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    Autumn Special

    R650.00 R520.00

    Autumn Special – 20 % off

    1 x Chardonnay 2019

    1 x Sauvignon Blanc 2020

    1 x Petit Blanc 2020

    1 x Rose 2020

    1 x Barrel Selection Merlot 2018

    1 x Petit Rouge Merlot 2019

       
  • (56% Chenin Blanc, 19% Viognier, 16% Grenache Blanc & 9% Roussanne) Named in honour of Babiana Noctiflora, which is a rare species of fynbos found only on the Paardeberg Mountain. It has a delicate yellow flower which releases its scent in the evenings to attract an extremely rare moth for pollination. The Syngrapha Circumflexa of the Noctuidae moth family is also known as Owlet moths. THE NAME BABIANA Babiana Noctiflora belongs to the Iris family. The name Babiana is derived from the Dutch ‘baviaantje’, meaning 'little baboon', because baboons were seen preferentially eating the corms of these plants. This species has lost habitat to vineyards and fruit orchards in the past, but at Vondeling we conserve this endangered species. VINEYARDS Made predominantly from Chenin Blanc, picked from a single block of old vines (planted in 1987. Their age and low yield ensure consistent quality and concentration, which is why it forms the backbone of our blend. The fullness of the Chenin is tempered by the verve and high aromatics of the Grenache Blanc, Viognier and Roussanne. VINIFICATION All grapes are hand-picked at optimum ripeness and refrigerated for 24hrs before being processed. The Chenin is whole bunch press and no Sulphur added to promote wild yeast development. The unsettled juice is then rapidly transferred to barrel for natural fermentation. Although a nerve-racking process, this method lends structure, complexity and longevity to the wine. The Grenache Blanc, Roussanne and Viognier are destemmed and cold fermented for 8 days on the skins before being basket pressed directly to barrel to complete fermentation. The wine undergoes full malolactic fermentation and is matured 10 months on the lees before being racked, blended and bottled. TASTING NOTES & CELLARING & FOOD PAIRING The wine has a pale, straw-like, yellow colour with a slight green hue. A nose with tension and poise, brimming with roasted almonds, sweet cashew, Turkish delight, lime zest, apricot, orange blossom, wild honey and pineapple. A vibrant and textured palate with great density and length. Layers of rolled oats, white pepper, floral jasmine, ginger and creamy lemon meringue amply supported by a subtle and reserved oak presence. This complex wine is recommended with many an evening dish. Enjoy with rabbit in white wine sauce and shallots or simple, aromatic Asian dishes and rich seafood. Accolades 2021 Platter’s Guide - 5 Stars 2021 Winemag 94 Points   Analysis pH 3.6 Total Acidity 5.9 g/l Residual Sugar 2.9 g/l Alcohol 13.8 % Download Tasting Sheet
  • (100% Shiraz) VINEYARDS For this delicious wine, we select the sites and clones which promote greater aromatics and a more accessible palate. The vineyards are planted on ancient, granite derived soils on south and south east facing slopes. In total six clones of Shiraz are used, and each clone enriches the complexity of the final wine. VINIFICATION All grapes are hand selected and chilled overnight before being partially destemmed and placed as whole berries in open-top fermenters. The berry mash is cold soaked for 48hrs, before fermenting spontaneously. Fermentation takes place at a cool 22°C. All fermentation is done by wild yeasts. During fermentation, the wine is mixed by hand and not by pump. This method facilitates greater control and expression of the wine. Once fermentation is complete the skins are pressed in a traditional basket press and the wine is transferred to 500L second and third fill French oak barrels. Malolactic fermentation occurs in the barrel and helps to soften and enhance the natural wine flavours. The wine will spend more than a year in barrel to improved maturity and expose more flavours. TASTING NOTES & CELLARING & FOOD PAIRING The wine a deep purple colour with flashes of scarlet. The ripe plum and mulberry aromas are uplifted with cherry blossom and violets, while infused with subtle cinnamon and aromatic white pepper. The palate is gentle and the tannins fresh but rounded. The aromatics continue into the palate with added blueberry, a hint of roasted black olives and soft-spoken sweet spice. A versatile, vibrant medium-bodied wine, the Baldrick Shiraz will enhance many a dish and occasion. We recommend it with slow cooked lamb, freshly seared steak and mashed potato with caramelised onion gravy. You could even have it with turnip…?! Accolades 2021 Platter’s Guide - 4 Stars 2020 Gold Wine Awards Gold 2020 Gilbert & Gaillard International Challenge Gold 2020 Vitis Vinefera - Gold Analysis pH 3.5 Total Acidity 5.4 g/l Residual Sugar 3.3 g/l Alcohol 13.6 % Download Tasting Sheet
  • (100% Cabernet Sauvignon) VINEYARDS The grapes used for this very special wine originate from the same vineyard used to make the highly acclaimed Bowwood blend, previously produced by Julian Johnsen and Bruce Jack. This Southwest-facing slope is located on one of Vondeling’s highest and most temperate slopes. The roots burrow deep into nutrient poor, well weathered granite soils. This offers great consistency of concentration and aroma. The grapes are harvested at 25°balling. Hand picking ensures that only the very best fruit enters the cellar. VINIFICATION Upon arrival at the cellar the grapes are pre-chilled before processing. Once chilled they are gently destemmed, and the berries cold soaked for two days before natural fermentation is allowed to occur. A combination of whole and crushed berries allows for a slow extraction of tannins and an intense fruit driven profile. Fermentation takes place in open top fermenters and extraction is encouraged by hand plunging. After fermentation, extended maceration on the skins is allowed for one week. Extended maceration allows the components to mesh and achieve greater harmony. The wine is then drained to 300Lt Hungarian oak barrels and the skins are pressed in a traditional wooden basket press. 100% malolactic fermentation takes place in barrel after which the wine is racked and returned to barrel for at least one full year. After a total time of 18 months in barrel, the wine is bottled and laid to rest for another year before finally being released. TASTING NOTES & CELLARING & FOOD PAIRING The wine displays a dark ruby red colour. Shows a beautiful aroma of white musk, cinnamon, red cherries, cigar box and sultry vanilla. It has a broad, succulent and silky palate with plenty of red fruit, smoky cigar box, roasted almonds and maraschino cherries. Fine, textured tannins on the finish. Wine can be paired with hearty, slow cooked red meat dishes or a simple sirloin or fillet with a green peppercorn or truffle and mushroom sauce. Accolades 2021 Platter’s Guide – 4 Stars 2020 Gold Wine Awards - Gold Analysis pH 3.57 Total Acidity 5.6 g/l Residual Sugar 3.1 g/l Alcohol 13.5 % Download Tasting Sheet
  • (100% Chardonnay) VINEYARDS This tiny, tree-lined vineyard is tucked away in the upper valley of our farm, protected from harsh sunlight and extreme temperatures, allowing the grapes to ripen slowly. These moderate temperatures help preserve the grape’s natural acidity and fresh citrus aromas. The yields are kept low to eliminate stress in the vine and ensure good, uniform ripeness. The soil is made up entirely of well-weathered granite. VINIFICATION All grapes are picked at optimum ripeness in the early hours of the morning. They are then packed into a cold room to be chilled further for processing the following day. The grapes are whole bunch pressed, which reduces the absorption of coarse phenolics and helps retain more of the grape’s natural vibrancy. The juice is not settled but sent directly to 400-litre French oak barrels where spontaneous wild yeast fermentation takes place. No Sulphur is added, and the wine typically undergoes a high degree of malolactic fermentation. The wine is matured on its yeast lees for 7 months after which it is blended to tank, then returned to barrel for a further 4 months. The wine spends 11 months in barrel before being returned to tank for a gentle filtration and stabilisation before bottling. TASTING NOTES & CELLARING & FOOD PAIRING The wine has a bright hue with a golden straw colour. It displays a refreshing nose of bright pear and peach blossoms with subtle lemon meringue and notes of freshly rolled oats. A full-bodied wine with great palate tension. Crisp apple and chalky citrus are infused with mild layers of Crème Brulé, spun sugar and floral potpourri. The flavours are vibrant, and the finish refined. Exceptionally well suited to grilled fish, creamy Alfredo pasta and salads. The freshness of the wine also makes it ideal for mild, aromatic curries. Accolades 2021 Platter's Guide - 4 Stars 2020 South African Wine Index - Platinum Award 95+ Analysis pH 3.44 Total Acidity 5.65 g/l Residual Sugar 1.8 g/l Alcohol 13.4 % Download Tasting Sheet
  • (100% MERLOT) VINEYARDS The grapes for this delicious wine originate from a vineyard we call the Spice Block. A steep, Southwest-facing slope of primarily granite but with a touch of gravel and clay to flesh it out. The vines are nearing twenty years of age and moderate crops ensure that the wine has a wholesome body and intense flavour. Picking is done by hand and the berries are sorted to remove any unwanted green matter. VINIFICATION Upon arrival at the cellar, the grapes are pre-chilled before processing. Once chilled they are gently destemmed, and the berries cold-soaked for two days before natural fermentation begins. A combination of whole and crushed berries allows for a slow extraction of tannins and an intense fruit-driven profile. Fermentation takes place in open-top fermenters and extraction is encouraged by hand plunging. After fermentation, extended maceration on the skins is allowed for one week. Extended maceration allows the components to mesh and achieve greater harmony. The wine is then drained to 300Lt French oak barrels and the skins are pressed in a traditional wooden basket press. Malolactic fermentation takes place in the barrel after which the wine is racked and returned to barrel for at least one full year. After 18 months in barrel, the wine is bottled and matured briefly before being released. TASTING NOTES & CELLARING & FOOD PAIRING The wine has a vibrant, dark ruby red colour. A truly splendid nose of black cherry, sweet raspberry and aromatic lavender. The palate is smooth and soft with abundant, juicy redberry fruit, sweet liquorice and exceptionally fine tannin. The finish is clean, long and lingering. Our Merlot pairs wonderfully with tomato-based pasta dishes, chicken and barbequed lamb chops. Accolades 2017 Vintage: 2021 Platter's Guide – 4 Stars 2018 Michelangelo Awards – Gold Medal 2020 Veritas - Silver 2018 Tim Atkin 92 Points 2020 Winemag 90 Points Analysis pH 3.53 Total Acidity 5.7 g/l Residual Sugar 4.0 g/l Alcohol 14.0 % Download Tasting Sheet
  • (100% Chenin Blanc) VINEYARDS This wine is made from a single, site-specific vineyard, planted in ancient granitic soils. It’s the highest vineyard on Vondeling and offers magnificent views of our beautiful Voor Paardeberg region. The elevation of the vines, as well as the steepness of the slope and a Southfacing aspect, ensure that this is our coolest location. The vineyard has poor vigour and the vines are shy yielding. This ensures tiny berries with concentrated flavour and vibrant acidity. VINIFICATION The grapes are hand-picked in mid-February with a ripeness of 23.5 Balling. Each bunch is pre-chilled before being whole bunch pressed. The juice remains unsettled and is transferred immediately to French Oak barrels for fermentation. At no stage is yeast or acid added and the “Dirty juice” acts as a nutrient source for the indigenous yeast. It also imparts considerable structure and gives the wine its golden appearance. During the wine’s winter maturation on the gross lees, it normally undergoes a high degree of Malolactic fermentation. This process softens the wine and ensures the harmonious integration of the oak. After winter, the finest barrels are selected, racked and returned for an additional 6 months in barrel. In January, the barrels are screened a second time and the chosen few are prepared for bottling. Due to the fullness and structure of this wine, we insist on a minimum of 9 months rest in bottle before release for purchase. FURTHER REMARKS The Bowwood motto is to produce singular, sight-specific wines that exemplify not only the best examples of their type in South Africa but of those of the world. Special attention is given to how the wine will mature over time and we highly recommend additional cellaring to release the wine’s full potential. TASTING NOTES & CELLARING & FOOD PAIRING Light dances through this wine’s bright, gold leaf colour. It captures, bends and reflects with the same hypnotic rhythm as a fresh mountain stream in the late light of summer. A cerebral experience, the wine is initially timid on the nose, but soon explodes kaleidoscopically in the back of the brain. Delicate apricot, yellow pear and cut straw aromas are fabulously supported by denser greengage, crushed cumin, raw almond and wild celery. The palate is luxurious and full, with a chalky dryness and vast savoury spectrum. Its mineral freshness showcases honeyed tangerine, roasted corn, ripe quince and sweet cashew. Savoury notes include freshly minced bay leaf and fine ground nutmeg. We recommend this wine be paired with nut crusted swordfish and saffron infused risotto or crispy, shredded duck on spring onion pancakes with tomato salsa. Accolades 2021 Platter's Guide - 4.5 Stars 2020 Winemag 93 Points Analysis pH 3.6 Total Acidity 5.3 g/l Residual Sugar 4.4 g/l Alcohol 13.8 % Download Tasting Sheet
  • (100% Pinotage) VINEYARDS This wine is made from a small, site-specific vineyard, planted in clay-rich gravel soil. The vigour of the vineyard is relatively poor, and the vines are shy yielding. This ensures tiny berries with concentrated flavour. The North-South orientation of the block means that the grapes are well exposed to morning and late afternoon sunshine, which is perfect for intense colour and aromatic development. VINIFICATION The grapes are hand-picked in early February with the ripeness of 25 Balling. Each bunch is pre-chilled before being destemmed and berry sorted. The berries are not crushed but are fermented whole. This allows for a gradual extraction of tannins and colour, which promotes finesse, balance and longevity. The berries are fermented in open-top fermenters, which provide easy access for the winemaker to assess and manipulate the fermentation. The wine is punched down (mixed) rigorously for 5 days and then basket pressed directly to new and second fill, 300L American oak barrels. Malolactic fermentation takes place in barrel, which promotes harmony and seamless integration of the oak flavours. The wine is further matured on the yeast and malolactic lees for 14 months. At this point, the finest 8 barrels are selected, blended and returned to barrel for an additional 6 months. Finally, the wine is kept for 4 months in a stainless-steel tank to promote stability and clarification, before it is bottled and laid to rest for a full year before it is released. FURTHER REMARKS The Bowwood Pinotage is produced to rival the very best wines of the world and special attention is given to how the wine will mature over time. This is only the third vintage of Bowwood Pinotage and will benefit greatly from additional cellaring to expose its true potential. TASTING NOTES & CELLARING & FOOD PAIRING The wine is impressively opaque in colour with dark hues of purple and red. An intense blackberry and cherry bouquet is sensuously interlaced with sweet cloves and subtle vanilla oak. The bold fruit and subtle spice aromatics persist on the palate with additional undertones of roasted almonds and trimmed cigar. The palate is broad and rich with soft acidity and abundant, finely textured tannin. This is a luxurious and full flavoured modern wine. Accolades 2021 Platter’s Guide – 4 Stars 2020 Michelangelo - Gold 2020 Veritas - Double Gold   Analysis pH 3.43 Total Acidity 6.0 g/l Residual Sugar 2.7 g/l Alcohol 13.9 % Download Tasting Sheet
  • All of the species have been photographed and geo-tagged, and the spectacular array of blooms inspired the coffee table book, Fire to Flower; A Chronology After a Wildfire in Fynbos written and photographed by Ruth Garland and Greg Nicholson. This beautifully put together book also acts as a species identification field guide for the for the Paardeberg and surrounding areas. (The project was funded by Vondeling partner, Anthony Ward.)
  • (Shiraz 50%, Mourvédre 30%, Carignan 11% & Grenache 9%) Vondeling Monsonia is named after Monsonia Speciosa, a very rare species of fynbos(vegetation type occurring in the Western Cape region of South Africa) found in the Paardebergmountain, the home of Vondeling wines. THE NAME MONSONIA The flower was named after Lady Anne Monson, the great-grandchild of King Charles II. Controversially, her first marriage was dissolved, due to the birth of an illegitimate child but she soon remarried Colonel George Monson of the Indian Military. She was known as a “remarkable lady botanist” and was instrumental in translating Linnaeus’s famous “Philosophia Botanica”. On her way to Calcutta, she visited the Cape of Good Hope and accompanied a seasoned collector of South African plants, Carl Peter Thunberg, on several expeditions around the Cape. In 1774, he named the Monsonia species of plants after her. VINEYARDS The Shiraz vines grow in ancient, well-weathered granite soils on southeast-facing slopes – ideal for our warm South African climate. In total, six clones of Shiraz can be found on the farm and only the best performing clones go into the final blend. Typically, each clone contributes different characteristics to the wine and the different blocks are picked at varying degrees of ripeness, best suited to their character. The Mourvedre, Carignan, and Grenache are best adapted to hot sun and are grown as bush vines on North East-facing slopes. Highly selective hand-picking guarantees that only the best fruit arrives at the winery. VINIFICATION After being chilled overnight, bunches are partially destemmed, but not crushed, and whole berry fermentation takes place in open-top fermentation tanks. An initial two-day period of cold soaking is applied before wild yeast fermentation is allowed to commence. During fermentation, hand plunging, commonly known as "punch downs" is the method of mixing and extraction. After fermentation, the wine is pressed in a traditional boutique size basket press. All wine is then transferred directly to barrel where malolactic fermentation takes place. Only large format French oak barrels are used, with about one-third new and the rest 2nd and 3rdfill. The wine is allowed to mature for 16 months before a final barrel selection, blending and bottling takes place. TASTING NOTES & CELLARING & FOOD PAIRING A vibrant and clear charcoal red with beautifully viscous legs clinging to the glass. Each grape component vies for attention in this kaleidoscopic bouquet. Sweet lillies and rose-petal Turkish delight from the Grenache. Plush black currant and blueberries from the carignan. All wrapped in a velvety blanket of red berries and soft spice from the Shiraz. A smooth, velvety palate devoid of harsh or grippy tannin. Red cherry candy and sweet plumb at the fore with a soft plush center and subtle spice with roasted coconut at the end. Well paired with a mature steak, barbequed over a hotbed of coals and served with sauteed baby mushrooms, or try a hearty, slow-cooked pork belly with root vegetable and tomatoes Accolades 2021 Platter Guide 94 pts 2021 Platter Guide 4,5 Stars 2020 Michelangelo Awards - Gold Medal Awards Analysis pH 3.42 Total Acidity 5.6 g/l Residual Sugar 2.4 g/l Alcohol 13.8 % Download Tasting Sheet