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Indaba

Good Wine Shop Indaba Chenin Blanc
2 October 2019 In

Indaba Chenin Blanc

VINEYARDS

Grapes were sourced from select vineyard sites in Swartland, Paarl, Stellenbosch, Durbanville, Robertson and McGregor, characterized by soils of Table Mountain sandstone, decomposed Dolomite granite, shale and red Karoo clay. The vines range in age from 5 to 35+ years old, and more than half are low-yielding dry farmed bush vines.

VINTAGE

2017 was an exceptional vintage. The growing season was characterized by extremely dry conditions, with ideal warm days and cool nights and none of the typical summer heatwaves. The drought conditions meant that there was no rot or disease pressure, resulting in small berries and reduced yields. Grapes retained excellent natural acidity and the vintage produced wines of great freshness, concentration and avor intensity.

VINIFICATION

The grapes were picked in the cool early morning hours, de-stemmed, crushed and gently pressed. The juice was settled overnight and was then cold fermented in stainless steel tanks over a period of approximately three weeks. The wine was aged on its lees in tank for ve months, with occasional lees stirring. A small portion (1%) was whole bunch pressed straight to 300 liter French oak barrels, where it fermented naturally. It was aged on the lees for ve months for enhanced richness and texture on the palate.

Good Wine Shop Indaba Merlot
2 October 2019 In

Indaba Merlot

VINEYARDS

Grapes were sourced from select vineyard sites in Stellenbosch, Paarl-Paardeberg and Durbanville, planted in soils of decomposed granite, weathered shale, clay and sandy loam, with good moisture retention capacity. Most of the vineyards are located on southwest facing slopes, where they benefit from cool afternoon breezes off the Atlantic. The vines range in age from 12-20 years, with an average age of 15 years.

VINTAGE

2017 was an exceptional vintage. The growing season was characterized by extremely dry conditions, with ideal warm days, cool nights and none of the typical summer heatwaves. The drought conditions meant that there was no rot or disease pressure, resulting in small berries and reduced yields. Grapes retained excellent natural acidity and the vintage produced wines of great freshness, concentration and flavor intensity.

VINIFICATION

The grapes were harvested in the early morning hours, de-stemmed and gently crushed. The wine was fermented in stainless steel tanks, with frequent gentle pumpovers to extract color and tannin from the skins. Approximately 40% of the wine underwent malolactic fermentation and aging on new French oak staves. A small portion (2%) of the blend was from the 2016 vintage, and was aged in 225 liter French oak barrels for 16 months.

Good Wine Shop Indaba Mosaic Red
2 October 2019 In

Indaba Mosaic

VINEYARDS

Grapes were sourced from select vineyard sites in Robertson, McGregor, Stellenbosch, Paardeberg and Durbanville. The Cabernet Sauvignon comes from 15-20 year old vines planted in soils with excellent moisture retention properties – mostly from red Karoo clay soils in the McGregor region and limestone-rich soils in Robertson, with a small portion coming from oakleaf soils in Durbanville, where the vines benefit from cooling Atlantic breezes. The Merlot is planted in Stellenbosch in soils of Tukulu, a form of decomposed granite with a high clay content. The vines are 17 years old. The Cabernet Franc hails from 20-year-old vines planted in decomposed granite soils on cooler south-facing slopes in Stellenbosch. The Petit Verdot grapes come from 17-year-old vines in the Paardeberg area, planted in clay-rich shale soils.

VINTAGE

2017 was an exceptional vintage. The growing season was characterised by extremely dry conditions, with ideal warm days and cool nights and none of the typical summer heatwaves. The drought conditions meant that there was no rot or disease pressure and resulted in small berries and reduced yields. Grapes retained excellent natural acidity and the vintage produced wines of great freshness, concentration and flavor intensity.

VINIFICATION

The grapes were harvested in the cool early morning hours. They were then de-stemmed and crushed. The Cabernet Sauvignon was fermented for six days, with regular pumpovers. It was then pressed and racked to concrete tanks to complete alcoholic fermentation and undergo malolactic fermentation. The remainder of the components were fermented in stainless steel tanks until dry, with gentle pumpovers performed regularly. The wine was then pressed and returned to tank for malolactic fermentation and aging. Approximately one third of the blend was aged on French oak staves. The Cabernet Franc (2016 vintage) was aged in second and third-fill 225 and 300-litre French oak barrels for 16 months. The Petit Verdot (2014 vintage) was aged in second and third-fill French oak barrels for 36 months.

Good Wine Shop Indaba Sauvignon Blanc
2 October 2019 In

Indaba Sauvignon blanc

VINEYARDS

Grapes were sourced from select vineyard sites in Paarl, Paarl-Perdeberg and Stellenbosch, characterised mainly by decomposed granite soils, with some components sourced from calcareous clay and shale soils. Vines range in age from 5-30 years.

VINTAGE

2017 was an exceptional vintage. The growing season was characterized by extremely dry conditions, with ideal warm days and cool nights and none of the typical summer heatwaves. The drought conditions meant that there was no rot or disease pressure and resulted in small berries and reduced yields. Grapes retained excellent natural acidity and the vintage produced wines of great freshness, concentration and flavor intensity.

VINIFICATION

The grapes were harvested in the cool early morning hours, then crushed and gently pressed. A portion of the juice was left in contact with the skins for 12 hours. After the juice was chilled and settled, it was cold fermented in stainless steel tanks over a period of two to three weeks. The wine was aged on its lees for three months before blending, filtration and bottling.

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