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2012

Liberté – Cabernet Sauvignon; Petit Verdot; Malbec

Residual Sugar: 2.8g/l

pH: 3.62

Total acid: 5.9g/l

Alcohol: 13.5%

Maturation Potential: 8 years

A fantastic vintage for reds, especially Cabernet Sauvignon. We harvested by hand at first light early in the morning and finish picking before 10:00 for the grapes to enter the cellar cool with freshness. Three days on the skins cold maceration before inoculating with yeast for alcoholic fermentation with regular punching of the cap for the first third of fermentation. The new kid on the block, Malbec, ensures fantastic purple colour and a beautiful array of dark fruits and berries. Good ripeness of the grapes also gave smooth ripe tannins to the wine.

Winemaker’s notes:

“Complexity, fullness, roundness and richness come to mind when tasting this wine. The nose is full of flavour of meaty Cabernet and the pallet gives fruitiness and richness from the Petit Verdot and Malbec. In my opinion, a much bolder and “bigger” wine than 2011. The finish is round and long lingering.”

Accolades:

4* star John Platter

Silver Veritas 2014

Gold Medal Concours Mondial - Brussels

90+ Points rated

2013

Fraternité

Shiraz – Mourvedre

Residual Sugar: 2.6g/l

pH: 3.62

Total acid: 5.2g/l

Alcohol: 13.5%

Maturation Potential: 5 years

A very hot and dry summer took its toll on the Rhone varietals on the estate and it was quite the challenge to work with the grapes this vintage. The Shiraz block not looking very pretty at harvest, gave the best tasting juice we ever had on the estate. In the same way the Mourvedre surprised us, with honey bees in between the bunches as harvest. Destalked and fermented in open top stainless steel fermenters with a combination of punch downs and pump overs. Aged in French and American oak (75/25) respectively and bottled after 13 months in the barrels.

Winemaker’s notes:

Beautiful aroma of dried prunes and apricots with some hints of mushroom and forest floor. The American oak backs the wine with some “sweetness” of black cherries and vanilla. The pallet is opulent and backed with ripe soft tannins and good acidic balance.

Accolades:

4* star John Platter

Gold Medal - South African Womans Wine Awards

88 Points rated

2013

Blanc de Noir

Residual Sugar: 2.3 g/l

pH: 3.30

Total acid: 5.4g/l

Alcohol: 12.70%

Maturation Potential: 2 years

Destalked, crushed and moved directly to the basket press. During pressing, continuous tasting occurs with a close eye on the colour of the juice. After settling the juice is cold fermented in tank. After fermentation the wine was left on its lees for 3 weeks - then prepared for bottling.

Winemaker’s notes:

“The process of making a Blanc de Noir differs quite a lot from that of Rose wines, and by using a varietal such as Mourvedre the colour of the wine is truly unique. A pale salmon / coral pink, sweet red fruits from the Mourvedre makes this wine a delight to drink. The wine is dry and carries bold flavours that gives it dimension with or without a meal. Serve well chilled.”

2015

Blanc de Noir

Mourvedre

Residual Sugar: 1.4g/l

pH: 3.33

Total acid: 6.1g/l

Alcohol: 13.5%

Maturation Potential: 2 years

Handpicked, destalked, crushed and pumped though a mash cooler to preserve freshness. Cold ferment at 14ºC stabilized and bottled straight after fermentation. This is a most different vintage than the previous two. The color is much more vibrant in pink and the wine much bolder in taste and flavor. The hot summer with little rain is one of the deciding factors that make this vintage differing from the rest.

Winemaker’s notes:

“Bright pink in color with tremendous aroma of tropical fruits and sweet red berries. The palate is flavored with layers of melon, pineapple, fresh apricot, and red berries. Strawberry flows over the pallet with a good structured acidity. A bold wine that will really pair well with various summer dishes.”

2012

Fraternité Shiraz - Mourvedre

Residual Sugar: 2.3 g/l

pH: 3.58

Total acid: 5.8g/l

Alcohol: 13.59%

Maturation Potential: 5 years


Hand-picked in 20kg lug boxes to ensure the fruit stays at its best for the cellar. Destalked and pumped to stainless steel fermenters and using punch down techniques for flavour and colour extraction. Aged in a selection of 225L barriques.


Winemaker’s notes:

“The first time the Shiraz and Mourvedre are of good enough quality to put under the farms label. A challenging growing season with warm spells made it very tricky to decide on a harvest date. A beautiful blend showing each cultivars own characteristics - black fruits and spice from the Shiraz and red berry fruit from the Mourvedre. Easy drinking with low 13.5% alcohol.”

Accolades:

4 Stars in the Platter’s Wine Guide 2014

Silver Medal at Decanter World Wine Awards 2014

Silver Medal at Veritas Awards 2014

2011

Cabernet Sauvignon - Petit Verdot

Residual Sugar: 2.7 g/l

pH: 3.60

Total acid: 6.1g/l

Alcohol: 13.41%

Maturation Potential: 8 years

Maiden vintage of 2011

Low yielding vines (5-6 tons per hectare) were hand-picked in the early hours of the morning to ensure freshness and quality. With optimally ripe grapes the wines were fermented in open stainless steel fermenters with regular and rigorous punch-downs during fermentation. After fermentation the wines were aged for eighteen months in small French bariques. The wine has a deep ruby and purple colour which derives mostly from the Petit Verdot. Classic Cabernet aromas of black cherry, current, kirsch and tobacco stands out on the nose. On the palate the Petit Verdot gives backbone to the Cabernet with flavours of cocoa and coffee. The wine finishes with smooth dry tannens that lingers.

Winemaker’s notes:

“The wine is packed with dark fruit flavors with subtle tannin for a long lingering finish. If I had to do it again I would change nothing.”

Accolades:

Silver Veritas - 2013/2014

Silver Decanter medal 90+ Points rated

3.5* star rating John Platter

2016


Blanc de Noir  


Tasting notes


Mourvedre


Residual sugar: 1.0 g/l


pH: 3.37


Total Acidity: 5.4 g/l


Alc: 12.25%


Maturation Potential: 2 years

Picked early in the morning of a very hot and dry year. Destalked, crushed and pumped though the mash cooler to the press and left on the skins for 15 minutes before starting press cycle. Cold fermentation at 12ºC with a special selected Rosé yeast from France. The colour is vibrant pink with opulent tropical fruit and candy flavours. New bottle shape creates a new visual attractiveness to the wine. Only 2400 bottles produced.


Winemakers Notes:


Vibrant pink, best described by a friend’s lipstick colour – “Pinker Bell”. The nose is a total explosion of Turkish delight, rose petal, and sweet cherry notes. The pallet is opulent with sweet red fruits, yet the dryness and low natural acidity gives the wine easy drinkability. So far the most interesting Blanc de Noir I have made from Mourvedre.

Accolades:

Gold Medal - South African Womans Wine Awards 2017


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