Type | Single Varietal Sauvignon Blanc |
Ecological Status: | Vegan – Certified Organic (in transition) |
Appellation: | Estate Wine of Origin Walker Bay |
Soil: | High Alkaline Maritime Limestone |
Rootstock Year of Planting: | Ramsey 2003 |
Cultivars Clones: | Sauvignon Blanc SB316D |
Harvest: | Multiple Passages by Hand |
Pre-Cooling: | 1 Night at 5°C in Cold Room |
Sorting: | Multiple Passages by Hand |
Destemming/Crushing: | At Pressing |
Pressing: | Bucher Pneumatic Press Whole Bunch |
Wild Yeast Fermenting: | Barriques 1st /3rd Fill |
Maturating: | Barriques 1st /3rd Fill |
Yeast Addition Filtrating: | None None |
Harvest Date: | 08.02.2017 |
Pressing Date: | 17.03.2017 |
Blending Date: | 28.12.2017 |
Bottling date: | 17.01.2018 |
Maceration Period thereof Cold: | 28 Days 28 Days |
Alcoholic Fermentation Period: | 8 Days |
Share Anaerobic Malolactic: | 100% 100% |
Average Yield Balling: | 34.2 hl/ha 21.2°Bx |
Alcohol Residual Sugar: | 12.5% 2.4 g/ltr |
Acidity Addition Total Acidity pH: | None 6.3 g/ltr pH 3.7 |
Tannin Addition Total Extract: | None 22.1 g/ltr |
Total Sulphur thereof free: | 0.076 g/ltr 0.060 g/ltr |
Production: | 2,000 btl à 0.750 ltr |
Chemical Analysis before Bottling