Bukettraube 2020

Grapes are hand harvested early morning at 22.5-24.0 balling. The winemaking processing is done in reductive conditions with the use of dry ice and carbon dioxide gas. Grapes crushed at 8°C with approximately 8 hours plus skin contact before a light pressing. Two days of juice settling followed by racking and addition of commercial yeast. Fermentation is at 14°C for approximately 4 - 5 days. The fermentation is stopped leaving a natural residual sugar of 19.5g/l, classified as semi-sweet aromatic white.

ANALYSIS
Alcohol 12.5 % vol Sugar 19.5 g/l
TA 7.8 g/l pH 3.2
ACCOLADES
  • Platter's SA Wine Guide '20 : 3.5 stars - 2019 vintage
  • Platter's SA Wine Guide '19 : 3.5 stars - 2018 vintage
  • SA Women's Wine & Spirits Awards '18 : Gold - 2018 vintage
  • Winemag '18 - Alternative Varieties Report : 89 points - 2017 vintage
  • Platter's Wine Guide '18 : 3.5 stars - 2017 vintage
  • Tim Atkin '17 : 89 points - 2017 vintage
  • Stephen Tanzer - USA '17 : 89 points - 2016 vintage
  • Platters SA Wine Guide '16 : 3.5 stars - 2015 vintage
  • Wine Spectator Review '16 : 87 points - 2014 vintage
  • Michelangelo Wine Awards ’15 : Gold - 2014 vintage
  • Tim Atkin '15 : 90 points - 2014 vintage
  • Sommelier Wine Awards '15 : Silver - 2014 vintage
  • Platter's SA Wine Guide '15 : 3 stars - 2014 vintage
  • Robert Parker '14 : 89 points - 2013 vintage
  • Tim Atkin '14 : 90 points - 2013 vintage
  • Michelangelo Wine Awards '13 : Silver - 2013 vintage
  • Veritas '12 : Silver - 2012 vintage
  • Veritas '11 : Silver - 2011 vintage
VINEYARDS & VINIFICATION

Facing: South west
Soil types: Glenrosa and Sandstone
Age: Average years of blocks 17 years. 1.94 ha - 26 years and 4.81 ha - 9 years
Planted: 6.75 ha
Yield per hectare: 9 t/ha
Trellised: Extended 6 wire Perold
Irrigation: Supplementary
Clone: BT5A (NIWW) on Ramsey
Harvest date: 26 February - 10 March 2020

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