Sauvignon Blanc

Three barrels, just over a ton, from grapes bought from our neighbours Les Chênis.

Sauvignon Blanc 2008

Only two barrels, pressed, fermented and matured sur lies for eleven months in second-fill French 225l barrels. Crisp, fresh and zesty with mineral undertones. Fine food wine, especially with rich fish or other seafood dishes.

Sauviognier

My Wyn’s own unique blend, a 50-50 marriage of Sauvignon blanc and Viognier. To capture the true apricot and blossom flavors of Viognier, harvesting has to be done at a reasonably high Balling. This means that the juice gains flavor while losing some acidity. The result – my own Michelin man, large and a bit puffy but lacking resolve. Because my Sauvignon blanc has good acidity due to its location, I thought it would help lift the ripe Viognier from its blandness.

Sauviognier 2008

Only two barrels, one of Sauvignon blanc and one of Viognier. Separately fermented and matured for seven months in second-fill 225l French oak. After blending a further three months sur lies. Enjoy it on its own or to complement chicken, pasta or pork dishes.

Viognier

My favorite cultivar. My first encounter with Viognier was at Yalumba in Australia, where it was mentioned at once that their woman wine-maker took care of it, it being such a temperamental grape. What a challenge!

Viognier 2008

Only two barrels. Barrel fermented and matured sure lies for eleven months in second-fill 225l French barrels. Apricot flavors in the nose, mineral undertones with subtle vanilla and spicy flavors. Rich and complex, a wine to enjoy with strongly-flavored foods.

Shiraz

Shiraz, my farmhouse wine. My first wine, made in 2001, quite unplanned, could only find American barrels, the grapes from La Motte, rich and ripe, like wrinkly little faces. The wine, so says my husband, is Dolly Parton. What a start, so popular, the rich, red color that climbed right out of the glass and inspired me to make wine again the following year.
Scaled down since then on the American wood; now use only one third American wood on my Shiraz, and the rest French oak.

Shiraz 2005

Only three barrels, one a 500l Americaanse wood barrel and two French 225l second-fill barrels. Twelve months of barrel maturation, 9% Viognier added during destemming (?). Now shows a bit of bottle maturation, the Viognier adds some perfume to wine; a very delicate, feminine version of Shiraz.

Shiraz 2006

Only three barrels. Two years' barrel maturation in second-fill French 225l wood, 9% Viognier grapes added during crushing. A true winter wine, well suited to a day-long stew in the oven or a Texan steak.

Shiraz 2007

My special wine, in 2007 my seventh Shiraz since 2001. Brimful of flavor and sturdy tannins. Again only three barrels, one third American wood. 100% Shiraz grapes, 18 months barrel fermentation and matured in 225l barrels, two-thirds French oak. Soft, ripe fruit on the palate, with a touch of spice.

Port

My first port, cosmopolitan, made from Nebbiolo grapes in Portuguese style in South Africa in 2003. Follwed by a port made from Petit verdot. Since 2006, my basic port wine has been 80% Cabernet sauvignon and the remaining 20% from whatever remains on the vines. Cabernet franc, Shiraz, Viognier and even Petit verdot. I fortify on the skins with three-year-old KWV brandy. After 20 days' maceration, I press the juice and fill my barrels for at least 18 months of barrel maturation. Some years, like in 2006, you just know the vintage has to go into barrels for at least three years, to be bottled as a vintage port.

My Robyn 2007

Only three barrels, focusing on the rich ruby color, soft fruit flavors, 80% Cabernet sauvignon grapes en 20% Cabernet franc, Shiraz and Viognier. Fortified with three-year-old KWV brandy on the skins, matured for another 12 months in old barrels.

My Kaapse Vintage 2006

Only two barrels, 80% Cabernet sauvignon and the rest Cabernet franc, Shiraz and Viognier. Fortified with three-year-old KWV brandy on the skins, matured for another three years in old 225l French oak barrels.

My Amber 2008

An experiment, only one barell. Very, very ripe Viognier grapes, almost raisins, whole bunches fermented in 500l barrels. Fortified after four days with three-year-old KWV brandy, a further ten days' maceration and then pressed. Matured for 12 months in an old 225l French barrel. Only 400 bottles in special curvaceous 500 ml bottles. Perfect as a welcoming drink or with a strong cheese after a meal. Serve ice-cold to capture the best Muscat flavours.

If you have any questions please e-mail me.