Technical Specifications
Alcohol 13.5%
Residual Sugar 3.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Viognier
Viognier100%
Drinking Window 2024-2029
Region Western Cape
Soil Rose-quartz soils
Fermentation Vessels Oak Barrel, Concrete Egg
Pressing Method Whole-Bunch Pressed
Lees Aging 10 months
Closure Diam
Production Details Whole-bunch pressed at 550 liters per ton. Juice settled for 48 hours, then racked into older neutral 225 litre Burgundian barrels and 1500 litre concrete eggs for fermentation and maturation lasting 10 months (approximately 20% in concrete egg, 80% in oak).
Tasting Notes
Nose: lemon curd, nectarine, honeysuckle, orange blossom
Palate: acidity, minerality, citrus, tropical fruit
Food Pairing sesame encrusted tuna, duck breast, cheese platter, complex spiced dishes
Critics Ratings Vinous (Neal Martin): 93
Vinous (Neal Martin)93
Tim Atkin MW93
▸ Sources (4)
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