Vineyard sites:

Vineyards in the Piekenierskloof, the Swartland as well as on the Fairview farm in Paarl.

Winemaking:

This is a combination of tank and barrel fermented wine. Older barrels were used, adding a subtle texture and mouthfeel to the wine. The wine was left on the lees for four months before the two components were blended and bottled.

Tasting note:

Citrusy and light, with a hint of spice. Apples abound on the palate, softened by a creamy oak texture. Well integrated and balanced with a full mouthfeel.

La Capra Chenin Blanc 2010 – 5 stars in UK Decanter Magazine, April 2011.

Vineyard sites:

Sourced from a selection of younger and older vines on the Fairview farm in Paarl.

Winemaking:

This wine is mainly fermented in stainless steel tanks, with a small portion of barrel fermented wine added for complexity. After blending, the wine was fined, filtered and bottled.

Tasting note:

Fresh fruit on the nose, led by white fruit and tropical notes. The palate is well-balanced with clean, refreshing acidity whilst showing good mouthfeel and texture from the small oaked component.

Grapes for the 2011 vintage were sourced predominantly from our cool coastal vineyards in Darling.

Winemaking:

The grapes were destemmed, crushed and cold fermented in stainless steel tanks. After three months of post-fermentation lees contact the wine was filtered and bottled.

Tasting note:

Zesty lemon-lime character with ripe fig and melon on the nose. Generous mouthfeel is paired with crisp acidity.

Fruit for the 2010 Viognier was sourced from vineyards on the Fairview farm and the Agter-Paarl. Both sites are trellised and grown on predominantly decomposed granite soils.

Winemaking:

The grapes were whole bunch pressed and most of the juice was fermented in stainless steel tanks. A small portion of the wine was barrel fermented, adding mouthfeel and complexity. The wine was allowed 6 months lees contact in tank prior to bottling.

Tasting note:

Intense aromas of orange blossom and peach on the nose, with a hint of spice. Rich yet rounded mouthfeel is accompanied by fresh fruit flavours and a lingering ginger finish.

Vineyard site

Grapes are sourced from the Kopland vineyard on othe Fairview farm in Paarl, grown on decomposed granite soils.

Winemaking

The grapes are destalked and crushed, then left in the press overnight to extract the colour from the Pinotage grape skins. The juice is then pressed off and cold fermented. This rose is bottled early to be enjoyed as a young a fresh wine.

Tasting note

Brilliant pink in the glass, with fresh red fruit on the nose. Ripe strawberry and cherry continue on the palate, complemented by crisp acidity adn a long, textured finish.

Vineyards:

Grapes were sourced from trellised vineyards in the Stellenbosch area, as well as cool climate vineyards in Darling.

Winemaking:

Grapes were fermented in stainless steel tanks, pressed and sent to 225l barriques for 10 months. Older French and American oak barrels were used.

Tasting note:

Intense dark berries, tobacco and cedar characterise this bright wine. Fresh fruit burst on the palate, well balanced with supple texture and smooth cassis on the finish.

Grapes predominantly from a low yielding, unirrirgated Agter-Paarl vineyard.

Winemaking:

Grapes were hand picked and fermented on the skins in stainless steel tanks. The wine was pressed off the skins and transferred to older French oak barrels and matured for 12 months before being bottled.

Tasting note:

Purple-red in the glass with ripe, sweet blackcurrant on the nose. Hints of violet follow through to the palate which is juicy, medium-bodied and spicy. Flavours of cherry and currant linger on the finish.

Vineyard sites:

Grapes were sourced from cooler climate vineyards in Stellenbosch and from selected blocks on the lower slopes of Paarl Mountain, on the Fairview farm.

Winemaking:

Grapes were fermented in stainless steel tanks, pressed and sent to 225L barriques for 10months. Older French and American oak barrels were used.

Tasting note:

Soft ripe red fruit on the nose accompanied by notes of liquorice. The palate is filled with lively plum fruit and soft, rounded texture. Lingering fruit follows on the finish.

Vineyard sites:

Grapes are sourced mainly from the Paarl and Agter-Paarl areas, supplemented with fruit from the Swartland and Piekenierskloof. The vineyards are trellised and mostly unirrigated.

Winemaking:

Grapes were destalked and whole berry fermented in stainless steel tanks. After fermentation the wine was matured in older French and American barrels for 9 months prior to blending and bottling.

Tasting note:

Perfumed plums on the nose leading to ripe berries on the palate with a gentle texture and refreshing fruit acidity. Soft tannins and a hint of spice linger on the finish.