Winemaker: Lukas van Loggerenberg
Bottles Produced: 1 308
Age of vines: 18 years
°Balling at harvest: 22.4
Total acid(g/l): 7.4
Yield (ton/ha): 12
Alcohol (%/vol): 12.9%
Residual sugar (g/l): 4.5
Total SO2 (mg/l): 102
Vinification: Whole-bunch pressed and left to settle overnight in stainless steel tanks. The next day, the juice was racked to old French oak barrels and left to ferment spontaneously. The wine spent 10 months on its primary lees. No batonage, enzymes or finings. Minimal SO2 applied before bottling. Certified organic by Ecocert.
Tasting notes: Lovely red apple skin aromas followed by yellow fruits, butterscotch and a hint of ginger spiciness. Lovely rounded and full palate, especially for a colombard, again showing red apple fruitiness followed by early picked nectarines. Balanced and complex with endless length and depth; fruit kept in line by the remarkable acidity true to this cultivar but also to the specific vines.
Winemakers notes: Every year, this is one of my favourite vineyard blocks to enter the cellar. During pressing, the cellar smells like an apple orchard in harvest time. The grapes naturally have unbelievable acidity and low pH – a winemaker’s dream. The final product is fresh and fruity yet full and rounded – perfect for pairing with a dish like snoek & patats or a hearty carbonara.