A little about Aaldering Vineyards..
Aaldering Vineyards is based in Devon Valley, a sub-region of the renowned Stellenbosch wine region. A family owned vineyard of 24 hectares, Aaldering is situated in an area known to have the best Hutton and Clovelly soils in South Africa. Cool winds blow across the vineyards in the afternoon, relieving the stress on the vines under the warm Stellenbosch sun and ensuring optimal aroma development during the ripening period. Aaldering produces a fine range of both red and white varietals using carefully balanced precision viticulture that utilizes the latest technology with old world wine making techniques.
Aaldering is one of the most technologically advanced vineyards in South Africa. The vineyard installed soil moisture probes, which allows water and temperature reading to be taken every 30 minutes. Pressure bombs are also used to measure the water stress levels of individual vines, which assists the winemaker in analyzing each vines stress and allows for optimum irrigation to each vine. All vineyards are monitored by satellite images, which allows the winemaker to monitor yearly trends. Drones also produce infrared photographs to analyze the vineyards and ensure optimal ripeness of grapes.
Aaldering wines have received a number of accolades including +90 Parker awards
A little on the winemaker..
Guillaume Nell started his career at Kanonkop Wine Estate in Stellenbosch, where he worked under Beyers Truter. He then moved over to California where he worked at Chateau Montelena Winery in California. After this stint in California, Guillaume spent time working in the Barossa Valley in South Australia before returning back to South Africa. Once back on African soil, he and took over as winemaker and general manager of Aaldering Vineyards.
His priority is ensuring the quality of his grapes through precision viticulture. His philosophy is that great wine is the manifestation of carefully managed vineyards and that wine should clearly communicate the context of the grapes. The use of oak and other winemaking practices should only be tools to augment the natural occurring attributes of the wines an their delicate personalities.
The winemaker started off his career at Kanonkop Wine Estate under Beyers Truter where he gained some great Pinotage experience and a better understanding of the grape. The Pinotage block is planted on the vineyard's cooler facing slopes and therefore the wine shows Pinot Noir-like aromas.
No crushing, only destemming takes place, after which the grapes are cooled down to between 50-57F for cold soaking. This extracts the grape's lovely fruit-driven flavors without extracting out excessive tannins. The wine spends 24 months in oak barrels.
Rich aromas of raspberry, dark cherry and pomegranate with vanilla pod and mocha undertones.
Food Pairing & Technical Notes
Pairs well with Asian inspired dishs of both duck and pork
ALC: 14.8% RS: 2.56g/l TA: 5.12g/l pH: 3.67
Guillame spent time working at Chateuu Montelena Winery in California, where he learned from some of the world's best Chardonnay producers.
The wine saw a combination of wild yeast (35%) and inoculate yeast (65%). This allows the terroir to speak through the wine, while benefiting from the consistency one gets from inoculate yeast.
The wine also saw a combination of stainless steel (70%) and a combination of 2nd, 3rd, and 4th fill barrels (30%). The combination of oak and stainless steel, allows the wine to draw complexity and depth from the oak, while remaining crisp and fresh.
Exotic flavors of pear, lime and tangerine. The wine also has a creamy and lingering mouth feel
Foor Pairing and Technical notes
Salmon, lobster, crispy duck, Asian inspired cuisine
ALC: 13.7% RS: 3.5g/l TA: 5.8g/l pH: 3.42
Aaldering - Sauvignon Blanc
The wine was fermented in stainless steel tanks. Since Stellenbosch is a warmer climate, the balance from the acidity of the tank perfectly compliments the wine. The wine was left on lees for 2 months after fermentation, to keep the wine crisp and fresh.
The Sauvignon Blanc block sits on the highest altitude site at 110-160m above sea level. The wine is best enjoyed right now but has an aging potential of 3-4 years.
Captivating aromas of Cape gooseberry, passion fruit, and pineapple with a crisp character and exceptional length.
Food Pairing and Technical notes
Oysters, sushi, sashimi, fresh green salads, goats’ cheeses.
ALC: 14.5% RS: 2.4g/l TA: 6.48g/l pH: 3.31
Aaldering - Pinotage Blanc
This is another unique wine to South Africa. This is a white wine made from red Pinotage grapes.
The grapes were whole bunch pressed and the juice was seperated immediately from the skins to minimize color extraction to create a near Champagne colored wine.
Inoculate yeast was used to ferment the wine in stainless steel tanks. The wine was fermented between 53-57F to preserve the wines lovely aromatics. The wine then spends a few months of the lees to give a good mouth feel.
Zesty pear and pomegranate flavors with an alluring creaminess, creates perfect balance in this limited blanc de noir
Food Pairing and Technical Notes
Olives, coquilles St. Jacques, all salty bites
ALC: 14% RS: 2.2g/l TA: 6.06g/l pH: 3.51
Florence - Red Blend
Aaldering introduced the Florence range to offer an exciting youthful blend that can be enjoyed on a regular basis.
The wine is a blend of Shiraz and Cabernet Sauvignon. Guillaume utilized the valuable knowledge he learned working South Australia when he produced this excellent red blend.
When you think about South Africa, you have to think about Cabernet Sauvignon, and Guillaume's understanding of Cabernet Sauvignon is certainly prevalent in this wine.
Aromas of cassis, dark plums and herbs with a rich mouthful of ripe fruit, pepper spice and supple polished tannins
Food Pairing and Technical Notes
Pate, roasted lamb or a beef stew.
ALC: 14% RS: 3.37g/l TA: 5.63g/l pH: 3.66
Florence - White Blend 2016
This is a blend comprising of Sauvignon Blanc (50%) and Chardonnay (50%).
Both the Sauvignon Blanc and Chardonnay blocks are planted on the vineyards cooler south west facing slopes. The wine was fermented in stainless steel tanks at 53F for 6 week. The juice was kept on lees for an additional 3 months after the wine was racked.
A fresh melody of ripe tropical aromas supported by a well-rounded palate with superb length and minerality
Food Pairing and Technical notes
Sushi, sashimi, shellfish, tomato consommé
ALC: 14% RS: 2.78g/l TA: 6.13g/l pH: 3.537