| 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
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