Kika 2009 Wine
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- In detail
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- Sugar contentDessert wine
The grapes were sourced from a 32-year-old unirrigated bush vine vineyard planted on gravelly soils with clay subsoil in Stellenbosch.
We do up to three pickings, selecting only bunches which are perfectly infected with Noble Rot. The grapes were picked at a sugar of around 40 brix and an acidity of 10 g/l.
The grapes were delivered to the winery and put directly into cold storage overnight to drop the temperature of the grapes down to around 4 degrees Celsius. The grapes were then hand sorted and loaded into a basket press where they were foot trodden to maximise extraction. After pressing, the juice was settled and racked to barrel where fermentation took place naturally, taking 3 months to complete. The fermentation stopped naturally at a perfect balance of sweetness, acidity and alcohol. Only 2000 bottles were produced.