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- Soil Clay-rich shale-derived soil 52% Table Mountain Sandstone-derived soil 48%
- Alcohol 13.83%
- Acid 6.58 g/l
- pH 3.39
- Residual Sugar 2.10 g/l
- Barrel Maturation 4% Barrel fermented in neutral barrels
- Yield 25.9 hl/ha, 4.1 t/ha
- Production 9 083 x 12 cases
- Fruit Origin Hemel-en-Aarde Valley 1% Upper Hemel-en-Aarde Valley 32% Walker Bay 67%
- Vegan Friendly
- Release Date November 2019