HOUTBOSCH WINE SELECTION

Come join us at the Houtbosch Wine & Crafted Beer tasting room for a tasting of our exquisite selection of wines

R45

Houtbosch FA 22062017

IN THE VINEYARDS

These vineyards are situated on the foothills of the majestic Outeniqua Mountains. The vineyards are planted in quartzitic sandstone which forms part of the Table Mountain Sandstone Group.  The cool temperatures at this high altitude of 600 meters above sea level and hard soil results in grapes that ripen very slowly and produce berries of exceptional quality with intense flavours.

IN THE CELLAR

Harvesting takes place towards the end of March as soon as the grapes reach 24o Balling. Bunches are hand harvested early in the morning and arrives cool at the cellar. The grapes are destemmed and crushed into an open concrete   fermentation tank; yeast is added immediately to start fermentation which lasts about five days with short pump-overs twice a day, Thereafter the free run juice is separated and fermentation finished in tank. The wine is then aged for 12 months in older French oak Barrels.

IN THE GLASS

Soft smooth flavours of cherries, rooibos and a savoury earthiness. Silky, smooth tannins with an elegant, complex finish.

Zephanie

IN THE VINEYARDS

Old low yielding vineyards planted in fertile Gamka sandy loam soils are harvested at the beginning of to mid January.  Grapes are picked at low sugars to ensure maximum fruit flavours and low alcohols.

IN THE CELLAR

The grapes are harvested early morning to ensure cool temperatures.  After the grapes are destemmed and crushed and pumped into a separating tank where the juice and skins are separated.  The juice flows by gravity into a settling tank and is settled out overnight.  Clear juice is racked into fermentation tanks the next morning and fermentation is started by adding selected yeast.  The juice is fermented at 14oC until dry, where after Muscadel juice is added to sweeten and CO2 for Perlé just before bottling.

IN THE GLASS

A natural sweet perlé wine, light-bodied with tones of honey and exotic spice and a fresh, mouth watering aftertaste.

4

IN THE VINEYARDS

These vineyards are situated between the peaks of the majestic Outeniqua Mountains.  Planted in rocky decomposed Sand Stone soils on east facing slopes over 600m above sea level.

IN THE CELLAR

Harvesting takes place early morning to ensure the coolest possible berries.  Only free-run and light pressed juice is separated after crushing to cut the risk of phenolic oxidation.  The juice is then slowly fermented for more than a month and left on the lees for another couple of months to give maximum freshness and roundness.

IN THE GLASS

Well-rounded full flavors of lime, grapefruit and a creamy butterscotch, with a lingering and complex aftertaste and a well-integrated acidity.

5

IN THE VINEYARDS

These vineyards are situated between the peaks of the majestic Outeniqua Mountains.  Panted in rocky sand stone soils on 4 wire Perold trellis over 600m above sea level.

IN THE CELLAR

Harvesting takes place mid March during early morning to ensure the coolest possible berries.  The fruit is handled with extreme care and only the best berries are hand selected.  At the cellar, the clusters are de-stemmed and lightly crushed into a closed tank and left on the skins till the next day.  Then the free run juice is separated and fermentation takes place at cool temperatures for about a month.  The wine is left on its lees for another 6 months before bottling.

IN THE GLASS

A complex wine with wild fynbos and herbs, tropical fruit and grassy flavors, supported by a clean minerality.

Houtbosch FA 22062017

In the Vineyards

100% Cabernet Sauvignon grapes are used in the production and the vines, which are planted in a sandy Gamka River soil bed, are trellised and micro irrigated.  The grapes are harvested at the beginning of March.  The grapes are handpicked at optimal ripeness between 24 – 25 degrees Balling.

In the Cellar

Cold maceration period is allowed before the fermentation process is started.  Fermentation takes approximately five to seven days in open fermenters with constant pump overs.  After the grapes are pressed the wine undergoes a second fermentation after which the wine is blended and bottled.  The wine was macerated in concrete tanks with French Oak staves.

In the Glass

A full-bodied dry red with aromatic berry fruit and judicious oak maturation.

OUR SELECTION OF CRAFT BEERS

Come join us at the Houtbosch tasting room for our unique Craft Beer Tasting

R45

 

 

 

Devils Peak
First Light Golden Ale

4,5% ALCOHOL

Flavour: Initial soft malty sweetness. Low to medium esters. Light to moderate hop flavour. Low bitterness, with a good balance between the hops and malts. Finishes medium -dry. Mouthfeel: Light in body. Medium carbonation. Smooth finish without harsh bitterness or astringency.

CBC
Raspberry Krystal Weiss

5% ALCOHOL

Malt: Imported Wheat and Barley Malts
Hops: German Noble Hops Yeast: Specially Cultered Yeast Water: Paarl Mountain Spring water Taste: Refreshing fruity flavours which finishes with a light bitterness.


Alpha True
Craft Lager

4% ALCOHOL

A light malt profile compliments the perfect hint of hops, resulting in a lager which is low in bitterness with a crisp, fresh finish. Winner of ‘Best Lager’ award at Cape Town Festival of Beer 2016.

Devils Peak
Pale Ale

4% ALCOHOL

Flavour: Hop Forward for th style. Light malt presence with low bittnerss. Mouthfeel: Light body with low to medium levels of carbonation. Smooth and crisp with medium-dry finish.