Rouge 2015

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.

GRAPES

Cabernet Sauvignon 24%
Merlot 25%
Malbec 40%
Petite Verdot 11%

VINIFICATION & AGING

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 14.0% alcohol is matured for 18 months in older French oak barrels.

Tasting Notes

Greywacke Pinotage 2015

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 bitles extract with fruit flavours balanced elegantly by tannins with a long and lingering finish that reveals a sweetness reminiscent of liquorice.

GRAPES

Pinotage 100%

VINIFICATION & AGING

Whole bunches are hand-selected on sorting tables and fermented in stainless steel vats (maceration carbonique) at 24-28° C for 10 days on the skins.

Partly dried grapes are added whole for a second fermentation between 1820° C for 10 days on the skins. After malolactic fermentation the wine of about 14% alcohol is matured for 18 months in 228l French oak barrels with 30% new wood.

Tasting Notes

Feldspar Pinot Noir 2016

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 bt tannins in a long finish.

GRAPES

Pinot Noir 100%

VINIFICATION & AGING

10% whole bunch 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 16 months in 228l s French oak barrels with 30% new wood.

Tasting Notes

Cabernet Franc 2016

On release the Cabernet Franc shows a deep ruby mulberry colour and intense bouquet with scents reminiscent of bellpepper, red berries, spice and cigar box. A wine of ample structure fills the mouth with concentrated fruit and berry sensations.

GRAPES

Cabernet Franc 100%

VINIFICATION & AGING

The grapes are berry selected on sorting tables before whole berries are fermented in stainless steel and concrete tanks at 30° C for 3 weeks on the skins.

After malolactic fermentation the wine of about 14.5% alcohol matures for 18 months in 228l small French oak barrels.

Tasting Notes

Pinot Noir Reserve 2016

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.

GRAPES

Pinot Noir 100%

VINIFICATION & AGING

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.

Tasting Notes

Troika Reserve 2016

The Chamonix Troika has deep ruby-mulberry colour when young, with scents that recall vanilla, sweet ripe cherries, blackberries 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.

GRAPES

Cabernet Franc 49%
Cabernet Sauvignon 25%
Petit Verdor 13%
Merlot 13%

VINIFICATION & AGING

The grapes are bunch-selected and berrysorted 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.

Malolactic fermentation occurs naturally during 18 months of maturation in 228l French oak barrels with about 60% new oak. The batches are assembled before bottling to enhance the complexity of a wine of about 14.5% alcohol.

Tasting Notes

Marco Polo Magnum (Limited Edition)

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.