|Monday||10am - 4pm|
|Tuesday||10am - 4pm|
|Wednesday||10am - 4pm|
|Thursday||10am - 4pm|
|Friday||10am - 4pm|
|Saturday||10am - 4pm|
|Sunday||10am - 4pm|
|Particular days||Closed: 25/26 December, 1 January and Good Friday|
A down to earth, easy drinking soft and smooth blended red wine. White pepper, spice and raspberry are prominent on the nose with soft and ripe tannins giving an elegant finish. THE HARVEST The Blend is made up of 4 cultivars namely Merlot, Cabernet Sauvignon, Shiraz and Cabernet Franc. Each cultivar is picked at optimum ripeness. IN THE CELLAR During winemaking the cultivars were kept apart and aged in third fill 300L French Oak barrels and in stainless steel tanks with staves. At 10 months the different components are blended after rigorous tasting sessions with our Old Man, Peter Pentz.
A Sauvignon Blanc based summer wine, displaying some of the green aromas associated with this main varietal. However fresh floral and tropical notes on the finish lend to a very well balanced wine. THE HARVEST This harvest will be remembered probably as one of the earliest vintages that we have had and will have in a long time. This is also one of our better vintages because of all the intense flavours and concentration in the white wine grapes. IN THE CELLAR The three varietals that make up the blend are each vinified separately as individual wines. Stainless steel tank fermentation and reductive wine making are followed. These three components are then blended in different ratios until we are satisfied that we have the final blend that meets The Old Man’s approval.
This vintage displays white pepper and violets, which is typical of our region. An abundance of blackcurrant and smoky spices fill the palate. This is an intense Shiraz with a tight tannin structure. THE HARVEST This west-facing vineyard block is a warmer site and with the vines at 13 years maturity is starting to produce consistent and outstanding Shiraz. The Glen Rosa soil, a well-balanced combination of gravel and clay, also contribute to making fine Shiraz. IN THE CELLAR Fermentation is split between using open top tanks for punching down the skin cap and closed stainless steel tanks for pumping the juice over the skins. The fermenting grapes underwent maceration for 2-4 weeks. The goal was to achieve a complex and versatile Shiraz. The wine matured for 15 months in 300L oak barrels of which 10% were American oak and 20% new oak.
Berry and plum flavours are prominent on the nose, supported by a subtle hints of mint, resulting in a wonderful flavour spectrum. A juicy mid palate is supported by soft silky tannins and ageing in oak barrels. THE HARVEST The crop was thinned to one bunch per shoot. In so doing we achieve even ripening of the fruit and more intense flavours and sof tannins. IN THE CELLAR The grapes were carefully selected over the sorting table. The grapes had cold maceration for 2 days in stainless steel tanks and open tanks. The juice was pumped over and the cap punched down three to four times a day. The juice was left on the skins for 14 days after fermentation. Malolactic fermentation and ageing took place in 300L French Oak barrels. 30% new wood, 40% 2nd fill and 30% 3rd fill.
This wine displays beautiful rose petal, grapefruit and pineapple fragrances on the nose and ginger and spice abound on the palate. The wine has a long , lingering mid palate with generous acidity carrying the wine through to the end. THE HARVEST Riesling is in most years the target of botrytis rot, but this year it escaped the rot due to the early harvest. The grape berries were much smaller than normal because of the very dry ripening season. This contributed to a very healthy and concentrated vintage. IN THE CELLAR This was the first year in which the Riesling grapes were pressed as whole bunches. This was done to achieve a more elegant and balanced wine. Fermentation took place in stainless steel tanks for 10 days and was stopped by cooling the must to 6 degrees Celsius. This resulted in a wine with a residual sugar of 17 grams per liter.
The wine has lovely mineral and lime notes, backed by beautiful apricot and ripe pear. This vintage has a fuller and more concentrated structure, with very good aging capability. THE HARVEST The Chardonnay grows on the highest hill where the rolling morning mist brings damp conditions ideal to slow ripening, but which make it a challenge to keep the vines free of mildew and botrytis. The average weight of the berries was much lighter than last year. This will definitely contribute to more structured and intense wines. IN THE CELLAR The unwooded style of Chardonnay is about maintaining freshness, therefore the grapes need to be kept at 14—18 ˚ C during the crush, skin contact period and fermentation. The fermentation in stainless steel tanks lasted 12 days. The wine spent 3 months on the lees before filtration and bottling.
A combination of fresh tropical fruit, gooseberries, ripe figs and guava give this wine so many layers of flavours and taste. This is definitely one of our stand out vintages. THE HARVEST The early ripening of the grapes caught the moderate temperatures of late January and early March. This cooler conditions contributed to fresher and fruitier wines. IN THE CELLAR The Challenge is the cellar is to capture the full potential of each batch of grapes. After sorting, destemming and crushing 50% of the grapes had skin contact. Usually only the free run juice is used in this wine, but this year the pressed juice was of good enough quality to also make up a component. The wine was fermented in stainless steal tanks and left on the lees for 2 months
This wine displays a remarkable fruitiness to it that lends to a sweeter style Chenin Blanc, which makes this a very drinkable wine indeed. The 2015 vintage has an abundance of apricot and guava flavours. THE HARVEST Very dry conditions in the Western Cape (August 2014—May 2015) and earlier flowering contributed to a very early harvest. The earliest I have experienced since our first vintage in 1999. These conditions contributed to very small and compact bunches. The fruit were very healthy and because of this (and the smaller berries), very concentrated, fruit driven wine was the end result. IN THE CELLAR The wine was fermented in stainless steel tanks and made in a fresh style to maintain the natural flavours that were so plentiful this year.
Cherry flavours greet you on the palate accompanied by dried-beef and savoury flavours, rounded off with the taste of fresh herbs. A sublte hint of forest floor underpins the earthy character of the cultivar, yielding a full juicy wine. THE HARVEST It’s exciting times with our Pinot Noir with new sites and different clones coming into production. The 2014 crop was one of our largest, but even with this increased yield the fruit developed very well with the berries achieving even phenolic ripeness. IN THE CELLAR The wine was fermented in open barrels and also in stainless steel tanks. The wine spent 15 months in 500L French Oak barrels. 15% new oak, the rest in older barrels
A continuation of the previous vintage with a nose of toasted farm bread with lashings of butter and zesty lime and marmalade. An elegant Chardonnay, well integrated with the wood and brimming with citrus flavours. THE HARVEST The harvest was earlier this year. Summer rains resulted in partial rot settling in and so the ripe and healthy grape bunches had to be sorted by hand before picking. IN THE CELLAR The juice was fermented in 300L French Oak barrels and aged on the lees for 10 months. 15% New oak and 85% older oak was used.
This wine is typical Darling, with minerality in abundance. Fresh cut grass and green aromas are prominent on the nose, while citrus and quince abound on the palate. Well integrated acidity and abundant flavours give the wine great length. THE HARVEST This was the earliest harvest I have experienced. The climatic conditions were very much in favour of a good Sauvignon Blanc year. Cooler conditions during the earlier stages of grape ripening, and the formation of smaller berries, led to more concentrated juice. IN THE CELLAR The wine was fermented for 2 weeks in stainless steel tanks. It spent 3 months on the lees before filtering and bottling.