Technical Specifications
Alcohol 12.74%
Residual Sugar 4.38 g/L
pH 3.32
Total Acidity 6.54 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Western Cape
Soil Granite, Sandstone
Orientation South To South-Westerly
Harvest Dates February and March
Vine Age 12 to 17 years
Fermentation Vessels Stainless Steel, French Oak Barrel
Oak Aging 7 months
Lees Aging 8 months
Production Details The grapes were harvested by hand and machine at 23º to 24º Balling during February and March. After clarification, the juice was racked into stainless-steel tanks for fermentation for two to three weeks at 15° to 16°C. A small portion was then transferred to 300- and 500-litre French oak barrels to complete fermentation and mature for approximately 8 months on the lees. Another portion was matured with fine lees on alternative oak for 7 months. The balance of the blend remained unwooded. This approach gave our winemaker the chance to consider different components before final blending, to ensure complexity. Blending was followed by stabilisation and clarification before bottling.
Tartaric Acid 6.54 g/L
Tasting Notes
light, citrussy, honeyed edge, succulent, tasty
Food Pairing quiche Lorraine, pissaladière
Individual Vintages
Producer Information
Website
Address
Sonstraal Road, Dal Josaphat, Paarl, 7646, South Africa
Phone
+27 (0)21 862 3104
Email
Owner
Distell/Heineken
Cellarmaster
Samuel Viljoen