IN THE VINEYARD:

Chardonnay was harvested from a 10 year old unirrigated, trellised vineyard in Darling, grown on deep oakleaf soils.

HARVEST DATES: Early February 2010

WINEMAKING:

The grapes were harvested at an average of 24.4 degrees balling and the vineyard yielded 6.5 tons per hectare. Grapes were whole bunch pressed in a pneumatic press and the juice allowed to settle. The juice was fermented and matured in French oak barriques, of which approximately 10% was in new wood. The majority was matured in 2nd and 3rd fill oak. The different components were left on the lees, with regular stirring, for 8 months before being blended and bottled.

WINEMAKER’S COMMENTS:

The 2010 wines are showing excellent combination of fruit, minerality and freshness. Our careful use of oak makes a lighter style of Chardonnay, which highlights the fruit character of wine, without being overpowering. Anthony de Jager

TASTING NOTE:

Light straw colour in the glass. Aromas of baked apples and zesty lemons on the nose, with shy hints of baking spices. The palate is fruity with a note of creamy vanilla, medium bodied and well-balanced acidity. The light oaking adds lingering spice to the finish.

IN THE VINEYARD

The grapes for this wine are from a bushvine vineyard on the west facing hills outside Darling, at approximately 300m above sea level. The vineyard was planted in 2001 on Richter 99 rootstock and is dryland farmed. The soil in this vineyard is decomposed granite, differentiating it from the surrounding vineyards which are mainly oakleaf soils.

HARVEST DATE

3 February and 9 February 2011

WINEMAKING

Grapes were harvested at 21.7°B and 22.7°B, respectively. The fruit was destalked and lightly crushed into the press. After gentle pressing, the juice was allowed to settle for two days. The clear juice was racked off and fermented using Vin 7 yeasts at approximately 12°C. Fermentation lasted 20 days. Once completed the wine was lightly sulphured and left on the lees for three months prior to bottling. No malolactic fermentation was allowed.

WINEMAKER’S COMMENTS

The dry winter and hot summer had a significant effect on especially the dryland vineyards, resulting in lower yields. However this has produced a wine with less mineral character, more tropical flavours and rich textured mouthfeel. Anthony de Jager

TASTING NOTE

Intense pear aromas on the nose with soft straw undertones. Opulent pear and tropical fruit continue on the palate with well-integrated freshness. The lees contact adds generous mouthfeel and length.

IN THE VINEYARD

Harvested from unirrigated vineyards in Darling over a period of 7 days. The vineyards are planted on deep red oakleaf soils. The fruit was mostly machine harvested at night (from 01h00) at an average of 22.5° B, arriving at the cellar at 15°C.

HARVEST DATE

7 February to 13 February 2011

WINEMAKING

The bunches were destalked, lightly crushed and pressed in a pneumatic press. Juice was settled and then fermented in stainless steel tanks at between 11° and 13° Celsius. After fermentation the wine was left on its fine lees for 3 months prior to blending and bottling.

WINEMAKER’S COMMENTS

Although we have been making Sauvignon Blanc with fruit from Darling for a couple of years, the vineyards have matured well and the time has come to acknowledge the cool climate provenance of the grapes. This vintage saw careful picking; selecting blocks to be harvested as they reached perfect ripeness. Anthony de Jager

TASTING NOTE

Shy tropical notes accompanied by bright citrus aromas on the nose. Grapefruit and guava fill the palate and linger on the finish. The mouthfeel is rounded and textured.

A change in regulation in South Africa now allows us to label true Riesling as exactly that, dropping the Rhine or Weisser prefix. This was used in the past to differentiate the true Riesling from Crouchen Blanc, which is also known as Paarl or Cape Riesling in South Africa.

IN THE VINEYARD:

Riesling was hand harvested from cool vineyards near Darling on the west coast some 300 metres above sea level. This 3 hectare bushvine vineyard is unirrigated, and the vines grow on deep red oakleaf soils. The vineyard is 8 years old and the 2010 harvest yielded 6 tons of grapes per hectare.

HARVEST DATES: Mid February 2010

WINEMAKING:

Bunches were hand harvested at 23.5 degrees balling and whole bunch pressed in a pneumatic press. The juice was allowed to settle for 48 hours, racked off and cold fermented in stainless steel tanks using Vin7 yeast. Cold fermentation took place at 11 degrees Celsius. When the desired residual sugar level was reached, fermentation was halted and the wine bottled.

WINEMAKER’S COMMENTS:

This vintage we decided to change the style of the Riesling – making an off-dry wine instead of the previous bone-dry style. The sweeter style of the wine is well-supported by rich fruit character and fresh acidity. Anthony de Jager

TASTING NOTE:

Soft floral notes accompanied by aromas of greengage and pineapple. Initial sweetness is balanced by fresh green apple acidity. The palate offers generous mouthfeel and lingering fullness, concluding with a hint of lime.

IN THE VINEYARD:

The fruit is sourced from two farms – primarily from our vineyards at Fairview and from the Primo farm in Agter-Paarl. The trellised Fairview vines grow on the slopes of Paarl mountain, on decomposed granite soils. The Primo farm is on Glenrosa soils, and vines are trellised and unirrigated.

HARVEST DATES:

Primo in Agter-Paarl – 6 February 2009

Fairview in Paarl – 2nd week of February 2009

WINEMAKING:

The grapes were picked ripe, once the skin changed to a slight yellow colour on the shoulder of the bunch. At this stage the rather firm Viognier tannins are riper and less astringent. The grapes were picked early morning and whole bunch pressed. Once settled, the juice was fermented in a combination of 10% new French oak, 40% 2nd and 3rd fill French oak, and 50% in stainless steel tanks. After fermentation, the wine was left sur lie for ten months, with fortnightly battonage. Limited malolactic fermentation occurs naturally in the barrel component during this time, but this is no more than 15%. The wine is then blended and prepared for bottling.

TASTING NOTE:

Light golden colour. White pear and red apple aromas, with a lovely spiciness. Fragrant marmalade and pear fruit flavours, with good tannin grip and structure on the finish.