2023 Technical Specifications
Alcohol 13.0%
Residual Sugar 2 g/L
pH 3.36
Total Acidity 5.8 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Drinking Window up to 10 years from harvest
Region Western Cape
Soil Glenrosa & oakleaf over malmesbury shale
Elevation 265.0 meters
Orientation North East
Vineyard Yield 52 hL/ha
Vine Age planted 1982
Fermentation Vessels Oak Barrel
Natural Yeast Yes
Lees Aging 11 months
Oak Types French
Barrel Size 400L
Bottling Date January 2024
Production Volume 3,604 bottles
Bottles3,604
Production Details The grapes were hand harvested into small grape crates and placed in a cold store overnight. The following day the grapes were bunch sorted and whole bunch pressed into tank for overnight settling without the addition of Sulphur dioxide before being taken to 400L old French oak barrels for fermentation. The fermentation is allowed to start naturally and once completed the wine is topped and matured sur-lie for 11 months with regular lees stirring. The wine undergoes partial malolactic fermentation.
Tasting Notes
Nose: floral notes of orange blossom and honeysuckle are evident with hints of white peach, yellow fruits, citrus and a faint flinty character
Palate: full and rich packed with yellow fruits, a grippy mid-palate leads to a textured finish of toasted almonds and a pithy citrus note
Food Pairing grilled fish, chicken dishes
Critics Ratings Tim Atkin: 93
Tim Atkin93
2022 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.7 g/L
pH 3.23
Total Acidity 6.1 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Drinking Window on release but will reward with cellaring for up to 10 years from harvest
Region Western Cape
Soil Glenrosa & oakleaf over malmesbury shale
Elevation 265.0 meters
Orientation North East
Vineyard Yield 52 hL/ha
Grapes Picked February 23, 2022
Vine Age 40-year-old
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Natural Yeast Yes
Oak Aging 10 months
Lees Aging 10 months
Oak Details 16% First Fill New Oak
First Fill New Oak16%
Oak Types French
Barrel Size 400L
Bottling Date December 2022
Production Volume 2975 bottles
Bottles2975
Production Details The grapes were harvested at 22.4 brix on the 23rd February, picked into small grape crates and placed in a cold store overnight. The following day after bunch sorting the grapes were whole bunch pressed and the juice settled overnight before being taken to 400L French oak barrels for fermentation. 16% of the barrels used for fermentation were new oak barrels. The fermentation is allowed to start naturally and once completed the wine was topped and matured sur-lie for 10 months with regular lees stirring.
Tasting Notes
Nose: floral notes of orange blossom, honeysuckle, peach, citrus, faint toastiness
Palate: full, rich, yellow fruits, grippy mid-palate, textured finish of toasted almonds, pithy citrus flavours
Food Pairing grilled fish, chicken dishes
Critics Ratings Winemag.co.za - Christian Eedes: 91 pts
Winemag.co.za - Christian Eedes91 pts
Wine Advocate - Anthony Mueller May 202492+ pts
Vinous 2023 - Neal Martin92 pts
2021 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.5 g/L
pH 3.18
Total Acidity 6.5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Drinking Window on release but will reward with cellaring for up to 10 years from harvest
Region Western Cape
Soil Glenrosa & oakleaf over malmesbury shale
Elevation 265.0 meters
Orientation North East
Vineyard Yield 52 hL/ha
Grapes Picked February 8, 2021
Brix at Harvest 22.0°
Vine Age 35-year-old
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Natural Yeast Yes
Oak Aging 10 months
Lees Aging 10 months
Oak Types French
Barrel Size 400L
Used Oak Only Yes
Bottling Date December 2021
Production Volume 1,510 bottles
Bottles1,510
Production Details The grapes were harvested at around 22 brix on the 8th February, picked into small grape crates and placed in a cold store overnight. The grapes were whole bunch pressed the next day and the juice settled overnight before being taken to 400L old French oak barrels for fermentation. The fermentation is allowed to start naturally and once completed the wine is topped and matured sur-lie for 10 months with regular lees stirring.
Tasting Notes
Nose: lemon blossom, white peach, lemon zest
Palate: zesty grapefruit, white peach, lemon, quince, peach, toasted almonds, creamy, pithy
Food Pairing grilled fish, chicken dishes
Critics Ratings Tim Atkin's South Africa report 2022: 93 pts
Tim Atkin's South Africa report 202293 pts
Vinous Neal Martin91 points
Jancis Robinson 202317.5/20
Wine Advocate - Anthony Mueller July 202392 pts
Producer Information
Website
Phone
+27 (0)82 413 4335
Owner
Miles Mossop
Cellarmaster
Miles Mossop