Reserve Mixed Case

Following harvesting on 28th February 2019 the berries are cooled to 5ºC 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 2019 Chardonnay production to create this exceptional wine. 100% of this wine underwent malolactic fermentation.

The 2019 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. 2019 harvest was cooler with a pleasant ripening season with good yields and high quality grapes.

Hand selected bunches from two excellent vineyards in the Simonsberg/Paarl area (80%) and from Perdeberg (20%). 100% from vines certified by the Old Vine Project – mostly bush vines over 35 years old. Harvested during the period 12th to 27th February 2019. Berries cooled to 5°C prior to “Champagne” crush cycle. Clarified juice transferred by gravity to barrels and tanks for fermentation. Wild yeast fermentation with 28% vinified.

2018/19 was a true winemaker’s vintage. A relatively cold and wet winter gave way to late and disorganized flowering. Our vineyard team 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!

Matured for 12 months in a mix of new and second fill French oak barrels. All the wine was stirred continually on the fine lees. Bottled 21 January 2020.

A 20 year old patch of franschhoek grown grapes within sight of Holden Manz produced a yield around 7 tonnes per hectare. Grapes were manually harvested early in the morning, refrigerated to 5C before undergoing whole bunch press. Following and racking 25% was naturally fermented in a mix of first and second fill barrels. The remainder was fermented at 14C in stainless steel tanks. Wines was stirred on fine lees for 8 months prior to bottling on 5 November 2020.

Winter 2019 saw cool temperatures and good strong rains allowing the vines a chance to rest. Growing season was dominated by moderate temperatures and a slow ripening.

Harvested on 1st and 3rd March 2017 compared with 24th and 26th March for the 2016 vintage. Hand selected bunches underwent individual berry selection to ensure only the best fruit was fermented. 100% of the fruit was fermented as berries in barrel. All fermentation was spontaneous (wild) with no commercial yeast added.

Another drought vintage! Winter 2016 was cool with good early rains in June however this did not continue and August was warm and dry resulting in early bud burst. The re-occurrence of a strong south-easter at inopportune moments caused the berries to be smaller but with good colour, acidity and taste profile. A low disease index minimized spray intervention while maintaining a very healthy crop. The harvest season was noteworthy for its lack of heatwave; long cool nights and pleasant late summer days which contributed to exceptional ripeness. Our 2017 wines are concentrated with dense flavours and good

Matured for 22 months in 70% new French oak barrels. Limited production of 163 x 1.5l magnum bottles and 1,714 750ml bottles.

Harvested on 28th March 2017 compared with 12th March for the 2016 vintage. 100% barrel fermented using wild yeast before 22 months of maturation in a selection of French oak barrels. Selected bunches from our cabernet franc vineyard were berry sorted before a 10 day cold soak. Berries were transferred to French oak barrels (100% 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.

Another drought vintage! Winter 2016 was cool with good early rains in June however this did not continue and August was warm and dry resulting in early bud burst. The re- occurrence of a strong south-easter at inopportune moments caused the berries to be smaller but with good colour, acidity and taste profile. A low disease index minimized spray intervention while maintaining a very healthy crop. The harvest season was noteworthy for its lack of heatwave; long cool nights and pleasant late summer days which contributed to exceptional ripeness. Our 2017 wines are concentrated with dense flavours and good colour.

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).