After working with this vineyard for 10 years we have decided to bottle it on its own for the first time. The juice from this site is always higher in acidity and nutrients and so the fermentation is pretty rapid compared to the rest of the parcels. On average more freshness and linearity are found in this vineyard.
This vineyard was planted in 1968 on a fertile well-drained granite soil. Its 0.85ha yields around 1300L of juice. The name is the original name of the site and refers to the previous owner of the farm that had a small house amongst a few bluegums trees overlooking the vineyard. The vineyard is at the bottom of a steep granite slope so benefits from underground water flowing over the bedrock.
Hand picked into picking crates and chilled overnight in a coolroom. The parcel is pressed together without destemming and the juice is run-off directly into a 1200L cask. The fermentation takes a few months to complete naturally. The wine stays on its gross lees for the entirety of its maturation whereafter its bottled with any fining or filtration.
Alcohol 13.05 vol%
Residual Sugar 4.4 g/L
Total Acidity 6.2 g/L
Total sulphur 93 ppm
1255 bottles made
6 in stock
All fruit, red and white, is whole bunch-handled so no crushing or destemming takes place. The whites are tranferred directly to old casks or into concrete tanks for fermentation and ageing. The red grapes are fermented in concrete tanks and open wooden kuipe. The post fermentation maceration is lengthy – up to 4 months -whereafter the wines are put to cask or 4000L foudres. No additions are done to the grapes other than sulfur before and after fermentation.
The great old wines of South Africa is what inspires AA Badenhorst Family Wines and the discarded varietals, the bottles of which can be found in the forgotten corners of old cellars before modern methods and fame came along and changed the purity of the wines.