• (58% Chenin Blanc, 21% Viognier, 12% 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 2020 Platter’s Guide - 4.5 stars Analysis pH 3.35 Total Acidity 5.8 g/l Residual Sugar 3.5 g/l Alcohol 13.4 % 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 2020 Platter’s Guide - 4 Stars 2018 Gold Wine Awards Gold 2018 Gilbert & Gaillard International Challenge 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 2020 Platter’s Guide – 4 Stars 2019 Michelangelo – 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 2018 Vintage: 2020 Platter’s Guide – 4 Stars 2019 Michelangelo – Double Gold 2018 South African Wine Index (SAWI) – Grand Gold 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 pallet 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 2020 Platter Guide – 4 Stars 2018 Michelangelo Awards – Gold Medal 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. 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 2020 Platter’s Guide – 4.5 Stars 2019 ABSA Pinotage Top 10 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 67%, Mourvédre 21%, Carignan 8% & Grenache 4%) 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 Paardeberg mountain, 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 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. 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 3rd fill. The wine is allowed to mature for 16 months before a final barrel selection, blending and bottling takes place. TASTING NOTES & CELLARING & FOOD PAIRING The wine has a vibrant ruby red colour with a dash of purple. The nose is refined opulence personified. Bright violets are infused with dark fruit with just a hint of earth and wood smoke. Sweet spices abound, rich in cloves, subtle nutmeg and aromatic coriander. The palate is alive with redberry fruit and has a chocolaty richness with undertones of wild herbs. The wine has a full, viscous texture and a lingering finish. Well paired with a de-boned leg of lamb, barbequed over a hot bed of coals or hearty, slow-cooked pork belly with root vegetables and tomatoes. Accolades 2020 Platter’s guide - 4.5 Stars 2019 Michelangelo - Gold Analysis pH 3.53 Total Acidity 5.7 g/l Residual Sugar 3.0 g/l Alcohol 14.0 % Download Tasting Sheet
  • (100% Chenin Blanc) VINEYARDS Old vine Chenin Blanc planted on south facing slopes and composed exclusively of shy bearing, well weathered granite soils. These vineyards produce a low average crop of only 9 tons per hectare, which ensures a tremendous concentration of fruit flavours on the palate. All the fruit is hand-picked on taste at an optimum ripeness, ranging from 21-23ºB. VINIFICATION Our grapes are picked in the cool, early hours of the morning and processed immediately. The grapes are destemmed and chilled further before they are pressed. This short supply from vine to press ensures minimal degradation of the fruit aromas. The free run juice and press juices are kept separate from each other and treated according to their individual character. The wines are cold fermented in small stainless-steel tanks and are 100% unwooded. This method locks in freshness and vigour, which elevates the natural aromatics. After fermentation, the wines are matured on the yeast lees to promote mouth feel and creaminess, before they are blended, stabilized and bottled. TASTING NOTES & CELLARING & FOOD PAIRING The wine has a striking, pale lime colour. The nose has pronounced tropical aromas of guava, passion fruit and melon with an interesting floral, potpourri twist. On the palate you can enjoy white peach, kiwi fruit and pink lady apple, underpinned by a delightful flinty freshness and delicate citrus finish. Full and fresh, this wine will pair well with prawn risotto, lobster, soft cheeses and sunshine. Accolades 2019 Gold Wines Awards - Gold 2019 Vitis Vinifera Awards - Gold Analysis pH 3.24 Total Acidity 6.0 g/l Residual Sugar 3.8 g/l Alcohol 12.7 % Download Tasting Sheet
  • (100% Merlot) VINEYARDS The Merlot vineyard used in this wine are planted in a combination of well-weathered granite soils and beautiful “koffie klip” (shale) slopes. They are South-West facing slopes, which helps keep temperatures moderate. Optimum ripeness was at 24°B, with vibrant flavours of ripe, red fruits. Hand picking, under the watchful eye of the winemaker, ensures that only the finest fruit is delivered to the cellar. VINIFICATION The grapes are destemmed, but not crushed and whole berry fermentation at cool temperatures is practiced, to ensure a broad spectrum of bright fruit and spiciness without heavy tannin extraction. After fermentation, the wine is transferred to old 300Lt French oak barrels and the skins are pressed. Malo-lactic fermentation takes place in barrel after which the wines are racked, the batches are blended, and the wine prepared to be bottled. TASTING NOTES & CELLARING & FOOD PAIRING The wine displays a bright ruby red colour. It shows a vibrant, fruit filled aroma of sleek cherries, subtle raspberry and soft, black pepper. The nose carries through beautifully to the palate and is nicely supported by refined tannins with a smooth finish. A dynamic wine, which can be enjoyed at many levels, but is exceptionally well pared with a traditional South African braai. Alternatively, Sunday roast is a must. We hope you enjoy it. Accolades 2019 Gold Wine Awards - Gold 2019 Vitis Vinifera Awards - Gold “Worth twice the price” - Michael Fridjhon Analysis pH 3.57 Total Acidity 5.4 g/l Residual Sugar 3.3 g/l Alcohol 13.4 % Download Tasting Sheet
  • Special release, maiden vintage Philosophie, is a brave endeavour in which we attempt to marry the mind, the heart and the soil as we celebrate the diversity of Vondeling. THE STORY BEHIND THE WINE Each year a rare Paardeberg flower is selected and illustrated by an artist of our choice to create a unique label. In this, our maiden vintage, we’ve selected Haemanthus sanguineus to be our flag bearer. Appropriately, this delicate bloom was the first to emerge after the devastating veld fire of 2011 and for whom we cry, Per Ignem Vitae… from fire, life! VINEYARDS In a handful of specific vineyards, we explore the absolute limits of quality with no consideration to cost. In this vintage, a small vineyard of ultra-low-yielding Cabernet Sauvignon, takes centre stage and is handsomely supported by fellow Bordeaux companions, Merlot, Malbec, Cabernet Franc and Petit Verdot. Each vineyard is carefully assessed at the end of the growing season and attentively pruned during the winter months. At bud burst, any shoots which develop poorly are immediately removed. This ensures that the remaining shoots have plenty of energy to grow sturdy, fertile flowers and facilitate uniform berry set. As the grapes develop only one bunch per cane is selected and the rest are dropped to the ground. This lowers the load on the vine, thereby removing any stress in the plant and allowing perfect flavour and tannin development. It also removes the need for irrigation and preserves the grape’s natural acidity. VINIFICATION Once deemed to have reached optimal ripeness the grapes are hand-picked and refrigerated for 24hrs. The bunches are carefully destemmed and the berries individually sorted and screened to remove any green material. The intact berries are then ferried, via conveyor belt, to open top fermenters for cold soaking. Cold soaking is done at 6 degrees Celsius for a period of 5 days. Cold soaking is a process which promotes partial degradation of the grape cell wall, to allow the gentle extraction of the fruit flavours and aromatics located just below the surface of the skin. Subtle tannin extraction protects these delicate flavours and promotes colour stability. As the berries slowly come to room temperature, ambient yeast populations commence a spontaneous fermentation. This natural fermentation, by multiple wild yeast strains, is preferable, as it will ensure that the wine has complexity and character. A cool fermentation temperature slows the rate of fermentation and affords the winemaker adequate time to assess and manipulate the character of the wine, thus unlocking its full potential. The method of extraction is by regular manual punch down and the wine is basket pressed after two weeks of maceration on the skins. From the press the wine moves directly to new 300L French Oak barrels for malolactic fermentation. This slow bacterial degradation of the wine’s harsher acidity has the welcome side effect of meshing the oak and natural fruit flavours together in a seamless package. The wine remains on its yeast and malolactic lees for 14 months before the best 10 barrels are selected, blended and returned for an additional 8 months of maturation. Of these 10 barrels only 5 are selected for the final blend. The wine is bottled after 4 months in tank and further matured for one year before it is released. TASTING NOTES & CELLARING & FOOD PAIRING The has a very deep red/purple colour. It has a mildly savoury nose with nuances of softly roasted black olives, wild honeyed fynbos, bold red berry fruit, spicy coconut, dark plums and vanilla. The palate is pure and rich with great fruit intensity, vibrant acidity and abundant finely textured tannin. A full flavoured modern wine with international finesse. Accolades Platter’s 2017 4,5 Stars Analysis pH 3.70 Total Acidity 6.1 g/l Residual Sugar 2.8 g/l Alcohol 14 % Download Tasting Sheet