Our Wines

TASTING NOTES
A glistening ruby red colour with delicious, ripe berry fruits on the nose which follows through on the palate. The concentration and richness of flavours on the palate are complimented by a velvety mouthfeel with tannins which melt like chocolate in your mouth.

THE HARVEST
Yeild: 5.5 tons per hectare
Picking Date: April 2006

IN THE CELLAR
This wine was aged for 18 months in new French Oak barrels. The cooperage is Vicard and their Prestige, medium and medium plus toasted, tight grain barrels were used.

ANALYSIS
Acid: 6.04 g/l
Res.Sugar: 2.54 g/l
pH: 3.57
Alcohol: 14.5%

TASTING NOTES
This wine is clear in the glass with a green hue to it. The nose is full of tropical fruits with passion fruit and pineapple apparent. The elegant body and palate weight of this wine is beautifully in balance with the zesty fruit and makes for a fantastic ultra-premium Sauvignon.

THE HARVEST

IN THE CELLAR

ANALYSIS
Yeild: 5.5 tons per hectare, Harvested at 26' Balling
Acid: 6.8 g/l
Res.Sugar: 2 g/l
pH: 3.24
Alcohol: 13.64%

TASTING NOTES
Lisa is a garnet red colour. The Herbaceous and tobacco notes on the nose, elegantly give way to classical cassis and black cherry fruit on the palate. Originating from a single vineyard, this full bodied wine reveals a soft integrated tannin structure, enhanced by a prominent lingering aftertaste. Small amounts of this wine are created for the purist

THE HARVEST
Picking Date: March 2007
Yeild: 7 tons per hectare

IN THE CELLAR
Fermentation Temp: 28-30ºC
Yeast: Bordeaux Red

Juice was inoculated with the above yeast. The duration of fermentation was 15 days. The wine was pumped over 4 times per day for optimum colour and tannin extraction. When fermented dry it was pressed into stainless steel tanks.

Malolactic fermentation: In Stainless steel tanks
Wood aging:19 Months in French oak
Bottled:18 February 2009
Production: 600 Bottles

ANALYSIS
Acid: 5.9 g/l
Res.Sugar: 2.6 g/l
pH: 3.68
Alcohol: 15%

TASTING NOTES

THE HARVEST
Picking Date: February 2009
Once the grapes had been picked they were dried out on straw mats to allow the majority of the water to evaporate. The grapes were then pressed and allowed to ferment in the barrel.

IN THE CELLAR
This wine is being aged for 18 months in 2nd fill French Oak barrels. Tiny amounts of this ultra exclusive dessert wine are being made for those who care.
Release Date: Late 2010

ANALYSIS

TASTING NOTES
Garnet red colour. Strawberry, black berry, fruit with mocha showing on the nose.
Rich, ripe flavours on the pallet with a soft, velvety finish. Spice characteristics show right through along with a well integrated tannin structure.

THE HARVEST
Picking Date: March 2007
Yeild: 8 tons per hectare

IN THE CELLAR
Fermentation Temp: 28-30ºC
Yeast: Bordeaux Red
On receiving the grapes it was cold soaked for 3-5 days at 12 ºC before fermentation to extract as much fruit as possible. Duration of fermentation was 8 - 10 days. It was pumped over 4 times per day for optimum colour and tannin extraction. When fermented dry it was pressed into stainless steel tanks.
Malolactic fermentation: In stainless Steel Tanks
Wood aging: Staves. 12 Months

ANALYSIS

TASTING NOTES
Pale green with a light straw hue. The nose is laden with gooseberry and tropical fruit. The palate shows lime, citrus and gooseberry fruit with a flinty, mineral finish. A great everyday wine to enjoy around the pool or to accompany an African sunset.

THE HARVEST
Picking Date: February 2008
Yeild: 8 tons per hectare

IN THE CELLAR
Fermentation Temp: 13ºC
Yeast: Selected local strains

The grapes were de-stemmed and crushed. The juice was immediately pressed and cold settled for 2 days at 12ºC. Thereafter the clear juice was racked off it’s lees and inoculated. After fermentation the wine was left on the fine lees in stainless steel tanks.

Malolactic fermentation: none
Wood aging: none
Bottled: September 2008

ANALYSIS
Acid: 6.3 g/l
Res.Sugar: 2.5 g/l
pH: 3.53
Alcohol: 12.5%

TASTING NOTES
A delightful Cabernet, with a dark plumb colour. A full nose of typical cassis, and spiciness with unmistakable overripe plumb apparent. The palate is full bodied with soft tannins and elegant concentration. A wine which can be enjoyed on its own or with an red meats, a perfect companion to a braai.

THE HARVEST
Picking Date: March 2004
Yeild: 6 tons per hectare

IN THE CELLAR
This wine spent 14 months in Oak, with an equal combination of new, second and 3rd fill French oak barrels being used.

ANALYSIS
Acid: 5.73 g/l
Res.Sugar: 1.83 g/l
pH: 3.63
Alcohol: 14.5%