WINEMAKER Anton Swarts – Cape Wine Master ORIGIN Coastal region – Western Cape TERROIR / SOIL A combination of factors play a part in producing this lighter style wine, namely: specific vineyard blocks and site selections, soils that are light and sandy, harvest timing, lower yield per hectare, clones that ripen at lower sugar levels and canopy management. WINEMAKINGThe grapes were hand-harvested at optimum ripeness, then destemmed, slightly crushed, and lightly pressed. A small portion of the slightly-pressed juice was blended with the free-run juice and left to settle overnight. The following morning the clear settled juice was racked from the lees to stainless steel tanks and inoculated with yeast to start alcoholic fermentation.While the wine was actively fermenting, tanks for the proposed blend were tasted and selected. The small volume of alcohol which formed during fermentation was de-alcoholised using spinning cone technology. This occurred in two stages. The first stage extracted the wine’s volatile flavour and aromatic soul. This occurred under vacuum and at low temperatures. The second stage removed neutral alcohol and added back the extracted flavour and aromatics. The de-alcoholised base wine was left to complete alcoholic fermentation. Afterwards, the wine was kept on its fine lees, then cross-flowed, with necessary sugar adjustments. Finally, it was stabilised and bottled. APPEARANCE:Pale purple DOWNLOAD TASTING NOTE ANALYSIS:ALC: 5.67%TA: 5.3 g/LRS: 7.3 g/LPH: 3.67 TYPICAL NUTRITIONAL INFO PER 100ML Energy 153kJ; 37kCalProtein 1.2gCarbohydrates 0.2gOf which total sugar 0.0gTotal Fat 0.00gDietary fiber 0.0gTotal Sodium <0.008mg
