Description
NOSE dominant floral bouquet of dense orange
blossom and French vanilla drive the
aromas accompanied by winter melon,
papaya, mango, pear and well integrated wood aromas of butterscotch.
TASTE
Rich, well-integrated wood with
predominantly citrus driven profile,
lingering orange rind and pear flavours
with tantalising stone fruit on the
aftertaste.
FOOD PAIRING
Serve with a salt and pepper calamari
dish, slow-braised gammon, Alfredo
pasta and blue cheese dishes.
BACKGROUND
Inspired by Cape Town’s radiant energy and creative demeanour, our
new premium offering – The Collector’s Reserve – is a unique range
specially crafted by our winemakers using only the finest grapes from
Cape Town’s best vineyards. To truly connect the Winelands and City,
we have handpicked prominent landmarks in Cape Town and
commissioned a vibrant Capetonian artist – Theo Vorster – to impart his
vision of these landmarks onto each bottle. This range has been
designed as a collector’s item for both wine and art lovers alike.
WHAT’S IN A NAME
The Company’s Garden in Cape Town dates back to when fresh
produce and supplies were first provided to ships rounding the Cape.
Although originally a vegetable garden, it was not long before the first
Chenin Blanc vineyards were planted, and today, the Gardens are
recognised for their contribution to the Cape’s horticultural heritage.
The Chenin Blanc is a true tribute to these Gardens and the origins of
Chenin Blanc in the Cape of Good Hope.
THE VINEYARDS
The grapes were selected from a vineyard on the open Easterly side of
the valley where the cool sea breeze from Table Bay meets the dry
warmer inland air. The block is North-East facing, resulting in the vines
being exposed to sunlight from early in the morning which ensures early
and even ripening in the start of the season. The soils are sandy loam,
allowing for good draining of excess surface water with good water
retention lower down. The other block is on the open westerly side of
the valley that faces to the West, exposing it to the sun until it sets into
the ocean. The soils are fairly deep and of the Yellow Clovelly and red
Hutton forms, which have a fair amount of clay content for good water
retention.
THE WINEMAKING
This wine was made from a single vineyard that was machine
harvested. The juice was cold settled with regular lees stirring for three
days before being divided into six portions for fermentation. Of these
portions 15% was cold fermented in a stainless-steel tank, racked after
fermentation and left on the lees for 9 months, while 44% was
fermented and matured for 9 months in a combination of 1st and 4th fill
French oak barrels, 26% was fermented with an indigenous yeast
culture in barrel, 11% was natural fermentation in barrel and the last
portion 3% the grapes fermented on the skins then racked into barrels
after fermentation, and 1% fermented in Amphora.
