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The 2015 vintage commenced two weeks earlier than normal with low rainfall in many areas and strong variation between day and night temperatures which is necessary for quality winemaking. These moderate climatic conditions during the harvest season contributed to exceptional flavour and deep colours in our red wines.
The 2016 harvest was significantly smaller than the past three vintages. The harvest was a challenge for both viticulturists and winemakers as it was one of the driest growing seasons. Winemakers were faced with lower sugar and acid levels which called for innovative winemaking techniques to produce high quality wine. The smaller crop did however result in the formation of smaller berries with a higher concentration of flavours and colour. Overall the wines are showing exceptional flavour and good structure with a fresh, crisp finish.
The 2015 harvest had the earliest start in decades and was also one of the driest in years, with a 1 â€“ 2% smaller grape harvest promising exceptional wines. Warm weather in August resulted in earlier bud break, after which a warm, dry and windy summer kept vineyard growth under control and accelerated ripening. Although the dry, warm conditions â€“ and especially a lack of rain â€“ necessitated additional irrigation, the dry weather during harvest time was ideal to ensure healthy grapes without diseases or rot. This dryland regionâ€™s crop decreased, but smaller berries promise remarkable quality.
Harvesting occured at optimal ripeness when the grapes were between 25 â€“ 26Â° Balling. Picking was done in the early morning hours to ensure the grapes arrived cool at the cellar. Dry ice and sulpher was added prior to transport to protect the grapes from oxidation. Cold soaking was done for 24 hours before inoculation. Grapes remained on the skins for 24 hours to allow for colour extraction. Reductive winemaking practises were followed to retain as much flavour and complexity in the wine as possible. Fermentation lasted between 4 and 6 days at 22 â€“ 25Â°C. The wine underwent malolactic fermentation in 300L medium toasted Vicard and Taransaud barrels of which 10% was new French oak, 80% was second fill French oak and the remaining 10% was Hungarian oak â€“ to add spiciness. Barrel maturation lasted for 18 months whereby the wine was racked only once.
The grapes were harvested at 22Â° Balling and picking was done in the early morning hours to ensure the grapes arrived cool at the cellar. Dry ice and sulpher was added prior to transport to protect the grapes from oxidation. No skin contact was given and the free run juice was separated from the press juice. Reductive winemaking practices were followed to retain as much flavour and complexity in the wine as possible. 30% of the Chenin blanc was fermented in stainless steel tanks, the juice was inoculated and fermentation temperature was kept at around 12Â°C for 3 weeks. 70% of the Chenin blanc underwent barrel fermentation in 100% first fill 500L untoasted Sylvain French Oak barrels, Laffortâ€™s X5 yeast was used. The barrels were rolled once daily after fermentation followed by once a month for four months. The wines was matured in the barrels for four months before being blended and bottled.R123.00
A partially barrel-fermented wine with a creamy texture and bright tropical fruit flavours. Crisp acidity and subtle minerality add to the attraction.R123.00