100% of the profit is donated to theÂ children of Die Herberg Kinderhuis.Â Thunderchild is made by sympathetic cellarsÂ the grapes for this blend is grown on the orphanage grounds and Â Only true audited costs are remunerated, time and effort cannot be recompensed.
Created by using the ancient technique of fermenting uncrushed berries with native yeast from the grapes. Bottled without finings or filtration after aging for one year in French barrels. A further 12 months of bottle aging took place prior to release.
It was our desire to produce a Bordeaux Blend and so we planted the classic varieties of Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot. These vines were planted on carefully selected sites and took 9 years to reach maturity. The grapes were fermented whole with native yeasts and left for 5 weeks on their skins. The wine was then barrel aged for two years followed by four years of bottle maturation.Â
Wild Yeast Chardonnay is fermented using the native, wild yeasts that occur naturally on the skins of the grapes. Unwooded, it is fermented in underground cement tanks in a slow, volatile process that can take anywhere between 6 â€“ 9 months. This method, although risky, results in incredibly expressive wine with a wisdom that is unattainable in wines made using commercial yeasts.
In order to achieve a luscious, juicy wine, we try to have as little intervention in the cellar as possible.The result is a velvety wine with softer tannins and classical varietal characteristics. This traditional wine is unfiltered and unfined, which may deposit sediment and might require decanting.
2 years new barrel maturation, 4 years bottle maturation.Â No crushing of berries, no yeast but that from their skins, no fining- additives and no filters. Wine made by itself, kept for two years in the best new French-oak barrels, fit for this wonder.Â ItÂ is a piece of our history, our passion, labour and luck we were selling. It is our finest expression of Cabernet Sauvignon, and the best we can do. Will age for another 15-20 years.
Every year the vineyard battles against nature in order to produce highly concentrated, powerful wines with a flinty, mineral character true to the quartz rock in which it is grown. Monumental human effort was required to plant the vines â€“ implements destroyed, and, in the case of the older vineyards, dynamite deployed. A true expression of the siteâ€™s terroir, this wine will drink well now, or can be enjoyed in the next 2-3 years.