IN THE VINEYARD:

The wine was produced exclusively using Chenin Blanc grapes from the Fairview farm. This bushvine vineyard is 33 years old and is grown on decomposed granite soils, and irrigated only when necessary.

HARVEST DATES:

Fruit was harvested by hand over a 3 day period, from 18 to 20 February 2010. The reason for this is that the bunches are individually picked when they are perfectly ripe, and therefore the vineyard is passed through a number of times until all the grapes have been brought in. It is also a very labour intensive harvesting process, as each bunch has any damaged or imperfect berries removed carefully, while in the vineyard.

WINEMAKING:

The harvesting was done extremely carefully so as not to damage any fruit. The grapes were harvested at approximately 22°B. Picked into small lug boxes, the grapes were transported to a well ventilated shed where they were carefully laid out on racks lined with straw to dry. It took about four weeks for the grapes to dry to a ‘raisined’ state, losing up to 75% of their moisture. They were then pressed and allowed to ferment in stainless steel tanks. Fermentation lasted six months, before the wine was filtered and bottled.

WINEMAKER’S COMMENTS:

Given that the vineyard is so old, the grapes ripen later than the rest of the white grapes on the farm. We were fortunate to harvest the grapes just before the heat wave arrived, and the fruit was in perfect condition when harvested. The moderate, dry run-up to the harvest ensured that there was no chance of rot damage. Anthony de Jager

TASTING NOTE:

Intense tropical fruit on the nose at first. Delicate spice notes and moskonfyt (raisin jam) show with time in the glass. Sultana and litchi linger on the palate with warming cinnamon and red apple. The mouthfeel is velvety and rich, yet well-balanced with refreshing fruit acidity. Silky sweetness is elegantly tempered by a clean finish.

IN THE VINEYARD:

Shiraz grapes were harvested ripe at 24 degrees balling and gently placed into small lug boxes. All of the fruit was from a trellised vineyard on the Fairview farm in Paarl, which is planted on decomposed granite soils.

HARVEST DATES:

Late February 2007

WINEMAKING:

The grapes were harvested and carefully transported to a shed on the farm, where they were laid out on racks covered with beds of straw. The bunches were left to dry for three weeks on the straw. As they dried, the flavours and sugar were concentrated and the balling of the grapes went up to 36 degrees. The grapes were then destalked and transferred to older barrels for fermentation to start on the skins. Skin contact was allowed for three days. During this time, the cap was worked through three times a day to promote extraction of colour and flavour. The pulp is always too thick and sticky to punch down and is mixed by hand. After three days the juice was pressed off and sent back to barrels to complete fermentation, which lasted approximately four months. The wine is then racked off and matured in old barrels for a further nine months prior to being bottled.

WINEMAKER’S COMMENTS:

I have been making this wine in small quantities over the last few years and I think that this is the best vintage so far. The fermentation on the skins adds tannin which helps to balance the sweetness. This wine shows deep concentrated flavours and highlights another, interesting side to Shiraz. Anthony de Jager

TASTING NOTE:

Dark, almost black colour. The wine is concentrated and rich, with aromas of cloves, aniseed and blackcurrant, which follow through on the palate. Although opulently sweet, there is good balance and the wine has a pleasing finish.

HARVEST DATE:

29 February 2008

WINEMAKING:

Sourced from a vineyard in the Agter-Paarl, Shiraz was harvested ripe at 27.7 degrees balling. The bunches were destalked and crushed and the juice was fermented until the balling was around 18 degrees. At this time the alcohol content was approximately 4.5%. Fermentation lasted six days, during which time we try to get the maximum extraction and colour from the skins. The wine was pressed off, and was fortified with five year old brandy spirits. The wine was transferred to used French and American oak barrels and matured for approximately 12 months, before blending and bottling.

TASTING NOTE:

Plum and black cherry aromas with liquorice and spice. Lively sweetness on the palate, with a long finish showing sweet brambly fruit.

Grapes are from a Viognier block on a farm in the Agter-Paarl. This is a trellised, irrigated vineyard, on well drained, decomposed granite soils.

HARVEST DATE: 17 of February 2010

WINEMAKING:

Grapes were hand harvested at 26.4 degrees balling, when the skins were a deep golden colour. The yield on the vineyard was 6.5 tons per hectare. The grapes were whole bunch pressed into stainless steel settling tanks and the juice was racked after two days for fermentation in stainless steel tanks.
Fermentation is prematurely stopped by filtering the wine twice to remove all yeast. This leaves us with a higher residual sugar.

WINEMAKER’S COMMENTS:

This is a wine that continues to show an interesting side to Viognier which has a lot of potential. I think that it will be at its best after a year or two in the bottle. Anthony de Jager

TASTING NOTE:

Intense aromas of apricot, peach and orange blossom.
An alluring medium-bodied mouthfeel filled with ripe fruit and notes of ginger. Balanced acidity and sweet floral hints on the finish.

IN THE VINEYARD

The fruit for the 2009 vintage was all harvested from our vineyards near Darling, on the west coast. Planted in 2004, this bushvine vineyard is on deep red oakleaf soils and is not irrigated.

HARVEST DATE

2nd March 2009

WINEMAKING

The bunches were picked at 24.8° balling and whole bunch pressed. Half of the juice was fermented in French oak barrels – mainly 2nd and third fill. The remainder was fermented in stainless steel tanks. After fermentation and eight months lees contact, the wine was blended and returned to its lees in tank for a further four months prior to being bottled.

WINEMAKER’S COMMENTS

In 2008 we did not produce an Oom Pagel as the vintage did not warrant it, however in 2009 we had an exceptional harvest and were again able to make our delicately flavoured limited release Semillon. We chose a slightly different oaking regime for this wine, to more closely suit the quality of the fruit. This wine will benefit from some time in the bottle. Anthony de Jager

TASTING NOTE

Pale colour with hints of green gold. The nose reveals the origin of the grapes, with aromas of fresh herbs, citrus and distinct minerality. Lemon and grapefruit continue to the palate, accompanied by initial oak spice and lingering sweet fruit. The palate is of pleasant weight with a careful balance between richness and zesty acidity.

IN THE VINEYARD:

Caldera is a classic blend of three grape varieties from selected vineyards. The Grenache is from a young vineyard in the cooler Darling area. These vines were planted here due to their suitability to the climate, and are trellised yet dryland farmed. The Mourvèdre and Shiraz vines sourced from selected vineyard sites in the Agter-Paarl, also from unirrigated, trellised vines.

HARVEST DATES:

Shiraz – last week of February 2008
Mourvèdre and Grenache – mid March 2008

WINEMAKING:

The fruit was hand harvested in the early morning. The Grenache and Shiraz were delicately handled and fermented in stainless steel tanks using selected Rhône yeasts. The Mourvèdre was fermented in old 500l oak barrels, with hand punching daily. The individual components were matured separately in 2nd to 4th fill French oak barrels for 14 months, then blended and bottled unfined and with a very light filtration.

WINEMAKER’S COMMENTS:

Although we have had to change the origin of the grapes for this vintage, the philosophy and recipe for the Caldera has not changed. It remains a wine with depth and concentration, but not overly showy. This is one of my favourite wines at Fairview, and is made to be appreciated, savoured and enjoyed. Anthony de Jager

TASTING NOTE:

Bright ruby appearance with soft white pepper spice alongside gently smoked blackberry fruit. Accessible tannins and integrated acidity make for a classically styled wine.

VARIETIES

Grenache 50%
Mourvèdre 25%
Shiraz 25%

IN THE VINEYARD:

This dry farmed vineyard was planted in 1995, using Shiraz clone SH9A, grafted onto rootstock R110. The deep Glenrosa soil type retains soil moisture well and ripens the crop early, without stressing, during our long hot summers. Planted on a North-westerly facing rocky outcrop, the vines are pruned to a “bosstok” or bush vine. Depending on the growth, the vine is pruned to between 3 and 5 bearers per vine. Summer canopy management includes a topping, which will reduce wind damage, as well as green cropping at 80% veraison to ensure even ripening. The vineyard is regularly visited during the ripening period and tested by tasting, visual and analytical examination to determine the ideal picking date.

HARVEST DATE:

Morning of 10 February 2006

WINEMAKING:

Grapes were harvested fully ripe at 25.9° balling. The fruit was brought to the cellar in small lug boxes, destalked and hand sorted over a sorting table. All raisins, under ripe berries and stalks were removed. The sorted berries were sent straight to 500 litre open French oak fermenters. Manual punch downs (pigeage) were performed three times per day. Post fermentation maceration lasted for six days. The grapes were basket pressed, and malolactic fermentation was completed in barrel. The wine was then racked, lightly sulphured and returned to 40% new French oak, with the remainder in 2nd and 3rd fill French oak barrels. This vintage spent a total of 16 months in oak.

WINEMAKER’S COMMENTS:

Having worked with this block for a number of years (and seeing the wines develop in the bottle) we are improving our understanding of the terroir. With this has come an understanding of the grippy, bold tannins that characterise the wines. These create wines that reward time in the bottle. Anthony de Jager

RECOGNITION: PREVIOUS VINTAGES:

2005: Gold – Concours Mondial de Bruxelles 2008
2005: 4 ½ stars – Platter’s Wine Guide

2004: Gold – IWSC 2006
2004: 90 points – Wine Spectator

2003: 4 ½ stars – Platters’ Wine Guide

2002: 93 points – Wine Spectator

This wine was previously known at Solitude Shiraz.

In 1699 a certain Mr Dippenauw was granted an enormous farm by his employer, the Dutch East India Company. It is uncertain whether this was a reward for his industry or whether the bosses cast him into the wilderness because he’d married dangerously – a sister of Adam Tas, diarist of the early colonial Cape and political rebel (Tas was imprisoned by Governer Willem Adriaan van der Stel). What is known is that the newly-wed couple were so overwhelmed by the farm’s isolation from Cape Town that they named it “Eenzaamheid”, a Dutch word meaning solitude. Today Eenzaamheid is owned by Christo Briers-Louw, whose family has owned the land since 1775. Christo is a dedicated farmer, who has an intimate knowledge of the soils of Paarl. These gravelly, decomposed shale soils allow Shiraz to ripen without irrigation, producing wines of great expression and concentration.

To Life! Charles Back

IN THE VINEYARD:

This vineyard was planted in 1996, with two Shiraz clones (SH1 and SH21) grafted onto Richter 99 rootstock. The soil type is Swartland shale, a deep uniform decomposed soil with excellent water retention. This allows these unirrigated vines to easily ripen the crop without stressing during our hot, dry summers. The vines are planted on a west-facing slope in a South-West to North-East row direction using an extended Perold trellis system. This helps to ensure maximum cooling from prevailing summer winds. Sufficient aeration also drastically reduces possible vineyard diseases. Straw is packed in every second row, to form a deep mulch which helps to retain moisture and keep weeds at bay. The mulch also improves soil microbe activity and root development. Strict winter pruning (8 – 10 two-eye bearer per running meter), and summer canopy management (2 shoots per bearer and 3 tip actions) ensure a well balanced crop, that reaches good phenolic ripeness. A final crop thinning at 80% vêraison also ensures an even ripeness. The vineyard is regularly visited during the ripening period and tested by taste, visual and analytical examination to determine exact picking date.

HARVEST DATE:

11th February 2006

WINEMAKING:

The grapes were machine harvested full ripe at 25.9°B. Mechanised harvesting was possible due to the uniform nature of the fruit on the vines, following meticulous vineyard management. The berries were transferred to 600 litre open-ended French oak barrels. Approximately 400kg of grapes per barrel was allowed to naturally start fermentation before being inoculated with L2056 yeast. During fermentation we performed three manual punch downs per day. Post fermentation maceration lasted for eight days. We basket pressed and the wine was sent to 225 litre French oak barriques for malolactic fermentation and further ageing. 40% new barrels were used and the wine was matured for a further 20 months prior to bottling. Total production for the 2006 vintage was twenty barrels.

WINEMAKER’S COMMENTS:

After a disappointing 2005 where we decided not to bottle the vintage, we are happy to have the wine back in the range. The 2006 once again maintains its fruit-forward style, with structured yet supple tannins. Anthony de Jager

TASTING NOTES:

Nose shows gentle red berry and spice aromas, with hints of fragrance. Palate is medium to full bodied, with supple tannins balancing well with fruit acid. Oak treatment is well handled, providing subtle cedar and walnut character without overshadowing the elegant fruit flavours.

This wine was previously called the Solitude Shiraz.

IN THE VINEYARD

This vineyard was planted in 1996, with two Shiraz clones (SH1 and SH21) grafted onto Richter 99 rootstock. The soil type is Swartland shale, a deep uniform decomposed soil with excellent water retention. This allows these unirrigated vines to easily ripen the crop without stressing during our hot, dry summers. Strict winter pruning and summer canopy management ensure a well balanced crop that reaches good phenolic ripeness. A final crop thinning at 80% vêraison also ensures an even ripeness. The vineyard is regularly visited during the ripening period and tested by taste, visual and analytical examination to determine exact picking date.

HARVEST DATE

18 February and 20 February 2009

WINEMAKING

The grapes were hand harvested at 25.5°B and 25.7°B, respectively. The fruit was rigorously hand-sorted to remove unwanted berries. The berries were transferred to 600 litre open-ended French oak barrels. Seleted Rhône yeasts were used for fermentation and manual punch-downs were performed three times a day. Post fermentation maceration lasted for eight days. The grapes were basket pressed and the wine was sent to 225 litre French oak barriques for malolactic fermentation and further ageing. 45% new barrels were used and the remainder was matured in 2^nd and 3^rd fill barriques. Barrel aging lasted 21 months and the wine was bottled in the first week of December 2010. Total production for the 2009 vintage was sixteen barrels.

WINEMAKER’S COMMENTS

The conditions in 2009 were exceptional for the industry as a whole and the Eenzaamheid was definitely not an exception. This wine is only bottled in the best vintages and it was well worth the wait. The two previous vintages were not bottled. The cool climate and near-perfect conditions in 2009 yielded a well-rounded wine, with soft tannin, good fruit and expressive spice. Anthony de Jager

TASTING NOTE

IN THE VINEYARD

The Jakkalsfontein vineyard in the Swartland region (Malmesbury) was planted in 1997, using Shiraz clone SH9C on rootstock Richter 99. Dry farmed bushvines grow in deep weathered shale soils. These soils retain moisture well, which is much needed in the latter part of the hot dry summers normally experienced in the Swartland area.

HARVEST DATE

Mid-February 2007

WINEMAKING

The grapes were harvested ripe at 26°B, hand sorted to remove unwanted grapes, destalked and sent to open-top 500l wooden barrels to ferment. After 10 days maceration and fermentation, the wine was basket pressed and allowed to complete malolactic fermentation in 225l French barriques. The wine also matured in these barrels for 20 months, with racking at regular intervals. 50% new French barrels were used.

WINEMAKER’S COMMENTS

Jakkalsfontein Shiraz expresses the true character of the Swartland terroir and the flavours are spicy and rich yet supple. It is a layered example of complex, warmer climate Shiraz. Anthony de Jager

TASTING NOTE

Cedar and cherries interspersed with notes of liquorice and white pepper make for an attractive nose. The palate reveals dark, ripe fruit and firm tannins, medium weight and an elegant finish.         Will benefit from another 5 – 8 years in the bottle.