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Elgin / Cape South Coast

GWS Sutherland Grenache Rose
21 November 2019 In

Sutherland Grenache Rose

Viticultural Practices

Varietal: Grenache 100%

Root stock: Mgt 101-14

Soil type: Glenrosa

Age of vines: Planted 2006

Plant density: 1962 vines/ha

Trellising: Vertical shoot positioning/Vertical hedge with 3 sets of canopy wires

Pruning: Spur pruning (2 bud)

Yield: 4.18 t/ha

Irrigation: Supplementary drip

Vintage: A warm, dry vintage with a late start, resulted in smaller tonnage but yielding balanced, well structured wines with lovely intensity

Winemaking Practices

Yeasts: Fermicru Rose

Fermentation temp: 14 °C

Method: De-stalked, crushed to press, cold soaked overnight, settling followed by fermentation in tank.

Food Pairing

An aperitif, or with sushi and light dishes.

 

 

GWS Sutherland Sauvignon Blanc
7 November 2019 In

Sutherland Sauvignon Blanc

Viticultural Practices

Varietal: Sauvignon Blanc – 316D, 316A, 317A and 7A
Root stock: Richter 99 and Richter 110
Soil type: Hutton – decomposed granite
Age of vines: Planted August 2003 and 2005
Plant density: 2222 to 2500 vines/ha
Trellising:: Verticle hedge
Irrigation Supplementary drip
Vintage: A warm, dry vintage with a late start, resulted in smaller tonnage but yielding balanced, well structured wines with lovely intensity.
Picking date: 23rd February 2018

Winemaking Practices

Yeasts: Vin 7 and Alchemy 2
Fermentation temp: 15 °C
De-stalk, crush, press, settle and fermented in stainless steel tanks.

Food Pairing

Excellent aperitif and great with delicately flavoured food

GWS The Berrio Shiraz
20 November 2019 In

The Berrio Shiraz

Vineyards and Vinification

Facing: South

Soil types: Bokkeveld Slate, Koffieklip and Gravel

Age and origin of vines: 15 years, Elim ward

Vineyard area 3 ha

Yield per hectare: 7 t/ha

Trellised: Extended 6 wire Perold

Irrigation: Supplementary

Clone: SHZ 1

Degree balling at harvest: Early morning hand harvested at 25 – 26oB.

Shiraz cold soak for 2 days, inoculate with selected yeast strain for fermentation

Fermentation: 5 days 24 oC with punch downs and pump overs every 6 hours with peak fermentation

Barrel maturation: 20% new french oak 225l, 20% 2nd fill, 30% 3rd fill, 30% 4th fill 15 months in oak

Optimum drinking time: 3 – 5 years after release

GWS The Berrio Weathergirl
20 November 2019 In

The Berrio Weathergirl

VINEYARDS & VINIFICATION

Facing: South
Soil types: Bokkeveld Slate, Koffieklip and Gravel
Age and origin of vines: 15 years, Elim ward
Vineyard area 3 ha
Yield per hectare: 7 t/ha
Trellised: Extended 6 wire Perold
Irrigation: Supplementary
Clone: SB316 & dd1
Harvest date: 26 February – 1 March 2017
Degree balling at harvest: Early morning hand harvested at 21.5 – 23oB.

Vinification: Sauvignon blanc and semillon vinified separately. Reductive style, cold crushed at 8oC, skin contact for 6 hours, only free run juice used, settle for 2 days at 10oC
Fermentation: 21 days at 12oC with selected yeast strain, sauvignon blanc and semillon blended after 5 months tank maturation.

Lees contact: 4 months, tank bâttonage weekly.
Optimum drinking time: 2 – 5 years after release

Accolades

Michelangelo Wine Awards ’16: Grand Prix Trophy for Best Scoring Wine – 2015 vintage
Veritas ’16: Silver – 2015 vintage
NWC/Top100 SA’16: 2015 vintage

Waterford Elgin Pinot Noir
17 October 2019 In

Waterford Elgin Pinot Noir

VINEYARD

Sourced from single vineyard in the higher lying area of Elgin. Cooler climate with more slate, sandstone and quartz soil types which drives a more elegant style and textured wine.

VINTAGE

When compared to previous vintages, the 2017 Pinot Noir vintage has a modern edge. The drought meant that the winemaking team had more control over the growth and ripening of the vineyards, helping them to produce a fresher wine. In step with previous vintages, the 2017 wine offers floral and wild cherry notes

WINE FACTS

Bigger barrels, no new oak. The oldest barrel in the cellar is used for this wine, a barrel from 1998, Waterford Estates first vintage.

FOOD PAIRING

Pairs well with delicate food styles of turkey or pork garnished with cherries and earthy components.

Waterford Elgin Sauvignon Blanc
17 October 2019 In

Waterford Elgin Sauvignon Blanc

VINEYARD

Mostly from a single producer in Elgin, 6 different blocks of Sauvignon blanc are used to create a various number of batches of wine to select from for the blend.

VINTAGE

Another tough vintage for South African wineries as severe drought conditions continue. Early ripening varietals more affected as they are harvested in the middle of summer, with later ones being hardier during this period. Whites and blanc de Noir have surprised with good freshness and the reds show great promise with lower alcohols.

WINE FACTS

Cool climate with more chalky soils to add texture and salinity to the Sauvignon blanc.

FOOD PAIRING

Cheese (especially goat cheese), green vegetables (asparagus, zucchini, fresh peas, artichokes), oysters, delicate fish like sole.

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