More on the winemaker...

Jasper Raats is highly regarded and received exceptional reviews from Tim Atkins, Jamie Goode, and Christian Eedes. Since he's taken over, he has made some big changes to the overall winemaking approach of the vineyard.

He has great passion to use 'natural wine-making' techniques and the farm is now fully organic and biodynamic. He believes that if the soil is healthy and alive, the wines will be healthy and have a stronger immune system.

Jasper believes the wine should express the terroir where they're from, and therefore only uses wild yeast and keeps the use of sulfur to a minimum. He believes that although filtration and fining agents may take solids out of a wine, it also strips the wine of some of its character, and therefore doesn't use either.

 

Cabernet Sauvignon 2013

longridge mcc.jpg

Wine notes

The Cabernet Sauvignon block is on deep rooted decomposed granite over slay soils. The cool sea breezes cool the vines in the late afternoon, which ensure even ripening of the berries.

Jasper believes in wines that speak of the terroir and therefore spontaneous fermentation (wild yeast) was used, and the wine was matured in French oak barrels for 19 months.

The wine is made in a new world style and therefore is ready to drink now. The should preferably be decanted before drinking. 

Tasting notes

Aromas of cherry tobacco and dark fruit, complemented by soft tannins.

Technical notes

ALC: 14%  RS: 1.4g/l  TA: 5.6g/l  pH: 3.62

 

Merlot 2014

Wine notes

The Merlot block is on decomposed granite soil. Since the macro climate is maritime, with cold wet winters and sunny warm summers, the Helderberg region is the coolest in the Stellenbosch region. This Merlot was aged in French oak barrels for 26 months.

Organic and biodynamic practices are employed by not using any pesticides or chemical spray.

Tastings Notes

Ripe, yet soft tannins compliment the aromas of dark, red fruit, and ripe plums

Technical notes

ALC: 15%  RS: 2.1g/l  TA: 5.9g/l  pH: 3.56

 

Pinotage 2014

Wine notes

Pinotage is South Africa's only indigenous red wine cultivar. The vines are rooted in decomposed granite over clay soils. Wild yeast was used, after initial cold soaking which extracted color and flavor from the grape skins. The wine was then matured in French oak barrels for 14 months.

Reviews

90/100 - Jamie Goode    90/100 - Tim Atkins

Tasting notes

Well rounded wine with soft juicy tannins, the nose offers sweet spices, cassis, and black berries, sugared orange peel, raw coconut and a  yeasty savory character.

Technical notes

ALC: 13.5%  RS: 1.8g/l  TA: 5.5g/l  pH:3.68

 

 

Chardonnay - 2014

Wine notes

Aside from amazing red wines, the Golden Triangle produces some amazing Chardonnay wines. The Chardonnay block is on the oldest viticultural soil, made up of decomposed granite. The grapes were whole bunch pressed , and barrel matured in French oak barrels for 12 months.

Reviews

93/100 - Tim Atkins    Best Chardonnay - Tim Atkins 2015

Tasting notes

Distinct notes of marmalade, stewed fruit and jasmine on the nose are complimented by a toasty vanilla on the palate, ending in rich, creamy lingering finish

Technical notes

ALC: 12.5%   RS: 2.2g/l   TA: 5.1g/l   pH: 3.27

 

MCC - Blanc de Blancs NV

Wine notes

This Method Cap Classique is made up of 100% Chardonnay grapes. The Chardonnay was tank fermented with wild yeast before bottling. Secondary fermentation was induced in bottle and matured for no less than 40 months with 9 days of remerge, prior to disgorgement

Reviews

90/100 - Jamie Goode

Tasting notes

A lingering and vibrant mouse brings to he surface flavors and aromas of toasted brioche, roasted almonds and barley, with hints of green apple.

Technical notes

ALC: 12%  RS: 1.8g/l  TA: 6.5g/l  pH: 3.19

 

The Emily 2015

Wine notes

This unique wine is made up of predominantly unoaked Chardonnay grapes, blended with a small amount of lightly wooded Pinot Noir grapes from the cooler Elgin region. Both grapes were whole bunch pressed and allowed to ferment using wild yeast. The Pinot Noir was aged in wood barrels while the Chardonnay remained in stainless steel tanks and remained of the lees for 9 months before being blended together.

Tasting notes

This is a fresh wine with aromas of ripe guava, pineapple, kiwi, fresh citrus and kumquat preserve, green apple and ending with a well-balanced acidity and lingering finish.

Technical notes

ALC: 14.5%  RS: 4.3 g/l  TA: 5.9 g/l  pH: 3.53