Grapes are destemmed and soft-crushed before fermented in stainless steel tanks for two weeks on the skins, with frequent pumping over the cap. After malolactic fermentation the wine is matured for 18 months in older French oak barrels.
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 will mature with time in the bottle.
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New 2018 to be bottled 28/05
The first 10% of the grapes are whole bunch selected by hand and fermented in Nomblot concrete fermenters where carbonic maceration takes place for 10 days on the skins. The remaining component is destemmed and fermented in open oak vats for 14 days. After malolactic fermentation the wine is matured for 16 months in 228ℓ s 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 a medium body with fruit flavours and elegant tannins, leading to a long finish.
At harvesting grapes undergo both bunch-selection as well as manual sortation of each berry. Grapes are soft-crushed and fermented in a selection of stainless steel, concrete and wood fermenters for 12-22 days on the skins, with frequent pumping of wine over the cap. Malolactic fermentation occurs naturally during 18 months of maturation in 228ℓ French oak barrels, 45% of which are new oak. The batches are blended before bottling to capture the unique aspects of each variety and to enhance the complexity of the wine.
The Chamonix Troika has a deep ruby-mulberry colour on release, with scents that recall vanilla, sweet ripe cherries, blackberries and other spices. The wine is well structured; full, round and smooth on the palate with rich fruit and berry sensations, fine harmony and length of flavour. Although impressive when young, it should reach a prime at 10-15 years
Grapes are destemmed, but not crushed, and the must naturally fermented in wooden and concrete vats with spontaneous yeast for no more than 16 days on the skins, with frequent punch downs of the cap. Malolactic fermentation occurs naturally and the wine is matured for 16 months in French barriques, with approximately 60% new oak.
The Chamonix Pinot Noir Reserve shows a ruby red colour, with notes of cherry, wild red berries, crushed black pepper 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 5 to 8 years after release.
At harvest the grapes undergo berry-selection on sorting tables before the whole berries are fermented in stainless steel and concrete tanks for 3 weeks. After malolactic fermentation the wine matures for 18 months in 228ℓ French oak barrels.
On release the Cabernet Franc shows a deep ruby mulberry colour and intense bouquet with scents reminiscent of bell pepper, red berries, spice and cigar box. A wine of ample structure fills the mouth with concentrated fruit and berry sensations.
Whole bunches are hand-selected on sorting tables and fermented in stainless steel tanks (carbonic maceration) for 10 days on the skins. The repasso technique is used were partly dried grapes are added whole for a second fermentation for 10 days on the skins. After malolactic fermentation the wine is matured for 18 months in 228ℓ French oak barrels with 30% new wood. The name Greywacke comes from the type of soil found in the Pinotage vineyard.
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 with fruit flavours, balanced elegantly by tannins, with a long and lingering finish that reveals a sweetness reminiscent of liquorice.