Technical Specifications
Alcohol 13.58%
Residual Sugar 1.5 g/L
pH 3.57
Total Acidity 5.5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Region Western Cape
Soil Clay/shale, Quartz/sandstone, Decomposed granite
Natural Yeast Yes
Maceration 30 days
Oak Aging 9 months
Oak Types French
Barrel Size small French oak barrels
Contains Added Sulfites Yes
Production Details Sourced from a handful of Western Cape vineyards plus a small organically farmed Bottelary Hills parcel on decomposed granite. Ferments use wild yeasts with minimal SO2 at crush and during maturation. Between 40% and 60% whole clusters are used, extraction is gentle with pump-overs and punchdowns, the wine spends 30 to 45 days on skins, then matures for 9 months in older small French oak barrels.
Tasting Notes
Nose: mulberries, cranberries, rosewater, fine herbal tones
Palate: rich, complex, savoury, wood spice, plums, red currants, blood orange
Individual Vintages
Producer Information
Website
Email
Owner
John and Tasha Seccombe
Cellarmaster
John Seccombe