The wine’s appearance is clear, bright with a pale yellow gold colour.
The nose is subtle. It hints at pine needles, Cape gooseberry, wet fynbos, and has a light flintiness of river rocks struck a glancing blow.
The entry shows a taut acidity emphasised by the wine’s dryness. At first it is one of light yellow citrus, lemon and grapefruit but moves gradually to the crisp notes of a granny smith apple. The acidity, it’s depth and rhubarb-like tartness, gives the wine long length and helps maintain a tension right up to a very clean finish.
Grapes were picked in the early morning of the 5th April 2017. Picking decision was influenced by the flavour development in the grapes. The grapes were handpicked into small lug boxes, delivered to the cellar the next morning.
The crates were emptied into the pneumatic press for whole-bunch pressing.Juice was handled reductively and inoculated with Alchemy II yeast. Fermentation took 3 weeks at temperatures between 12ºC and 14ºC.
The wine was racked off its gross lees and left for about 4 months on its fine lees with stirring when needed. The wine was then racked, stabilised with bentonite, crossflow-filtered and bottled.
|Vine Clones:||WR239 grafted upon R110 rootstock|
|Block:||Grapes are hand harvested from East facing block|
|Soil:||Table mountain sandstone|
|Balling at Harvest:||21.8|
|Analysis:||Alcohol 12.5% Vol
Sugar 1.6 g/lt
Total Acidity 6.0 g/lt
|Packaging:||750ml Riesling bottles with Stelvins|
|Price:||ZAR 106.00 per bottle|
|Date of Release:||June 2018|