Cultivar: 63% Chardonnay, 37% Pinotage
Region: Walker Bay
Appellation: Stanford Foothills
Irrigation: Complimentary Drip
Trellis System: Vertical Shoot Positioning. Double Perold.
Soil: Mixed Duplex Clay soils
Climate: Cool with winter rainfall
Type: Hand picked
Date: 18th February 2016
Yield: 9 tons /ha
Wine Maker Peter Kastner
Grapes were hand picked, whole bunch pressed, no skin contact and allowed to settle for 24 hours. Co-frementation occurred with selected yeast strains at 12-18ºC in an egg fermenter. The wine was kept on the lees for 1 month, after which it was racked off the gross lees, sulphured up and left on fine lees until bottling, the wine was kept in stainless steel tanks at below 12ºC. Cold stabilised and filtered. No added acid, sugar, etc.
Wine Makers Remarks
Colour: Salmon Pink
Nose: Ripe strawberries, candy floss and a hint of caramel.
Palate: Fresh entry, red apples with a touch of spice (cloves). Long balanced finish
Residual Sugar: 1g/L
Total Acid: 5.5g/l
Free: SO2 3mg/l
Total: SO2 43mg/l