Grapes were hand harvested early in the morning, then taken to the cold room and cooled down. Grapes were foot stomped whole bunch in an old basket press with the juice being transferred to cold settle for 12 hours in a stainless steel tank. Next the clear juice was racked to 228 litre barrels to ferment naturally. The finished wine was aged on the gross less for 4 months with regular stirring of the lees. After 4 months in the 228 litre barrels the wine was racked to 500 litre barrels for a further 2 months of aging. Nothing was added to the wine except sulphur before bottling. It was bottled unfined and unfiltered. W.O. Koekenaap
Terroir These vineyards are located about 15 kilometres from the cold Atlantic ocean in an area known as Sand Erf along the West Coast of South Africa. Soils are generally comprised of decomposed sandstone with small pockets of limestone.
Tasting Notes Nose: Grapefruit, lime, lemon, wet stone minerality, orange peel, kelp, green apple, floral Palate: Citrus fruit, minerality, kelp,green apple
Analysis ALC: 12.5 TA: 8.2RS: 1.0 pH: 3.12