Limestone Rocks

Dark Side of the Moon

R465.00

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 2009 / Ramsey 2009
Cultivars Clones: Pinotage PI48A / Chenin Blanc CN422 / Chardonnay CY227B
Harvest: Multiple Passages by Hand
Pre-Cooling: 1 Night at 5°C in Cold Room
Sorting: Multiple Passages by Hand
Destemming/Crushing: Before (CN+CY) and at (PI) Pressing
Pressing: Bucher Pneumatic Press
Wild Yeast Fermenting: Barriques 2nd Fill
Maturating: Barriques 1st (40%) and 2nd (60%) Fill French/Hungarian
Yeast Addition Filtrating: None None
Harvest Date: 03.02.2015 to 11.02.2015
Pressing Date: 08.02.2015 to 16.02.2015
Blending Date: 10.10.2016
Bottling date: 01.11.2016
Maceration Period thereof Cold: 3 Days 3 Days (CN+CY)
Alcoholic Fermentation Period: 14 Days
Share Anaerobic Malolactic: 0% 100%
Blend Composition: CN43%/PI38%/CY29%
Average Yield Balling: 23 hl/ha 23.3°Bx
Alcohol Residual Sugar: 13.9% 3.3 g/ltr
Acidity Addition Total Acidity pH: None 5.9 g/ltr pH 3.6
Tannin Addition Total Extract: None 23.2 g/ltr
Total Sulphur thereof free: 0.116 g/ltr 0.012 g/ltr
Production: 1,500 btl à 0.750 ltr

Chemical Analysis before Bottling


Release Date: Q4-2020

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 2009 / Ramsey 2009
Cultivars Clones: Pinotage PI48A / Chenin Blanc CN422 / Chardonnay CY227B
Harvest: Multiple Passages by Hand
Pre-Cooling: 1 Night at 5°C in Cold Room
Sorting: Multiple Passages by Hand
Destemming/Crushing: Before (CN+CY) and at (PI) Pressing
Pressing: Bucher Pneumatic Press
Wild Yeast Fermenting: Barriques 2nd Fill
Maturating: Barriques 1st (40%) and 2nd (60%) Fill French/Hungarian
Yeast Addition Filtrating: None None
Harvest Date: 12.02.2016 to 24.02.2016
Pressing Date: 20.02.2016 to 24.02.2016
Blending Date: 06.11.2017
Bottling date: 04.12.2017
Maceration Period thereof Cold: 4 Days 4 Days (CN+CY)
Alcoholic Fermentation Period: 14 Days
Share Anaerobic Malolactic: 0% 100%
Blend Composition: CN46%/PI34%/CY20%
Average Yield Balling: 33 hl/ha 24.0°Bx
Alcohol Residual Sugar: 14.2% 4.0 g/ltr
Acidity Addition Total Acidity pH: None 6.0 g/ltr pH 3.5
Tannin Addition Total Extract: None 23.6 g/ltr
Total Sulphur thereof free: 0.093 g/ltr 0.090 g/ltr
Production: 1,375 btl à 0.750 ltr

Chemical Analysis before Bottling

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Tasting Notes

A white Cape blend made with grapes grown on limestone soils. This blend is unique and true to it’s terroir with layers of aromas ranging from tropical, lime, grape fruit, floral, and spicy notes. On the palate the wine has light tannin in balance with the creamy texture and finishes off pleasantly smooth.

– Tariro Masayiti

This is a fascinating blend of 43% chenin blanc, 38% pinotage and 19% chardonnay that delivers lots of
dried-pineapple and cooked-apple character with hints of toasted oak and lemon rind. Full body. Flavorful
finish. Drink now.

– James Suckling // 94 Points

A white Cape blend made with grapes grown on limestone. This blend is unique and true to its terroir with layers of aromas ranging from tropical, peach, citrus, floral, and spicy notes. On the palate the wine has a fine minerally texture with a refreshing long finish.

– Tariro Masayiti

Extremely ripe and rich white with so much sliced dried-pineapple and cooked-apple character with spice
and vanilla. Full bodied, layered and flavorful. A blend of 46% chenin blanc, 34% pinotage and 20%
chardonnay. Drink now.

– James Suckling // 95 Points

A blend of Chenin Blanc, Pinotage and Chardonnay with a deep golden colour. Very rich nose with intense aroma reminiscent of quinces jelly, baked apple, hints of vanilla, candied melon. On the palate rich and well structured with freshness, depth and length, fine candied fruit, mild spices, gingerbread spices and elegant toasting aroma.

– Markus Del Monego // 94 Points

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