Technical Specifications
Alcohol 12.86%
Residual Sugar 3 g/L
pH 3.39
Total Acidity 5.5 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Roussanne
Roussanne100%
Drinking Window next ten years
Region Western Cape
Soil Decomposed granite
Fermentation Vessels Oak Barrel, Amphora Egg
Pressing Method De-Stemmed, Pressed
Lees Aging 6 months
Oak Types American
Barrel Size 500L
Production Details The grapes were hand harvested, de-stemmed, pressed, and settled overnight. The juice was fermented in 2 brand new fine grain American 500L oak barrels and a clay amphora egg, then matured in these vessels for 6 months with monthly stirring of the lees.
Tasting Notes
apricot, white blossom, bay leaf, waxy character, vanilla, white peach, fresh minerality
Individual Vintages
Producer Information
Website
Phone
+27 (0)21 844 0605
Email
Owner
Jeremy and Emma Borg