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Somerbosch Chenin Blanc 2009 |
Poker Hill Semillon/Chenin Blanc 2009
Sauvingnon Blanc 2009 | Chenin Blanc
2008
Sauvignon Blanc 2008 |
Chardonnay
2008
| Somerbosch Chenin Blanc
2009 (also known as steen) |
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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% |
13.31 |
| Sugar g/l |
2.5 |
| Total Acid g/l |
4.9 |
| Total SO2 mg/l |
122 |
| Free SO2 mg/l |
25 |
| Ph |
3.54 |
WINEMAKERS NOTES
The grapes were picked at full ripeness. Skin contact for +- 3 hours. Free running juice was fermented dry. Fermentation period +- 2 weeks. Cold fermentation at +-13 degrees.
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| Poker Hill Semillon/Chenin Blanc 2009 |
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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 appetiser.
TECHNICAL SPECIFICATIONS
| Alcohol Vol% |
14.4% |
| Sugar g/l |
9.1 |
| Total Acid g/l |
6.4 |
| Total SO2 mg/l |
121 |
| Free SO2 mg/l |
34 |
| Ph |
3.08 |
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
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% |
13.52 |
| Sugar g/l |
3.5 |
| Total Acid g/l |
5.4 |
| Total SO2 mg/l |
79 |
| Free SO2 mg/l |
26 |
| Ph |
3.34 |
WINEMAKERS NOTES
The grapes were picked at full ripeness. Three to four hours of skin contact. 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 left n 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. Great
with food!
TECHNICAL SPECIFICATIONS
| Alcohol Vol% |
12.5 |
| Residual Sugar g/l |
3.4 |
| Total Acid g/l |
6.7 |
| Total SO2 |
119 |
| Free SO2 mg/l |
46 |
| Ph |
3.75 |
WINEMAKERS NOTES
Grapes picked just before full ripeness.
Skin contact and free run juice was fermented dry. Cold
fermentation at +-13 degrees, increasing flavours and aromas. |
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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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