Current:
Shiraz 2012
Region: Robertson, Western Cape, RSA
Winemaker: Lourens van der Westhuizen
Analysis: Acidity – 6.4 g/l Res Sugar – 3.2 g/l ph: 3.40 Alc: 14.60%
Only the finest Shiraz grapes were hand selected and harvested in March 2010 at a optimum ripeness of 25 °B to produce this limited release wine by winemaker Jacques Roux of the Robertson Co-op Winery.
It was matured for two years, in a perfect combination of French and American oak barrels, that gives this dark, elegant wine a subtle woody taste with aromas of pepper, berries, mocha and leather pleasantly lingering on the palate, which will develop and mature further with time. Excellent high quality corks is used. This Shiraz is soft on the nose, but full bodied a excellent
balanced wine with a berry component that sets it apart from your conventional Shiraz. A good wine to share in the company of friends and family and an excellent choice for any meal.
Tasting Notes: Nose: Soft on the nose and full bodied; Palate: Aromas of pepper, berries, mocha and leather.
Serve with: Beef fillet, other red meats, Cheese, Poultry and Vegetarian dishes.
Cabernet Sauvignon 2015
Awards:
Gold Michelangelo 2014
Region: Robertson, Western Cape, RSA
Winemaker: Lourens van der Westhuizen
Analysis: Acidity – 6.1 g/l Res Sugar – 2.4 g/l ph: 3.65 Alc: 15.04%
Only the finest Cabernet grapes were hand selected and harvested during March at a optimum ripeness from specially identified vines, gently pressed to retain aromas and flavour.
Fermented dry on skins and barrel matured for 12 months.
During maturation the wine was tasted to make sure it gets bottled at an optimal stage.
Bottling takes place on the farm, making use a mobile bottling unit.
The wine bottles are also labeled by hand.
The wine has aromas of plum and mint on the nose.
On the mid palet it is rich, full and earthy.
Tasting Notes: Nose: Soft on the nose and full bodied
Palate: Aromas of pepper, berries, mocha and leather
Serve with: Beef fillet, other red meats, Cheese, Poultry and Vegetarian dishes
Sauvignon Blanc 2015
Region: Robertson, Western Cape, RSA
Winemaker: Lourens van der Westhuizen
Analysis: Acidity – 6.6 g/l Res Sugar – 3.1 g/l ph: 3.31 Alc: 13.11%
Each bunch of Sauvignon grapes was selected and picked, by hand, from one single vineyard.
After picking, the crates with grapes are then stacked into pallets of 10 kg crates each in the cold storage room. Here the grapes are chilled down to 6 degrees, for one day.
All white varietals grapes are crushed and destemmed into an isolated, close draining tank. Each varietal is handled on its own unique way through out the wine making process. Through the wine making process, we work reductive, using CO 2 and VSO2 according to the PH, to protect the juice from oxidation. In small draining tanks we will give 4 hours skin contact before we drain off the free running juice.
The Juice will be kept in small tanks in suspension for 3 weeks to extract flavors from the green lees. After this process the juice gets clarified, racked off and inoculated with native yeast to start the fermentation process. Fermentation will start and be monitored at a constant temperature of 12.5 degrees. After fermentation the wine will be kept on the lees for 4 months according to taste. Once we are satisfied, the wine is stabilized; it is then bottled on the farm by a mobile bottling unit, and then hand labeled.
Tasting Notes: A crisp white wine with appealing aromas and flavours of ripe granadilla, pineapple, green apple and melon with a touch of flintiness. The fine crisp natural acidity freshens the wine and adds structure, leading to a clean mineral finish with excellent length and finesse.
Serving temperature: 8 – 10 ° C
Serve with: Salads, Cheese, Poultry, Sea Food, Thai, Pork, Vegetarian dishes.
Chardonnay 2015
Region: Robertson, Western Cape, RSA
Winemaker: Lourens van der Westhuizen
Analysis: Acidity – 7.6 g/l Res Sugar – 1.8 g/l ph: 3.08 Alc: 13.56%
The Robertson Valley is well known for world Class Chardonnay wines. This grape variety is well suited for our Limestone soils. Harvested on February 2012. Every bunch of Chardonnay grapes was selected and picked by hand and put into small crates, from one single vineyard that grows in the soft Karoo soil with a generous lime content on Wandsbeck Farm.
After picking, the crates with grapes are then stacked into pallets of 10 kg crates each in the cold storage room. All white varietals are crushed, destemmed into isolated, close draining tanks. Each varietal will be handled on its own unique way through out the wine making process.
We use mainly free-run juice to make this wine. The free- run drains into small tanks. This juice clarifies naturally overnight, at 6°C. The clarified juice is raked off the lees into a tank where the fermentation process starts. Fermentation starts naturally with wild yeast from the grapes. The wild yeast normally starts fermentation at 12°C. When the temperature reaches 18°C, We decrease the temperature to 12°C and put the fermentation juice into barrels for the barrel fermentation process. French oak barrels are used, but not new wood. The characteristics of the vineyard are better expressed by using older barrels. When fermentation is done the wine will mature on the lees until bottling. This normally takes about 12 months. After this period we stabilize the wine, and it is then bottled and labeled by making use of a mobile bottling unit that comes to the farm. Bottles are hand labeled
Tasting Notes: Natural Barrel fermented with wild yeast to produce a complex aroma profile with a slower fermentation rate. This Chardonnay is full bodied with aromas of lime, citrus, pineapple and a hint of butterscotch. Only the best grapes were handpicked to produce this limited release wine.
Serving temperature 10 – 12 ° C
Serve with: Cheese, Poultry, Pork, Salads, Sea Food, Salmon, Vegetarian dishes.
Chenin Blanc 2015
Region: Robertson, Western Cape, RSA
Winemaker: Lourens van der Westhuizen
Analysis: Acidity – 7.3g/l Res Sugar – 1.5 g/l ph: 3.08 Alc: 13.28 %
The vines grows in deep cool alluvial soil that is rich in lime on Wandsbeck Farm. Chenin Blanc vines is also known as “Steen” (Stone).
The rainfall for the region is 280 mm a year or less. Only the best grapes were hand selected at 21° – 22°B and harvested from special identified vines that grows in a single vineyard towards the end of February to produce this complex limited release wine.
Wild yeast fermentation took naturally place inside six selected barrels to produce this complex wine with tropical aromas, complemented by natural acidity. Once the wine is stabilized, all the barrels is blended and then bottled and labeled by making use of a mobile bottling unit that comes to the farm. Enjoy Chilled.
Tasting Notes: Natural barrel Fermented. Refreshing and crisp. Enjoy chilled with Seafood, smoked Salmon, roasted Chicken or Pork. Wine that is slightly wooded can be kept longer. So enjoy it now, but you can also keep it for up to 3 years.
Previously listed:
Shiraz 2007
Awards: Gold Michelangelo 2010
Shiraz 2008
Awards: Silver Michelangelo 2011
Sauvignon Blanc 2012
Awards: Silver Michelangelo 2012
Chardonnay 2012
Awards: Gold Michelangelo 2012; Gold Michelangelo 2014
Chenin Blanc 2012
Awards: Silver Michelangelo 2012
