Our wine Range

R245

Cultivar
75% Sauvignon Blanc, 25% Semillon

Wine of Origin
Stellenbosch

Vineyards
The Vineyards are situated in Devon Valley

In the cellar
The grapes were basket pressed. The Semillon was fermented in barrel and spent 7 months in barrel on the thick lees before blended with unwooded Sauvignon Blanc. Shows crisp acidity and beautiful complexity.

Tasting Note

Pale-yellow straw colour with green flashes. Generous ripe fruit aromas, white fleshed peaches, grassy undertones. The palate shows lively green apple & citrus with a soft mid-palate. Refreshing finish. Fabulous Sauvignon fruit, sweet limes, melon, mango. The Semillon gives it weight in the palate and well-integrated oak, to add a rich creamy taste.

Food suggestions
Great with crunchy salads, fish, seafood or chicken dishes.

Alcohol 13.5%
Volatile Acidity 0.67
Total Acid 6.1 gram / liter
pH 3.29
Residual Sugar 3.1 gram / liter

R350

Cultivar
56% Pinotage, 30% Cabernet, 14% Grenache

Wine of Origin
Piekenierskloof

Vineyards
The Vineyards are found on the slopes of the Piekenierskloof Mountains. Dryland bush vine. Pinotage 35 years old

In the cellar
The grapes were basket pressed after alcoholic and malolactic fermentation in the barrel. The wine spent 18 months in third fill French Oak Barrels. Racked and blended after 12 months, back into oak for a further 6 months. 9 to 2 months ageing in bottles.

Tasting notes
The NUIBA Third Post 2017 has plush red fruit with the oak in support.

Food suggestions
With its grippy tannins the wine can be enjoyed with a wellprepared oxtail casserole or Braised Lamb shanks

Alcohol 13.99%
Volatile Acidity  .94
Total Acid 6 gram / liter
pH 3.58
Residual Sugar 3.9 gram / liter

R169

Cultivar
100% Chenin Blanc

Wine of Origin
Piekenierskloof

Tasting notes

This Chenin is a medley of tropical fruit with underlying hints of vanilla and almond. It is a beautifully balanced wine with layers of complexity as the oak component builds the roundness of the wine. Good for drinking now but will continue to evolve with a bit of aging.

Vinification
The Chenin grapes ripened very early given that they are from old vines. Grown in the Piekenierskloof, they developed optimal flavour retaining natural acidity. The grapes were whole bunch pressed and left to settle at 14°C. It was then racked and left to warm up slightly for yeast inoculation. Fermented at low temperature in barrel and left on fine less for mounhfeel and flavour development.

Alcohol 13.2%
Volatile Acidity  .06
Total Acid 6.48 gram / liter
pH 3.22
Residual Sugar 1.37 gram / liter