
20
23
- Soil Table Mountain Sandstone-derived soil
- Alcohol 12.83%
- Acid 6.90 g/l
- pH 3.47
- Residual Sugar 1.70 g/l
- Fermentation & Maturation Sauvignon blanc – fermented in Terracotta Amphorae and Ceramic Egg for 6 months.
- Semillon – fermented in Nomblot Egg and neutral oak barrels for 6 months.
- Chardonnay – fermented in Terracotta Amphorae and neutral oak barrels for 6 months.
- Yield 21.10 hl/ha, 3.4 t/ha
- Production 563 cases
- Blend Composition Sauvignon blanc 67%, Chardonnay 22%, Semillon 11%
- Fruit Origin Hemel-en-Aarde Valley 100%
- Vegan Friendly
- Release Date September 2023