Sauvignon blanc 2013
Vines
Sauvignon blanc from selected cool climate Durbanville
D
vineyards.
Yield
Harvest 8 tons/Ha
Trellis
5-Wire
Wire perold
Vinification
• Grapes were handpicked in the cool of the morning.
• Sauvignon blanc was fermented cold in a Stainless Steel
Steel tank, left on the
lees for 3 months.
Bottle date
June 2013
Mat. potential
From bottling date until 5 years.
The Blend
100 % Sauvignon blanc
ANALYSIS
Alcohol
Total acid
pH
Residual sugar
13.78 % by volume
6.7 g/l
3.48
2.9 g/l
TASTING NOTES
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Cabernet
Caber
Sauvignon 2011
Vines
1 Vineyard block with a total area of 1.75 ha
Yield
Harvest 6.7 tons/ha
Clone
CS 1 C
Trellis
5-Wire
Wire perold
Vinification
• Grapes were handpicked, force-cooled
force cooled and sorted on sorting tables before
being de-stemmed.
stemmed.
• Berries were conveyed to tanks and then crushed directly into them.
• Cold soaked for 5 days. Aeration pump-overs
overs with alternate punch
punch-downs.
• MLF took place
pl
in barrels.
• 20 months in French barrels – 25% new; 40% 2nd fill, 35% 3rd fill
Bottle date
December 2012
Mat. potential
From bottling date until 7 years.
ANALYSIS
Alcohol
Total acid
pH
Residual sugar
14.04% by volume
5.7 g/l
3.65
4.4 g/l
TASTING NOTES
Dark, purple red colour. Full bodied. Mulberry, ripe fruit, slight green herb characters with integrated
oak, firm young tannins with full aftertaste.
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Merlot 2010
Vines
1 Vineyard block with total area of 1 ha.
Yield
Harvest 4.5 tons/ha
Clone
M03
Trellis
5-Wire Perold
erold
Vinification
• Grapes were handpicked, force-cooled
force cooled and sorted on sorting tables before
being de-stemmed.
stemmed.
• Berries were conveyed to tanks and then crushed directly into them.
• The mash was cold-soaked
cold
for 60 hrs.
• MLF took place in barrels.
• 19 months in French oak barrels – 20% new, 35% 2nd fill,, 45% 3rd fill
Bottle date
December 2011
Mat. potential
From bottling date until 6 years.
ANALYSIS
Alcohol
Total acid
pH
Residual sugar
14.42% by volume
5.8 g/l
3.62
2.6 g/l
TASTING NOTES
A medium bodied wine with dark, puple red colour. Dark fruit, blackberry and slight herbaceousness
on the nose. Medium weight palate showing ripe fruit and `fynbos` characters. Integrated oak and
accessible tannins create a mouth-filling
filling finish.
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Pinotage 2012
Vines
Single block vineyard with 1.00 ha
Yield
Harvest 6.8 tons/ha
Clone
PI 48A
Trellis
Double cordon
Vinification
• Grapes were handpicked, force-cooled
force cooled and sorted on sorting tables before
being de-stemmed.
stemmed.
• Berries were conveyed to tanks on conveyer belts and then crushed directly
into them.
• The mash was cold-soaked
cold soaked for 4 days before yeast inoculation.
• Malolactic fermentation took place in barrels.
nd
rd
• 18 months barrel matured
mat
– All 300 litres, 23% new, rest 2 & 3 fills
90% French, 10% American.
Bottle date
October 2013
Mat. potential
From bottling date until 8 years.
ANALYSIS
Alcohol
Total acid
pH
Residual sugar
13.72 % by volume
6.0 g/l
3.51
2.9 g/l
TASTING NOTES
A medium bodied wine with dark, cherry red colour. Ripe fruit, strawberry and plum nose with vanilla
and light oak present. Fruit flavours carries through on the palate, backed by soft, accessible tannins.
Well rounded finish with tannin, oak and acidity in perfect balance.
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Shiraz 2010
Vines
3 Vineyard blocks
block with total area of 2.9 ha.
Yield
Harvest 6.4 tons/ha
tons
Clone
SH 1A
Trellis
5-Wire
Wire perold
Vinification
• Grapes were handpicked, force-cooled
force cooled and sorted on sorting tables before
being de-stemmed.
stemmed.
• Berries were conveyed to tanks and then crushed directly into them.
• The mash was cold-soaked
cold
for 5 days, after which yeast was inoculated and
mash was punched down 4 times per day.
• Malolactic fermentation took place in barrels.
• 20 months in barrel - 25% new French oak; 25% 2nd fill and 50% 3rd fill.
Bottle date
December 2011
Mat. potential
From bottling
ing date until 8 years.
ANALYSIS
Alcohol
Total acid
pH
Residual sugar
14.77 % by volume
5.5 g/l
3.62
2.5 g/l
TASTING NOTES
A full bodied wine, dark ruby red to black in colour. Ripe berry and red fruit on the nose, less
prominent blackberry, vanilla and white pepper also present. Full mouth-feel,
mouth feel, good tannin structure
backed by ripe fruit & light spice ensure a long, flavoursome finish.
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Manley Thatch House Red 2009
Vines
A Shiraz - based blend.
72% Shiraz, 17% Cabernet Sauvignon, 11% Merlot
Yield
Harvest 7.3 tons/ha average
Harvest
February 2009, 23.5 – 25 °B
Trellis
Double cordon
Vinification
• Grapes were handpicked, force-cooled
force cooled and sorted on sorting tables before
being de-stemmed.
stemmed.
• Berries were conveyed to tanks and then crushed directly into them.
• The mash was cold-soaked
cold
for 48 hrs.
• MLF took place in barrels.
• 12 months barrel matured –25%
25% new wood, 80% French and 20% American
Bottle date
September 2010
Mat. potential
From bottling
ing date until 5 years.
ANALYSIS
Alcohol
Total acid
pH
Residual sugar
13.95% by volume
6.0 g/l
3.41
3.0 g/l
TASTING NOTES
A medium bodied wine with ruby red colour. Fruit driven with ripe berries on the nose, red fruits,
vanilla and spice on the palate. Well balanced with fresh and soft tannins, abundance of fruit creates a
sense of sweetness on the aftertaste.
W INE OF ORI GIN TUL BA GH • AW AR D W IN NING W IN ES