Wines

TASTING NOTES 
Rich aromas of black cherry, sandalwood, truffle and black pepper with a hint of roast beetroot. A soft velvety palate with silky texture and fine tannins, plum and cherry fruit and a long savoury finish. 

TECHNICAL ANALYSIS 
Alcohol: 13.97% 
pH: 3.47 
Residual sugar: 2.9g/lt 
Total Acid: 5.7g/lt 
Total SO2: 101mg/lt 
Free SO2: 35mg/lt

 TASTING NOTES 
This classic wine exudes a bouquet of wild tropical fruit, intermingled with hints of flint and freshly picked herbs. These flavours lead to a luscious mouth filling palate of ripe kiwi fruit and Cape gooseberry with a long mineral finish. Enjoy with crayfish, oysters or sautéed asparaggus spears. 

TECHNICAL ANALYSIS 
Alcohol: 12.65% 
pH: 3.1 
Residual sugar: 3.8g/lt 
Total Acid: 6.2g/lt 
Total SO2: 136mg/lt 
Free SO2: 46mg/lt 

TYPE
Dry red, wooded

BODY
Medium

TASTE
Spicy

IN THE VINEYARD
All the grapes for this wine came from within 5 km of the Du Toitskloof cellar. The vines, grafted onto Richter 99 and 110 rootstocks, are grown in sandy, rocky soils. Based on soil moisture levels, as measured by neutron hydrometers in the vineyards, controlled irrigation is applied. This practice ensures small berries with an excellent skin to fruit ratio, providing an intense colour and flavour spectrum. Grapes were picked when they reached optimum physiological ripeness.

ABOUT THE HARVEST
The Shiraz is made from grapes harvested from both bush- and trellised vines and is blended together to produce wonderful smoky, spicy and mint flavours. The grapes were harvested at 25° Balling.

IN THE CELLAR
After crushing and destemming the mash was pumped into rotor tanks. The winemakers gave three days of cold soaking to extract maximum flavour and colour from the skins. Fermentation was started by inoculating a selected yeast strain. During fermentation, which occurred at 24-25°C, the rotor tanks were turned every six hours to ensure maximum extraction from the skins. After the initial fermentation, the wine underwent malolactic fermentation, and was then aged for ten months, some in barrels and some in stainless steel tanks with staves.

TASTING NOTES
This particular Shiraz reflects the area’s unique terroir. Complex range of eucalyptus, spice, peppercorn and granadilla flavours is supported by subtle smoky undertones from eight months maturation in French oak. A well-balanced wine with supple tannins and smooth finish.

FOOD SUGGESTIONS
Enjoy with Springbok fillet, Kudu steak and rich oxtail stew.

TYPE
White, off-dry

TASTE
Fruity

IN THE VINEYARD
The grapes were harvested from selected farms, predominantly from the cool mountain slopes. Vines were all between five and ten years old, growing in sandy, slightly rocky soil with medium water retention. The vines are mostly grafted onto Richter 99 rootstock and received supplementary irrigation based on hydrometer readings. Canopies were actively managed to ensure bunches were kept in the shade and away from direct sunlight. Vineyard selection applies.

ABOUT THE HARVEST
The grapes were harvested at night at 18 to 22° Balling to ensure the lowest possible crushing temperature. All loads were transported with layers of dry ice to reduce contact with oxygen. The first grapes had a high acidity with flavours of grass and green pepper followed by the ensuing harvest’s aromas of gooseberry and tropical fruit. Careful blending of all the components created a well balanced wine.

IN THE CELLAR
After crushing, the mash was pumped to an enclosed press where it was kept on the skins for 24 hours to allow for optimal flavour extraction. Only the free-run juice was then taken off and allowed to settle under reductive conditions. The juice was cooled to -4°C and kept at that temperature for two to three weeks until all excess water in the juice had frozen thereby increasing flavour concentration and the sugar level. The juice was then treated through a reverse osmoses machine, after which it was inoculated with selected yeast strains. Fermentation took place in stainless steel tanks at a controlled temperature of 10°C to 12°C. After about five weeks the wine was fermented dry and was then protein- and cold stabilized before bottling.

TASTING NOTES
The wine holds a complex range of flavours with gooseberry, pear, litchi and guava aromas on the nose with a hint of asparagus. Beautifully balanced, the palate is smooth with a lingering, crisp finish.

FOOD SUGGESTIONS
Enjoy chilled on its own or served with pasta, seafood, selection of cold meats, chicken and pork.

TYPE
White, off-dry

TASTE
Fruity

IN THE VINEYARD
The grapes were all harvested from farms within a 5 km radius of the cellar. The vines, which grow in deep alluvial soils, are all five to ten years old. Mostly grafted onto Richter 99 rootstock the vines received supplementary irrigation based on hydrometer readings. Canopies were actively managed to ensure berries are kept in the shade, away from direct sunlight. To ensure they reached the cellar in the coolest possible condition, the grapes were mechanically harvested at night at 19°to 21° Balling and transported to the cellar enveloped in layers of dry ice to reduce oxygen contact. A mixture of greener and riper pickings results in a wine loaded with different flavours.

IN THE CELLAR
After crushing the mash was pumped to an enclosed press where it was kept on the skins for 24 hours to allow optimal flavour extraction. Only the free-run juice was then extracted and allowed to settle under reductive conditions. It was then cooled to -4° C and kept at that temperature for two to three weeks until all excess water in the juice had been frozen, a practice which increases the flavour concentration and the sugar level. The juice was then pumped out of the cold tanks and the temperature allowed to rise to 8° to 10° C whereafter it was inoculated with selected yeast strains. Fermentation took place in stainless steel tanks at a controlled temperature of 13°C. After about 18 days the wine, now fermented dry, was protein- and cold-stabilised before bottling.

TASTING NOTES
This fruity style Chenin Blanc erupts with flavours of apple, pear and pineapple and tropical fruit on the nose. The wine is medium-bodied with good balance between fruit, acidity and residual sugar ending with a crisp, pleasing taste on the palate.

FOOD SUGGESTIONS
Enjoy chilled on its own or served with seafood, chicken, pasta and salads.

TYPE
Dry white, slightly wooded

TASTE
Fruity

IN THE VINEYARD
The grapes were harvested on selected member farms, predominantly from cool mountain slopes. The vines, all between 10 and 15 years old at the time of harvesting, grow in a combination of alluvial, sandy and clayey soils allowing for moderate water retention. Grafted mostly onto Richter 99 rootstock, the vines received supplementary irrigation based on hydrometer readings. Leaf canopies were actively managed to ensure bunches were kept in the shade, away from direct sunlight. To ensure they reached the cellar in the coolest possible state, the grapes were mechanically harvested at night at 23° to 24° Balling and transported enveloped in layers of dry ice to reduce contact with oxygen.

IN THE CELLAR
After crushing the mash was pumped to an enclosed press where it was kept on the skins for 24 hours to allow optimal flavour extraction. The free-run juice was then extracted, settled and inoculated with selected yeast strains. 50% of the juice was fermented in French oak barrels and the rest in stainless steel tanks. After fermentation, the wine was aged for four months in wood before bottling.

TASTING NOTES
This fruit-driven Chardonnay comes alive with citrus and lime flavours on the nose. Dried peaches, vanilla and subtle wood flavours carries through to the palate of this well balanced wine.

FOOD SUGGESTIONS
Enjoy chilled on its own or with a selection of salads, seafood paella, fish, mild curry and chicken.

TYPE
Dry Red, Wooded

BODY
Medium

TASTE
Smooth & balanced

IN THE VINEYARD
All the grapes for this wine came from within 5 km of the Du Toitskloof Cellar. The vines, grafted on Richter 99 rootstock, are grown in two types of soil. The weathered scale group delivers full bodied wines whilst the sandy loam soils with the underlying “bolder bed” (approximately 40m deep), produces fruity wines. Based on soil moisture level, as measured by neutron hydrometers in the vineyards, controlled irrigation is applied. This practice ensures small berries with an excellent skin to fruit ratio, providing an intense colour and flavour spectrum. Leaf canopies were carefully managed to ensure the berries receive adequate sunlight. The grapes were picked when they reached optimum physiological ripeness.

ABOUT THE HARVEST
The grapes were picked when they reached optimum physiological ripeness at 25° – 26° Balling.

IN THE CELLAR
The grapes were crushed and de-stemmed, then pumped to rotor tanks where it was left on the skins for two days at temperatures between 10° – 15° C to allow maximum extraction of colour and flavour. Selected yeast strains were added and fermentation allowed to take place at a controlled temperature of 24° C while the rotor tanks were turned every four to six hours to increase extraction. After the primary fermentation lasting six to eight days, the wine was racked and the skins pressed, followed by malolactic fermentation. The wine was aged for ten months in French oak before bottling.

TASTING NOTES
This full-bodied red wine holds aromas of blackcurrant, cassis and spices from ten months in wood. Sweetish and richly textured on the palate with good supple, dry tannins, ending in a long-lasting, savoury finish.

FOOD SUGGESTIONS
Serve this superb wine with robust meat dishes such as roasts. Also excellent with duck and matured cheese. Perfect companion for an excellent quality steak.