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 2004 |
Cultivars Clones: | Pinotage PI48A / Cabernet Sauvignon CS18A+46+CxH / 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 Whole Berry |
Wild Yeast Fermenting: | 1,000 ltr Vats with Manual Punch-downs 7 Days every 3 to 4 Hours (Day + Night) |
Maturating: | Barriques 1st (25%) and 2nd (75%) Fill French/American |
Yeast Addition Filtrating: | None None |
Harvest Date: | 01.02.2017 to 23.03.2017 |
Pressing Date: | 20.02.2017 to 07.04.2017 |
Blending Date: | 22.11.2018 |
Bottling date: | 14.12.2018 |
Maceration Period thereof Cold: | 4 Days 4 Days |
Alcoholic Fermentation Period: | 13 Days |
Share Anaerobic Malolactic: | 0% 100% |
Blend Composition: | CS50%/PI30%/ME20% |
Average Yield Balling: | 34.5hl/ha 23.7°Bx |
Alcohol Residual Sugar: | 14.6% 2.7 g/ltr |
Acidity Addition Total Acidity pH: | None 5.3 g/ltr pH 3.6 |
Tannin Addition Total Extract: | None 32.8 g/ltr |
Total Sulphur thereof free: | 0.070 g/ltr 0.027 g/ltr |
Production: | 1,572 btl à 0.750 ltr |
Chemical Analysis before Bottling