-
Chardonnay
The 2009 vintage was a good one for white wines, in general. After a good winter, there was no rain during the harvest which resulted in smaller grapes with deeper concentration of aroma and flavour. There has been a gradual change in our oak regime in the past couple of years and this makes for a very interesting wine. Anthony de Jager
Winemaker s tasting notes:
Fragrant aromas of apple and quince on the nose, accompanied by hints of cashew nut. The palate light but intense, with creamy dessert apples and moments of crisp citrus. The oaking is delicate adding rich texture and attractive toasted nut character.
-
Darling Chenin Blanc
The 2010 wines already in bottle are showing that the vintage is not quite as robust as 2009, the wines are more focussed and generally tighter. The 2010 wines are showing a combination of fruit, minerality and freshness. This wine is drinking well now and will develop well in the bottle in the next couple of years. Our decision to harvest on two separate days adds complexity to the wine. Anthony de Jager
Winemaker s tasting notes:
Intense fruity aromas of guava and quince balanced by clean citrus notes. The palate starts with ripe fruit and medium weight, developing into a fresh finish and lingering minerality.
-
Sauvignon blanc
The 2009 vintage was a good one for Sauvignon Blanc. After a good winter, there was no rain during the harvest which resulted in smaller grapes with deeper concentration of aroma and flavour. I think that the Swartland component’s rich fruit has added complexity, put the wine retains it cool-cimate freshness. Anthony de Jager
Winemaker s tasting notes:
Pale straw colour. Punchy green fig aromas with a hint of flintiness on the nose. Capsicum flavours are balanced by riper fruit which comes through on the palate, creating fullness and leading to a well balanced finish.
-
Viognier
The grapes were picked ripe, once the skin changed to a slight yellow colour on the shoulder of the bunch. At this stage the rather firm Viognier tannins are riper and less astringent. The grapes were picked early morning and whole bunch pressed. Once settled, the juice was fermented in a combination of 10% new French oak, 40% 2nd and 3rd fill French oak, and 50% in stainless steel tanks. After fermentation, the wine was left sur lie for ten months, with fortnightly battonage. Limited malolactic fermentation occurs naturally in the barrel component during this time, but this is no more than 15%. The wine is then blended and prepared for bottling.
Winemaker s tasting notes:
Light golden colour. White pear and red apple aromas, with a lovely spiciness. Fragrant marmalade and pear fruit flavours, with good tannin grip and structure on the finish.
-
Weisser Riesling
This vintage has seen longer lees contact than previously and this shows in the rich mouthfeel of the wine. I think that the wine will age well for a few years, a combination of the influence of the terroir and the maturing vineyard. Anthony de Jager
Winemaker s tasting notes:
Fresh green apple, pear and grapefruit aromas with lovely lime minerality on the palate. Mouthfeel shows influence of extended lees contact, adding richness.
