The Minotaur

At home with red meat, rich sauces and particularly with game. Slowly cooked lamb shank with a Minotaur reduction, roast potatoes and fresh herbs.

Ageing in 40 % new French oak 300l barrels lasted for 18 months after which the wine was bottled in December 2017.

The wine was produced from hand picked grapes from our premier vineyards. Bunch sorting, followed by destemming and no crushing into open top barrels, fermentation lasted for 8 days with three punchdowns per day. Extended maceration post ferment for 10 days. Malolactic fermentation took place in barrel.

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.