Technical Specifications
Alcohol 14.5%
Residual Sugar 3.6 g/L
pH 3.45
Total Acidity 6.3 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Chenin Blanc, Verdelho, Chardonnay, Viognier
Chenin Blanc
Verdelho
Chardonnay
Viognier
Region South Africa
Soil Decomposed granite, Gravel
Sites Swartland (Paardeberg), Stellenbosch (Bottelary, Helderberg)
Fermentation Vessels Oak Barrel
Natural Yeast Yes
Lees Aging 10 months
Contains Added Sulfites Yes
Production Details The grapes are picked as early as possible and rushed to the cellar where depending on the varietal it could either be crushed and destemmed or transferred directly into a tiny manually operated basket press to be processed whole bunch. The unsettled juice now goes into older french barrels with nothing but sulphur added at this stage. Fermentation occurs naturally without the addition of any yeasts or nutrients and usually takes between 3 to 9 months to be completed depending on the variety. The wine stays on the lees in barrel with regular battonage for 10 months before blending and bottling.
Tasting Notes
Palate: freshness, mineral, steely core, textured mouthfeel, tropical notes