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Product Notes
Rich, deep, complex nose of bruised yellow fruits, white peach, creamy and plush, showing honeyed pineapples and leesy yellow fruits. Plenty of gravitas, fruit weight, focus and textural complexity
Planted in 1982 these old bush vines now never yield more than 4 tons per hectare. Unirrigated and planted in weathered granite topsoil and crumbly clay sub-soil it’s called “Kliprug” because of all the numerous rocks on the ground.
Grapes hand picked, crushed and de-stemmed (with skin-contact in press). Natural sedimentation overnight after pressing (light and gentle pressing with maximum pressure of 0.8kpa). After settling, the wine is racked to 400l and 500l barrels for spontaneous fermentation. Fermentation can last between 2–4 weeks. The wine is aged in barrel for 10 months prior to bottling.
Alcohol: 13.24%
Total Acidity: 5.6g/ℓ
Residual Sugar: 2.9g/ℓ
pH: 3.29
Neal Martin Report – 92 points
Tim Atkin – 92 points
