Limestone Rocks

Child in Time

R465.00

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 2005 / Ramsey 2005
Cultivars Clones: Pinotage PI48A / Petit Verdot PR400D
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 Whole Berry
Wild Yeast Fermenting: Open Barriques 1st Fill French/American with Manual Punch-downs 7 Days each 2nd Hour
Maturating: Barriques 1st Fill French/American
Yeast Addition Filtrating: None None
Harvest Date: 19.02.2015 to 18.03.2015
Pressing Date: 14.03.2015 to 12.04.2015
Blending Date: 01.02.2017
Bottling date: 17.02.2017
Maceration Period thereof Cold: 6 Days 6 Days
Alcoholic Fermentation Period: 16 Days
Share Anaerobic Malolactic: 0% 100%
Blend Composition: PR86%/PI14%
Average Yield Balling: 14.3 hl/ha 24.2°Bx
Alcohol Residual Sugar: 14.3% 3.2 g/ltr
Acidity Addition Total Acidity pH: None 6.1 g/ltr pH 3.6
Tannin Addition Total Extract: None 35.4 g/ltr
Total Sulphur thereof free: 0.055 g/ltr 0.010 g/ltr
Production: 751 btl à 0.750 ltr

Chemical Analysis before Bottling


Release Date: Q4-2020

Type Red 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 2005 / Ramsey 2005
Cultivars Clones: Pinotage PI48A / Petit Verdot PR400D
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 Whole Berry
Wild Yeast Fermenting: Open Barriques 1st Fill French/American with Manual Punch-downs 7 Days each 2nd Hour
Maturating: Barriques 1st Fill French/American
Yeast Addition Filtrating: None None
Harvest Date: 04.03.2016 to 30.03.2016
Pressing Date: 19.03.2016 to 15.03.2016
Blending Date: 18.10.2017
Bottling date: 06.11.2017
Maceration Period thereof Cold: 4 Days 4 Days
Alcoholic Fermentation Period: 10 Days
Share Anaerobic Malolactic: 0% 100%
Blend Composition: PR86%/PI14%
Average Yield Balling: 32.0 hl/ha 23.0°Bx
Alcohol Residual Sugar: 13.6% 2.9 g/ltr
Acidity Addition Total Acidity pH: None 5.6 g/ltr pH 3.5
Tannin Addition Total Extract: None 31.4 g/ltr
Total Sulphur thereof free: 0.057 g/ltr 0.012g/ltr
Production: 1,184 btl à 0.750 ltr

Chemical Analysis before Bottling

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Tasting Notes

Very dark with intense berry and plum flavors on the nose. The palate is full bodied with dark fruits, violets, and earthy overtones. Well integrated oak gives the palate a fine texture and lovely mouth feel. The wine will develop further with time.

– Tariro Masayiti

Blackberry aromas with violets and caramel notes on the nose. Well textured and structured with tannins. On the palate the wine shows characteristic fruit and earthy aromas with undertones of oak spice. This wine will continue to develop further with time.

– Tariro Masayiti

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