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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 |
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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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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.
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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.
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| 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 |
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| 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. |
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| Methode Cap Classique Brut Rose |
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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. |
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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
Copyright © 2004 Somerbosch Wines
A Creation by Cape
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