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Wines - South Africa
Simonsig
Simonsig Chenin Blanc
Grapes are handpicked, crushed and some lots are given overnight skin contact. Juice is cold settled to brilliant clarity and inoculated with a South African yeast strain well known for producing very fruity wines
Simonsig Pinotage
Deep black cherry hue with a Persian undercoat. Voluptuous nose displaying sweet raspberry aromas intertwine with layers of delicious plum and berry fruit. The quality and evolution of the tannins preserve the sweet charming flavours leaving a dry finish, capturing the unique natural flavours of Pinotage.
Simonsig Tiara
16 months oaking. French Oak: 61%. American New Oak: 39%. 1st fill 75%, 2nd fill 25%.
Robertson Wines
Robertson Wines Ruby Cabernet
Fruit was harvested very early in the morning from the last week of February to the middle of March from the specially selected grape growers in the Robertson Valley. The wine was harvested at optimum flavour from a selection of vineyards
Robertson Wines Pinotage
Fermentation took place in temperature controlled stainless steel tanks at 25°C for 4 days. Forty percent of the wine was matured on French oak for 3 months to add weight and complexity.
Etienne le Riche
Le Riche Cabernet Sauvignon
Cellar treatment involves five days maceration in open tanks with temperature control and regular manual plunging and pumpovers. Matured for 18 months in barrel before bottling.
Le Riche Cabernet Sauvignon Reserve
After five days the tanks are closed and allowed to macerate for a further period, normally 10-14 days. Pressing follows and the wine is transferred to tanks for the secondary (malolactic) fermentation. On completion a final quality check and analysis is performed and the Reserve is then transferred to 225ml French oak barrels (70% new) for 24 months.
