| 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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