The Rouge shows a deep ruby colour with garnet highlights on the rim. The generous bouquet suggests blackcurrant, cedar with scents reminiscent of red berries, spices and vanilla.
The wine is amply structured, full, round and smooth on the palate with rich fruit and length of flavour.
An elegant wine that can mature with time in the bottle.
Cabernet Sauvignon 41%
Petite Verdot 19%
Grapes are destemmed and soft-crushed and the must fermented in stainless steel tanks at 25-30° C for two weeks on the skins with frequent pumping over the cap.
After malolactic fermentation, the wine of 13.5% alcohol is matured for 18 months in older French oak barrels.
The Greywacke Pinotage has a deep garnet red colour with tinges of dark violet when young. The bouquet is complex with scents recalling wild berries, spice and cherries. On the palate the wine shows full body and rich dark chocolate extract with fruit flavours balanced elegantly by tannins in a long finish that reveals a sweetness reminiscent of liquorice.
Whole bunches are hand-selected on sorting tables and fermented in stainless steel vats (maceration carbonique) at 22-28° C for 10 days on the skins.
After malolactic fermentation the wine of about 14.5% alcohol is matured for 2 years in 228l French oak barrels with 30% new wood.
The Feldspar Pinot Noir has a bright red colour. The bouquet is complex with scents recalling wild berries, spice, sour cherries and violets. On the palate the wine shows medium body with fruit flavours balanced elegantly by tannins in a long finish.
Pinot Noir 100%
15% whole bunches are hand-selected on sorting tables and fermented in stainless steel vats (maceration carbonique) at 22-28° C for 10 days on the skins. The rest is destemmed and fermented in open oak vats for 14 days.
After malolactic fermentation the wine of about 13.5% alcohol is matured for 14 months in 228l French oak barrels with 30% new wood.
On release the Cabernet Franc shows deep ruby mulberry colour and immense bouquet with scents reminiscent of bellpepper, red berries, spice and cigar box. A wine of ample structure that fills the mouth with concentrated fruit and berry sensations.
Cabernet Franc 100%
The grapes are berry selected on sorting tables, stemmed and soft-crushed and the must fermented in stainless steel tanks at 28° C for 3 weeks on the skins.
After malolactic fermentation the wine of about 14% alcohol matures for 18 months in 225l small French oak barrels and 2500l oak vats.
The Chamonix Pinot Noir Reserve shows a ruby red colour, with notes of cherry, wild red berries, crushed black pepper, cinnamon and violets on the nose. Although firm in structure and intense in flavour, textures are mellow and round, expanding with time to extraordinary opulence and length on the palate.
It should reach its prime in about 5-8 years after release.
Pinot Noir 100%
Grapes are destemmed but not crushed and the must fermented in wooden and concrete vats with spontaneous yeast at a maximum temperature of 30° C for no more than 18 days on the skins, with frequent punchdowns of the cap.
Malolactic fermentation occurs naturally and the wine is matured for 15-16 months in 228l French Allier barriques, with approximately 50% new oak.
The Chamonix Troika (meaning: Russian sleigh pulled by three horses) has deep ruby mulberry colour when young, with scents that recall vanilla, sweet ripe cherries, blackberries, cinnamon and other spices. The wine is amply structured, full, round and smooth on the palate with rich fruit and berry sensations, fine harmony and length of flavour.
Although impressive young, it should reach a prime at 10-15 years.
Cabernet Franc 50%
Cabernet Sauvignon 30%
Petit Verdor 10%
The grapes are bunch-selected and berry-sorted by hand on sorting tables. Grapes are soft crushed and the must fermented in stainless steel and concrete fermenters at 28° C for 12-22 days on the skins with frequent pumping of the cap.
The batches are assembled before bottling to enhance the complexity of a wine of about 14.5% alcohol that is cellared for at least 6 months to a year before release.
Bordeaux-inspired blend of 40% Cabernet Sauvignon, 30% Merlot, 30% Cabernet Franc. This limited-edition wine is matured in 100% new French oak barrels for 22 months.