Wine in Western Cape

Traditional Method made with Pinto Noir and Chardonnay

A crowd pleaser, this easy drinking Sauvignon Blanc displays appealing citrus and tropical fruit aromas that lead to a fresh, invigorating palate of pineapple, lemon-lime, mango and green fig. Backed by a solid acidity, herbal undertones shine through on the mineral-tinged finish.

Bright tropical fruit aromas lead to a crisp, fresh palate with mouth-filling flavors of apple, pear, honey and pineapple. A gentle kiss of oak adds a creamy butterscotch nuance and wonderful depth. A superb value, this versatile white is a fantastic match for a wide range of dishes, from mac & cheese to spicy ethnic food.

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VINTAGE CHARACTERISTICS Severe weather fluctuations during bud break and flowering, followed by cool windy conditions contributed to less and uneven bunches and smaller berries. White wines have shown good acidity and balanced flavour profiles while reds, despite the challenging season, have shown elegance. VINEYARDS & HARVEST The grapes were handpicked in the early hours from the broader Western Cape region. Covering a vast area of over 400 kms, vineyards were selected from several premium wine regions in an effort to showcase the unique diversity in flavour profiles available within the Western Cape. GRAPE VARIETALS 96% Sauvignon Blanc & 4% Semillon VINIFICATION The grapes did not receive any skin contact and were gently pressed. Fermentation lasted 3 weeks at 15˚C. The wine was left on its primary lees for 5 weeks post fermentation and, after blending, an extra 3 months on fine lees. TASTING NOTES A classic maritime Sauvignon Blanc, this wine reveals aromas of cut grass, asparagus and hints of citrus tropical fruit. Discover a multilayered, mouth feel, crisp vibrancy with flavours of Cape gooseberry and zesty fruit with a mineral finish. WINE OF ORIGIN Western Cape, South Africa WINE ANALYSIS Residual Sugar: 2.4 g/1 Total Acidity: 6.5 g/1 pH: 3.07 Alcohol: 13.8%

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At the tip of southern Africa, two mighty oceans condense; the cool Atlantic meets the warm Indian creating a unique yet extraordinary climate for growing grapes, resulting in fresh delicious wines. This light straw wine is medium bodied, lightly-oaked wine bursts with fruit flavors accompanied by a balance of sugar and acid to preserve the lingering.

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The legend goes that some errant members of Fairview’s long-established goatherd once escaped from their paddock into the Fairview vineyards after Charles Back’s young son Jason accidentally left the gate open. The little group happily roamed among the vineyards, showing rare discernment by selecting some of the ripest berries from the vines. Those berries have been used to make this white blend, a light bright green, medium bodied wine with aromas of apricots and pear and a zesty acidity. The Viognier, Roussanne and Grenache Blanc grapes were picked between 22 and 23.5°Brix. This was the first vintage for the Marsanne. Next, the fruit was destalked and crushed and then gently pressed. Only free run juice was used and the vineyard parcels were kept separate. The juice was cold fermented in stainless steel tanks and the individual components were left on their lees prior to blending and bottling.

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This crisp, grassy Sauvignon Blanc is named after the coach house ("koetshuis" in Afrikaans) where wagons were kept on the farm in days gone by. Estate fruit from Durbanville is blended with fruit from Darling to create a fresh wine with capsicum, asparagus, and gooseberry flavours.

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Heavy clay soils rich in limestone allow this Chardonnay to emit optimum varietal expression in a cloak of rich complexity. An un-wooded wine, Limestone Hill has notes of grapefruit and nuts, with the complexity balanced by a nuanced elegance ending with a delicate ripeness.

The neutral base wine was produced from Chenin Blanc and Colombard grapes and partially forti ed with neutral wine spirits. Following inoculation with a or yeast it was left for 12 months before being introduced into the Solera system for maturation. In preparation for bottling the wine was blended with sweet Jerepigo to achieve the desired sugar level. Additional notes of Sherry: Solera system: The Solera system is a very old traditional method for the making of sherry and aims to ensure a consistency of product. It involves the use of barrels for maturation and each year a percentage of between 10% - 30% is removed for bottling. This allows the barrel to be topped up with wine that has freshly come off flor. Flor Yeast: A film of yeast on the surface of wine protecting the wine from oxidation and converting wine acid into aldehydes, the typical flavour of sherry products. Sherry: A fortied wine made from white grapes produced from an area in Spain near the town of Jerez. Only sherry from this region (sherry triangle) is allowed to be labeled as sherry. Being respectful of the regions of the world, the word "Cape" is added to indicate a wine made in the traditional sherry style.

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The earliest archaeological evidence of barbecue (Braai) is found in South Africa. On September 24th of each year the country celebrates Heritage Day, which in 2007 was renamed Braai4Heritage as a testament to its cultural importance in South Africa. The essence of braai is captured in this Pinotage, South Africa’s only native grape that is a hybrid between Pinot Noir and Cinsault, a perfect pairing for meat cooked over a wood flame. Brimming with juicy dark fruit and a bright, balanced acidity.

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