarine, yellow rose
Palate: concentrated, fresh acidity, bright entry, citrus, tension, mineral, pithiness, persistent finish
Food Pairing lobster, gently spiced Asian food, seafood
Critics Ratings Tim Atkin MW: 96 pts
Tim Atkin MW96 pts
Antonio Galloni (Vinous)95 pts
Robert Parker Wine Advocate (Jeb Dunnuck)93 pts
Producer Information
Website
Address
R406, Lismore Road, Greyton, 7233, South Africa
Phone
+27 28 254 9848
Email
Owner
Samantha O'Keefe
Cellarmaster
Samantha O'Keefe