Technical Specifications
Alcohol 13.0%
Residual Sugar 3.7 g/L
pH 3.36
Total Acidity 6.3 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Western Cape
Soil Decomposed shale over clay
Elevation 300.0 meters
Fermentation Vessels Oak Barrel
Pressing Method Whole Bunch Pressed At 600 Liters Per Ton, Cold Settled For 48 Hours
Natural Yeast Yes
Malolactic Fermentation 20%
Oak Aging 10 months
Oak Details 5% First Fill New Oak
First Fill New Oak5%
Oak Types French oak
Production Details Grapes sourced from: 30% Lismore vineyards in Greyton, 70% from Kaaimansgat (Elandskloof) and Upper Hemel-en-Aarde Valley. Whole bunch pressed at 600 liters per ton, cold settled for 48 hours. 100% spontaneous (natural) yeast fermentation. Racked into 225, 300 and 500 litre older Burgundian barrels for fermentation and 10 months maturation. 5% new French oak used. Partial malolactic fermentation (20%) retained original fruitiness and fresh acidity.
Certifications SAWIS
Tasting Notes
citrus, brioche, honey, walnut, mineral, crisp acidity
Food Pairing warm curries, smoked salmon, fresh seafood
Critics Ratings Tim Atkin: 92 pts
Tim Atkin92 pts
Wine Enthusiast91 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