Lady In Red

Zesty, fresh pasta dishes or your favourite pizza. Roast lamb with garlic and rosemary.

Rhone style blend. Harvesting done by hand, followed by grape sorting.

Each wine was matured separately for 8 months in 300l French oak barrels of which no new. After blending and filtration, bottling took place in October 2020.

Cold soaking for 24 hours. Each varietal was fermented separately with great attention to quality, to ensure optimal development in profile and character for each wine. Extended skin contact followed fermentation allowing for better extraction from skins.

The valley in which Doolhof lies is blessed with unique and varied terroirs. The microclimates, growing conditions and soil types make it ideal for growing wine grapes. The Estate lies between Bain’s Kloof and the Groenberg Mountain Range. The result is soils that are finer, more balanced and deeper than in the surrounding countryside with clay content evenly distributed. A combination of Malmesbury shale, homogenic Glenrosa and Clovelly soils ensure that the roots are able to descend to four metres or beyond. Roughly 40 of the farm’s 380 hectares are planted to vine. Soils, growing conditions and microclimates vary considerably across this large expanse (which reaches up into Bain’s Kloof), and each grape varietal is faithfully wedded to its ideal terroir. Two white varietals, Sauvignon Blanc and Chardonnay, are grown, with a substantial number of reds. They include Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Malbec, Merlot, Pinotage and Shiraz. The white varietals are planted on the eastern slopes of the Groenberg, which allow the grapes cooler days and less direct sunlight. The late sunrise and early sunset also allow for a longer ripening process, enhancing the elegance of the award winning wines.