The grapes for this wine are sourced from two sites.
Barbera is grown on one of the highest vineyards at Fairview, 250m above sea level near the farm’s original manor house. The soils are decomposed granite and the vineyard is trellised. This Barbera vineyard was planted in 2001 and receives supplementary drip irrigation.
The second site is on the farm Amoskuil, in Malmesbury. It is a dryland bushvine vineyard planted on koffieklip soils, planted in 2000.

HARVEST DATE: 20 February 2009 (Malmesbury) and 23 February 2009 (Paarl)

WINEMAKING:

Paarl grapes were hand harvested at 26.2 degrees balling. The Swartland grapes were harvested at 25.8 degrees balling.
The grapes were cold soaked in stainless steel tanks for 48 hours and then allowed to warm up and inoculated with BM45 yeast. Fermentation took place in tank and lasted approximately ten days before being pressed and sent to older French and American oak barrels for malolactic fermentation. The wine was racked off and sent back to older barrels for a further 12 months.

WINEMAKER’S COMMENTS:

Barbera is a lovely grape variety to work with – having high natural acidity, lovely fruit character and intense colour.  Anthony de Jager

TASTING NOTE:

Upfront dark fruit on the nose with a note of smoked meat and tobacco. Medium bodied but fleshy, with juicy plums on the palate. Integrated tannin and well-balanced acidity leading to a finish of cocoa and rich fruit.

IN THE VINEYARD:

Harvested from our Houmoed vineyards in Stellenbosch, grown on koffieklip soils. This is a trellised vineyard, using the 3 wire extended Perold system. The vineyard received supplementary drip irrigation in late January and early February. The crop was thinned down to only one bunch per shoot (we usually have two per shoot). This resulted in much lower yields. The grapes selected for this wine is from a 15 year old block on the Houmoed farm.

HARVEST DATE: Mid to late March 2009

WINEMAKING:

The Stellenbosch grapes were handpicked at 25° balling, destalked and crushed. The grapes were cold soaked and tank fermented. Bordeaux yeasts (D21) were used.
After fermentation all the wine was sent to barrels for malolactic fermentation.
The wine matured in French oak barrels for 15 months, with 25% new wood used.

WINEMAKER’S COMMENTS:

We have returned to a Stellenbosch-only wine for 2009. This stellar vintage has proven to be as good for the red wines as for the whites. Although already showing well in the glass, this wine will mature well with time, to reveal layered complexity and longevity. Anthony de Jager

TASTING NOTE:

Classic Cabernet nose, with herbaceous notes mingled well with ripe cassis and cedar. Laden fruit palate showing firm structure and well-balanced acidity. Distinct blackcurrant and tobacco flavours with a dry finish.
Will drink well within 5 years of vintage.

HARVEST DATES: 9th and 12th of March 2009

WINEMAKING:

The grapes were harvested at 25.6 degrees balling, destalked and gently crushed in stainless steel tanks. Yeast BM45 was used and the wine fermented until dry. After fermentation the wine was racked to barrels for malolactic fermentation which lasted two months and after racking spent a further 10 months in French oak barrels. 10% new wood was used, with the remainder being 2nd and 3rd fill barrels.

WINEMAKER’S COMMENTS:

The 2009 vintage was exceptional with no significant heat waves or unseasonable rain, offering a cool, long ripening season – ideal for quality red wines. The wine shows classic varietal character. Anthony de Jager

TASTING NOTE:

Ruby in the glass. Aromas of ripe red cherry with hints of cedar and liquorice. Medium bodied, showing fresh fruit acidity and a smooth finish.

IN THE VINEYARD

Grapes were sourced from the Fairview farm on decomposed granite soils and from unirrigated bushvines in the Agter-Paarl.

HARVEST DATE

Second week of March 2009

WINEMAKING

The fruit was hand harvested at an average of 25 degrees Balling, then destalked and lightly crushed. The juice was fermented in stainless steel tanks, with three aerated pump-overs daily. Rhône yeasts were used. Once fermented, the wine was pressed off and malolactic fermentation took place in barrel. Maturation continued in older French oak barrels for 14 months prior to bottling.

WINEMAKER’S COMMENTS

The near perfect condition of the 2009 and the lengthy ripening period yielded excellent fruit. We continue our regime of careful oaking in older barrels, to ensure the fruit of the wine is not over-powered.  Anthony de Jager

TASTING NOTE

Smokey nose with shy aromas of dark cheery and raspberry. The wine has a medium palate showing savoury flavours and hints of coriander seed. The oak and acidity are well integrated, with a delicate red fruit finish.

IN THE VINEYARD:

Trellised vineyard on the upper slopes at Fairview. The vineyard was planted in 2004 on decomposed granite soils.

HARVEST:

8th February 2008

WINEMAKING:

Grapes were hand picked at 26.4 degrees balling and stored for 24 hours in a cold room at 2 degrees Celsius. All the fruit was hand sorted over a sorting table and any burnt or damaged berries were removed. Fermentation was in 600 litre French oak barrels, after which the skins were gently basket pressed. The wine was transferred to 60% new French oak barrels for malolactic fermentation and maturation. The wine spent a total of 12 months in a combination of older and 40% new wood.

WINEMAKER’S COMMENTS:

Although it has a relatively low alcohol, this is quite a brute of a wine, bold and full bodied, perfect for rich meat dishes. Not what I would call a wine for vegetarians! Anthony de Jager

TASTING NOTE:

Liquorice and a hint of caramel on the nose. Firm tannins, with clove and aniseed spices and black berry fruit on the palate. Ripe, full finish, complemented by lavender notes.

IN THE VINEYARD:

Petit Verdot was harvested from a vineyard in Agter-Paarl. These vines grow under dry-land conditions in duplex (Glenrosa / Klapmuts type) soils – light textured topsoil with a well drained, high water retention capacity subsoil. The vines are grafted onto rootstock R99. Vines are trellised, and subjected to careful canopy management and crop control.

HARVEST DATE: 14th February 2006

WINEMAKING:

Grapes were harvested by hand at 23.2 degrees balling and brought to the Fairview cellar. Bunches were destalked and lightly crushed into stainless steel fermentation tanks. After fermentation and extended maceration on the skins, the wine was pressed off and sent to French oak barrels (20% new) for malolactic fermentation and further aging. The wine spent a total of 18 months in 225 litre barriques, before being blended and bottled.

WINEMAKER’S COMMENTS:

We have been making Petit Verdot at Fairview for a number of years, however this is the first varietal bottling. The wine shows characteristic tannin, but this is tempered by ripe, full flavoured fruit. Although this is the first bottling, I feel that the wine will age well. Anthony de Jager

TASTING NOTE:

The wine has a lovely deep ruby colour. Aromas of cinnamon, plums and blackberries with subtle oak notes. Medium bodied, with ripe fruit flavours balancing the firm, yet well structured tannins.

IN THE VINEYARD:

Pinotage was harvested from older bush vines in the Agter-Paarl and from trellised vineyards on the Fairview farm in Paarl. The bushvine vineyards are dry farmed and the vines grow on deep, Malmesbury Shale soils, whilst the trellised vines are drip irrigated.

HARVEST DATE: Second and third week of February 2010

WINEMAKING:

The grapes were picked over a number of days at average sugar levels of 25.5°B. The bunches were destalked and lightly crushed before fermentation in stainless steel tanks. After malolactic fermentation was completed, the wine spent ten months in used French and American oak barrels, before blending and bottling.

WINEMAKER’S COMMENTS:

The good winter and mild summer made for perfect vintage conditions in 2010. Luckily we were able to pick the Pinotage before the extended heat wave and harvested under reasonably mild conditions. An extra week on the vine, gave the wine riper tannins and excellent structure. Anthony de Jager

TASTING NOTE:

Dark purple in the glass. Smoky notes with intense dark berry aromas, framed by oak spice. Fleshy dark fruit continue on the palate with firm tannins and lingering flavours of spice and dark coffee. Medium bodied with well balanced fruit acidity.

IN THE VINEYARD

The Pinotage was harvested from trellised vines on the Fairview farm in Paarl, as well as bushvines in the Agter-Paarl. The Viognier comes from dryland farmed vineyards near Malmesbury, in the Swartland.

HARVEST DATE

First week of February 2010

WINEMAKING

The Pinotage and Viognier were harvested, destalked and crushed together into stainless steel fermentation tanks. The juice and skins were left for two days to cold soak before fermentation. The grapes were co-fermented and three pump-overs were done per day. After fermentation the wine was pressed off the skins and malolactic fermentation was completed in stainless steel tanks. The wine spent nine months in a combination of used French and American oak barrels. No new wood was used.

WINEMAKER’S COMMENTS

The good winter and mild summer made for perfect vintage conditions in 2010. Luckily we were able to pick the Pinotage and Viognier before the extended heat wave started and the grapes were harvested under reasonably mild conditions.  Anthony de Jager

TASTING NOTE

Bright purple-red in the glass. Blueberry dominates the nose, with hints of smoky perfume. The palate is medium bodied with generous fruit. The perfumed aromas continue to the finish, accompanied by red fruit freshness.

VARIETIES

Pinotage 96%

Viognier 4%

Shiraz is sourced from a number of sites. Some of the fruit is grown at Fairview on the south western slopes of Paarl Mountain. The Fairview Shiraz vineyards are primarily on decomposed granite soils, and have drip irrigation. The other components of the blend are from dry land vineyards in Agter-Paarl on deep Malmesbury shale soils, from trellised vineyards in Stellenbosch and a small addition of Swartland fruit from unirrigated bushvines.

HARVEST DATE:

Second and third week of February 2009 (Paarl and Agter-Paarl) First week of March 2009 (Stellenbosch) Third week of February 2009 (Swartland)

WINEMAKING:

Average yields of Shiraz were kept to below 7 tons/ha through vigorous green harvesting. Grapes were destalked but not crushed. Rhône yeasts were used for fermentation. Malolactic fermentation was completed in stainless steel tanks, the wine racked and sent to barrel for 14 months. The wine is aged in a combination of French and American oak, with approximately 10% new wood being used. The components were then specially selected, blended and bottled.

WINEMAKER’S COMMENTS:

The 2009 vintage has been labelled as ‘textbook’, proving to be an comparatively easy vintage to make amazing wine. The Shiraz is very expressive and concentrated without being over the top. This wine is a selection of the best parcels of Shiraz we have at our disposal. Perhaps the best vintage of Fairview Shiraz ever produced. Anthony de Jager

TASTING NOTE:

Intense red in the glass. Plummy fruit on the nose with a hint of sweet raspberry and splashes of opulent spice. The palate is complex and layered, revealing further fruit flavours and rich mouthfeel. Spice lingers on the finish. The wine shows excellent potential.

IN THE VINEYARD:

This Swartland vineyard was planted in 2004, on Koffieklip soils. The vineyard was initially planted as bushvines, but we subsequently trellised the vines as we felt that it would benefit the quality of the grapes. The vineyard is unirrigated and yields were below 3 tons per hectare.

HARVEST DATE:

March 2007

WINEMAKING:

Grapes were hand picked at 26 degrees balling and stored for 24 hours in a cold room at 2 degrees Celsius. All the fruit was hand sorted over a sorting table and any burnt or damaged berries were removed. Fermentation was in open 2 ton French oak vats, after which the skins were gently basket pressed. The wine was transferred to 100% new Burgundian French oak barrels for malolactic fermentation and maturation. The wine spent a total of 15 months in barrel.

TASTING NOTE:

Black cherry and liquorice character on the nose. Full bodied, with complex palate. Sweetness of the fruit flavours balance with the tannins and subtle hazelnut character of the oak. The tannins provide a lovely structure to the wine, without dominating.