Sauvignon Blanc VINTAGE                2006 GRAPE VARIETY     100% Sauvignon Blanc ALCOHOL               12% RESIDUAL SUGAR   2.3 g/l TOTAL ACIDITY      5.5 g/l PH                         5.5 AGING                   Unwooded GROWING AREA     Western Cape VINIFICATION  The grapes were harvested at 25.3° Balling, fermented dry on the skins with NT 50 at 25°Celsius.  The grapes were monitored & tasted on a regular basis until the right taste & flavour profile was reached with pressing. Malolactic fermentation took place. FINING AND FILTRATION                                     After fermentation the wine was clarified then cold stabilised for two weeks at –2° Celsius. Prior to bottling, the wine was filtered with earth pads and plate filters and underwent a strict microbiological control. WINEMAKER’S COMMENTS  A crisp, fresh dry white wine with a hint of green fig on the nose, and a long, clean, grassy and peppery finish.  Perfect with sushi and spicy seafoods.

Chardonnay VINTAGE                2006 GRAPE VARIETY     100% Chardonnay ALCOHOL               13.5% RESIDUAL SUGAR   6.4 g/l TOTAL ACIDITY      6.2 g/l PH                         3.41 AGING                   Unwooded GROWING AREA     Western Cape VINIFICATION  Grapes were harvested mainly from three producers with the same Hutton soil type and low yield of 7 ton per hectare. Harvested at 23.6˚Balling. A short period on the skins extracted typical varietal flavours from the berries. The lees were stirred twice a week. Only free run juice was used for this production. Slow cold fermentation at 14˚ Celcuis and no Malolactic occurred. FINING AND FILTRATION                                     After protein and tartaric stabilization the wine received a diatomaceous earth and sterile membrane filtration before bottling. WINEMAKER’S COMMENTS                               The grapes were selected from specific vines and harvested at optimum ripeness. After alcoholic fermentation the lees were stirred twice a week, thus enhancing the complexity and mouth feel of the wine. This is a typical unwooded Chardonnay with strong citrus and tropical flavours with hints of lemon. A full and crisp wine to b enjoyed.

Merlot VINTAGE                2004 GRAPE VARIETY     100% Merlot ALCOHOL               14.0% RESIDUAL SUGAR   1.7 g/l TOTAL ACIDITY      5.5 g/l AGING                   Unwooded GROWING AREA     Western Cape VINIFICATION  Grapes were harvested mainly from three producers with the same Hutton soil type and low yield of 7 ton per hectare. Harvested at 23.6˚Balling. A short period on the skins extracted typical varietal flavours from the berries. The lees were stirred twice a week. Only free run juice was used for this production. Slow cold fermentation at 14˚ Celcuis and no Malolactic occurred. FINING AND FILTRATION                                     After protein and tartaric stabilization the wine received a diatomaceous earth and sterile membrane filtration before bottling. WINEMAKER’S COMMENTS   A refreshingly soft but full red wine.  The taste profile is green pepper on the nose with a rounded, soft chocolate taste on the palate.  Enjoy with leg of lamb & rosemary and other fine red meats.

Cabernet Sauvignon VINTAGE                2005 GRAPE VARIETY     100% Cabernet Sauvignon ALCOHOL               13% RESIDUAL SUGAR   2.1 g/l TOTAL ACIDITY      5.9 g/l AGING                   Unwooded GROWING AREA     Western Cape VINIFICATION  The prime vineyards for these grapes grow in a combination of cooler & warmer parts of the valley, but all in friable Karoo soil. The grapes are pressed at 24.8º Balling and fermented dry on the husks with NT 2002 at 26ºCelcuis.  Regular pumping over of the juice and soft pressing of the husks results in a full, yet flavoursome wine. Malolactic fermentation takes place. FINING AND FILTRATION                                     After fermentation the wine was clarified then cold stabilised for two weeks at –2° Celsius. Prior to bottling, the wine was filtered with earth pads and plate filters and underwent a strict microbiological control. WINEMAKER’S COMMENTS                               With Mocha coffee on the nose, this is a well-structured wine whose flavour is redolent of dark chocolate and coffee with a nutty, dark chocolate taste.  Enjoy with fine cuts of meat and roasts.

Pinotage VINTAGE                2005 GRAPE VARIETY     100% Pinotage ALCOHOL               13% RESIDUAL SUGAR   2.3 g/l TOTAL ACIDITY      5.0 g/l AGING                   Unwooded GROWING AREA     Western Cape VINIFICATION  The vineyards for the grapes responsible for this varietal occur in warmer areas with Karoo soil.  Fermentation on the husks with NT 2002 at 28° Celsius took place until 5° Balling was reached, after which, the juice together with the pressed juice was fermented dry. Malolactic fermentation took place. FINING AND FILTRATION                                     After fermentation the wine was clarified then cold stabilised for two weeks at –2° Celsius. Prior to bottling, the wine was filtered with earth pads and plate filters and underwent a strict microbiological control. WINEMAKER’S COMMENTS                               Unique to South Africa... In 1925 a South African viticulturist crossed a Pinot Noir with a Hermitage (Cinsaut) and Pinotage was born!  This deep ruby coloured wine has a pleasant banana nose with a hint of cherries.  The combination of soil & fermentation results in a distinctively rich and spicy flavour.  Excellent with all red meats.

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