Goodwine

SARAHS CREEK 2009 MERLOT

admin — Thu, 24 Feb 2011 10:38:30 +0000

2009 MERLOT

Technical Analysis
Winemaker	Marga Malherbe
Main Variety	Merlot
Alcohol	14.62% vol
pH	3.46
RS	3.4 g/l
Total Acid	5.3 g/l
SO2	66 mg/l
Free SO2	28 mg/l
Appellation	Ashton

Characteristics
Type	Red
Style	Dry
Body	Full

Tasting Notes
Appearance	Dark, ruby Colour.
Aroma	Sweet violet, blackberry fruits and on the nose.
Palate	Succulent flavours of ripe plum and blackcurrant, enhanced by hints of coffee and chocolate. Soft tannins lend a firm structure.
Blend Information	100% Merlot
Food Suggestions	Enjoy with red meat dishes, well-matured cheeses or simply sip for the pure pleasure of it.

SARAHS CREEK 2009 CABERNET SAUVIGNON

admin — Thu, 24 Feb 2011 10:33:55 +0000

2009 CABERNET SAUVIGNON
Technical Analysis
Winemaker	Marga Malherbe
Main Variety	Cabernet Sauvignon
Alcohol	14.48% vol
pH	3.57
RS	3.7 g/l
Total Acid	6.0 g/l
SO2	95 mg/l
Free SO2	28 mg/l
Appellation	Ashton

Characteristics
Type	Red
Style	Fruity
Body	Full

Tasting Notes
Appearance	Blackish plum in colour.
Aroma	Ripe blackcurrants a plumy fruit. Soft ripe tannins balance toasty oak aromas and sweet fruit flavours.
Palate	Good structure with soft, clean finish.
Blend Information	100% Cabernet Sauvignon.
Food Suggestions	Delightfully versatile, it makes a delicious partner to a variety of foods, including red meats and rich pasta dishes.

SARAH’S CREEK 2010 SAUVIGNON BLANC

admin — Thu, 24 Feb 2011 10:23:50 +0000


Technical Analysis
Winemaker	Marga Malherbe
Main Variety	Sauvignon Blanc
Alcohol	13.03% vol
pH	3.08
RS	4.4 g/l
Total Acid	7.1 g/l
SO2	97 mg/l
Free SO2	38 mg/l
Appellation	Ashton

Characteristics
Type	White
Style	Dry
Body	Medium

Tasting Notes
Appearance	Yellow-green colour.
Aroma	Complex nose with passion fruit, guava and ripe fig aromas.
Palate	Gooseberry and Capsicum on a full rich palate with a long sweet-fruited finish. Fresh and zesty!
Blend Information	100% Sauvignon Blanc
Food Suggestions	Simply enjoy on its own, or try with fresh fish, or Asian style chicken.

JACKSON PINOTAGE 2008

admin — Tue, 01 Feb 2011 09:00:00 +0000

Vineyard Information

Cultivar: 100% Pinotage

Region: Walker Bay

Appelation: Stanford

Irrigation: None

Trellis System: Vertical Shoot Positioning

Soil: Clay & “Koffieklip” (Laterite)

Climate: Cool with winter rainfall

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Harvest Information

Type: Hand picked

Date: 26-Feb-09

Yield: 6.5 tons /ha
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Wine Making

Wine Maker: Peter Kastner

Consultant: Niells Verberg
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Grapes were hand selected, crushed and allowed 2 days cold maceration before yeast innoculation (NT50 & Maurivin B). Fermentation was done in small bins, punched down four to five times daily. Fermented between 22 & 30ºC until dry on skins. Malo-lactic fermentation completed in tank before racking to 25% new French and Hungarian oak.

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Wine Makers Remarks

Clolour: Vibrant ruby with a purple rim

Nose: sweet spices, plums and mulberries with hints of vanilla

Palate: Full juicy red fruit entry with plums following from the nose. Spices, sweet cinnamom with a peppery finish. Fruit is well balanced by ripe tannins and judicious wooding.

Food: Roasts, venison, rich meat dishes and flavourful casseroles.

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Analysis

Alcohol: 14.72%abv

Residual Sugar: 2.1g/l

Total Acid: 5.1g/l

Free SO2: 23mg/l

pH: 3.5

MONTEROSSO SAUVINON BLANC 2010

admin — Wed, 15 Dec 2010 13:04:05 +0000

The grapes are selected from two different blocks at two different sugar levels, resulting in an elegant balance of fruits. The grapes are all hand picked before 09h00 thus ensuring only the coolest and best grapes are chosen, so that our small selected volume is achieved. The grapes are again hand sorted before the crush, destalked directly into a bag press where the juice is gently removed.

Fermentation takes place with selected yeast and controlled carefully throughout until bottled.

WINE DETAILS

RESIDUAL SUGAR (g / l)	3.5
PH	3.0
TOTAL ACID (g / l)	6.2
ALCOHOL (vol %)	13.5

TASTING NOTES

Green fruit nose with greengage, hint of kiwi and hint of nettle. Bright, zesty mouth with tropical flavours of granadilla and more kiwi and hints of grapefruit. Full of vitality with lively, crisp finish. Very attractive in its youth with ability to develop over a few years. Good as an aperitif. Also good food partner to lightly flavoured foods.

HAPPY DRAGON CHENIN BLANC 2010

admin — Wed, 15 Dec 2010 10:35:28 +0000

Wine:Happy Dragon Chenin Blanc 2010
Origin:Darling
Varietal:100% Chenin Blanc
Vintage:2010
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Tasting note: The wine that tamed the thirst of a goat-eating dragon is reminiscent of the easy-going, refreshing wines of the Mediterranean. Generous fruit and zippy acidity make this a wine for sipping or supping.
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VINEYARD INFORMATION
Age of Vines:1984 and 1986
Trellising:Bush vines
Irrigation:None
Soil:Decomposed granite and Oakleaf
Position:East-facing slopes
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CELLAR INFORMATION
Harvest date:20 January
Harvest Sugar:
22.5ºB
Yield:3 Ton/Ha
Fermentation:Pressed directly, without skin contact. 18 hour settling period at 12ºC before being racked off the lees.
Fermentation with French yeast between 13 and 15ºC lasted for 3 weeks before the wine was dry.
Bottling date:8 November 2010
Alc:12.50 %
RS:1.87 g/l
Extr:21.87 g/l
pH:3.65
TA:6.00 g/l

ROSY DARLING 2009

admin — Wed, 15 Dec 2010 10:31:39 +0000

Wine:Rosy Darling

Origin:

Varietal:60% Pinotage, 27% Cinsaut, 13% Shiraz

Vintage:2009

Tasting note:
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VINEYARD INFORMATION

Age of Vines:Pinotage 1997, Cinsaut 1966, Shiraz 1999

Trellising:Pinotage and Cinsaut; Bush Vines, Shiraz; Trellised

Irrigation:Pinotage and Cinsaut; None, Shiraz; Drip irrigation

Soil:Decomposed Granite & Oakleaf

Position:East facing slopes
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CELLAR INFORMATION

Harvest date:Pinotage; February 03, 2009, Cinsaut; March 03, 2009, Shiraz; February 26, 2009

Harvest Sugar:Pinotage: 25.0ºB, Cinsaut: 21.0ºB, Shiraz: 24.0ºB

Yield:Pinotage: 9.00Ton/Ha, Cinsaut; 4.0.5Ton/Ha; Shiraz; 5 Ton/Ha

Fermentation:25% of the juice was drained of each variety after filling the tanks, and settled overnight before being racked of their lees. Each component was fermented separately at 14ºC for 2 weeks. Once all wines finished fermentation they were blended together. After 4 months of maturation on fine lees the wine was filtered and bottled.

Maturation:

Bottling date:Aug 2009

Alc:13.00 %

RS:5.60 g/l

Extr:27.60 g/l

pH:5.60

DAISY DARLING CHENIN/SAUVINGNON 2010

admin — Wed, 15 Dec 2010 10:28:36 +0000

Wine:Daisy Darling Chenin/Sauvignon 2010

Origin:Darling

Varietal:65% Chenin Blanc, 35% Sauvignon Blanc

Vintage:2010

Tasting note:“A sparkplug of a wine”, Daisy Darling brings together rich, full-flavoured chenin and zippy sauvignon. The product is a hugely enjoyable white that delivers a whack of flavour and refreshment.

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VINEYARD INFORMATION

Age of Vines:Chenin Blanc 1984 & 1986, Sauvignon Blanc 1999

Trellising:Chenin Blanc; Bush Vines, Sauvignon Blanc; Trellised

Irrigation:None

Soil:Decomposed granite & oakleaf

Position:Chenin Blanc – east-facing slope; Sauvignon Blanc – south-facing slope

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CELLAR INFORMATION

Harvest date:Chenin Blanc: 30 January 2010; Sauvignon Blanc: 9 February 2010

Sugar at Harvest:Chenin Blanc: 22.5ºB, Sauvignon Blanc 23.0ºB

Yield:Chenin Blanc: 3.0 Ton/Ha, Sauvignon Blanc; 5.71 Ton/Ha

Fermentation:Chenin Blanc was pressed directly with no skin contact. Sauvignon Blanc had four hours of skin contact in static de-juicers before pressing.

Both grape varieties had an 18 hour settling period at 12ºC before being racked off the lees. Fermentation with French yeast at between 13 and 15ºC lasted for 3 weeks before the wine was dry. After a further four months on the fine fermentation lees, the wine was racked and filtered.

Bottling date:26 July 2010

Alc:13.00 %

RS:1.6 g/l

Extr:21.7 g/l

pH:3.55

TA:6.5 g/l

THE DARK SIDE CABERNET/SHIRAZ 2007

admin — Wed, 15 Dec 2010 10:25:57 +0000

Wine:The Dark Side Cabernet/Shiraz 2007
Origin:Darling
Varietal:86% Cabernet Sauvignon, 14% Shiraz
Vintage:2007

Tasting note: The Dark Side is all about hedonism – the pursuit of pleasure. We invite wine lovers to succumb to the hedonistic allure of gorgeously sensuous Cabernet Sauvignon entwined with Shiraz and the spiced vanilla of French Oak. A wine with curves where others don’t have places. Uninhibitedly richer, juicier, bigger, bolder – and proud of it.

VINEYARD INFORMATION

Age of Vines:Cabernet Sauvignon 1992, Shiraz 1999

Trellising:Cabernet Sauvignon bush vines, Shiraz trellised

Irrigation:Cabernet Sauvignon dry land, Shiraz drip irrigation

Soil:Decomposed granite & Oakleaf

Position:East facing slopes

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CELLAR INFORMATION

Harvest date:Cabernet Sauvignon February 23, Shiraz March 10

Harvest Sugar:Cabernet Sauvignon24ºB, Shiraz 24.5ºB

Yield:Cabernet Sauvignon 5 Ton/Ha, Shiraz 8 Ton/Ha

Fermentation:Cabernet Sauvignon had direct inoculation with yeast and warm fermentation at 30ºC. The Shiraz was directly inoculated with yeast and fermented for 5 days at 32ºC and macerated for a further 10 days before being pressed.

Maturation:After malolactic fermentation in tanks, both varietals were transferred to French oak barrels for 15 months before blending. 15% of the blend was in new French Oak.

Bottling date:Jul 2009

Alc:14.00 %

RS:2.00 g/l

Extr:32.00 g/l

pH:3.68

TA:6.3g/l g/l

INKSPOT VIN NIOR 2008

admin — Wed, 15 Dec 2010 10:10:42 +0000

Wine:Inkspot Vin Noir 2008

Origin:Darling

Varietal:57% Pinotage, 30% Shiraz, 13% Cinsaut

Vintage:2008

Tasting note:
Darling is a unique spot for growing grapes. In its deep clay soils, the roots of unirrigated vines burrow to depths of more than 8 metres in search of moisture. After expending all this effort a vine may often produce less than one litre of wine.

The effect of the cooling breezes off the nearby Atlantic Ocean is to preserve flavour in the berries.

Inkspot – a wine of inky concentration with an unparalleled richness in the mouth. The prime expression of low-yielding, dryland bush vines. Suitable for pairing with spicy modern cuisine, or even as an on-the-rocks aperitif in summer.
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VINEYARD INFORMATION

Age of Vines:Pinotage 1998 & 2000, Shiraz 1999, Cinsaut 1971

Trellising:Pinotage bush vines, Shiraz trellised, Cinsaut bush vines

Irrigation:Pinotage & Cinsaut dryland; Shiraz drip irrigation

Soil:Decomposed granite & Oakleaf

Position:East facing slopes

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CELLAR INFORMATION

Harvest date:Pinotage: 25 – 28 January, Shiraz: 14 March, Cinsaut: 22 February

Harvest Sugar:Pinotage: 25ºB, Shiraz: 24ºB, Cinsaut: 21ºB

Yield:Pinotage: 7 to 9 Ton/Ha, Shiraz: 5 Ton/Ha, Cinsaut: 4 Ton/Ha

Fermentation:The Pinotage had 3 days of cold soak at 10ºC before inoculation and was then fermented for a further 5 days on skins, at 30ºC, before pressing.The Shiraz directly inoculated with yeast and fermented for 5 days at 32ºC and macerated for a further 10 days before being pressed. Cinsaut directly inoculated with yeast and cold fermentation at 26ºC for 8 days.

Maturation:After malolactic fermentation in tanks, the Shiraz and Cinsaut matured for a further 15 months in tank before blending. The Pinotage aged in French oak for 15 months. After fining and a light filtration the wine was bottled.

Bottling date:May 2010

Alc:14.50 %

RS:5.32 g/l

Extr:33.6 g/l

pH:3.92

TA:5.9g/l g/l