Brut 2010 Sparkling Wine
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Republic of South Africa, Stellenbosch
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Technical characteristics
- Type of wineSparkling wine
Description
• Wine of Origin:
Western Cape.
• Weather conditions during Harvest: Rough weather conditions and strong winds during budding in 2009 made for a reduction in crop size across the industry. 2010 has, however, far exceeded expectations for wine quality and we are very excited about all our wines that are beautifully fragrant while the reds show exceptional depth, sophistication, and inky dark colours.
• Vineyards: These vineyards have a northeast aspect and are up to 170m above sea level, and only 8 km from False Bay. Grown in the Peroldt five-wire trellising system on Duplex Alluvial and Estcourt soils.
• Vinification: The grapes were picked early morning at cool temperatures, taken to the cellar and processed immediately to retain the delicate flavours. The 2010 grapes were all of excellent quality with very little sorting needed in the vineyard. The wine was racked relatively clean and fermented at cool temperatures and it remained on the gross lees until blending and stabilisation, just before bottling.
• Analysis: Residual Sugar: 7.7 g/L Total Acidity: 6.90 g/L pH: 3.25 Alcohol: 12.53 vol
• Weather conditions during Harvest: Rough weather conditions and strong winds during budding in 2009 made for a reduction in crop size across the industry. 2010 has, however, far exceeded expectations for wine quality and we are very excited about all our wines that are beautifully fragrant while the reds show exceptional depth, sophistication, and inky dark colours.
• Vineyards: These vineyards have a northeast aspect and are up to 170m above sea level, and only 8 km from False Bay. Grown in the Peroldt five-wire trellising system on Duplex Alluvial and Estcourt soils.
• Vinification: The grapes were picked early morning at cool temperatures, taken to the cellar and processed immediately to retain the delicate flavours. The 2010 grapes were all of excellent quality with very little sorting needed in the vineyard. The wine was racked relatively clean and fermented at cool temperatures and it remained on the gross lees until blending and stabilisation, just before bottling.
• Analysis: Residual Sugar: 7.7 g/L Total Acidity: 6.90 g/L pH: 3.25 Alcohol: 12.53 vol
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Brut 2010 Sparkling Wine