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| wine
archive - sold out wines |
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| Chenin
Blanc (WOODED) Single
Vineyard Wine |
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Vintage: |
2007 |
| Vineyard: |
Vineyard 1 (Click
here to see the vineyard this wine comes from) |
| Harvest date: |
07 February 2007 |
| Harvest stats: |
Grapes harvested
at 24.7 B; TA 4.2; pH 3.69 |
| Vinification: |
Settled juice
inoculated in barrel. Barrel fermented. |
| Maturation: |
8 months
in 225 litre French oak barrels |
| Analysis: |
Alcohol 13.5%;
Residual Sugar 1.6 g/litre;
TA 5.4g/litre; pH 3.64 |
| Bottled: |
September
2007 |
| CASES produced: |
300 |
| RATINGS & Awards: |
 (out
of 5 stars = characterful & appealing, Platter 2008);
Silver Medal, 2008 Michelangelo International
Wine Awards |
| Tasting notes: |
‘Bright, clear and
pale straw in colour. Fruit from 21 yr old vines deliver
complex almond, baked apple and waxy honeycomb aromas that
follow through onto the palate, with layers of fruit and
Chenin Blanc’s signature clean, balancing acidity.
Well judged oaking in new French casks (8mnths) and lees
contact add a subtle sweet spiced dimension, with a creamy
textured richness. This medium bodied wine combines old world
elegance and new world fruit, with a long, food friendly
farewell. It can be enjoyed now, with food, although has
the potential to develop for 2-3 yrs.’ (Cape Wine Master) |
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| ChARDONNAY (LIGHTLY
WOODED) |
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Vintage: |
2007 |
| Vineyard: |
Vineyards 2 & 3 (Click
here to see the vineyards this wine comes from) |
| Harvest
date: |
24
January 2007 |
| Harvest stats: |
Grapes
harvested at 25 B; TA 6.9 g/litre; pH 3.39 |
| Vinification: |
Fermentation
between 12°C and 14°C. Started stirring lees directly after
fermentation. |
| Maturation: |
Kept
on lees for 8 months. Lightly oaked with 15% new French oak |
| Analysis: |
Alcohol
13.5%; Residual Sugar 1.8 g/litre;
TA 6.2 g/litre; pH 3.53 |
| Bottled: |
September
2007 |
| CASES produced: |
380 |
| RATINGS & AWARDS: |
(out
of 5 stars = characterful & appealing, Platter 2008) |
| Tasting notes: |
‘ Pale, white gold hue
that is bright and clear. The palate is clean and dry, balanced
by a thread of limey acidity with gentle aromas and flavour
of dried pear, subtle nuances of honey, lanolin and minerality.
This maiden vintage chardonnay is given just a hint of oak
and eight months lees contact providing creamy breadth to the
mid palate and ending with a warm, waxy richness and hint of
minerality. Gently understated in style, the wine is ready
for drinking and is an ideal accompaniment to creamy sauced
dishes and soft cheeses.’ (Cape Wine Master) |
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| chardonnay
/ Chenin Blanc (un-WOODED) |
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Vintage: |
2008 |
| Vineyard: |
Vineyard 2 (68% Chardonnay
) and Vineyard 8 (32% Chenin Blanc) (Click
here to see the vineyards this wine comes from) |
| Harvest date: |
31 January 2008 |
| Harvest stats: |
Grapes harvested at:
Chardonnay 24.2 B; TA 6.2 g/litre; pH 3.56
Chenin Blanc 21.5 B; TA 3.98 g/litre; pH3.48 |
| Vinification: |
The Chardonnay was harvested
very ripe giving a fruity and creamy structure while the
Chenin was harvested early giving a clear crisp and fresh
finish. After de-stemming grapes were gently squized in
a pneumatic press using a long soft cycle. After fermentation
the lees were stirred at regular intervals increasing fruitiness
and mouth feel. |
| Maturation: |
Kept on lees for 6 months |
| Analysis: |
Alcohol 13.5%; Residual Sugar
2.4 g/litre;
TA 6.5 g/litre; pH 3.34 |
| Bottled: |
August
2007 |
| CASES produced: |
570 |
| RATINGS & Awards: |
Silver Medal, 2008 Michelangelo
International Wine Awards |
| Tasting notes: |
‘This medium bodied,
un-wooded blend of 68 % Chardonnay & 32% Chenin shows
clean purity of fruit. Pear, almond & lime flavours
are refreshed by juicy acidity, with a creamy, polished
texture & lingering finish. Delicious now, solo or
with seafood & light meals.’ (Cape Wine Master)
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| Chenin
Blanc (un-WOODED) Single
Vineyard Wine |
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Vintage: |
2008 |
| Vineyard: |
Vineyard 1 (Click
here to see the vineyard this wine comes from) |
| Harvest date: |
27 February 2008 |
| Harvest stats: |
Grapes harvested at 23.6 B;
TA 5.2; pH 3.77 |
| Vinification: |
Harvesting is determined by
analysis and predominantly tasting of the grapes. After
de-stemming grapes are gently pressed. Contact with the
lees is maintained for 6 months to soften the edges, incorporate
acidity and improve mouth feel. Intervention is minimized. |
| Maturation: |
Kept on lees for 6 months. |
| Analysis: |
Alcohol 13.5%; Residual Sugar
2.0 g/litre;
TA 6.31 g/litre; pH 3.38 |
| Bottled: |
August
2008 |
| CASES produced: |
400 |
| RATINGS & Awards: |
- Gold Medal, 2009 Michelangelo
International Wine Awards
- Best White Wine and Best
Wine Overall 2009 Nedbank Green Wine Awards (Read more) |
| Tasting notes: |
‘A subtly styled,
un-wooded wine from 21 year old vines, showing Chenin’s
signature apple, quince and almond flavours. The palate
is balanced by zesty acidity with a clean summer-fresh
farewell ideal for light meals and alfresco fare’.
(Cape Wine Master) |
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Syrah (WOODED) Single
Vineyard Wine
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Vintage: |
2007 |
| Vineyard: |
Vineyards
4 (Click here to see the vineyard
this wine comes from) |
| Harvest date: |
28 February
2007 |
| Harvest stats: |
Grapes harvested
at 24.8 B;
TA 5.5 g/litre; pH 3.6 |
| Vinification: |
Grapes are sorted twice. First
to remove leaves and sun burnt grapes. Bunches are then
de-stemmed before berry sorting on vibrating table. Whole
berry fermented. |
| Maturation: |
Matured in mainly French 225
litre oak barrels (40% new) for 12 months |
| Analysis: |
Alcohol 14%; Residual Sugar
2.9 g/litre;
TA 6 g/litre; pH 3.34 |
| Bottled: |
May 2008 |
| CASES produced: |
420 |
| Ratings & Awards: |
Silver Medal, 2009 Michelangelo
International Wine Awards |
| Tasting notes: |
‘Rich, deep crimson
hue with inviting aromas of ripe plum, sweet tobacco and
polished leather. The abundance of fruit is only partially
tempered by some barrel fermentation and twelve months
oak maturation, which adds a sweet spicy nuance and balancing
dry tannic structure. This is a bold food styled syrah
with a lingering, warm, spiced farewell. It can be enjoyed
now and after a few years ageing’. (Cape Wine Master) |
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Syrah
/ Mourvedre (WOODED)
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Vintage: |
2008 |
| Vineyard: |
Vineyards
5 & 6 (Click here to see
the vineyards this wine comes from) |
| Harvest date: |
07 March 2008 |
| Harvest stats: |
Grapes harvested at:
Syrah 25.2 B; TA 4.3 g/litre; pH 3.05
Mourvedre 26 B; TA 3.98; pH 4.8 |
| Vinification: |
Grapes are sorted twice. First
to remove leaves and sun burnt grapes. Bunches are then
de-stemmed before berry sorting on vibrating table. Berries
are crushed before fermentation. Fermentation is kept at
around 25-28 degrees C. Great fruit that could take the
100% new oak (50% French and 50% American). |
| Maturation: |
5 months French & American
oak |
| Analysis: |
Alcohol 14%; Residual Sugar
2.8 g/litre;
TA 5.7 g/litre; pH 3.8 |
| Bottled: |
September
2008 |
| CASES produced: |
530 |
| Ratings & Awards: |
Gold Medal, 2009 Michelangelo
International Wine Awards
Gold Medal, 2010 Biofach International Organic Wine Awards,
Germany
Silver Medal, 2010 Millesime Bio International Organic Wine Awards, France |
| Tasting notes: |
‘A bold new world
style duo of 79% Shiraz & 21% Mourvèdre. Rich,
wild berry flavours are reined in by Mourvèdre’s
savoury tone & dusty, spicy tannins from a brush of
predominantly French & a touch of American oak. Robust,
exuberant & youthful for enjoyment with food now and
after a few years ageing’. (Cape Wine Master) |
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chardonnay
/ Chenin Blanc / Viognier (un-WOODED)
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Vintage: |
2009 |
| Vineyard: |
Vineyards 2, 3 (59% Chardonnay
), Vineyard 8 (39% Chenin Blanc) and Vineyard 9 (2% Viognier) (Click
here to see the vineyards this wine comes from) |
| Harvest
date: |
11 February 2009 |
| Harvest stats: |
Grapes harvested at:
Chardonnay 23.3 B; TA 5.6 g/litre; pH 3.54;
Chenin Blanc 20.4 B; TA 8. g/litre; pH 3.26
Viognier 25.0 B; TA 5.05 g/litre; pH 3.65 |
| Vinification: |
Components were harvested
separate but blended shortly after fermentation. Emphasis,
again, on mouth feel but also freshness. |
| Maturation: |
Lees contact for 9 months |
| Analysis: |
Alcohol 13.5%; Residual Sugar
1.8 g/litre;
TA 5.9 g/litre; pH 3.22 |
| Bottled: |
07 December
2009 |
| CASES produced: |
780 |
| RATINGS & Awards: |
3
½ stars Platter 2011 |
| Tasting
notes: |
‘A splash of Viognier
(2%) adds alluring stone fruit and citrus blossom nuances
to this Chardonnay (59%), Chenin Blanc (39%) blend, which
dances gracefully and lightly on the palate. Delightful
aperitif wine, or partner with light meals.’(Cape
Wine Master) |
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ChARDONNAY (LIGHTLY
WOODED)
|
|
Vintage: |
2008 |
| Vineyard: |
Vineyards
2 & 3 (Click here to see
the vineyards this wine comes from) |
| Harvest date: |
2 February 2008 |
| Harvest stats: |
Grapes harvested at 24.2
B; TA 6.2 g/litre; pH 3.56 |
| Vinification: |
Lees contact for 5 months. |
| Maturation: |
Maturation in 225 litre
French oak barrels for 5 months |
| Analysis: |
Alcohol 13.5%; Residual Sugar
1.9 g/litre; TA 6.8 g/litre; pH 3.29 |
| Bottled: |
August
2008 |
| CASES produced: |
244 |
| RATINGS & AWARDS: |
3 ½ Platter 2009 |
| Tasting notes: |
‘A delicious, medium
bodied combination of ripe fruit and minerality, with
good structure and verve. This wine tingles with glacé pineapple,
lime & stone fruit. Five months in French oak barrels
adds rich leesy breadth and caramel tone. A good food
partner.’(Cape Wine Master) |
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Chenin
Blanc (WOODED) Single
Vineyard Wine
|
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|
Vintage: |
2009 |
| Vineyard: |
Vineyard 1 (Click
here to see the vineyard this wine comes from) |
| Harvest date: |
11 February 2009 |
| Harvest
stats: |
Grapes harvested at 24.4
B; TA 3.73; pH 3.56 |
| Vinification: |
Regime with picking and sorting
before fermentation. After settling wine was taken to
new 255 litre French oak barrels and kept on lees for
9 months. |
| Maturation: |
Nine months in 225 litre
French oak barrels. |
| Analysis: |
Alcohol 13.5%; Residual Sugar
2.1 g/litre;
TA 5.6 g/litre; pH 3.23 |
| Bottled: |
7 December
2009 |
| CASES produced: |
226 |
| RATINGS & Awards: |
4
½ stars Platter 2011
Silver Medal, 2010 Michelangelo International Wine Awards |
| Tasting notes: |
‘This delicious,
medium bodied food wine, combines vibrant, racy acidity
with concentrated stewed quince, honey and lime flavours.
Subtle oaking imparts creamy, spicy undertones, finishing
with a lingering farewell.’ (Cape Wine Master) |
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