ULUMBAZA

White of SPRINGFONTEIN

R150.00

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 2003 / Ramsey 2003
Cultivars Clones: Pinotage PI48A / Chardonnay CY3 /   Sauvignon Blanc SB316D / Semillon GD315A
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
Wild Yeast Fermenting: Speidel Stainless Steel and PUR 600 ltr Egg Tanks
Maturating: Speidel Stainless Steel and PUR 600 ltr Egg Tanks
Yeast Addition Filtrating: None None
Harvest Date: 31.01.2017 to 15.02.2017
Pressing Date: 01.02.2017 to 15.02.2017
Blending Date: 28.12.2017
Bottling date: 17.01.2018
Maceration Period thereof Cold: None None
Alcoholic Fermentation Period: 14 Days
Share Anaerobic Malolactic: 0% 0%
Blend Composition: SB33%/GD23%/PI22%/CY22%
Average Yield Balling: 35 hl/ha 22.7°Bx
Alcohol Residual Sugar: 13.4% 3.1 g/ltr
Acidity Addition Total Acidity pH: None 5.8 g/ltr pH 3.6
Tannin Addition Total Extract: None 20.6 g/ltr
Total Sulphur thereof free: 0.095 g/ltr 0.012 g/ltr
Production: 5,220 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 2003 / Ramsey 2003
Cultivars Clones: Pinotage PI48A / Chardonnay CY3 / Sauvignon Blanc SB316D / Semillon GD315A
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
Wild Yeast Fermenting: Speidel Stainless Steel and PUR 600 ltr Egg Tanks
Maturating: Speidel Stainless Steel and PUR 600 ltr Egg Tanks
Yeast Addition Filtrating: None None
Harvest Date: 30.01.2018 to 25.02.2018
Pressing Date: 31.01.2018 to 26.02.2018
Blending Date: 26.11.2018
Bottling date: 14.12.2018
Maceration Period thereof Cold: None None
Alcoholic Fermentation Period: 12 Days
Share Anaerobic Malolactic: 0% 0%
Blend Composition: SB32%/CY27%/GD21%/PI20%
Average Yield Balling: 38 hl/ha 22.0°Bx
Alcohol Residual Sugar: 13.0% 1.9 g/ltr
Acidity Addition Total Acidity pH: None 5.6 g/ltr pH 3.4
Tannin Addition Total Extract: None 20.6 g/ltr
Total Sulphur thereof free: 0.062 g/ltr 0.090 g/ltr
Production: 5,305 btl à 0.750 ltr

Chemical Analysis before Bottling

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Tasting Notes

A lively medium bodied wine with complex fruit aromas. A refreshing palate with citrus, melon, grassy and floral notes and long minerally finish.

– Tariro Masayiti

A delicious, everyday white that has medium body and a creamy texture, showing plenty of cooked-apple, lemon and crushed-stone character. Flavorful. A blend of 32% sauvignon blanc, 27% chardonnay, 21% semillon and 20% pinotage. Drink now. Screw cap.

– James Suckling // 91 Points

A complex aromatic wine with a refreshing palate expressing citrus, melon, tropical, grassy and floral notes with a long minerally finish.

– Tariro Masayiti

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