Deluxe Red Case 2025

The grapes are hand harvested in the morning. Approximately half the grapes are whole bunch fermented with fermentation lasting 10-12 days. The wines are pumped over three times a day with extended skin contact after fermentation. The grapes are pressed and racked to barrel.

The wine is then matured in French oak barrels, with minimal new oak, for up to 15 months before blending and bottling.

Grapes are hand-harvested in the early morning and placed into 18 kg boxes to preserve freshness and prevent bruising. Harvest occurs from mid-February to mid-March at 24°–25° Brix, focusing on phenolic ripeness. Fermentation takes place in small stainless-steel tanks at a controlled 24°–28°C for 9 to 11 days, followed by 3 to 7 days of skin contact post-fermentation. Malolactic fermentation is completed in 300-litre French oak barrels (40% new), where the wine matures for 18 months. After meticulous barrel selection and blending, the wine is settled for an additional 3 months in tank before bottling.

All of Plaisir’s top parcels are dry-farmed without irrigation, inducing natural stress that encourages deep root growth into the mid slopes of the Simonsberg mountain. These slopes, composed primarily of weathered granite and alluvial soils, range between 230m and 350m above sea level. These elevations are approximately four degrees cooler than the base of the farm, allowing for cool evening and morning breezes that benefit vine development.

18 months in French oak (40% new)

Each varietal in the blend is vinified separately to preserve its distinct characteristics. Fermentation occurs in temperature-controlled stainless steel tanks, followed by extended maceration to extract optimal color and tannin structure. After blending, the wine undergoes maturation to enhance its complexity and integration.​

The grapes for the Full Circle 2022 are sourced from Saronsberg's estate vineyards in Tulbagh. The region's unique terroir, characterized by diverse soil types and a Mediterranean climate, contributes to the development of concentrated flavors and balanced acidity in the fruit.

The Full Circle 2022 is matured in oak barrels, which imparts subtle spice notes and contributes to the wine's overall structure and ageing potential.​

Fermentation in open-fermenters for 5- days at 24 C- 28 C Punch-downs every 4 hours, fermented dry on skins.

The grapes were harvested at optimum ripeness.

MLF completed spontaneously tanks before the wine was racked into 225L French Oak Barrels.

The winemaking process emphasizes minimal intervention to allow the true expression of the fruit. The blend is carefully crafted to showcase the harmonious integration of the five Bordeaux varietals, resulting in a wine that reflects both tradition and innovation.

Glen Carlou's vineyards are nestled in the Simonsberg-Paarl region of South Africa's Western Cape. The estate benefits from a unique terroir, with rolling hills and a climate conducive to cultivating classic Bordeaux varietals.

The 2022 vintage matured for 18 months in French oak barriques, with approximately one-third being new barrels. This ageing process imparts subtle notes of cedar and enhances the wine's complexity and structure.

Grapes were harvested at optimal ripeness and hand-sorted in the cellar to ensure only the best fruit was used for fermentation. After two days of cold maceration the juice was inoculated with a selected yeast strain. Alcoholic fermentation lasted approximately six days and during this time, the wine was pumped over every four hours. It was pressed, then settled and transferred to barrel for malolactic fermentation. The wine was then racked and cleaned, and returned to barrel for maturation. After 12 months the best wines were selected to mature for a further six months. In total over the 18-month maturation period, the wine was racked twice. This wine is truly about selecting the best-of-the-best.

Winter 2020 delivered good rainfall and cold that saw us returning to long term averages and the end of the drought that had tested all in the Western Cape for the last 5 years. Spring 2020 was defined by later bud break and particularly cool and wet conditions. Variable bud break was observed on a number of varieties. Flowering 2020 saw a continuation of this trend of cooler weather, intermittent rainfall and overcast conditions with lots of wind. The increased rainfall also brought significant disease pressure to most areas, in particular Downey Mildew. Summer has been a far cooler affair that we have been used to with particularly cool nights. This is per se a very good indicator of a quality vintage. We received only one or two warm days that were immediately followed by a cool spell all the way into late January. Harvest began on 21st January, 14 days later than last year and finished on the 7th of April.

The wine spent 18 months in 70% new French oak barrels.