In the vineyard : The winter preceding the 2015 vintage was characterized by maximum hours in the optimal range. Bud break was 10 days early. Spring to November was warm on average, but the entire growing season and most of harvest experienced cool evenings. This was fantastic for both flavour development as well as synthesis of phenols, like tannin and colour, which accompanied bright fruit and perfect acidity in the final result. December had warm days and unusually cool evenings, but it was also very dry with the Cape forgoing the usual December and January rains. The moisture constraint in the root zone activated hormonal responses in the vines that sped up ripening even further while ensuring great concentration. Cool evenings meant the vines recovered from the heat of the day and delicate aromatics were preserved. The surprise harvest saw everyone stretched to the limit. Nonetheless, care was taken with each parcel of fruit and the KWV team met the challenge with aplomb.
In the vineyard :Our vineyard team, led by Heinie Nel, understands that our terroir is intricately linked to the quality of our wine and its sustainable management lies at the core of our vineyard management practices.
Our vineyards mainly consist of un-irrigated bush vines and are from Wine of Origin Paarl. Due to various micro climates, the characteristics of the wines are very dimensional and develop concentrated fruit flavours. The accolades of the past decade are testament to the quality of our winemaking.About the harvest: The grapes are handpicked and delivered to the cellar early in the morning.
In the cellar : The grapes are gently crushed whilst using inert gas to prevent oxidation of the juice. White wine grapes are pressed; the juice is separated from the pulp and fermentation follows at 12-14˚C in stainless steel tanks. Lees contact and maturation occurs in stainless steel tanks only. After the primary fermentation of red grapes, the free run wine is pumped off into tanks and the skins are pressed to extract the remaining juice and wine. The pressed wine is blended with the free run wine at the winemaker’s discretion. The wine is kept warm and the remaining sugars are converted into alcohol and carbon dioxide. Maturation of up to 18 months, follows in stainless steel tanks with oak staves.
About the harvest:The selection process for this special cuvé already started with the identification of the specific vineyards and working at it with special care from pruning right through to harvesting ensuring a low yield (approximately 5 tons per hectare) and premium quality. The grapes were picked at optimum ripeness approximately 27° Balling (Brix).
In the cellar :After de-stemming and slight crushing the mash was taken to open fermentation tanks where traditional wine making methods are still implemented. During fermentation the temperature was regulated between 25° – 28° C and the cap regularly wetted by the traditional method of pushing the skins down into the must manually every two hours. This together with pumping-over of the must onto the skins allows the colour and flavour to be extracted very effectively. It took five days to ferment dry and was then left on the skins for another day before racking and pressing. After malolactic fermentation started the wine was transferred to new 300 liter French oak barrels where it was left to mature for eighteen months. 3% Viognier of the 2011 vintage was blended in just before bottling.
Terroir: Decomposed granite and Hutton soils in the area surrounding DarlingHills.
Hot summers moderated by the cool AtlanticVineyard type: Bush Vine, no irrigation
In the cellar : Grapes carefully selected from specific sites to produce vibrant, elegant berry fruit flavours. 5-8 days fermentation at 20-30°C Maturation: Maturation in Stainless Steel tanks. Blended early for better integration of tannins
Opstals rich history dates back to 1847 when JC Rossouw acquired the farm De Opstal bij de Fonteine. Just over a century later in 1950, 4th generation Carl Everson decided to continue making his own wine instead of joining the local co-operative winery like many other producers. The estate is now in its 7th Generation, with Attie Louw making fantastic wine across its three labels. Their Sixpence red is an easy-drinking wine that opens up with notes red berries, plum compote and a fine layer of smoke before leading to a moderately rich finish. Even on its own, with your feet on the couch next to the fireplace, this wine could easily be your best friend! Robin Kick MW says “Opstal’s Sixpence wines are their entry-level range that offer an abundance of appeal. This Bordeaux blend is no exception. Fruit-driven, juicy and dark fruited.”
Tasting notes: Black Cherry , Blackberry , Red Plum , Smoky
This cheerfully Petit Pinotage reflects the modern fruit driven wine style that is in huge demand today. Classic Pinotage aromas of spicy mulberries, plum pudding and cherries, supported by smoky bacon nuances. Juicy and accessible with soft palate and delicious fruit concentration.
Caprice Dry Red is a wine produced from Monastrell Black Grapes. The wine gets its dark color from the long fermentation of the grapes skin until their sugar content has been converted into alcohol.
Caprice Dry Red pairs well with all types of meat, including game meat. It can also be served with cheese.
GRAPES: 100% Cabernet Sauvignon MATURATION: Good drinking now yet will develop over a few years in the bottle.
ENJOY WITH:
Creamy beef fillet tagliatelle with parmigiano
Grilled beef fillet served with seasonal vegetables and baby potatoes
Pan-fried ostrich fillet served with spaetzle
A bouquet of lovely ripe cherries and banana on the nose with whiffs of spicy notes.
These follow through to a palate bursting with cherries, sweet red plums and raspberries followed by an aftertaste with a soft tannin structure and hints of spice.
Food
Roasted chicken with sweet potatoes and green beans on the side or a creamy potato bake.