Limestone Rocks

Gadda da Vida

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: PI85%/PR15%
Average Yield Balling: 21.3 hl/ha 25.3°Bx
Alcohol Residual Sugar: 15.4% 3.0 g/ltr
Acidity Addition Total Acidity pH: None 5.2 g/ltr pH 3.7
Tannin Addition Total Extract: None 34.3 g/ltr
Total Sulphur thereof free: 0.062 g/ltr 0.015 g/ltr
Production: 533 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 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: PI85%/PR15%
Average Yield Balling: 39.2hl/ha 23.3°Bx
Alcohol Residual Sugar: 13.8% 2.4 g/ltr
Acidity Addition Total Acidity pH: None 5.4 g/ltr pH 3.6
Tannin Addition Total Extract: None 29.6 g/ltr
Total Sulphur thereof free: 0.041 g/ltr 0.011 g/ltr
Production: 1,166 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:
SKU: N/A Category:

Tasting Notes

Long maceration on the skins and fermentation with indigenous yeast enhances terroir specific notes in this Pinotage-driven wine. The nose has intense dark fruit and berry aromas with some oak spice notes. The palate is rich and opulent with velvety tannins on the finish

– Tariro Masayiti

Long maceration on the skins and fermentation with indigenous yeast enhances terroir specific notes in this Pinotage-driven wine. Rich, dense dark fruits, with some oak spice and minerality notes. The palate is rich and rounded with silky tannins on after taste.

– Tariro Masayiti

You may also like…