RED WINES

Cabernet Sauvignon

Tasting Notes

Brimming with abundant blackcurrant aromas, this full-bodied wine is a mouthful of juicy plum flavours. Delightfully versatile, it makes a delicious partner to a wide variety of foods.

Alc: 13 RS: 3.5 pH: 3.78 TA: 4.9

Awards

2013
RECM Neil Pendock Best Value
Old Mutual Trophy Bronze 2014

2012
Michelangelo 2013 – Silver Award
IWC – Bronze Award 2013

2010
Wine Magazine 2012 – Best Value
Michelangelo 2011 – Silver Award
Old Mutual Trophy Wine Awards 2011 – Bronze Award

2008
Michelangelo 2009 – Gold Award

2007
Swiss International Air Lines 2008 – Seal Of Approval

2006
Michelangelo 2007 – Silver Award
Veritas 2007 – Bronze Award
Wine Magazine 2008 – Best Value

2005
Michelangelo 2006 – Silver Award

In the Vineyard

Soil Types
The vineyards are planted on the floor of what was, many millions of years ago, a great inland lake. Evidence of this lake can be seen in the massive water washed boulders. As the rainfall declined the lake dried up leaving a deposit of calcareous silt many meters thick. The drying of the soil and the effect of the elements cured the top layer of this calcareous silt into rock hard calcium carbonate. At first it was thought that these soils were only suitable for pastures as the roots of orchards and vineyards could not penetrate the calcium carbonate. The era of the big machine, which could rip through the hard calcium carbonate to a depth of 1.5 meters to access the calcareous silt underneath, changed this perception. Vineyards now flourish and produce wonderful wine where there once was arid veldt. A near perfect viticultural terroir has been created where man can manipulate conditions as he sees fit.

Clonal / Rootstock Selection
Four clones have been used, CS46, CS163, CS18A and CS15. CS46 – South African selection that is still considered one of the best clones, has less outspoken fruit but gives wines very good structure. Ages very well in wood and gives a nut or herb character. CS163 – Originally imported from Holland as clone 205, has very specific and outspoken fruit charactaristics (berries), good blending components, earlier fruit ripening and higher production. CS18 – South African selection grafted from Neitvoorbij, has average production levels and also gives good blending components. CS15 – French selection that is mostly planted in France. It has slightly less flavours and aging potential, but has higher productions and blends well with other clones.

Two rootstocks are used, 101-14 and Richter 110. Some of the older vines were planted with 101-14, but it has become apparent that our soils are more suited to Richter 110. The problem with 101-14 is that it has a shallow root structure and is more prone to suffer from water stress at the critical ripening periods. Conversely, Richter 110 has a stronger root structure which enables us to better control deficit water management in the period before veraison.

Growing Season Growing Data (October – April)
Rainfall: 333.7mm
Mean Maximum Temperatures: 24.95°C
Mean Minimum Temperatures: 10.27°C
Vine Age: 3-10 years
Pruning Regime: Cordon/Spur Pruned, Vertical Shoot Positioning

The Harvest:
Harvest Date: 15 March – 7 April
Yield Per Vine: (weighted average) 3 kg
Yield Per HA: (weighted average) 10 tonnes
Maturity Analysis at Harvest (weighted averages)
Brix: 25°-26°

In the Cellar:
Cabernet Sauvignon is picked mid March to first week of April. Once crushed the wine is pumped into fermentation tanks. Tailored pump overs are done twice daily during fermentation to obtain delicate fruit tannins and maximize flavours and colour extraction. Wine and skins then pumped into an airbag press with a central inflatable membrane. The entire outer cylinder of the press has drainage holes to speed up the process of pressing and increases the amount of juice extracted. Following the gentle pressing, the wine underwent malolactic fermentation in tanks. Wine is then put on French Oak for about 5-10 months to add softness and complexity to the wine.

Blend Information:
100% Cabernet Sauvignon

Merlot

Tasting Notes

Succulent flavours of ripe plum and blackcurrant, enhanced by hints of coffee and chocolate. Soft tannins lend a firm structure and a long soft finish.

Alc: 14 RS: 4.4 pH: 3.74 TA: 4.8

Awards

2014
Old Mutual Trophy Silver 2015
Ultra Value Award Silver 2015

2013
Michelangelo Silver 2014

2012
Michelangelo 2013 – Gold Award
IWC – Commended Award 2013

2011
Best Value Guide 2013

2009
Michelangelo 2010 – Silver Award
Michelangelo 2009 – Gold Award
Decanter 2010 – Silver Award
IWC 2010 – Bronze Award

2007
Wine Magazine 2009 – Best Value
Michelangelo 2008 – Silver Award

In the Vineyard

Soil Types
The vineyards are planted on the floor of what was, many millions of years ago, a great inland lake. Evidence of this lake can be seen in the massive water washed boulders. As the rainfall declined the lake dried up leaving a deposit of calcareous silt many meters thick. The drying of the soil and the effect of the elements cured the top layer of this calcareous silt into rock hard calcium carbonate. At first it was thought that these soils were only suitable for pastures as the roots of orchards and vineyards could not penetrate the calcium carbonate. The era of the big machine, which could rip through the hard calcium carbonate to a depth of 1.5 meters to access the calcareous silt underneath, changed this perception. Vineyards now flourish and produce wonderful wine where there once was arid veldt. A near perfect viticultural terroir has been created where man can manipulate conditions as he sees fit.

Clonal / Rootstock Selection
One clone is used, MO192 – Older Italian selection that has bigger berries and shoulders. It has red berries and grassy characteristics and tends to have bigger productions. Good clone for fruit characters and blends well.

Two rootstocks are used, 101-14 and Richter 110. Some of the older vines were planted with 101-14, but it has become apparent that our soils are more suited to Richter 110. The problem with 101-14 is that it has a shallow root structure and is more prone to suffer from water stress at the critical ripening periods. Conversely, Richter 110 has a stronger root structure which enables us to better control deficit water management in the period before veraison.

The Harvest:
Merlot is picked between 7 March and 21 March.
Yield Per Vine: (weighted average) 3 kg
Yield Per HA: (weighted average) 10 tonnes
Maturity Analysis at Harvest (weighted averages): Brix: 25°-26°

In the Cellar:
Once crushed the wine is pumped into fermentation tanks. Tailored pump overs are done twice daily during fermentation to obtain delicate fruit tannins and maximize flavours and colour extraction. Wine and skins then pumped into an airbag press with a central inflatable membrane. The entire outer cylinder of the press has drainage holes to speed up the process of pressing and increases the amount of juice extracted. Following the gentle pressing, the wine underwent malolactic fermentation in tanks. Wine is then put on French Oak for about 5-10 months to add softness and complexity to the wine.

Growing Season Growing Data (October – April)
Rainfall: 333.7mm
Mean Maximum Temperatures: 24.95°C
Mean Minimum Temperatures: 10.27°C
Vine Age: 3-10 years
Pruning Regime: Cordon/Spur Pruned, Vertical Shoot Positioning

Blend Information:
100% Merlot

Pinotage

Tasting Notes

Inviting aromas redolent of mocha & chocolate with elegant flavours of prunes, bananas & blueberries finishing with spicy undertones on the palate.

Alc: 14 RS: 4.1 pH: 3.73 TA: 5.7

Awards

2014
Ultra Value Award Gold 2015

2012
Best Value Guide 2014

In the Vineyard

Blend Information:

100% Pinotage

In Unison Reserve

Tasting Notes

Brimming with abundant blackcurrant aromas, this full-bodied wine is a mouthful of juicy plum and black cherry flavours. Delightfully versatile with inviting aromas of vanilla and mocha finishing with soft spicy tannins.

Alc: 14.5 RS: 4.5 pH: 3.61 TA: 5.6

Awards

2013
Ultra Value Award 2015 – Double Gold

2010
Michelangelo 2012 – Silver Award

2009
Michelangelo 2011 – Silver Award

2007
Michelangelo 2010 – Silver Award
Old Mutual Trophy 2010 – Bronze Award

2006
Swiss International Air Lines 2008 – Silver Medal
Old Mutual Trophy Awards 2008 – Bronze Medal
Michelangelo 2008 – Silver Award

In the Vineyard

Soil Types
The vineyards are planted on the floor of what was, many millions of years ago, a great inland lake. Evidence of this lake can be seen in the massive water washed boulders. As the rainfall declined the lake dried up leaving a deposit of calcareous silt many meters thick. The drying of the soil and the effect of the elements cured the top layer of this calcareous silt into rock hard calcium carbonate. At first it was thought that these soils were only suitable for pastures as the roots of orchards and vineyards could not penetrate the calcium carbonate. The era of the big machine, which could rip through the hard calcium carbonate to a depth of 1.5 meters to access the calcareous silt underneath, changed this perception. Vineyards now flourish and produce wonderful wine where there once was arid veldt. A near perfect viticultural terroir has been created where man can manipulate conditions as he sees fit.

In the Cellar:
The best quality tanks of Cabernet Sauvignon, Shiraz and Merlot are selected and put into French and American oak barrels. The wine is left in the barrels for up to 12 months to add softness and complexity to the wine. Thereafter the Cabernet Sauvignon, Shiraz and Merlot are blended together. There may even be up to 4% Viognier blended into the red blend to add extra body and spice but at the same time also softening the tannins giving a soft, smooth and fruit driven finish.

Blend Information:
Cabernet Sauvignon, Shiraz and Merlot

Shiraz Viognier Reserve

Tasting Notes

This Blend has aromas of dark berries, pepper and spice with hints of violet and liquorice that compliment the vanilla and mocha flavours.

Alc: 14 RS: 4.8 pH: 3.63 TA: 5.8

Awards

2011
Michelangelo Silver Award – 2012

In the Vineyard

Shiraz Merlot Magnum 1.5L

Tasting Notes

Deep burgundy red in colour with inviting aromas of vanilla, ripe plum and black cherries,
enhanced by hints of mocha. Soft tannins lend a firm structure and long soft finish.

Alc: 14 RS: 5.3 pH: 3.62  TA: 4.86

Awards

2014
Ultra Value Award 2015 – Silver

2012
Michelangelo 2013 – Silver Award

In the Vineyard

Shiraz

Tasting Notes

Deep burgundy red in colour with inviting aromas of vanilla, ripe plum and black cherries, enhanced by hints of mocha. Soft tannins lend a firm structure and long soft finish.

Alc: 14 RS: 5.3 pH: 3.62  TA: 4.86

Awards
In the Vineyard

WHITE WINES

Chardonnay

Tasting Notes

Yellow green in colour. Citrus and vanilla on nose and palate. Crisp and elegant with a long finish with subtle hints of wood.

Alc: 12.5 RS: 2.4 pH: 3.12 TA: 6.5

Awards

2015
Ultra Value Award Silver 2015

2013
Old Mutual Trophy Bronze 2014

2010
Michelangelo 2010 – Gold Award

2009
Michelangelo 2009 – Gold Award

2007
Swiss International Air Lines 2008 – Silver Medal

In the Vineyard

Soil Types
The vineyards are planted on the floor of what was, many millions of years ago, a great inland lake. Evidence of this lake can be seen in the massive water washed boulders. As the rainfall declined the lake dried up leaving a deposit of calcareous silt many meters thick. The drying of the soil and the effect of the elements cured the top layer of this calcareous silt into rock hard calcium carbonate. At first it was thought that these soils were only suitable for pastures as the roots of orchards and vineyards could not penetrate the calcium carbonate. The era of the big machine, which could rip through the hard calcium carbonate to a depth of 1.5 meters to access the calcareous silt underneath, changed this perception. Vineyards now flourish and produce wonderful wine where there once was arid veldt. A near perfect viticultural terroir has been created where man can manipulate conditions as he sees fit.

Clonal / Rootstock Selection: 
The rootstock used is Richter 119.

Growing Season Growing Data (October – April)
Rainfall: 333.7mm
Mean Maximum Temperatures: 24.95°C
Mean Minimum Temperatures: 10.27°C
Vine Age: 10 years
Pruning Regime: Cordon/Spur Pruned, Vertical Shoot Positioning

The Harvest: 
Harvest Date: End January
Yield Per Vine: (weighted average) 2.7 kg
Yield Per HA: (weighted average) 8 tonnes
Maturity Analysis at Harvest (weighted averages)
Brix: 25°

In the Cellar:
Chardonnay is picked end of January and in the very early morning (at first light) by hand so as to keep the berries whole and thus reducing the chances of oxidation on route to the winery. Once crushed the wine is cooled though mash cooler and then pumped into an airbag press with a central inflatable membrane. The entire outer cylinder of the press has drainage holes to speed up the process of pressing, increase the amount of juice extracted and reduce oxidation. Once pressed the juice is again put through a plate cooler.

Blend Information:
100% Chardonnay

Chenin Blanc

Tasting Notes

Yellow, lime green colour. Guava with hints of fresh straw on nose. Rich, racy and full on middle palate with great finish.

Alc: 12.5 RS: 2.3 pH: 3.22 TA: 5.9

Awards

2015
Ultra Value Award Silver 2015

2012
IWC -Gold Award 2013
Michelangelo 2012 – Gold Award

2011
Michelangelo 2011 – Silver Award

2010
Wine Magazine 2011 – Best Value

2008
Wine Magazine 2009 – Best Value
Michelangelo 2008 – Silver Award

2006
Wine Magazine 2006 – 3 Stars
Veritas 2007 – Silver Award
Wine Magazine 2008 – Best Value

In the Vineyard

Soil Types
The vineyards are planted on the floor of what was, many millions of years ago, a great inland lake. Evidence of this lake can be seen in the massive water washed boulders. As the rainfall declined the lake dried up leaving a deposit of calcareous silt many meters thick. The drying of the soil and the effect of the elements cured the top layer of this calcareous silt into rock hard calcium carbonate. At first it was thought that these soils were only suitable for pastures as the roots of orchards and vineyards could not penetrate the calcium carbonate. The era of the big machine, which could rip through the hard calcium carbonate to a depth of 1.5 meters to access the calcareous silt underneath, changed this perception. Vineyards now flourish and produce wonderful wine where there once was arid veldt. A near perfect viticultural terroir has been created where man can manipulate conditions as he sees fit.

Growing Season Growing Data (October – April)
Rainfall: 333.7mm
Mean Maximum Temperatures: 24.95°C
Mean Minimum Temperatures: 10.27°C
Vine Age: 3-10 years
Pruning Regime: Cordon/Spur Pruned, Vertical Shoot Positioning

Blend Information:
100% Chenin Blanc

Sauvignon Blanc

Tasting Notes

Yellow green in colour. Complex green grassy nose with passion fruit, guava and pear aromas. Gooseberry, capsicum and tropical flavours on a full, rich palate with a long sweet-fruited finish.

Alc: 13.5 RS: 3.0 pH: 3.16 TA: 5.8

Awards

2014
Michelangelo Silver 2014

2012
Michelangelo 2012- Gold Award
Best Value Guide 2013

2011
Wine Magazine 2012 – Best Value
Selected for British Airways Club & Traveller Cabins

2010
Michelangelo 2010 – Silver Award

2008
Wine Magazine 2009 – Best Value

In the Vineyard

Soil Types
The vineyards are planted on the floor of what was, many millions of years ago, a great inland lake. Evidence of this lake can be seen in the massive water washed boulders. As the rainfall declined the lake dried up leaving a deposit of calcareous silt many meters thick. The drying of the soil and the effect of the elements cured the top layer of this calcareous silt into rock hard calcium carbonate. At first it was thought that these soils were only suitable for pastures as the roots of orchards and vineyards could not penetrate the calcium carbonate. The era of the big machine, which could rip through the hard calcium carbonate to a depth of 1.5 meters to access the calcareous silt underneath, changed this perception. Vineyards now flourish and produce wonderful wine where there once was arid veldt. A near perfect viticultural terroir has been created where man can manipulate conditions as he sees fit.

Clonal / Rootstock Selection 
Two clones have been used, SB11 and SB215. SB11 – a South African selection known as the Weather-Station clone, is grafted from Nietvoorbij Estate. It is a very popular clone and mostly planted in South Africa, especially in Robertson, as it gives strong tropical characteristics. It is definitely better that the older clones used in Robertson. It is, however, slightly more susceptible to rot due to bunches being more compact. SB215 – This is also a South African selection that is grafted from SFW (Stellenbosch Farmers Winery). Production is medium to high with a looser bunch structure which makes it less susceptible to rot. This gives a fruity characteristic with a wide spectrum of flavours, from tropical to more green grassy flavours. These wines are generally less full than the wines from SB11 clones.

Two rootstocks are used, 101-14 and Richter 110. Some of the older vines were planted with 101-14, but it has become apparent that our soils are more suited to Richter 110. The problem with 101-14 is that it has a shallow root structure and is more prone to suffer from water stress at the critical ripening periods. Conversely, Richter 110 has a stronger root structure which enables us to better control deficit water management in the period before veraison.

Growing Season Growing Data (October – April) 
Rainfall: 333.7mm
Mean Maximum Temperatures: 24.95°C
Mean Minimum Temperatures: 10.27°C
Vine Age: 3-25 years
Pruning Regime: Cordon/Spur Pruned, Vertical Shoot Positioning

The Harvest: 
Harvest Date: 15 January – 30 February
Yield Per Vine: (weighted average) 2.79 kg
Yield Per HA: (weighted average) 8-10 tonnes
Maturity Analysis at Harvest (weighted averages): Brix 18°-24°

Sauvignon Blanc is picked in two components, 15% Green (mid to end January at about 18° balling) and 85% Fully Ripe (early to mid February at about 24% balling). All the Sauvignon Blanc is picked in the very early morning (at first light) by hand so as to keep the berries whole and thus reducing the chances of oxidation on route to the winery.

In the Cellar: 
Once crushed the wine is cooled though mash cooler and then pumped into an airbag press with a central inflatable membrane. The entire outer cylinder of the press has drainage holes to speed up the process of pressing, increase the amount of juice extracted and reduce oxidation. Once pressed the juice is again put though a plate cooler.

The Green portion of the Sauvignon Blanc gives cut grass and green pepper flavours with good acid. The Fully Ripe portion has tropical flavours. After the juice has fermented dry, the Green and the Fully Ripe portions are blended together to give a more complex structure to the wine.

Blend Information:
100% Sauvignon Blanc

Viognier

Tasting Notes

Subtle flavours of lemon and peaches linger on a complex 
palate. Full bodied elegance makes this a wine of substance.

Alc: 14 RS: 2.8 pH: 3.25 TA: 6.1

Awards

2013
Michelangelo 2013 – Silver Award

2010
Wine Magazine 2011 – Best Value (20/20 rating)

2009
IWC 2010 – Commended
Wine Magazine 2010 – Best Value

2007
Swiss International Air Lines 2008 – Seal Of Approval

2006
International Wine Challenge 2007 – Bronze Medal
Veritas 2007 – Bronze Award
Wine Magazine 2008 – Best Value

In the Vineyard

Soil Types
The vineyards are planted on the floor of what was, many millions of years ago, a great inland lake. Evidence of this lake can be seen in the massive water washed boulders. As the rainfall declined the lake dried up leaving a deposit of calcareous silt many meters thick. The drying of the soil and the effect of the elements cured the top layer of this calcareous silt into rock hard calcium carbonate. At first it was thought that these soils were only suitable for pastures as the roots of orchards and vineyards could not penetrate the calcium carbonate. The era of the big machine, which could rip through the hard calcium carbonate to a depth of 1.5 meters to access the calcareous silt underneath, changed this perception. Vineyards now flourish and produce wonderful wine where there once was arid veldt. A near perfect viticultural terroir has been created where man can manipulate conditions as he sees fit.

Clonal / Rootstock Selection 
Two rootstocks are used, 101-14 and Richter 110. Some of the older vines were planted with 101-14, but it has become apparent that our soils are more suited to Richter 110. The problem with 101-14 is that it has a shallow root structure and is more prone to suffer from water stress at the critical ripening periods. Conversely, Richter 110 has a stronger root structure which enables us to better control deficit water management in the period before veraison.

Growing Season Growing Data (October – April)
Rainfall: 333.7mm
Mean Maximum Temperatures: 24.95°C
Mean Minimum Temperatures: 10.27°C
Vine Age: 4 years
Pruning Regime: Cordon/Spur Pruned, Vertical Shoot Positioning

The Harvest: 
Harvest Date: 15 February
Yield Per Vine: (weighted average) 2.7 kg
Yield Per HA: (weighted average) 8 tonnes
Maturity Analysis at Harvest (weighted averages): Brix: 25°

Viognier is picked mid February and in the very early morning (at first light) by hand so as to keep the berries whole and thus reducing the chances of oxidation on route to the winery.

In the Cellar: 
Once crushed the wine is cooled though mash cooler and then pumped into an airbag press with a central inflatable membrane. The entire outer cylinder of the press has drainage holes to speed up the process of pressing, increase the amount of juice extracted and reduce oxidation. Once pressed the juice is again put though a plate cooler.

Blend Information: 
100% Viognier

ROSÉ

Pink Panacea

Tasting Notes

Cherry pink colour with delicious mouth filling flavours of peaches, melons & mangoes. Gentle, fruity tannins give a dry finish.

Alc: 13.5 RS: 10.4 pH: 3.11 TA: 6.2

Awards

2015
Ultra Value Award Gold 2015
Michelangelo Silver 2015
Rosé Rocks Top 10

2014
RECM Neil Pendock Best Value
Michelangelo Silver 2014

2013
Best Value Guide 2014

2012
Best Value Guide 2013

2011
Wine Magazine 2012 – Best Value

2006
Wine Magazine 2008 – Best Value

In the Vineyard

SPARKLING WINE

Sparkling White

Tasting Notes

The nose is fresh and clean with hints of ripe lemon and lime.  The bubbles enhance the aroma.  The palate fulfils the promise of the bouquet coupled with  a pleasant and elegant fruitiness which completes the complexity and enjoyment of this bubbly wine.

Awards
In the Vineyard