

20
23
- Soil Clay-rich shale-derived soil 40% Decomposed granite soil 28% Table Mountain Sandstone-derived soil 32%
- Alcohol 13.48%
- Acid 7.20 g/l
- pH 3.38
- Residual Sugar 1.90 g/l
- Barrel Maturation 8% Barrel fermented in neutral barrels
- Yield 40.03 hl/ha, 6.5 t/ha
- Production 14 500 x 12 cases
- Fruit Origin Hemel-en-Aarde 47% Walker Bay 53%
- Release Date June 2023
- Vegan Friendly