The grapes are harvested when the morning is cool. Fermentation at a controlled low temperature in stainless steel tanks, which allows for an impressive aroma range. The soil is stony loam that provides mineral tones on the palate and a refreshing, mineral aftertaste.
Sauvignon is the second largest white grape in South Africa in terms of area. Has a similar character to the Sauvignon from New Zealand, i.e. the same aromatic and fruity, but it has a more refined and balanced structure and, most importantly, a perfectly refreshing and long-lasting aftertaste. A similar wine for those who are looking for at the same time not intrusive, but aromatic wine, with light snacks, during a conversation or a party.
Red wines from South Africa are distinguished by their density, fullness, rich and weighty taste. The grapes for this wine are harvested in the most suitable, for these varieties, zone Breede River Valley, located in the Western Cape region. The zone is characterized by a temperate climate and abundant grape yields, thanks to the close location of the vineyards to the Brid River. Lower temperatures, as well as morning fogs, have a positive effect on the palatability of white grape varieties and less "tenacious" (compared to Pinotage) French varieties such as Merlot and Cabernet Sauvignon. And the rich in minerals, but harsh soil - stony loam, gives the wine a density and depth of taste, with hints of minerals. The method of wine production is a short fermentation at a controlled temperature with further aging in oak barrels.
The grapes for this wine are harvested at full maturity, fermentation takes place from 6 to 12 days with a controlled temperature. The wine is quickly filtered to protect the entire aroma and flavor range. Additionally kept in oak barrels. The soil is sandstone.
Pinotage is an amazing grape variety. Firstly, it is a grape hybrid, crossed from the exquisite, aristocratic Pinot Noir varieties and the hardy, strong Senso. Its creator, scientist Abraham Isaac Perold, initially set himself the task of creating a variety that would have a depth of taste, velvety and at the same time vitality, able to survive in the harsh African expanses. But the strain turned out to be not as docile as expected. More finicky than Senso and not as aristocratic as Pinot Noir, the scientist who worked on this variety took a long time to give the wine good manners. The first harvest was harvested in 1925, but decent results were achieved only in 1941. Already in 1959, the variety won at the main wine exhibition of the country. Then the "Pinotage boom" began, for several years almost all winemakers tried their hand with this variety. It was then, during mass production, that the main disadvantage of this wine was revealed, being full-bodied, with a good structure, at the same time velvety-fruity and powerful, with a wide range of tastes from black berries to cocoa and coffee, from honey to spices, the wine had an unpleasant acetone tone in aroma. After a meteoric rise and fame, a crushing fall... Having suffered with this variety, most winemakers disowned it. Only 2% of the landings remain. Few winemakers remain committed to Pinotage, constantly experimenting and researching it and, as it turns out, for good reason. During fermentation at a controlled, not high temperature, as well as additional aging in an oak barrel, the acetone note disappears, and the oak, moreover, gives additional piquant tones. Already in 1991, Pinotage won gold at the prestigious International Wine & Spirits Competition. Despite the fact that Pinotage takes only 15% of all plantings, the variety is still the hallmark of South African winemaking.
The grapes are harvested at night, at the peak of maturity. Fermentation takes place at very low temperatures for 3 weeks. The wine is kept at a low temperature in stainless steel tanks. The soil is silty clay.
Although the Chenin Blanc variety is natively French, better than in South Africa, it has not taken root anywhere. This variety occupies a third of all grape plantings in the country. And the styles of wine are completely different, from juicy fruit to aged in oak, serious wines, or even sweet dessert wines. Unlike its French refined mineral counterparts, in the South African expanses, Chenin gives completely different options, the young are always refreshing, with delicate acidity, fruity and floral tones, and the aged can add nutty and vanilla notes.
South African wine has a history dating back to 1659 with Constantia, a vineyard near Cape Town, being considered one of the greatest wines in the world. Access to international markets has unleashed a burst of new energy and new investment. Production is concentrated around Cape Town, with major vineyard and production centres at Paarl, Stellenbosch and Worcester.