Dry White Varieties (<5g/l or up to 9g/l if TA <2g/l lower) (Other than above-mentioned classes)

VINEYARD DETAIL:
Four wires extended trellised vines grafted on predominantly Richer 110. Planted on deep red and yellow Karoo-soil. Vines are on average about 10 years old and well balanced on growth and yield. Controlled irrigation was given.

VINIFICATION:
Grapes were harvested in the morning. SO2 were added during picking to preserve flavour and prevent oxidation. Grapes were crushed and mash-cooled before draining. Free run juice was settled overnight. Clear juice was inoculated with selected yeast to initiate fermentation. After a period of cold fermentation and a short lees contact period, the wine was racked and prepared for bottling.

CHEMICAL ANALYSIS:
Alc.: 13.80 %VOL
Total Extract: 26.40 g/l
R.S.: 4.6 g/l
Free SO2: 31 mg/l
T.A.: 6.2 g/l
Total SO2: 118 mg/l
pH: 3.52
V.A.: 0.44 g/l

WINEMAKER'S COMMENT:
The wine has a bright yellow/green colour complex flavour of butterscotch with a characteristic hint of citrus contribute to the full-ness and freshness of this wine.

Units in box: 6

SERVED: A wonderful companion to shellfish, fish and chicken dishes.