Name Short description Select Price Total Wines
Bright bouquet of rose petal, raspberry, tropical fruits & citrus.Refreshing & vibrant palate with red berry flavours, seductive floral undertones & a crisp finish.
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R 78.00
R 0.00
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 2018 Vintage:
2019 Vintage:
Analysis pH 3.43
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Tropical aromas of guava, passion fruit & melon with interesting floral, potpourri twist. White peach, kiwi fruit & pink lady apple, delightful flinty freshness & delicate citrus finish.
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R 78.00
R 0.00
(100% Chenin Blanc)
VINEYARDS Old vine Chenin Blanc planted on south facing slopes and composed exclusively of shy bearing,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 perhectare, which ensures a tremendous concentration of fruit flavours on the palate. All the fruit ishand-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. TheOur grapes are picked in the cool, early hours of the morning and processed immediately. Thegrapes are destemmed and chilled further before they are pressed. This short supply from vine topress ensures minimal degradation of the fruit aromas.
The free run juice and press juices are kept separate from each other and treated according totheir individual character. The wines are cold fermented in small stainless-steel tanks and are100% 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 andcreaminess, 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,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 enjoywhite peach, kiwi fruit and pink lady apple, underpinned by a delightful flinty freshness anddelicate citrus finish. Full and fresh, this wine will pair well with prawn risotto, lobster, soft cheesesand sunshine.
Accolades Analysis pH 3.37
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Displays an aromatic kaleidoscope, rich with perfumed peach blossom, white pear, passion fruit and lime. Palate with added guava, pineapple, potpourri and a hint of nettle.
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R 85.00
R 0.00
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:
Analysis pH 3.35
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Full-bodied with great palate tension. Crisp apple & chalky citrus infused with mild layers of Crème Brulé, spun sugar & floral potpourri.
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R 140.00
R 0.00
(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 2017 Vintage:
Analysis pH 3.44
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Great tension & poise brimming with roasted almonds, sweet cashew, Turkish delight, lime zest, apricot & orange marmalade, wild honey & pineapple.
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R 215.00
R 0.00
(Chenin Blanc 64%, Viognier 19%, Roussanne 8.5% & Grenache Blanc 8.5%)
The Babiana Noctiflora 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 moths for pollination.
VINEYARDS The Chenin Blanc originates from a 30-year-old vineyard, aptly named The Graveyard in respect to the historic family graveyard it encloses. The vines naturally yield no more than 5 tons/ha. Their age and low yield ensures 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. The Chardonnay is also essential for freshness and lift.
VINIFICATION All grapes are hand-picked at optimum ripeness and refrigerated for 24hrs before being processed. The Chenin (and Chardonnay) 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 is 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 bright green hue. The nose gives great tension and poise brimming with roasted almonds, sweet cashew, Turkish delight, lime zest, apricot and orange marmalade, wild honey and pineapple. Fresh, vibrant and textured palate with weighted density and length. Layers of rolled oats, white pepper, floral jasmine, mint, ginger and creamy lemon meringue aptly supported by subtle and reserved oak presence. A complex wine suitable to many an evening dish. Enjoy with rabbit in white wine sauce and shallots. Simple, aromatic Asian dishes or rich seafood.
Accolades Platter’s 2018 - 5 Stars
Analysis pH 3.53
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Sleek cherries, subtle raspberry & soft, black pepper. Carries through beautifully to the palate & is nicely supported by refined tannins with a smooth finish.
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R 78.00
R 0.00
(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
“Worth twice the price” – Michael Fridjhon
Analysis pH 3.71
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Ripe plum & mulberry aromas uplifted with cherry blossom & violets, while infused with subtle cinnamon & aromatic white
pepper.
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R 98.00
R 0.00
VINEYARDS For this delicious wine, we select the sites and clones which promote greater aromatics and aFor this delicious wine, we select the sites and clones which promote greater aromatics and amore accessible palate. The vineyards are planted on ancient, granite derived soils on south andsouth east facing slopes. In total six clones of Shiraz are used and each clone enriches thecomplexity of the final wine.
VINIFICATION All grapes are hand selected and chilled overnight before being partially destemmed andAll grapes are hand selected and chilled overnight before being partially destemmed andplaced as whole berries in open-top fermenters. The berry mash is cold soaked for 48hrs, beforefermenting spontaneously. Fermentation takes place at a cool 22°C. All fermentation is done bywild yeasts. During fermentation, the wine is mixed by hand and not by pump. This methodfacilitates greater control and expression of the wine. Once fermentation is complete the skinsare pressed in a traditional basket press and the wine is transferred to 500L second and third fillFrench oak barrels. Malolactic fermentation occurs in the barrel and helps to soften andenhance the natural wine flavours. The wine will spend more than a year in barrel to improvedmaturity 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 areThe wine a deep purple colour with flashes of scarlet. The ripe plum and mulberry aromas areuplifted with cherry blossom and violets, while infused with subtle cinnamon and aromatic whitepepper. The palate is gentle and the tannins fresh but rounded. The aromatics continue into thepalate with added blueberry, a hint of roasted black olives and soft spoken sweet spice. Aversatile, vibrant medium-bodied wine, the Baldrick Shiraz will enhance many a dish andoccasion. We recommend it with slow cooked lamb, freshly seared steak and mashed potatowith caramelised onion gravy. You could even have it with turnip…?!
Accolades “Worth twice the price”“Worth twice the price”– Michael Fridjhon
Analysis pH 3.5
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Broad, succulent & silky with plenty of red fruit, smoky cigar box, roasted almonds & maraschino cherries.
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R 150.00
R 0.00
(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 2015 – Platter’s 2018 – 4 Stars
Analysis pH 3.57
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Bright violets infused with dark fruit with hint of earth & wood smoke. Sweet spices abound, rich cloves, subtle nutmeg & aromatic coriander. Full, viscous texture & a lingering finish.
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R 225.00
R 0.00
(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 2012 Vintage – Platter’s Guide 5 Star
Analysis pH 3.53
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Perfumed nose of bright pineapple, ripe apricot, honeyed marmalade & seductive rose petal. Tangy acidity, which ensures a persistent & refreshing finish.
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R 250.00
R 0.00
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 dessicate 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 funghi 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 2012 – Platter’s 2016 - 4.5 Stars
Analysis pH 3.14
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Lavender honey, lime, crisp apple with freshly baked pastry & toasted almonds. Palate is dry, with a creamy, zesty mouth feel with fresh apple, pears, confected lemon.
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R 295.00
R 0.00
(100% Chardonnay)
VINEYARDS Vondeling Rurale, makes use of Chardonnay grapes from a single block, located on a southwest facing slope on the decomposed granite soils of the Paardeberg Mountain. Unlike Mèthode Cap Classique, the grapes are harvested with a potential alcohol of 12%, 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 36 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 Rurale from the previous vintage, as an alternative to liqueur d’expedition. It is therefore unsweetened and unoaked, allowing for a pure expression of each vintage, with a richness of flavour and fruit not common in traditional methods. 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 with a green tinge vibrancy. Tiny, pearl-string bubbles and fine mousse. Beautiful aromas of lavender honey, lime, crisp apple with freshly baked pastry and toasted almonds on the nose. The palate is dry, with a creamy, full-bodied mouth feel. Fresh apple, pears, confected lemon and a long, rich and lingering after taste. Can be paired with smoked salmon sandwiches, fennel roasted mountain trout or fresh oysters with a squeeze of lemon juice and some salt and pepper.
Accolades: 2014 Vintage - Platter’s 2017 – 4 Stars
Analysis: pH 3.3
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Inviting & flirtatious nose with enchanting red berry bouquet, underpinned by subtle floral notes & hint of sweet spice. The bubbles are smooth, polished & supremely well integrated.
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R 295.00
R 0.00
(100% Pinotage)
VINEYARDS Vondeling Rurale Blanc de Noir 2015 is made from whole-bunch pressed, organic (uncertified) Pinotage grapes.
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 is crisp but not acidic, full but not sweet, complex but not coarse. It has a subtle blush of salmon pink and a persistent mousse. The nose is immediately inviting and flirtatious with an enchanting red berry bouquet, underpinned by subtle floral notes and a hint of sweet spice. The wine spent almost three years on the lees, which lends the wine palate weight and complexity. The bubbles are smooth, polished and supremely well integrated. The wine may therefore be paired with an array of more fragrant dishes and lends itself to the early evening.
Cellaring of this wine will unlock more of the wines potential for the next 5 years.
Accolades: 2019 Rosé Rocks Gold
Analysis: pH 3.22
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Intense blackberry & cherry bouquet sensuously interlaced with sweet cloves & subtle vanilla oak. Bold fruit & subtle spice aromatics on palate with undertones of roasted almonds & trimmed cigar.
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R 370.00
R 0.00
(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 2015 Vintage - Pinotage Trophy Michelangelo Awards
Analysis pH 3.43
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Freshly trimmed cigar, blueberry crumble, dark chocolate & a hint of liquorice. Rich, svelte & sensuous, the smooth, textured tannins are bold but rounded.
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R 800.00
R 0.00
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,
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
Download Tasting Sheet
Freshly trimmed cigar, blueberry crumble, dark chocolate & a hint of liquorice. Rich, svelte & sensuous, the smooth, textured tannins are bold but rounded.
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R 1680.00
R 0.00
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.
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
Download Tasting Sheet
Complex & sensuous nose of dark chocolate, black cherry, raspberry & sundried tomato. Beautifully infused with aromatic truffle, vanilla pod & subtle graphite undertones.
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+
R 800.00
R 0.00
(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
VINEYARDS , beautifully illustrated by Edwina Ellis, is an apt choice for such a bold vintage.
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
Analysis pH 3.55
Download Tasting Sheet
Complex & sensuous nose of dark chocolate, black cherry, raspberry & sundried tomato. Beautifully infused with aromatic truffle, vanilla pod & subtle graphite undertones.
-
+
R 1680.00
R 0.00
(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
VINEYARDS , beautifully illustrated by Edwina Ellis, is an apt choice for such a bold vintage.
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
Analysis pH 3.55
Download Tasting Sheet
This beautifully put together book also acts as a species identification field guide for the for the Paardeberg and surrounding areas.
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R 970.00
R 0.00
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.)
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