ULUMBAZA

  • Pink of Springfontein

    ULUMBAZA R150.00
    Type Rosé Blend with Pinotage Non-Saignée
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Springfontein Rim
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2003 / Ramsey 2003
    Cultivars Clones: Pinotage PI48A / Merlot ME343A
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press
    Wild Yeast Fermenting: Speidel Stainless Steel and PUR 600 ltr Egg Tanks
    Maturating: Speidel Stainless Steel and PUR 600 ltr Egg Tanks
    Yeast Addition Filtrating: None None
    Harvest Date: 02.02.2017 to 10.02.2017
    Pressing Date: 03.02.2017 to 11.02.2017
    Blending Date: 28.12.2017
    Bottling date: 18.01.2018
    Maceration Period thereof Cold: 12 Hours 12 Hours
    Alcoholic Fermentation Period: 12 Days
    Share Anaerobic Malolactic: 0% 0%
    Blend Composition: PI51%/ME49%
    Average Yield Balling: 42 hl/ha 23.8°Bx
    Alcohol Residual Sugar: 13.6% 2.4 g/ltr
    Acidity Addition Total Acidity pH: None 6.0 g/ltr pH 3.4
    Tannin Addition Total Extract: None 21.5g/ltr
    Total Sulphur thereof free: 0.078 g/ltr 0.010 g/ltr
    Production: 1,708 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Type Rosé Blend with Pinotage Non-Saignée
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Springfontein Rim
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2003 / Ramsey 2003
    Cultivars Clones: Pinotage PI48A / Merlot ME343A
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press
    Wild Yeast Fermenting: Speidel Stainless Steel and PUR 600 ltr Egg Tanks
    Maturating: Speidel Stainless Steel and PUR 600 ltr Egg Tanks
    Yeast Addition Filtrating: None None
    Harvest Date:
    Pressing Date:
    Blending Date:
    Bottling date: coming soon ...
    Maceration Period thereof Cold: 12 Hours 12 Hours
    Alcoholic Fermentation Period:
    Share Anaerobic Malolactic:
    Blend Composition:
    Average Yield Balling:
    Alcohol Residual Sugar:
    Acidity Addition Total Acidity pH:
    Tannin Addition Total Extract:
    Total Sulphur thereof free:
    Production:
    Chemical Analysis before Bottling
    Currently not based in South Africa? Find the distributor for your country of choice here:
    THE DISTRIBUTION
    Our -Customers can buy directly from our website:
  • Red of Springfontein

    ULUMBAZA R150.00
    Type Red Blend with Pinotage
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Walker Bay
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2003 / Ramsey 2003 /Ruggeri 40 2015
    Cultivars Clones: Pinotage PI48A / Cabernet Sauvignon CS18A+46+CxH /Petit Verdot PR400D / Shiraz SH21A 
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press
    Wild Yeast Fermenting: 1,000 ltr Vats with Regular Punch-downs by Hand
    Maturating: Barriques 2nd/3rd Fill
    Yeast Addition Filtrating: None None
    Harvest Date: 24.02.2016 to 30.03.2016
    Pressing Date: 16.03.2016 to 18.04.2016
    Blending Date: 03.12.2017
    Bottling date: 17.01.2018
    Maceration Period thereof Cold: 3 Days 3 Days
    Alcoholic Fermentation Period: 16 Days
    Share Anaerobic Malolactic: 20% 100%
    Blend Composition: PI42%/CS30%/SH20%/PR8%
    Average Yield Balling: 36 hl/ha 24.9°Bx
    Alcohol Residual Sugar: 14.2% 2.8 g/ltr
    Acidity Addition Total Acidity pH: None 5.7 g/ltr pH 3.6
    Tannin Addition Total Extract: None 32.1 g/ltr
    Total Sulphur thereof free: 0.075 g/ltr 0.022 g/ltr
    Production: 7,015 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Type Red Blend with Pinotage
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Walker Bay
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2003 / Ramsey 2003 /Ruggeri 40 2015
    Cultivars Clones: Pinotage PI48A / Cabernet Sauvignon CS18A+46+CxH / Merlot ME343A / Shiraz SH21A
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press
    Wild Yeast Fermenting: 1,000 ltr Vats with Regular Punch-downs by Hand
    Maturating: Barriques 2nd/3rd Fill
    Yeast Addition Filtrating: None None
    Harvest Date: 22.02.2017 to 22.03.2017
    Pressing Date: 09.03.2017 to 06.04.2017
    Blending Date: 15.12.2018
    Bottling date: 20.12.2018
    Maceration Period thereof Cold: 3 Days 3 Days
    Alcoholic Fermentation Period: 16 Days
    Share Anaerobic Malolactic: 20% 100%
    Blend Composition: PI38%/ME25%/SH21%/CS16%
    Average Yield Balling: 39 hl/ha 24.3°Bx
    Alcohol Residual Sugar: 14.6% 2.8 g/ltr
    Acidity Addition Total Acidity pH: None 5.4 g/ltr pH 3.5
    Tannin Addition Total Extract: None 30.8 g/ltr
    Total Sulphur thereof free: 0.067 g/ltr 0.014 g/ltr
    Production: 6,928 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Type Red Blend with Pinotage
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Walker Bay
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2003 / Ramsey 2003 /Ruggeri 40 2015
    Cultivars Clones: Pinotage PI48A / Cabernet Sauvignon CS18A+46+CxH / Merlot ME343A / Shiraz SH21A
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press
    Wild Yeast Fermenting: 1,000 ltr Vats with Regular Punch-downs by Hand
    Maturating: Barriques 2nd/3rd Fill
    Yeast Addition Filtrating: None None
    Harvest Date: 22.02.2017 to 22.03.2017
    Pressing Date: 09.03.2017 to 06.04.2017
    Blending Date: 15.12.2018
    Bottling date: 20.12.2018
    Maceration Period thereof Cold: 3 Days 3 Days
    Alcoholic Fermentation Period: 16 Days
    Share Anaerobic Malolactic: 20% 100%
    Blend Composition: PI38%/ME25%/SH21%/CS16%
    Average Yield Balling: 39 hl/ha 24.3°Bx
    Alcohol Residual Sugar: 14.6% 2.8 g/ltr
    Acidity Addition Total Acidity pH: None 5.4 g/ltr pH 3.5
    Tannin Addition Total Extract: None 30.8 g/ltr
    Total Sulphur thereof free: 0.067 g/ltr 0.014 g/ltr
    Production: 6,928 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Currently not based in South Africa? Find the distributor for your country of choice here:
    THE DISTRIBUTION
    Our -Customers can buy directly from our website:
  • White of Springfontein

    ULUMBAZA R150.00
    Type White Blend with Pinotage
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Springfontein Rim
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2003 / Ramsey 2003
    Cultivars Clones: Pinotage PI48A / Chardonnay CY3 /   Sauvignon Blanc SB316D / Semillon GD315A
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press
    Wild Yeast Fermenting: Speidel Stainless Steel and PUR 600 ltr Egg Tanks
    Maturating: Speidel Stainless Steel and PUR 600 ltr Egg Tanks
    Yeast Addition Filtrating: None None
    Harvest Date: 31.01.2017 to 15.02.2017
    Pressing Date: 01.02.2017 to 15.02.2017
    Blending Date: 28.12.2017
    Bottling date: 17.01.2018
    Maceration Period thereof Cold: None None
    Alcoholic Fermentation Period: 14 Days
    Share Anaerobic Malolactic: 0% 0%
    Blend Composition: SB33%/GD23%/PI22%/CY22%
    Average Yield Balling: 35 hl/ha 22.7°Bx
    Alcohol Residual Sugar: 13.4% 3.1 g/ltr
    Acidity Addition Total Acidity pH: None 5.8 g/ltr pH 3.6
    Tannin Addition Total Extract: None 20.6 g/ltr
    Total Sulphur thereof free: 0.095 g/ltr 0.012 g/ltr
    Production: 5,220 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Type White Blend with Pinotage
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Springfontein Rim
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2003 / Ramsey 2003
    Cultivars Clones: Pinotage PI48A / Chardonnay CY3 / Sauvignon Blanc SB316D / Semillon GD315A
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press
    Wild Yeast Fermenting: Speidel Stainless Steel and PUR 600 ltr Egg Tanks
    Maturating: Speidel Stainless Steel and PUR 600 ltr Egg Tanks
    Yeast Addition Filtrating: None None
    Harvest Date: 30.01.2018 to 25.02.2018
    Pressing Date: 31.01.2018 to 26.02.2018
    Blending Date: 26.11.2018
    Bottling date: 14.12.2018
    Maceration Period thereof Cold: None None
    Alcoholic Fermentation Period: 12 Days
    Share Anaerobic Malolactic: 0% 0%
    Blend Composition: SB32%/CY27%/GD21%/PI20%
    Average Yield Balling: 38 hl/ha 22.0°Bx
    Alcohol Residual Sugar: 13.0% 1.9 g/ltr
    Acidity Addition Total Acidity pH: None 5.6 g/ltr pH 3.4
    Tannin Addition Total Extract: None 20.6 g/ltr
    Total Sulphur thereof free: 0.062 g/ltr 0.090 g/ltr
    Production: 5,305 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Currently not based in South Africa? Find the distributor for your country of choice here:      
    THE DISTRIBUTION
    Our  -Customers can buy directly from our website:
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