The Cape of Good Hope Range

Cape of Good Hope
Van Lill & Visser Chenin Blanc 2010

HISTORY

Basie van Lill of Arbeidsend and Jozua Visser of Oudam have owned and worked these vineyards for many years. Rooibos tea and sheep are also farmed here. Low rainfall, no irrigation, height above sea level and age of the vines produce intense and balanced wines.

SITE

Vines planted in red sand on clay on the Skurfberg mountain amongst the fynbos. Hot days, cool nights due to the proximity to the Atlantic Ocean (Lamberts Bay) and age of these bush vines contribute to ripeness, intense fruit and wines with a high acidity.

WINEMAKING

At the cellar grapes are cooled to below 14 degrees Celsius. Bunches were hand sorted and whole bunch pressed. Fermentation took place in stainless steel and ended in large format, old French oak barrels. Ageing was determined by a taste for optimal balance and just over 10 months it was removed and bottled.

TASTING NOTES

Boldly rich and ripe peach, apricot blossom nuances and toasted almond nuttiness. A light floral honeysuckle perfume follows. The palate follows the bouquet with rich tangy apricot and peach flavour – again succeeded by a nutty oak sheen. Lively acid and some zesty lemon rind notes which make for a tangy mouthful with a touch of grass. Delicious and balanced with ample body. The flavours linger on the aftertaste.

Basie van Lill
32’ 07’ 14.70” S 18’ 40’ 54.45” E | Elevation 541m
Jozua Visser
32’ 04’ 03.34” S 18’ 42’ 50.88 E | Elevation 439m

Cape of Good Hope
Laing Semillon 2010

HISTORY

Henk Laing, as well as the other two farmers on the Skurfberg, farms these vines himself and remembers being with his father harvesting here as a child. He has a deep understanding of his land, the vines, the weather, the animals and fynbos of his farm Trekpoort, a stretch of land between Lamberts Bay and Clanwilliam.

SITE

These meter high bush vines have survived the heat, red sand and little water for approximately 50 years to give us this intense, weighty wine with lots of character. The vines are planted between wheat fields, apricot trees, rooibos tea and fynbos mountains. Red sand on clay on the Skurfberg Mountain overlooking the Atlantic Ocean. Hot days, cool nights due to the proximity to the Atlantic Ocean and age of these bush vines contributes to ripeness with a high acidity.

WINEMAKING

The grapes were taken into the cellar and cooled to below 14 degrees Celsius. Bunches were hand sorted and whole bunch pressed. Fermentation took place in stainless steel. After ferment the Semillon was aged in very old French oak barrels. Ageing was determined by a taste for optimal balance and at just under 12 months it was removed and bottled.

TASTING NOTES

Abundantly complex aromatics: lemongrass and lemon verbena with gooseberry and granadilla adding a tropical tang. There's a subtle highlight of elderflower with just a touch of thatch and twist of white pepper. Lively fresh zesty lemon and lime leaf entry which fills out rapidly onto a broad, textured and creamy palate. A rich mouth feel, the tangy elderflower cordial note is picked up in its lovely balance of fruit and acid. Flinty, gravel minerality makes its presence felt on the long aftertaste. Loads of development potential ahead.

Henk Laing
32’ 00’ 20.73” S 18’ 42’ 44.52” E | Elevation 522m

Cape of Good Hope
Serruria Chardonnay 2010

HISTORY

This farm was selected five years ago specifically to be planted to Chardonnay and Pinot Noir (to be planted up to 890 m above sea level) as the climate and soils suit these varietals.

SITE

The existing Chardonnay vines on this farm in the Elandskloof ward are planted at an altitude of 700m above sea level. The snow in winter, cool nights and moderate days in summer produce grapes with freshness and length. The vines are planted on the slopes of the circle of Stettyn Mountains.

WINEMAKING

In the cellar the grapes are cooled to below 14 degrees Celsius. Bunches were hand sorted and whole bunch pressed. Some of the fermentation took place in stainless steel and ended in large format, old French oak barrels while the rest was fermented in old 1500L wooden tanks. Ageing was determined by a taste for optimal balance and after just over 11 months, it was removed and bottled.

TASTING NOTES

Delicate aromatics shyly display themselves on this wine: white peach, lilies and just a hint of tangy apple and a light whiff of struck match. That delicacy carries through onto the palate – but there's power too. Fresh nectarine with a slight lemon/grapefruit edge vies with a creamy lees character. A gently textured wine with a light vanilla nuance. While there is undoubtedly wood adding structure, it is deftly handled and is hardly apparent to the taste buds. Superb integration and great length of flavour.

Elandskloof
33’ 54’ 02.92” S 19’ 17’ 04.33” E | Elevation 700m

Cape of Good Hope
Basson Pinotage 2007

HISTORY

The Basson family of Nooitgedacht farms the vines themselves in the famous granite soils of the Paardeberg.

SITE

Bush vine Pinotage at high altitude on the top of Paardeberg in Swartland is a challenge between farmer, baboons, the buck and the winds. Natural low yields and the higher altitude, with no irrigation and small vines.

WINEMAKING

The grapes were hand sorted and fermented in 1 ton open top stainless steel tanks. After fermentation the wine was drained off the skins and underwent malolactic fermentation in cement tanks. The wine was aged in 2nd an 3rd fill French oak barrels for 14 months. The wines are bottle aged for 24 months.

TASTING NOTES

Instantly appealing sweet ripe red fruit and floral nose. Seductively floral – more petal and perfume than fruit. On the palate there is ample red berry fruit and yet it remains light bodied and quite delicate. Nutty tannins follow and make way for a chocolate/cocoa and mulberry finish. Good length, body and structure throughout, it is savoury with a light peppery bite and cinnamon spice twist.

Basson
33’ 34’ 14.41” S 18’ 47’ 51.88” E | Elevation 561m

cape of Good Hope
Parel Vallei Farmstead Merlot 2007

HISTORY

Proprietor of Anthonij Rupert Wines, Johann Rupert has taken a personal interest in this parcel of fruit – since it is planted literally in his backyard!

SITE

A small block of Merlot, planted at high density in residential Somerset-West produces this uniquely perfumed wine. Deep clay soils and strict canopy management of the vertically trellised vines gives us consistency of character and taste of the grapes and wine.

WINEMAKING

The grapes were hand sorted, and fermented in 225L new French oak barrels. After fermentation we extended skin contact for a further 10 days before pressing the wine, making the total days on the skins about 45 days. The wine went through malolactic fermentation in the same barrels.
The wine was aged in the same new French oak barrels for 24 months and bottle aged for 24 months.

TASTING NOTES

A heady delight of plush dark chocolate and cocoa powder, cinnamon and clove spice interwoven with beautifully ripe blue and black berry fruit. Lurking underneath is a gentle floral, violet whiff. The nose's promise follows onto the tongue – with the same rich chocolate, cocoa, blue and black berry abundance. Adding to the textured whole is a wood spice nuttiness from the oak. Good body and structure with commendable balance. The dark chocolate warmth lingers long. Delicious wine.