A little about Super Single Vineyards...
Super Single Vineyards are based in Stellenbosch Kloof, which is a sub-region of the world famous Stellenboch winelands. This area has great diversity in soil, which allows for a wide range of style and offerings at various price points. Super Single Vineyards focus on the production of handcrafted wines from specially selected vineyards throughout the Western Cape and the Sutherland Karoo region. The winemaker constantly pursues the finest fruits of the region to make truly unique and diverse wines.
The grapes used in these wines come from bush vines, these act as a canopy which shades the grapes from direct sunlight. Today, it is harder to find bush vine vineyards as most are trellised. Bush vines produces smaller crops in comparison to their trellised counterparts. The vines grow smaller berries with thicker skins, which have much more concentrated flavors. These vines are also less sensitive to drought, and therefore reduce the need for irrigation. The reduced need for irrigation once again contributes to full flavored grapes with much more concentrated flavors.
The winemaker is Daniel de Waal, winner of the 2002 Diner's club winemaker of the year, who believes all good wine comes firstly from the soil and has considered everything in his search for the best and undiscovered vines in South Africa. The right variety for the right slope, bush vines versus trellised, depth of soil, clay content, microclimate, age of the vines and equilibrium of the vineyard. All of these factors are crucial to the quality of the wines that Super Single Vineyards is producing.
Kalk Bay - The Lightsman 2014
The wine is a blend of Petit Verdot and Malbec. To ensure the wine was smooth with less tannin structure, the Petit Verdot was harvested slightly earlier and the juice to skin ratio was reduced. The wine was cold soaked for 8 days and fermented at a low temperature to ensure maximum extraction of flavors. The vineyards enjoy a cooling sea breeze resulting in a cool microclimate.
There are aromas of black cherry and plum. There is raspberry and white pepper on the palate, enhanced by a soft, silky texture, lifted by fresh acidity.
ALC: 13.39% RS: 1.9g/l TA: 5.4g/l pH: 3.52
Kalk Bay - The Vanilla 2015
As the name suggest, this is a wooded Chenin Blanc. The wine was barrel fermented, which results in rounder, bolder, mouth feel with firm structure. The Chenin grapes comes from a 32-year-old bush vine block. The winemaker believes in minimalistic winemaking and he is very traditional in his style and approach. Although the wine saw oak contact, it didn't go through malolactic fermentation. This results in a crisp wine with lots of character.
Rich layers of citrus, pear and honey, enhanced by a buttery mouth feel, lifted by a fresh acidity and an expressive vanilla finish.
ALC: 14.11% RS: 3.5g/l TA: 5.6 pH: 3.45
Pella - Merlot
The grapes were hand-sorted and de-stemmed. The grapes are from bush vine blocks and the grapes were cold-soaked to ensure maximum color and flavor extraction, and the winemaker also used cold-maceration in the production of the wine. The wine was aged in predominantly French oak barrels for 12 months.
Aromas of raspberry and blackcurrant, firm yet ripe tannins, uplifted by black cherry and plum flavors
Pella - Cabernet Sauvignon
The wine is inspired by a new world Cabernet Sauvignon. The wine has voluptuous, fruit and complexity, and a bold, yet ripe tannin structure. The soil is a mixture of crumbled rock and clay. The fruit was cold-soaked for 10 days. Both free-run and pressed juice were used. The wine was aged in 40% new French oak barrels, the rest comprising of second and third fill, for 18 months.
Concentrated aromas of red and black berries, follow through onto a rich , highly extracted palate with refined tannins, ending in a lengthy finish.
Mount Sutherland - Syrah
The grapes originate from the first vineyards in the newly allocated Sutherland-Karoo region. These are the highest vineyards in South Africa, which are the coldest wine region in South Africa. Single vineyard wine, yielding 3 tons per hectare. The fruit were cold-soaked. The grapes were whole bunch pressed and fermented at low temperatures. Both free-run and pressed juice were used. The wine was aged for 14 months in French oak barrels, 20% of which were first fill.
Continental style Syrah. Layers of aromas such as rose petals, black cherries, cloves and freshly milled white pepper. Succulence and richness on the palate ends in a pleasant, long and ripe finish.