Kalk Bay - The Lightsman 2014

Wine notes

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.

Tasting notes

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.

Technical notes

ALC: 13.39%  RS: 1.9g/l  TA: 5.4g/l  pH: 3.52

 

Kalk Bay - The Vanilla 2015

Wine notes

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.

Tasting notes

Rich layers of citrus, pear and honey, enhanced by a buttery mouth feel, lifted by a fresh acidity and an expressive vanilla finish.

Technical notes

ALC: 14.11%  RS: 3.5g/l  TA: 5.6  pH: 3.45

 

Pella - Merlot 

Wine notes

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.

Tasting notes

Aromas of raspberry and blackcurrant, firm yet ripe tannins, uplifted by black cherry and plum flavors

 

 

Pella - Cabernet Sauvignon

Wine notes

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.

Tasting notes

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

Wine notes

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.

Tasting notes

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.