Kadette Pinotage 2017

Pinotage monocépage

AWARDS

91 Points - Tim Atkin MW, Best of South Africa (for 2014 Vintage)

88 Points - Neal Martin (for 2016 Vintage)

VINEYARDS

Decomposed granite and Hutton soils 

WINEMAKING

Fermentation took place in open concrete fermenters at 28C. Cap was punched manually every 2 hours and was the juice drawn off the skins after 3 days. Matured for 12 months in 2nd and 3rd fill French oak. 

TASTING NOTES

A deep purple-red color with a bright rim. This Pinotage offers notes of raspberry, strawberry and red cherry which is balanced by characteristics of sweet spice, plum, red currant and supple tannins. 

 

TECHNICAL INFORMATION

Region: Stellenbosch, South Africa

Alcohol: %14.5

Total Acidity: 6.10 g/l

pH: 3.39

Residual sugar: 3.40

RSD 2,340

Kadette Cape Blend 2017

37% Pinotage, 36% CS, 25% Merlot, 2% CF

AWARDS

91 Points - Tim Atkin MW (for 2015 vintage)

90 Points - Wine Enthusiast (for 2015 vintage)

89 Points - Wine Spectator (for 2014 Vintage)

VINEYARDS

Decomposed granite and Hutton soils.

WINEMAKING

3 to 5 days on skins in open fermenters at 28C cap punched manually every 2 hours. Maturation 12-14 months in 2nd and 3rd fill 225 liter French Never barrels. 

TASTING NOTES

A deep purple-red color with notes of blackcurrant, tea leaves and vanilla spice on the nose, which follows to the palate. A well balanced structure with fresh acidity and dry appetizing finish. This wine will keep developing in the bottle for the next 7-10 years.  

 

TECHNICAL INFORMATION

Region: Stellenbosch, South Africa

Alcohol: %14.3

Total Acidity: 5.50 g/l

pH: 3.55

Residual sugar: 3.10

RSD 2,280

Cabernet Sauvignon 2013

Cabernet Sauvignon monocépage

AWARDS

Gold Medal - IWSC 2015 (for 2012 Vintage)

Gold Medal - Decanter 2009 (for 2004 Vintage)

93 Points - Tim Atkin MW, Best of South Africa (for 2012 Vintage) 

92 Points - Neal Martin from Robert Parker’s Wine Advocate (for 2012 Vintage)

91 Points - Wine Spectator (for 2011 Vintage)

VINEYARDS

Decomposed granite, Hutton and Clovelly soils.

WINEMAKING

5 days on skins in open fermenters at 28C. Cap was punched manually every 2nd hour. Matured for 24 months in 50% new 225 lit French Nevers, with 50% second fill. 

TASTING NOTES

A dense full bodied Cabernet Sauvignon showing notes of supple blackcurrant, black plum, cedar wood and spice which follows on to the palate. The palate offers additional characteristics of pencil shavings, tea leaf and molasses, its balance with a good acidity and integrated ripe tannins. A lingering finish to complete a wine that will benefit from future bottle maturation of up to 20 years from vintage date.

TECHNICAL INFORMATION

Region: Stellenbosch, South Africa

Alcohol: %14.4

Total Acidity: 6.10 g/l

pH: 3.49

Residual sugar: 3.20

RSD 5,090

Paul Sauer 2016

70% Cabernet Sauvignon, 15% CF, 15% Merlot

AWARDS

100 Points - Tim Atkin MW, Best of South Africa (for 2015 Vintage) 

96 Points - Tim Atkin MW, (for 2014 Vintage) 

95 Points - Neal Martin (for 2015 Vintage) 

Gold Medal - IWSC 2017 (for 2012 Vintage)

5 Stars - Platter Wine Guide 2018 (for 2014 Vintage)

VINEYARDS

Decomposed granite, Hutton and Clovelly soils.

WINEMAKING

5 days on skins in open fermenters @ 29 °C. The cap was punched down manually every 2 hours. 24 months in 225L French Nevers oak – 100% new barrels.

TASTING NOTES

Complex and layered aromas of cassis, plums and sweet spice are further complimented by notes of tobacco, cedar wood and cigar box on the nose. The palate has a plush, juicy red and black fruit core with seamless, integrated tannins and a fine seam of acidity. Pin-point balance between the new oak and fruit results in a wine with grace and elegance. Beautiful savoury notes on the finish.

TECHNICAL INFORMATION

Region: Stellenbosch, South Africa

Alcohol: %13.8

Total Acidity: 5.90 g/l

pH: 3.44

Residual sugar: 3.00

RSD 8,760

Please reload