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TASTING NOTES

Cabernet Sauvignon

Tasting NotesDeep ruby red colour. Nose reminiscent of cassis, blackcurrant and ripe berry fruit, following through to the palate. Medium to full bodied wine, beautifully balanced with a touch of well

integrated oak aromas. Well structured with a soft subtle tannin finish.

Blend Information100% Cabernet Sauvignon

Food SuggestionsEnjoy on its own or with variety of red meat dishes.

In The VineyardSoil type: Cape Hutton and broken granite

Irrigation: Drip irrigation twice. First for 24 hours at veraison; secondly for 12 hours plus another 6 hours during a very warm season.

Vineyards: 100% Trellised

About The HarvestFruit harvested at 25° Balling.

Yield: 10t/ha

In The CellarCold soaking period for 48 hours. Fermentation in stainless steel red wine fermenters for approximately 10 days. Aroma and color extraction via delastage and daily pump overs.

Partially aged in 300 litre French oak barrel as well as selected premium French oak staves for 8-12 months. Malolactic fermentation completed.

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Shiraz Tasting Notes

The wine has a deep, dark red colour. Aromas of plums and red berry fruitcake greet you on the nose along with hints of nutmeg. The palate is dense, very well rounded and supported with a smooth, velvety tannin structure along with flavours of mulberry, blackberry fruit and vanilla. The soft, complex palate will awaken your taste buds and undertones of chocolate and tobacco leaf will linger for a while and slowly fade away, leaving your palate satisfied.

Ageing PotentialThis vintage can be enjoyed up to 2019, but will reach its best drinking potential towards the

end of 2018 and with optimum cellaring will peak only towards the end of 2016.

Blend Information100% Shiraz

Food SuggestionsSlow cooked casseroles, herb-roasted or spiced meat and vegetable dishes, robust and

ethnic dishes from all over the world served with savoury sauces with a little dark chocolate and flavoured with a dash of chili will all go very well with this wine. It will also pair well with

game dishes. It will love grilled or barbecued foods as it latches on to the pronounced ‘browning’ flavours that develop with these cooking methods and also pairs well with a rack

of braaied spareribs with a sweet or spicy basting sauce. Our Shiraz also works with sweeter sauces, cranberry jellies and relishes that accompany many savoury dishes. It also loves

everyday dishes such as cottage pie, bangers and mash, beef cooked in red wine, mushrooms on toast, and a mild, rare pan-fried steak

In The VineyardOrigin: Western Cape

Altitude: 200 - 400m above sea level Age of vines: 6-13 years

Slopes: Western facing slopes Row direction: North-South

Soil: Decomposed granite, Oakleaf and Tukulu formations

About The HarvestA cool and wet winter allowed vines to go into proper dormancy. We experienced severe

winds at the end of November and extreme heat wave conditions at the end of December. Luckily this did not affect the sensitive flowering and ripening stages too much. We

experienced a cool summer with the highest rainfall for February in many years. This resulted in slower ripening and the ability to harvest at lower sugar levels. This in turn

resulted in refined wines with elegance and good natural acidity. The fruit were picked by hand early in the morning to protect the very delicate flavours and placed into 5 ton fermenters with regular, manual punch downs before the grapes were pressed and

transferred to barrels for malo-lactic fermentation and ageing. The harvest dates were March – April

In The CellarWood: 14 months in 300L French oak barrels of which 13% was new.

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Premium Blend Tasting Notes

On the nose, spicy notes of liquorice, black pepper, coriander and “fynbos” combine with fresh aromas of dark berries and butterscotch. The multi-layered and gripping palate is very

well balanced and lingers, with hints of plums and meaty-savoury nuances.

Ageing PotentialCape Sun Premium Blend 2013 is drinking excellent now or can mature and develop for 6 -

10 years from vintage.

Blend Information86% Shiraz, Cabernet Sauvignon 10%, Pinotage 4% (Can vary from vintage to vintage)

Food SuggestionsIdeally served slightly chilled at around 18° - 22° C. This Shiraz complements lamb, beef or rich venison dishes. This excellent food wine is also a great companion in front of a fire in

winter.

In The VineyardFrom vineyards situated on the slopes of Simonsberg Mountain in Stellenbosch. The

Simonsberg region is known for its rich granite soils and moderate climate which leads to the creation of elegant wines, with great depth and intensity. Heat, wind and dry conditions

during grape ripening combine to produce grape berries with thick skins and wines with a high extract and excellent aging ability. Other components gets sourced from selected

parcels in the Western Cape.

Climatic conditions during the spring resulted in good flowering and berry-set. The ripening seasons in Stellenbosch was warm and dry with full ripeness being reached in the 1st week

of March.

Viticulture Trellised vineyards ensured sufficient sunlight and air circulation in the vine’s canopy and

thus produced grapes with excellent flavour and intensity. Fungicides, pesticides and herbicides were kept to a minimum and weeds were controlled manually. Grapes were

harvested manually into small boxes.

In The CellarMinimal interference and additions, along with wild fermentations ensured that the wine

expressed the unique characteristics of our terroir. Eighty-five percent of the grape bunches were de-stemmed and whole berries were moved into stainless steel tanks, while 15 % of

the whole grape bunches were moved to tanks for a partial whole bunch fermentation. Wild/natural alcoholic fermentation commenced after 3 - 4 days and lasted for 1 - 2 weeks. Pump-overs were done twice per day to ensure optimum colour, flavour and tannin extraction. The wine was left to macerate in the skins for 2 - 3 weeks after the completion of fermentation

and before pressing. The wine was taken to barrel for malo-lactic fermentation and maturation. Maturation in barrel lasted 12 months, with 25% new French oak barrels used.

The balance of wine was matured in 2nd and 3rd fill barrels and older.

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Pinotage Tasting Notes

Colour: Dark ruby red. Bouquet: Elegant red fruit with smoky and savoury notes. Palate: A full-bodied wine with enticing savoury flavours, smokiness and hints of red fruit. Tamed

tannins, and good balance between fruit and acid, result in an elegant and sophisticated palate.

Ageing PotentialThis wine can be enjoyed now, but has been structured to gain complexity with maturation

over the next 5 to 8 years.

Blend Information100% Pinotage

Food SuggestionsExcellent enjoyed on its own or served with poultry, game or red meat dishes. This wine also

pairs really well with dark chocolate desserts and roasted pecan nuts.

In The VineyardThe Pinotage grapes were sourced from two vineyard blocks situated in the Stellenbosch area. The one block, located at the base of the Helderberg Mountains, comprises old bush vines that grow in shallow, sandy soils with underlying clay, thus giving low vigour and low

yields, resulting in very concentrated berry fruit flavours. The other block is a trellised vineyard, situated against the south-east facing slopes of the Bottelary Hills. In direct

contrast to the first vineyard, this block grows in deep red, fertile, Oakleaf soils with a high clay percentage and water-holding capacity. Both blocks receive only supplementary

irrigation. Other components gets sourced from selected parcels in the Western Cape.

About The HarvestThe grapes were harvested by hand at 24,5° to 25,5° Balling in February when fruit and tannins were fully ripened but the berries and skins still firm. Each vineyard block was

individually vinified.

In The CellarAfter fermentation for 10 to 13 days, the wine was aged in a combination of first- and

second-fill 300-litre American and French oak barrels.

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