Rose 2018 2018
Rose 2018 2018
| Winemaker | |
| Main Variety | |
| Alcohol | 00.00 %vol |
| pH | |
| RS | 0.0 g/l |
| Total Acid | 0.0 g/l |
| Appellation |
| Type | |
| Body | |
| Taste |
Malbec 2013
Malbec 2013
| Winemaker | Abraham de Klerk |
| Main Variety | Malbec |
| Alcohol | 13.6.00 %vol |
| pH | 3.66 |
| RS | 1.3 g/l |
| Total Acid | 5.56 g/l |
| Appellation | Paarl |
| Type | Red |
| Body | Medium Bodied |
| Taste | Wild & Dark |
A wild, brooding nose of dark fruits and sandalwood show typical Malbec characteristics. A core of mouthcoating tannins ooze black fruit and dark chocolate. The wine shows depth and darkness but good acidity ensures freshness while demanding your attention as it draws you in.
100 % Malbec
Traditional Bobotie riceand Asian duck pancakes are good examples of a match for this wine.
These vineyards were planted in 2004 on ancient granitic soils at elevations ranging between 180 and 240m above sea-level. The slopes and our elevation render cooler night time temperatures ensuring slow and even ripening. Our unique soils are comprised of friable layers of yellow granite over a clay fraction which enable roots to penetrate easily striving for the clay that lies beneath which provides moisture in the driest of months. This deep root penetration ensures luscious canopy growth and modest yields. Moderate to high stress levels due to warm days and windy conditions result in small, concentrated berries that produce wines of great concentration and complexity. Integrated pest and disease management is practiced to reduce environmental impact and enhance soil and vine health. Tailored actions are applied by hand in canopy management considering slope aspect, sunlight exposure and varietal stress responses to ensure superior, consistent quality in each block.
Harvesting takes place in the coolest part of the day and thereafter grapes are transported to cooling rooms before processing. Grapes are slowly sorted at bunch and berry level to ensure only perfect berries may reach the fermenters. Natural and commercial yeast strains are used to increase complexity and layers. Fermentation kinetics are closely controlled ensuring moderate extraction thereby producing balanced, expressive wines. Extended skin maceration may take place in certain varieties which ensures supple tannin structure. Wines are gently pressed off skins using a bag press using a soft press cycle therefore press and free run fractions are not separated. Wines will be racked to barrel after settling where they will undergo malolactic fermentation. After malolactic fermentation on wines will be sulphured and topped regularly. A tailored combination of first fill, second fill and old barrels are used on the various batches to ensure unique varietal, vintage and site expression. Barrel maturation will be done for up to 24 months before blending and bottling.
Cabernet Franc 2013
Cabernet Franc 2013
| Winemaker | |
| Main Variety | |
| Alcohol | 14.07%vol |
| pH | 3.68 |
| RS | 1.45 g/l |
| Total Acid | 6.10 g/l |
| Appellation |
| Type | |
| Body | |
| Taste |
Color so vibrant and rich that I captivate the sense with the essence of blackcurrant, nutmeg and tobacco leaf. Smokey undertones linger through green peppercorns and sandalwood.
100 % Cabernet Franc
Decomposed granite with clay underneath. South-West facing slopes.
Rigorous hand sorting of berries. Open fermentation with punch downs. 18 months in traditional futs de Chene with minimal intervention to let the energy of the Terroir come to life.
Cabernet Sauvignon 2014
Cabernet Sauvignon 2014
| Winemaker | Abraham de Klerk |
| Main Variety | Cabernet Sauvignon |
| Alcohol | 14.54 %vol |
| pH | 3.99 |
| RS | 1..3 g/l |
| Total Acid | 6.1 g/l |
| Appellation | Paarl |
| Type | Red |
| Body | Medium Bodied |
| Taste | Bright & Perfumed |
This wine has fantastic lift and shows bright red fruit, bramble bush and liquorice notes on the nose. Layers of black current and crushed tomato leaf are entwined by a cinnamon spice. A juicy entry showing sour cherry red fruit is supported by supple tannins finishing on a savoury note.
87% Cabernet sauvignon, 13% Tannat
Thyme and lemon roast chicken with fondant potatoes or confit Salmon and watercress mash.
These vineyards were planted in 1990 & 2004 on ancient granitic soils at elevations ranging between 180 and 240m above sea-level. The slopes and our elevation render cooler night time temperatures ensuring slow and even ripening. Our unique soils are comprised of friable layers of yellow granite over a clay fraction which enable roots to penetrate easily striving for the clay that lies beneath which provides moisture in the driest of months. This deep root penetration ensures luscious canopy growth and modest yields. Moderate to high stress levels due to warm days and windy conditions result in small, concentrated berries that produce wines of great concentration and complexity. Integrated pest and disease management is practiced to reduce environmental impact and enhance soil and vine health. Tailored actions are applied by hand in canopy management considering slope aspect, sunlight exposure and varietal stress responses to ensure superior, consistent quality in each block.
Harvesting takes place in the coolest part of the day and thereafter grapes are transported to cooling rooms before processing. Grapes are slowly sorted at bunch and berry level to ensure only perfect berries may reach the fermenters. Natural and commercial yeast strains are used to increase complexity and layers. Fermentation kinetics are closely controlled ensuring moderate extraction thereby producing balanced, expressive wines. Extended skin maceration may take place in certain varieties which ensures supple tannin structure. Wines are gently pressed off skins using a bag press using a soft press cycle therefore press and free run fractions are not separated. Wines will be racked to barrel after settling where they will undergo malolactic fermentation. After malolactic fermentation on wines will be sulphured and topped regularly. A tailored combination of first fill, second fill and old barrels are used on the various batches to ensure unique varietal, vintage and site expression. Barrel maturation will be done for up to 24 months before blending and bottling.
