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Poker Hill Semillon/Chenin Blanc 2009 | Somerbosch Chenin Blanc 2010
Sauvingnon Blanc 2010 | Chardonnay 2010
Methode Cap Classique MCC Brut | Methode Cap Classique Brut Rose


 Poker Hill Semillon/Chenin Blanc 2010  

DESCRIPTION

A full bodied wine. Zesty with a hint of lime on the nose. Crisp and clean on the palate. An easy drinking appetizer.

TECHNICAL SPECIFICATIONS

Alcohol Vol% 13.5%
Sugar g/l 7.1
Total Acid g/l 5.1
Total SO2 mg/l 123
Free SO2 mg/l 35
Ph 3.44

WINEMAKERS NOTES

This blend is made up of 50% Semillon and 50% Chenin Blanc. Grapes were picked at full ripeness and free running juice was fermented dry.

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 Chenin Blanc 2010  

DESCRIPTION

Tropical fruit flavours. Bouquet of litchi and fresh green apple. A medium to full bodied wine.

TECHNICAL SPECIFICATIONS

Alcohol Vol% 14%
Sugar g/l 2.7
Total Acid g/l 4.7
Total SO2 mg/l 119
Free SO2 mg/l 36
Ph 3.45

WINEMAKERS NOTES

Grapes were picked at full ripeness. Skin contact for +/- 3hours. Free running juice was fermented dry. Fermentation period +/- 2weeks. Cold fermentation at +/- 13 degrees.

Chenin Blanc

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 Sauvingnon Blanc 2010  

DESCRIPTION

A fresh, crisp and vibrant wine. Bouquet of ripe peaches and apricots. Full with a long, soft finish. Clean and fresh on the palate.

TECHNICAL SPECIFICATIONS

Alcohol Vol% 14
Sugar g/l 3.0
Total Acid g/l 5.9
Total SO2 mg/l 115
Free SO2 mg/l 36
Ph 3.41

WINEMAKERS NOTES

Grapes were picked at full ripeness. Skin contact for 3-4hours.The juice consists of a third press juice and two thirds is free run juice. Juice was fermented dry, during a period of +/- 3 weeks. Juice then left in the fine lease for 6 + weeks.

Sauvignon Blanc

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 Chardonnay 2010  

DESCRIPTION

Unwooded. Upfront and generous nose, with elegant tones of grapefruit and lime on the palate. Delightful on its own or as companion to soft white cheeses, creamy pasta dishes & fresh seafood!

TECHNICAL SPECIFICATIONS

Alcohol Vol% 13.5
Residual Sugar g/l 2.9
Total Acid g/l 5.9
Total SO2 129
Free SO2 mg/l 35
Ph 3.53

WINEMAKERS NOTES

The grapes were picked just before full ripeness. Skin contact and free run juice was fermented dry. Cold fermentation at +/- 13 degrees, increasing flavors and aromas.

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 Methode Cap Classique MCC Brut  

DESCRIPTION

Fruity flavors on the nose with hints of citrus.

TECHNICAL SPECIFICATIONS

Alcohol Vol% 11.5
Residual Sugar g/l 8.0
Total Acid g/l 6.0
Total SO2 26
Free SO2 mg/l 16

WINEMAKERS NOTES

100% Chardonnay. The dry and fruity finish allows the acid to carry the fruit on the palate. Enjoy before a meal or with salads.

Methode Cap Classique MCC BRUT

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 Methode Cap Classique Brut Rose  

DESCRIPTION

Characterized by it’s rosy pink colour with flavors of freshly picked red berries. The aromas are light and yeasty with an explosion of strawberry and raspberry on the palate.

TECHNICAL SPECIFICATIONS

Alcohol Vol% 11.5
Residual Sugar g/l 3.6
Total Acid g/l 7.0
Total SO2 71
Free SO2 mg/l 20
Ph 3.31

WINEMAKERS NOTES

The aim was to produce a fresh yet fruit forward style of bubbly, to achieve this the fruit was harvested at 20B and given skin contact for 24hours prior to pressing, only the free run juice was used to produce the cuvee. Cold fermentation was completed in the tank and no malolatic fermentation was allowed in order to retain freshness on fruit.

Methode Cap Classique Brut Rose

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Email: enquiries@somerbosch.co.za  |  Phone: +27 21 855 3615  |  Fax: +27 21 855 4457
Address: P.O. Box 12181, Die Boord, Stellenbosch, South Africa, 7613


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