Magnum Case

Whole bunch pressing juice was allowed to rest to clarify before filling 225 litre French oak barrels (30% new barrels, 50% 2nd fill and the balance 3rd fill for fermentation). This Chardonnay was 100% barrel fermented, using natural yeast with extended lees contact and daily batonnage. As a result, the wine delivers a naturally fresh, creamy and crisp palate. Around 30% of this wine underwent malolactic fermentation.

2018/19 was a true winemaker’s vintage. A relatively cold and wet winter gave way to late and disorganized flowering. The vineyard teams had to apply plenty of anticipation and thought to deal with the changing and unusual weather which disrupted the regular pattern of activities. A generally cooler vintage has produced wines with exceptional elegance!

Following harvesting the berries are cooled to 5°C prior to a whole bunch press using the “Champagne” press cycle. After clarifying over-night pressed juice was transferred to 225 litre French oak barrels (90% new barrels, 10% 2nd fill) for fermentation. Our Reserve Chardonnay was 100% barrel fermented, using natural yeast with extended lees contact and daily batonnage. We undertook a barrel selection of our 2018 Chardonnay production to create this exceptional wine. Less than 20% of this wine underwent malolactic fermentation. Limited production of 6 barrels only.

The 2018 chardonnay grapes were specially sourced and hand selected by our Cellar Master from a ridge overlooking the ocean in Somerset West and a high-altitude slope on the side of the Simonsberg Mountain. These two locations are both relatively cool but for different physical influences. They combine magnificently to produce a rounded well-balanced wine. Grapes were harvested in two separate pickings from Somerset West adding to the complexity. 2018 harvest was hot and dry leading to reduced yields.

The individual varieties were handpicked and sorted allowing only the best berries to be used for this wine. Selected blocks in the vineyard are allocated to be used in making the Big G. All grapes fermented wild; 10% barrel fermented in new wood.

Matured for 20 months in 30% new 225 litre French oak barrels.

Hand selected bunches underwent individual berry selection to ensure only the best fruit was fermented.

Excellent overall health and quality of the grapes. Even ripening due very good season leading up to harvest-time. Winter ended on a relatively warm note in August, which resulted in quick growth that was slowed down during a cooler spring. Warm, dry and windy summer conditions resulted in a lower yield and caused an already early season to be even earlier. We were expecting warmer conditions during early February, but we experienced we experienced cooler weather influences and had no problems with sunburn.

Matured for 27 months in 50% new French oak barrels.

Selected bunches from our cabernet franc were berry sorted before a 10 day cold soak. Berries were transferred to French oak barrels (60% new) and allowed to ferment slowly using wild yeast at low temperatures. This wine consists of mainly free run juice with some juice from the heart of the press.

100% barrel fermented using wild yeast before 18 months of maturation in a selection of French oak barrels.

Picked on 30th March 2016 compared to 9th March 2015 for the previous vintage. Hand selected bunches of our most concentrated ripe syrah were cold macerated over an extended period of time prior to barrel fermentation. 20% whole bunch fermented using wild yeast in a combination of 225 and 500 litre French oak barrels.

Maturation took place in a mix of 70% 500l French oak barrels (50% new) and 30% 225l French oak barrels (100% new).