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    Philosophie 2014 Magnum

    R1,710.00 R1,282.50
    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
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    Philosophie 2016

    R855.00 R598.50
    (Merlot 60%, Cabernet Sauvignon 15%, Cabernet Franc 13%, Malbec 12%) Limited release 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 LABEL Each year a celebrated artist is recruited to illustrate a rare Paardeberg flower in the medium of their choice. This unique rendition is placed on a numbered selection of Vondeling’s finest bottles to create a series of collectable and rare wine. This year, we’ve chosen the rare and endangered, Pauridia Capensis, commonly known as The Peacock Flower or Star of Winter, to be our flagbearer. This brave and vibrant bloom, beautifully illustrated by Edwina Ellis, is an apt choice for such a bold vintage. VINEYARDS In a handful of specific vineyards, we explore the absolute limits of quality with no consideration to cost. Once again, a small vineyard of ultra-low-yielding Cabernet Sauvignon, takes centre stage and is handsomely supported by fellow Bordeaux companions, Cabernet Franc, Merlot and Malbec. 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 diminishes any need for irrigation and helps 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 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 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 3 months in tank and bottle matured for at least two years before release. TASTING NOTES & CELLARING & FOOD PAIRING A deep but vibrant, scarlet red colour. A wonderfully expressive and enthusiastic nose. Bursting with bright red cherry and high floral notes. Beautifully laced with sweet vanilla and subtle wood shavings. The palate is precise and bold with delightful tension. Ripe raspberry and cinnamon lead with underlying layers of trimmed cigar and fine tannin. Accolades 2015 Vintage: 2020 Platter’s Guide – 4.5 Stars 2018 Platter’s Guide – 4.5 Stars Tim Atkin 93 Points Analysis pH 3.42 Total Acidity 6.3 g/l Residual Sugar 3.3 g/l Alcohol 13.92 % Download Tasting Sheet
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    Philosophie 2015 Magnum

    R1,710.00 R1,282.50
    (Cabernet Sauvignon 85%, Cabernet Franc 7%, Merlot 6% & Malbec 2%) Limited release 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 LABEL Each year a celebrated artist is recruited to illustrate a rare Paardeberg flower in the medium of their choice. This unique rendition is placed on a numbered selection of Vondeling’s finest bottles to create a series of collectable and rare wine. This year, we’ve chosen the rare and endangered, Pauridia Capensis, commonly known as The Peacock Flower or Star of Winter, to be our flagbearer. This brave and vibrant bloom, beautifully illustrated by Edwina Ellis, is an apt choice for such a bold vintage. VINEYARDS In a handful of specific vineyards, we explore the absolute limits of quality with no consideration to cost. Once again, a small vineyard of ultra-low-yielding Cabernet Sauvignon, takes centre stage and is handsomely supported by fellow Bordeaux companions, Cabernet Franc, Merlot and Malbec. 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 diminishes any need for irrigation and helps 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 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 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 3 months in tank and bottle matured for at least two years before release. TASTING NOTES & CELLARING & FOOD PAIRING A deep, dark, vibrant red colour. A complex and sensuous nose of dark chocolate, black cherry, raspberry and sundried tomato. Beautifully infused with aromatic truffle, vanilla pod and subtle graphite undertones. The palate is dense and bold yet shows some lovely classic restraint. Ripe plum and lilted cassis lead with underlying layers of cured tobacco leaf, salted olives and expressive, broad tannin. Accolades Platter’s Guide 2018 4,5 Stars Tim Atkin 93 Points Analysis pH 3.55 Total Acidity 6.0 g/l Residual Sugar 4.4 g/l Alcohol 14.3 % Download Tasting Sheet
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    (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
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    Sweet Carolyn 2018

    R250.00 R175.00
    (100% Muscat de Frontignan) VINEYARDS This wine is made from a single vineyard of Muscat d’Frontignan. The winemaking begins in the vineyard. When the acidity and sugar are in perfect harmony, the stem of each bunch is individually crimped to isolate the bunch from the vine. The crimping process stops the supply of water to the bunch, causing the berries to desiccate on the vine. Crimping is done before the grapes are 100% ripe and still high in natural acidity. The crimping process concentrates the sugar and the acidity of the berries and takes up to two weeks. The grapes are naturally protected from the sun by the vine canopy and air movement across the berries stops moulds and fungi from forming while they are drying. Finally, the fruit is ready for picking. VINIFICATION The dried grapes are hand-picked and chilled overnight. They are then destemmed, but not crushed, directly to open top fermenters. Here the berries are fermented much like a red wine, with periodic punch downs, to extract all the syrupy juice from inside. This method adds structure to the wine and the light tannins help to preserve fruity freshness. After approximately one week on the skins, they are pressed, and fermentation is completed in tank. Fermentation stops naturally when the combination of high acidity, increasing alcohol and concentrated sugar finally becomes too inhibitory for the yeast. The wine is aged for 11 months on the gross lees before it is bottled. TASTING NOTES & CELLARING & FOOD PAIRING The wine displays a golden to light amber colour. It has a perfumed nose of bright pineapple, ripe apricot, honeyed marmalade and seductive rose petal. These heady aromas are supported by orange blossom, jasmine and wild rosemary. The nose carries through to the taste, where the mouth-watering sweetness is cut by a tangy acidity, which ensures a persistent and refreshing finish. This is a naturally fermented and unfortified wine, and allows for many delightful treats, which may incl. savoury duck liver pate, sweet spice-laced puddings and traditional soft cheeses. Serve chilled and don’t wait for dessert. Accolades 2022 Platter’s Guide – 4.5 Stars Analysis pH 3.38 Total Acidity 6.4 g/l Residual Sugar 177.6 g/l Alcohol 12.38 % Download Tasting Sheet
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    (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
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    Little Sparkle

    R95.00 R71.25

    Little Sparkle

    Inspired by our pioneering, limited release Methode Ancestral, our Little Sparkle is a fresh and vibrant offering for every occasion. This endearing wine will wash away the mundane and bring out the fabulous in you. Work on this project began several years ago and was born from the desire to make a premium Sparkling Wine affordable to ALL our loyal customers and wedding guests. We knew we had excellent Chardonnay, well suited to the production of premium sparkling wine but felt that the Rurale, our Methode Ancestral, was perhaps out of reach for some. We began by experimenting with different fermentation techniques that would offer you complexity without bottle fermentation and ageing. To put it simply we had to achieve this in the tank and then by using cutting edge new technology and equipment we were able to bottle the wine under high pressure and add that effervescent sparkle we love so much. VINIFICATION There is no doubt that great wine is made in the vineyard. At Vondeling we are blessed with a healthy assortment of soils, slopes and the climatic conditions that allow our grapes to ripen perfectly. We only work with grapes we farm ourselves and are therefore certain of their virility. The grapes for this wine originate from our steeper, South-facing slopes, which are naturally cooler. This helps to preserve the grape’s natural acidity, ensuring freshness and vibrancy. The grapes are picked during the early hours of the morning and crushed as whole bunches to limit oxidation and phenolic extraction. Keeping the colour bright and the aromas intact. Once pressed, the juice is allowed to settle in stainless steel tanks for 48hrs before the clear juice is racked and inoculated with a specifically neutral yeast, which will not create any overly tropical aromas. This is essential in creating a base wine suitable for sparkling wine production. Should there be too many overtly fruity aromas, the wine will be less refreshing and the effect of the bubbles less discreet. Fermentation encouraged to take place vigorously and at a warm temperature to promote mouthfeel and to dimmish fruity aromas. Fermentation takes approximately two weeks, after which the wine remains on the yeast lees for a minimum of 7months. During this time, through a process known as autolysis, the yeast cell walls disintegrate and impart a creaminess to the wine. Storage conditions are kept cool to encourage precipitation of some of the natural acidity and to block any secondary malo-lactic fermentation. The wine is now ready for a final filtration to clarify the wine and ensure its sterility before being bottled with an in-bottle pressure 5,4 bars. TASTING NOTES & CELLARING & FOOD PAIRING The wine is clear and vibrant with a hint of pale yellow on the fringe. Tiny chains of sparkling bubbles rise to the surface like miniature strings of pearls. On the nose, you’ll experience a mild citrus and brioche bouquet which is typical of premium sparkling Chardonnay. The Little Sparkle has a full palate with abundant bubbles and a smooth, soft, creamy finish Elegant and well-rounded, enjoy this wine wherever there is good company and great food. We recommend this wine with smoked salmon and cucumber sandwiches or delicious West Coast oysters. Analysis pH 3.3 Total Acidity 7.3 g/l Residual Sugar 11.7 g/l Alcohol 12.9 % Download Tasting Sheet