Zéphanie moscato
ZEPHANIE MOSCATO
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.
A natural sweet perlé wine, light-bodied with tones of honey and exotic spice and a fresh, mouth watering aftertaste.
Body: Light
Alc Vol: 8.5%
Size: 750ml
Residual Sugar: 46 g/L
Total Acid: 6.07 g/L
PH: 3.08
DESCRIPTION
Western Cape Wine of South Africa
Superb with summer salads, various desserts and cheeses.
Served chilled, 10-12 °C
King George iii - Pinot Noir
PINOT NOIR
KING GEORGE III
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.
Soft smooth flavours of cherries, rooibos and a savoury earthiness. Silky, smooth tannins with an elegant, complex finish.
Chardonnay
CHARDONNAY
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.
Body: Light to Medium
Alc Vol: 13%
Size: 750ml
Residual Sugar: 3.16 g/L
Total Acid: 5.98 g/L
PH: 3.59
DESCRIPTION
Outeniqua Wine of South Africa
Cheese Pairing: White Gouda smoked
Served 18-21 °C
Well-rounded full flavours of lime, grapefruit and
a creamy butterscotch, with a lingering and
complex aftertaste and a well-intergrated acidity.
Body: Medium
Alc Vol: 14%
Size: 750ml
Residual Sugar: 1.87 g/L
Total Acid: 5.83 g/L
PH: 3.52
DESCRIPTION
Outeniqua Wine of South Africa
The perfect companion with a gourmet chicken salad or Indian curry dish.
Cheese Pairing: White Cheddar with nettle, White Gouda smoked, Yellow Gouda with chilli
Serve Chilled
Marble ridge - Cabernet sauvignon
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.
MARBLE RIDGE
CABERNET SAUVIGNON
A full-bodied dry red with aromatic berry fruit and judicious oak maturation.
Alc vol: 13.5%
Size: 750ml
DESCRIPTION
Calitzdorp Wine of South Africa
Ideal with red meat, roasts, venison and casseroles.
Cheese Pairing: Yellow Cheddar with pickled onion
Serve at room temperature, 16-20 °C.
sauvignon blanc
SAUVIGNON BLANC
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.
A much drier season giving excellent quality fruit and small berries. Waboomskraal Sauvignon had trademark characteristics of Fynbos, cut grass,quava and minerelity .
Body: Medium
Alc Vol: 13.5%
Size: 750ml
Residual Sugar: 1.63 g/L
Total Acid: 6.17 g/L
PH: 3.43
DESCRIPTION
Western Cape Wine of South Africa
This wine will pair well with most seafood but will go particularly well with fresh mussels or oysters.
Serve Chilled
Tastings
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