Webb Ellis

Red meats and game with mushroom and pepper sauce.

Grapes were harvested between 12 March and 21March. Yields of between 6 to 6.5 tons per ha were achieved. Grapes were picked at 24.5°B to 25.0 °B with total acidity between 7.0 /g/l and 7.5 g/l. The pH averaged 3.4 at harvest.

This wine spent 20 months in French oak barrels: 80% 1st fill, the balance in 2nd and 3rd fill barrels.

Fermentation initiated in stainless steel fermenters and underwent a series of pump overs until dry. Further maceration followed before drawing off, light pressing and racking to barrel.

Neil Ellis is a South African wine producer built on the belief that each variety should be matched to the site where it performs best. Working across distinctive Cape vineyards, the range is known for precise, site-expressive wines spanning Sauvignon Blanc, Chardonnay, Cabernet Sauvignon and more.