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San Vicente 100% Tempranillo Peludo, a clone of tempranillo. It is hard work for the viticulture as it is a lot more prone to disease and also deliver very little volume, but the wines are perfumed, elegant, concentrated. surely a great Rioja! the 18has of the Canoca vineyard was planted in 1985 by Marcos and Miguel father, and they released the first vintage in 1991. Since then San Vicente has become a reference, a totally deserved notoriety! It is perfumed, fresh and concentrated with silky tannins. Need to be decanted, 1 hour before (at least) -
Skurfberg, Eben Sadie Family
100% Chenin Blanc
12 months in old Foudres VINIFICATION | The grapes are picked in small 20kg picking crates and then placed in a cooling room to reduce the temperature. We consider this an essential step in the Swartland where temperatures are often 35 degrees and more during harvest time; and pressing warm grapes comes with a series of potential challenges. The cooling process is followed up by whole bunch pressing. The process takes about three hours and during this time there is a margin of settling of the juice in the collecting tank. The juice is then transferred to two older foudres where it is left undisturbed until natural fermentation starts. The fermentation process can sometimes take up to 10 or more days to initiate and can last anything from 1 to 6 months, sometimes only finishing during the next spring, by which time the malolactic fermentation would often have come to completion as well. AGEING The wine is left in cask on the fermentation lees for 12 months and we bottle from the lees. We add about 50ppm of sulphur 2 weeks prior to bottling and bottle directly from the cask. NOTES | The Skurfberg Mountain is part of the Citrusdal mountain area and the word Skurfberg (Rugged Mountain) mainly refers to the edgy and rough appearance of the mountain. The soil is mainly weathered Table Mountain sandstone formations and tends to be very sandy. It is a truly great site for Chenin and it is most unusual that such a warm and dry area still produces wines with this enormous texture and freshness. -
the real stuff! you thought you like Ribera del Duero... yes? Then you have to taste this wine. 100% Tempranillo aged 36 months in oak. Deeply coloured, highly concentrated, intense on the nose and the palate. This has to be decanted at least 2 hours before. or you can aged it for another 10 years. Tiny production -
Treinspoor Eben Sadie Family
100% Tinta Barocca
Swartland VINIFICATION This vineyard is located next to the old railway line (treinspoor) and was named accordingly. The very fragile, thin skin of Tinta Barocca is prone to sunburn, but in this case the old bush vines have formed a great framework to keep the bunches sheltered from the intense Swartland sun. Tinta Barocca has the textural nature of the Nebbiolo grape and the aromatic orientation of Syrah - a great combination. It produces wines of great character and expression that are built to last. The grapes are fermented with 50% whole clusters and 50% being destemmed and the fermentation is left for about 25 – 30 days prior to being pressed in an old basket press. Only bucket overs are done in the fermentation for it is very easy to over-extract Tinta Barocca since the grapes hold an abundance of tannins. AGEING After pressing the wine is transferred into 28-year-old conical wooden casks that do not impart any wooden flavours. The age and the saturation of the wooden staves also make for a very slow reaction between the wine and oxygen. After 11 months on the lees the wine is racked to another concrete tank for an additional month to settle clean and 2 weeks prior to bottling we add 65mg/Litre of sulphur and bottle the wine from the fine lees. NOTES Tinta Barocca is a grape that carries the soil into the bottle, it is a great communicator of terroir. The grape has had a longstanding relationship with the Swartland and the spicy herbal aromatics and dark purple plum like fruit carries over into a very tight and compressed core of the wine. As mentioned before the tannins of Tinta Barocca have very much the same behaviour as those of Nebbiolo and proper ageing is required. Historically we have referenced that Tinta Barocca might be the most significant red variety of the historical plantings to ransport the terroir and typicity of a site to bottle. -
Long ago, the town of Toro was famous for producing the finest red wine in Spain and was mentioned in the historic literature of Alfonso IX (King of León, 12th c.), Juan Ruiz the Archpriest of Hita, Quevedo, Luis de Góngora, and Miguel de Cervantes. In 14th Century Sevilla, the sale of any foreign wine was prohibited, save the wines of Toro. These wines also accompanied Spanish explorers to the New World -
100% Pinot Noir 12/14 months in Barrel (40% New)- concentrated
- intense
- Elegant, with smoky and cherry notes
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Out of stock
Whispering Angel
Côtes de provence-
delicate and aromatic
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floral and tangerine
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Dry, and smooth
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