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Eikeboom Pinotage Western Cape 2014

ID No: 442933
Country:South Africa
Region:Hermon
Grape Type:Pinotage
Winery:Eikeboom Winery
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Pinotage is a true South African grape variety, Our signature grape smilar to the Blue Crane being our national bird. Indwe Pinotage grapes are meticulously sourced from our grape producers along the Coastal region of the Western Cape ensuring complexity, depth and purity of fruit. The wine is layered with sweet cherry notes, and subtle hints of mocha and vanilla flavors.

Riebeek Cape Rose 2017

Riebeek Cape Rose is made from 100% Pinotage.

Abundant and distinctive flavors of fresh strawberries and ripe cherries with a crisp dryness on the palate will be charming at many occasion.

Harvested at an average of 24 degrees balling.

100% Pinotage grapes were harvested early in the morning and left on the skins until enough color and flavor were extracted. The juice was settled overnight and then inoculated with selected yeast. Cold fermentation ensured capturing of all the natural fruit flavors.

Enjoy well-chilled with lighter meals like pasta, salmon, and salads, or as a glass on its own with good friends.

Pago de los Capellanes Crianza 2015

Prepared with Tempranillo grapes (100%), this wine has a very bright, intense maraschino cherry colour that fades to a Cardinal red rim.

It has a very marked aroma with a good balance of fruit and wood, where tones of vanilla intermingle with well-ripened fruit, black berries and wild fruits. There are also noticeable hints of leather and liquorice, resulting from the mingling of the French oak and the aromas inherent in this variety of grape. 

In the mouth, the wine has a smooth texture but fills the palate with balanced flavours, including fine tannins, which help extend the life of the wine. The finish and aftertaste are both long and elegant.

Vineyard: 

Pago de los Capellanes, Pedrosa de Duero. 

Variety composition: 

100% Tempranillo.

Type of soil: 

Clayey and chalky. 

Aging: 

12 months in barrel and remainder on rack.

Type of oak: 

100% French oak, medium toast.

Serving: 

Uncork and decant one hour before serving at a temperature of 16-18 ºC.

Selected harvest with yields limited to 5000 kg per hectare. The harvest begins in early October, starting with the most mature parcels. Once the grapes are brought into the winery, the tanks are seeded with indigenous yeast (start culture) and the alcoholic fermentation begins. During the barrelling period, which lasts 30 days, the wine is crushed and pumped over daily, all the while controlling the density, temperature and evolution of the yeast. At the end of this fermentation, the tanks are emptied and the wine taken for malolactic fermentation.

The malolactic fermentation begins without the addition of bacteria. The temperature is held steady at 20ºC for period of 22 days, during which we monitor the levels of malic and lactic acids. When the malic acid content is less than 0.1 grams per litre, the wine is decanted to separate the lees and is transferred directly to the barrels without undergoing any type of filtration, clarification or cold treatment.

The wine is aged for twelve months in new and semi-new French oak barrels (no more than three years old). At the end of this period, it is taken to the tank for homogenisation, where it undergoes light filtration through cartridges (open pore) and is then bottled.

 


Product Description

Eikeboom Pinotage Western Cape 2014 is made from 100 percent Pinotage

Pinotage is the result of the cross between Pinot Noir and Cinsault varieties. Pinotage was created by in South Africa in 1925 by Stellenbock University professor A.I. Perold, during experiments to develop new varieties.

The wine is aged in 50% new barrels and 50% 1 year old barrels.
The grapes for this wine comes from a 4 hectare-parcel (10 acres)
The Eikeboom Pinotage tastes like a cross of Pinot Noir and Zinfandel. It has some finesse and some power all together. It is juicy, fruity, new world Rhône style fruit bomb.

Winery: Eikeboom Winery

The Eikeboom Winery Estate

Jannie is the 5th generation of Louws to have farmed Eikeboom (Eikeboom means “oak tree grove”), the first being Jan Nicolaas in 1864. Known originally as de Eikenbomen, the farm has been in existence since the early 19th century, having been recorded by travellers at the time. It is beautifully situated near the small village of Hermon in the heart of the Boland, Western Cape, South Africa. The mountains, the Elandskloofberge, provide a spectacular visual backdrop.

Essentially a wheat farmer, Jannie has long had a passion for viticulture. Today he has resurrected the art of wine making as practised by his grandfather, Ou Jan ‘Ligtewyn’ whose reputation stemmed from the fact he produced a better quality vintage than normally obtained in the area at the time.
Jannie Louw is a Hobbyist winemaker.  Jannie’s brother makes wine in Paarl at Baardeberg. 

Production is low volume, high quality, in the garagiste style with Jannie taking meticulous care over all aspects. His range includes: Pinotage, Cabernet Sauvignon, Shiraz, Chenin Blanc and Chardonnay.

The Eikeboom Winery Vineyards

The Farm is around 900 hectares (Sheep, wheat, Cattle, and grapes.) 
30 hectares of grapes.  Production about 1,000 cases in total.

 

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A classic Rhône to drink between 1 and 4 years.

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Ruby wine with overtones of red berry fruits. Round and supple with smooth aftertaste.

56 Ha grown organically since March 2009 (in conversion). Part of the vineyard is plowed with horses. Mechanical harvest. Yields: 48 hectoliters per Hectares. Average age of the vines : 30 years old.

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Riebeek Chenin Blanc 2016

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Mullineux Swartland Syrah 2015

Mullineux Swartland Syrah  is 100 percent Syrah

Winemaking:
Hand picked grapes are cooled in our cold room, where after they are crushed and destemmed to tank, and between 20 to 50% whole bunches are added. 25ppm SO2 is added, and as with all our wines, no other additions are made. The must is initially pigeaged once a day. After about 4 days, fermentation begins with indigenous yeasts, and the wine is pigeaged once or twice a day, depending on extract and tannin development. Temperatures are not allowed to exceed 30 degrees centigrade. Fermentation lasts from 7 to 10 days, and after fermentation, two to four weeks (also depending on tannin development) skin contact is given. The wine is then drained and pressed to barrel for malolactic fermentation and maturation. The different parcels are racked in Spring to blend the wine, which is then returned to barrel and bottled unfiltered and unfined after 11 months in barrel. Please decant (or give time!) when drunk young.

Maturation:
11 months, French oak 225L & 500L barrels, and 2000L Foudre. 15% new wood in total.

Tasting Note:
Black pepper, crushed ripe berry, and tobacco aromas linger on the nose. This juice is every bit of full-bodied on the palate. Well integrated tannin gives the wine a silky texture. Flavors of blackberry, herb, and spice layer throughout and into the long silky finish. This is a big wine that can take on another 10+ years of age and will need some serious decanting if consumed early. 30 minutes of decanting will allow the wine to open beautifully.  

   Review:

Swartland (13.5%) Seven different vineyards on a combination of granite, schist and iron soils make up the blend of this brilliant, textbook Syrah. Running to 35,000 bottles, it has a touch of new oak, wonderful fragrance and perfume, some whole bunch grip and a smoky, brambly mid palate. 2017-23 - Tim Atkins 94 Points

"The 2015 Syrah includes two additional vineyards on granite soils after the 2015, whilst the whole bunch component is back up to 60%. It has a clean and precise bouquet with floral-tinged red berry fruit (red cherry and wild strawberry), nicely focused and developing more intensity with aeration. The palate is very well balanced with crisp acidity, fine structure, much more detail than the 2014 and I think that is down to the higher whole bunch proportion, the sense of energy flowing through on the long finish. Compared to the 2014 Syrah, I much prefer this: more freshness and complexity. - Neal Martin"
- Robert Parker's Wine Advocate (Issue #230, April 2017), 93 pts

 

 Wine Advocate: 93 94 Points
Colmant Brut Chardonnay NV

Colmant Brut Chardonnay is made from 100 percent Chardonnay (Franschhoek and Robertson). 
15% of the base wine has been barrel fermented.
Ageing: This wine spends a minimum of 45 months on the lees at a consistent temperature of 14C before degorgement.
Tasting: Delicate light gold color with a lime-green hue. The nose is fresh, lemony and floral with notes of green apple, followed by yeasty and biscuity aromas brought by the lengthy maturation on the lees. Very fine bead of bubbles with a persistent mousse. Opulent on the palate, this wine shows a harmonious balance between fresh zestiness, mineral complexity and a warm breadth of leesy creaminess. It promises to develop great texture over time. 
Drinking tips: Ideal with pan fried scallops or line fish "au beurre blanc", it is also the oyster's best friend and will enhance the flavors of parmesan, asparagus, artichokes, parma ham,… 


There are many alternatives to Champagne, and South Africa is no exception with some fine “Method Cap Classique.” Jean-Philippe Colmant hired winemaker Nicolas Follet to create a small range of impressive sparkling wines; they eschew malolactic fermentation and practice extended lees aging.- NM" eRobertParker.com (Issue #196, August 2011)92 pts

 

 

"Pale straw with a fine bead and scents of biscuit and lemon zest. The NV Brut is richly flavorful and full, a complete wine with a long finish. Tasted blind, it can easily be mistaken for good quality Champagne. Spends 4 years on the lees; 15% of the base wine is fermented in barrel. Disgorged 9 months ago. A blend of Robertson and Franschhoek grapes from the Colmant vineyard."
I-WineReview (February 2014)92 pts

"
Our favorite Colmant sparkler by far, this blanc de blancs would easily pass for good quality Champagne. It’s pale straw with a fine bead with biscuit and lemon aromas. Very flavorful and complex on a rich palate with a persistent finish, it’s 100% Chardonnay, 15% barrel fermented, and spends 4 years on the lees. RS 5 g/L"
I-WineReview (January 2014)92 pts

"This NV Brut Chardonnay is delicate with fine lemon citrus and freshly baked bread notes. Shows bracing acidity on the finish. Aged on the lees for 42 months with 15% of the base wine fermented in oak. Another winner from Jean-Philippe Colmant and Nicolas Follet." 
I-WineReview91 pts


"Disgorged March 2011, the superb Non-Vintage Brut Chardonnay is based on the 2007 vintage, whole bunch pressed with 18% fermented in oak and 45 months on the lees. It has a very subtle, more “wine-like” bouquet with very fine delineation, dewy green apples, a touch of wet limestone and a touch of flint. The palate has good weight on the entry with fresh green apple once again mingling with a little peach and Clementine in the background leading to a racy finish.



Platter highly recommanded, **** 1/2


Voted BEST SA BLANC DE BLANCS NV at the Cap Classic Challenge 2013.

 Wine Advocate: 92 International Wine Review: 92
Keermont Riverside Chenin Blanc 2014

A polished light yellow gold colour, this wine has a bouquet of citrus blossom with hazelnut, lemon grass and butterscotch undertones. The wine has a soft sweet entry with a racy linear acidity. Ripe citrus and stone fruit flavours evolve into a lovely lingering dry earthy finish. This is a textured white wine with layers of flavour. Drink 2015-2024.

 


Review:

"The 2014 Riverside Chenin Blanc will be released around November this year. Alex Starey told me that he used a similar section of the vineyard. He had to use two new barrels because he ran out out of used ones! That said, it is difficult to discern the new oak on the nose, attractive nutmeg and spice notes developing with aeration. The palate is medium-bodied with a waxy texture, rounded in the mouth with nicely judged acidity, reining everything in towards the finish with just a touch of lemongrass lending frisson. This is very fine. - Neal Martin."

- Robert Parker's The Wine Advocate (November 2015), 92pts

 Wine Advocate: 92
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SonVida Malbec 2015

SonVida Malbec is made from 95% Malbec and 5% Cabernet Sauvignon

SonVida Malbec is a single vineyard wine, the supreme expression of the award-winning zone of Altamira, in Argentina's Uco Valley. Altamira's smooth tannins shine through, and the combination of acidity and minerality lead the wine to a long, integrated finish.

"The wine is proud to be ripe and generous. Aromas dominated by smokey mulberry and blueberry. It's plush and coats the palate with bramble, blueberry and liquorice and the scent of vanilla. Immediately muscular and broad-shouldered in the glass, with a savory note, perhaps tapenade, running through the dense palate with mint and dried herbs on the finish. The oak will integrate over time, mixing its spice with the warm spice of fruit. - Joe Fattorini - The Wine Show"

Sunny Summer with moderate nighttime temperatures, followed by an early Fall.
Grapes come from the Mendoza region, in the Paraje Altamira area.

YIELD: 35 Hl/HA
MACERATION: Total 25 days, first cold-soaked 5 days, 14 days fermentation at 24° C, plus 7 additional days. No filtration.

SonVida Malbec can be enjoyed on its own, and matches perfectly with meats, chicken, turkey and hard cheeses. It is enjoyed best in good company. ‘Would you like another glass?’ The answer, almost always, is ‘yes’.

 


Review:

"Former diplomat and journalist David Smith doesn’t make much wine, alas, but the quality is extremely good indeed. Subtle, refreshing and marked by the chalky terroir of Paraje Altamira, it’s a nuanced, skilfully oaked Malbec with precision, focus and impressive palate length. 2020-25"
- Tim Atkin, Argentina Special Report 2018), 93 pts

"A gorgeously rustic, complex wine packed with blossom, dark fruits and Christmas spices. Rich and satisfyingly rounded with soft tannins."- Decanter World Wine Awards 2018, 93 pts - SILVER MEDAL

 93 Points