in the cellar : The grapes were crushed then pressed, and the juice cold settled for two days, with juice extraction averaging 620 litres per ton. Fermentation took place at 14 - 16°C. Following ...

in the cellar : To achieve the desired colour, most of the juice was drained directly after crushing, with some blocks receiving up to two hours of skin contact to ensure that the colour remained the ...

The Nicolas is an exceptional blend showcasing how skilled craftmanship can create a masterpiece greater than the individual components on their own. On the nose red cherries, fresh plums, mulberries ...

in the vineyard : Age of vine: 15 Years oldbr /Soils: Limestone br /Trellising: 4 Wire Perold system br /Irrigation: Drip irrigation controlled by a computer system through meters and tensiometers.

The 2021 Catharina is bold yet suave, forthright yet subtle, assured and alluring. It displays volumes of basil and cedar, cassis and lavender blossom, cinnamon stick and dark chocolate. Layers of ...

Frans Malan, the patriarch of the Malan family of Simonsig Wine Estate pioneered Méthode Champenoise in South Africa in 1971 when the first Kaapse Vonkel was made. For many years he was the only ...

One of only three noble white grape varieties globally. It has the smallest bunches and berries of all white varietals, thereby imparting immense flavour and concentration to the resultant wines.

Colour: Dark purple-redBouquet: A spicy nose with hints of white pepper, cloves, fresh tobacco and violets.Taste: The palate shows tones of mulberries, cherries and fynbos, while the structure is ...

Yvette van der Merwe is the president of the International Organisation of Vine and Wine and executive manager of SAWIS. The South African wine industry celebrated a historic moment as Yvette van der ...

This pioneering red blend reflects the micro-climate and terroir of Vergelegen. Sourced and hand-selected from our warmer north and north-west-facing vineyards which produce succulent fruit and ripe ...

Our suave Steenberg Syrah’s intense red colour hints at what one can expect on the nose and on the palate. Aromas of violet, clove, black berries and bramble, black pepper and black olive tapenade ...

Tinta Barocca and Touriga National provide the trademark spicy tones prevalent in traditional port, while the red juice from the Sousao and the Tinta Amarela grapes result in a deep purple colour.