Technical Specifications
Alcohol 13.5%
Residual Sugar 3.6 g/L
pH 3.42
Total Acidity 6.22 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Viognier
Viognier100%
Region Western Cape
Fermentation Vessels Oak Barrel, Concrete Egg
Pressing Method Whole-Bunch Pressed
Production Details Sourced from different cool-climate vineyards in the Cape South Coast region. Grapes ripen 3 to 4 weeks later than in traditional grape-growing regions. Whole-bunch pressed at 650 litres per ton. Juice settled for 24 hours, then racked into older neutral 300 litre Burgundian barrels and 1,530 litre concrete egg-shaped tanks for fermentation and maturation lasting 10 months (15% in concrete egg).
Tasting Notes
Nose: honeysuckle, orange blossom
Palate: apricot, kiwi, pineapple, textured
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