• VINEYARDS Made primarily from cold pressed Merlot, the anchor vineyard for this delicious wine is now 20yrs old. Located on a granite spur in the foothills of the Paardeberg Mountain, the berries are well exposed to sunlight. Exposure to sunlight is essential to eliminate green flavours from the fruit. The soil has a high clay percentage, and this lends softness and volume to the wine. Great care is taken to ensure that the vines do not bear too great a crop or suffer from drought. This is done through green cropping of the vines and micro irrigation. Both practices help to preserve the natural acidity, freshness and vibrancy of the grape aromas. VINIFICATION Grapes are picked at optimum ripeness in the early hours of the morning before being destemmed and chilled before pressing. This short route, from vine to press, ensures minimal degradation of the fruit aromas and a very moderate extraction of colour. All free run juice is kept separate from the “colour fraction” to ensure a deliciously subtle salmon colour. The juice is cold settled to remove any coarseness and fermentation is done in stainless steel tanks. The wine is 100% unoaked. A six-month period of maturation on the yeast lees promotes richness and complexity. TASTING NOTES & CELLARING & FOOD PAIRING The wine has a delightful and delicate, salmon pink colour. It displays a bright bouquet of Turkish delight, raspberry coulis, passion fruit and litchi. The palate is well rounded but refreshingly vibrant, packed with red berry flavours, seductive floral undertones and a pleasant citrus twist. Pair with spicy Thai prawns, grilled Portuguese sardines or a fresh tomato, feta and pomegranate salad. Accolades 2019 Rose Rocks - Double Gold 2019 Vitis Vinifera Awards - Gold Analysis pH 3.5 Total Acidity 5.5 g/l Residual Sugar 3.1 g/l Alcohol 12.5 % Download Tasting Sheet
  • Merlot Duo

    R705.00
    3 x Petit Rouge Merlot 2019 3 x Barrel Selection Merlot 2017   Cellar Price: R705 Club Members’ Price: R599  
  • (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
  • VINEYARDS

    The grapes used to make this wine come from two adjacent old vineyards planted in 1981 and 1984 respectively. For obvious reasons the one vineyard is simply called the Spice Block and the other the Long Block. Yields are rarely above 7t/ha and therefore naturally produce wines of structure and superior concentration. Our soils consist primarily of deep, well-weathered granite with moderate amounts of clay and iron. Such soils elevate the aromatics and promote finesse in the wine.

    VINIFICATION

    Grapes are picked in the cool, early hours of the morning then packed into a cold room for further cooling. Once the grapes are below 10°C they are gently destemmed, crushed and pressed speedily to tank. During this process, the sensitive Sauvignon Blanc juice is protected from oxidative degradation, through the judicious application of dry ice pellets. These pellets form an “insulation blanket” of carbon dioxide gas above the juice. The initial, free-run juice and press juice are managed separately, according to their character. The juice is cold settled for 48 hours before it is racked from its sediments and inoculated with pure yeast cultures. Cold fermentation at 13°C locks in freshness and ensures an intense tropical fruit bouquet. After fermentation, the wine is kept on the gross lees for 4 months. This practice adds weight and texture to the palate.

    TASTING NOTES & CELLARING & FOOD PAIRING

    The wine has a delicate, pale straw colour with a slight green edge. It displays an aromatic kaleidoscope, rich with perfumed peach blossom, white pear, passion fruit and lime. These wonderful aromas prevail on the palate with added guava, pineapple, potpourri and a hint of nettle. The roundness of the palate is perfectly balanced by a steely mineral zest and enjoyable long finish. Enjoy chilled with fresh sourdough bread and soft cheeses or lime drizzled game fish.

    Accolades

    2018 Vintage: 2018 Gilbert & Gaillard International Challenge - Gold 2018 Michelangelo - Silver 2018 Veritas - Silver

    Analysis

    pH 3.57 Total Acidity 5.4 g/l Residual Sugar 3.3 g/l Alcohol 13.4 % 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
  • (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% 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% 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
  • (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
  • (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% Chardonnay) VINEYARDS Vondeling Rurale Blanc de Blanc makes use of Chardonnay grapes from a single block, located on a south-west facing slope on the decomposed granite soils of the Paardeberg Mountain. Unlike Mèthode Cap Classique, the grapes are harvested with a potential alcohol of 11%, which allows greater fruit expression in the wine, without compromising on vibrancy and freshness. VINIFICATION Natural fermentation begins in a stainless-steel tank and when only a small, but critical amount of sugar remains, the fermenting wine is bottled and capped. Bottling must take place at the precise moment when there is enough remaining sugar to create a healthy, vibrant mousse, but not so much as to cause the bottles to explode. This single, continuous fermentation, using fruit which is approximately three weeks riper than the base wine used to make Mèthode Cap Classique, is what makes Mèthode Ancestrale unique. The wine is matured on its lees for 28 months before being disgorged. Autolysis of the yeast cells creates further richness and adds palate weight and creaminess in the wine. After being hand riddled over a one-month period, it is disgorged and topped using our flagship wooded white blend Babiana from the 2013 vintage, as an alternative to liqueur d’expedition The name Rurale is the original name for what was later recognized by the French A.O.C as Mèthode Ancestrale. We love the implication that this is an uncomplicated, yet pure expression of both the grape and its origins. Rurale is the first Mèthode Ancestrale in SA to be certified by SAWIS and Vondeling was instrumental in drafting its technical description in order for this new category to be recognised. It is a highly labour-intensive way to produce sparkling wine, and for this reason, only 1200 bottles were produced. All grapes are grown and vinified at Vondeling. TASTING NOTES & CELLARING & FOOD PAIRING The wine displays a pale straw colour typical of bubbly that has enjoyed the benefits of extended lees maturation. Tiny, pearl-string bubbles and fine mousse abound. Beautiful aromas of lavender honey, lime, crisp apple with freshly baked pastry and toasted almonds on the nose. The palate is bright and zippy with vibrant acidity and a soft, creamy mouthfeel. Fresh apple appears again along with pears, confected lemon and a long, rich, lingering after taste. Rurale can be paired with smoked salmon, fennel roasted trout or fresh oysters with a squeeze of lemon, salt and pepper. Accolades: SA Sparkling Wine Championships – Double Gold Platter Wine Guide 2020 – 4,5 stars Analysis: pH 3.22 Total Acidity 9.5 g/l Residual Sugar 26.0 g/l Alcohol 11 % Download Tasting Sheet