Varietals:


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Analysis:


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VA (g/l)

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Bottling Date:

Sauvignon Blanc


6 years
10 ton per ha
21

Analysis:


12
6.3
3.2
0.21

No Wood
July 2015

Vinification:

This Sauvignon Blanc's roots are bedded in sandy rock soils on the bank of the Breede River, the coolest area on the farm. The soil and low rainfall ensure that the vines produce low yields and grapes with lots of flavor. The grapes were hand picked at dawn to ensure the grapes keep their fresh crispness.

This Sauvignon Blanc was made in a reductive style, which means there was no oxygen in contact with the grapes. Dry ice was used from where it was picked till it started fermenting. This process ensures that all the flavor is kept in the wine. The fermentation process goes on for 2 weeks, where after the wine is left on its lees for 3 to 4 months. The wine is then fined and filtered, ready for bottling.

Tasting Notes:

Clear light green colour.  Tropical nose and a hint of green pepper, and a fruity, yet crisp and lively lingering aftertaste.


Wine & Food Paring:

This finely balanced dry white offers a crisp clean sensation.  The combination of green pepper and tropical flavours on the nose compliments the lasting taste.

 


Varietals:


Age of vines:
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Analysis:


Alc (%vol):
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Bottling Date:

Cabernet Sauvignon 60%, Merlot 40%


11 years
10 ton per ha
26 (Cabernet Sauvignon)
26 (Merlot)

Analysis:


12.10
5.4
3.1

Wooded - 10 months
March 2012
August 2013

Vinification:

This well blended Bordeaux blend, originates from the first Cabernet Sauvignon and Merlot grapes, planted on the farm 10 years ago. The grapes are hand picked at optimum ripeness, to ensure the fruitiness of the wine. It is then pumped into open fermentors and cold soaked for 2 days, to get as much color out of the skin as possible. Cold soak means, to keep the grapes as cool as possible in order to prevent the fermentation process from starting. Wine yeast is then added and the fermentation process starts. During fermentation the skins of the grapes are pressed down to get more color out of the skin. After fermentation, which takes two weeks, the skins are pressed and pumped into a tank, where it goes through a second fermentation, called malolactic fermentation. After this fermentation the Cabernet Sauvignon and Merlot are blended into a tank with French oak staves. Here it is left for another 10 months to age.

Tasting Notes:

Dark maroon colour. Natural blackcurrant nose. Well and easy drinking. The flavours linger on the palate and leave a pleasant balanced aftertaste.


Wine & Food Paring:

Though this wine compliments any red meat dish, it is superb when enjoyed with a juicy sirloin, topped with a green peppercorn sauce and roasted vegetables; alternatively you can serve it with gnocchi in a rich gorgonzola sauce.

Varietals:


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Analysis:


Alc (%vol):
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Total Extract(g/l)
  PH
  R/S (g/l):

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Bottling Date:

Muscadel


27 years
8 ton per ha
26

Analysis:


17.00
4.1
229.7
3.68
214.8

No Wood
February 2013
June 2014

Vinification:

Pinkish red colour. Natural sweet nose of raisins and honey. These flavours linger on the palate and leaves a deliciously silky and smooth aftertaste.

Wine & Food Paring:

Not only is this dessert wine a winter winner, but it's great on crushed ice and chopped strawberries in summer. Our Muscadel makes an excellent marinade for chicken or pork, if added to soy sauce, or let your imagination run wild and make a grown-up milkshake with a couple of tots of Muscadel. First chop a chilli in the bottom of your glass, pour in the milkshake and to top it off, sprinkle with cayenne pepper. Fusion a’la Wolvendrift!!!