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Beyerskloof CWG Traildust Pinotage 2017

The grapes were hand-picked at optimum ripeness. Fermentation took place over ve days
in open casks with punch-downs every two hours. The average fermentation temperature
was 25°C. After malolactic fermentation in stainless steel tanks, the wine matured in new
French oak for 22 months. Beyers selected the best barrel of Pinotage for his last Cape
Winemakers Guild Auction.

 

Auction Year: 2019

Beyerskloof CWG Traildust Pinotage 2015

The grapes were hand-picked at optimum ripeness, early in the morning from bush vines in
the Bottelary hills. Fermentation took place in open casks where punch-downs on the cap
were done every two hours. After malolactic fermentation the wine went into new French
oak barrels for 21 months. I selected the best barrel of Pinotage for the CWG.

Auction Year: 2017

Beyerskloof Pinotage 2014

The grapes were hand-picked at optimum ripeness. Fermentation took place over five days
in open casks with punch-downs every two hours. The average fermentation temperature
was 26°C. After malolactic fermentation in stainless steel tanks, the wine matured in new
French oak for 20 months. Only the best Pinotage barrel was selected for this wine.

Auction Year: 2016

Beyerskloof Traildust Pinotage 2013

The grapes were hand-picked in February 2013 from block A (bush vines) which is planted
on the famous Bottelary gravel soils. The grapes came into the cellar at optimum ripeness,
with the following analyses before fermentation: 24.9°B; pH - 3.52; TA - 7.6 g/l. The juice
stayed on the skins for 3 days at an average temperature of 26°C. Punch-downs were done
every 2 hours during fermentation and the juice was separated from the skins at 4.5°B.
After malolactic fermentation the CWG selected Pinotage went to 225 litre new French
oak barrels for 19 months.

Auction Year: 2015

Beyerskloof Traildust Pinotage 2012

Grapes were handpicked in February 2012 from block A (bush vines) which is planted on the famous Bottelary gravel soils. The grapes came into the cellar at optimum ripeness, with the following analyses before fermentation: 26.6 degrees B; pH - 3.52; TA - 6.12 g/l; AS - 1.86 g/l. The juice stayed on the skins for 5 days at an average temperature of 27 degrees C. Punch downs were done every 2 hours during fermentation and the juice was separated from the skins at 0.6 degrees balling. After malolactic fermentation the CWG selected Pinotage went to 225 litre new French oak barrels for 21 months. Tasting Notes: Deep, dark red colour. Rich blackcurrant, dark cherries, prunes and cedar oak aromas. A big-structured Pinotage with intense dark fruit flavours. A complex middle leads to a smooth and pleasant finish. Great balance between fruit and oak will allow this Pinotage to age in the bottle for 10 years and more.

Auction Year: 2014

Beyerskloof Traildust Pinotage 2011

The grapes were hand-picked on 3 February 2011 from block A (bush vines) which is planted on the famous Bottelary gravel soils. On this specific block, we only left one grape bunch per shoot. The grapes came into the cellar at optimum ripeness, with the following analyses before fermentation: 26.6˚ balling; pH - 3.52; TA - 6.12 g/l; AS - 1.86 g/l. The juice stayed on the skins for 5 days at an average temperature of 25˚C. Punch downs were done every two hours during fermentation and the juice was separated from the skins at 4˚ balling. After malolactic fermentation, the CWG selected Pinotage went to 225 litre new French oak barrels for 21 months. Tasting Notes: Deep ruby red colour. Rich blackcurrant, dark cherries, prunes and cedar oak aromas. A big-structured Pinotage with intense dark fruit flavours. A wine with a complex middle and a long aftertaste. Great balance between fruit and oak will allow ageing in the bottle for 10 years and more.

Auction Year: 2013

Beyerskloof Traildust Pinotage 2010

The grapes were hand-picked on 4 February 2010 from block A (bush vines) which is planted on the famous Bottelary gravel soils. On this specific block, we only left one grape bunch per shoot. The grapes came into the cellar at optimum ripeness, with the following analyses before fermentation: 26.2 degrees B; pH - 3.84; TA - 7.3 g/l; AS - 3.9 g/l. The juice stayed on the skins for 4 days at an average temperature of 23.5 degrees C. Punch-downs were done every 2 hours during fermentation and the juice was separated from the skins at 4 degrees balling. After malolactic fermentation, the CWG selected Pinotage went to 225 litre new French oak barrels for 21 months. Tasting Notes: Deep, dark red colour. Rich bouquet of black berries, dark cherries, prunes and cedar oak flavours. A complex Pinotage with an excellent balance between fruit and oak. This wine should develop well in the bottle over the next 10 to 15 years.

Auction Year: 2012

Beyerskloof Cape Blend 2007

Winemaking Notes Grapes were hand picked at optimum ripeness. The wine was made in open fermenters and was on the skins for 4-5 days at an average temperature of 26 &degC. Punching of the cap was done every 2 hours to extract good colour and flavours from the grapes. After malolactic fermentation in stainless steel tanks, the wine was aged in 100% new French oak for 21 months. This Cape blend was barrel selected especially for the Cape Winemakers Guild Auction. Tasting Notes A full bodied Cape blend with an intense claret colour. A complex wine with loads of blackberry and dark fruit flavours in balance with oak. This wine has a good structure with a long aftertaste and a potential to age well in the bottle.

Auction Year: 2009

Beyerskloof Pinotage 2007

Winemaking Notes The Pinotage grapes were block selected before being hand picked at optimum ripeness. The wine was made in open fermenters and was on the skins for 3 days at an average temperature of 27 &degC. Punching of the cap was done every 2 hours to extract the best colour and flavours from the grapes. After malolactic fermentation in stainless steel tanks, the wine the wine was aged in 100% new French oak for 23 months. The Pinotage was then barrel selected for the CWG Auction. Tasting Notes A full bodied Pinotage with a deep red colour. Intense dark fruit and plum flavours on the nose and palate. A wine with depth and complexity with a finish that gives a classic end to a great Pinotage.

Auction Year: 2009

Beyerskloof Pinotage 2006

100% Pinotage The Pinotage grapes were block selected before being picked at optimum ripeness. The wine was made in open fermenters. The juice was on the skins for 4 days at 25-27 degrees Celsius. Punching of the cap was done every 2 hours, and the juice was separated at 3-5 degrees B. After malolactic fermentation in stainless steel tanks, the wine aged in 66% new French oak barrels for 18 months. The Pinotage was barrel selected especially for the CWG. Tasting note: A full bodied Pinotage with a deep red colour. The dark berry and plum flavours are well balanced with the complex aromas from the new French oak. A wine with a long finish that could last in the bottle for 10 years and more.

Auction Year: 2008

Beyerskloof Cape Blend 2006

The grapes were picked at optimum ripeness and the wine made in open fermenters. The juice was on the skins for 4-5 days at 25 degrees Celsius. Punching of the cap was done every 2 hours, and the skins and the juice were separated at 3-5 degrees B. After malolactic fermentation in stainless steel tanks, the wine aged in 100% new French oak barrels for 18 months. The best barrels were then selected for this wine. Tasting note: A full bodied Cape Blend with a deep red colour. The black berry flavours are well balanced with the complex aromas from the new French oak. A wine with a spicy aftertaste that could last in the bottle for 10 years or more.

Auction Year: 2008

Kanonkop 1991

A blend of the best Cabernet Sauvignon, Cabernet Franc and Merlot. The 1991 vintage, undoubtedly one of the best vintages of the nineties, featured cool growing and ripening periods resulting in very elegant wines. Open fermenters were used and the wine was matured in new French 225 litre barrels for 24 months. 100 cases of this wine were sold at the 1994 Auction. Tasting Note: A very elegant, though still fruity wine that is surprisingly young and fresh for its 15 years. Drink now or within the next 4 - 5 years.

Auction Year: 2006

Kanonkop 2001

62% Cabernet Sauvignon, 19% Cabernet Franc, 19% Merlot This wine is a selection of the three best French oak barrels of the 2001 Paul Sauer that was matured in oak for 24 months. The wine was made in the traditional way in open fermentors and colour and flavour was extracted by punching the cap by hand. At a recent tasting of Paul Sauers (20 vintages) from 1981 to 2001, the 2001 vintage was the joint winner with the 1995. Tasting note: A full bodied classic red blend with a dark red colour. An excellent vintage that shows loads of berry fruit on the nose and taste which is well integrated with the oak flavours. A complex wine that will age in the bottle for at least ten years and more.

Auction Year: 2004

Kanonkop 2000

77% Cabernet Sauvignon, 23% Merlot - Matured in new French Nevers oak for 24 months. Tasting note: A full-bodied robust wine with intense blackberry and blackcurrant flavours. A wine that will need time to develop.

Auction Year: 2003

Kanonkop Pinotage 2001

100% Pinotage - Matured in new 225 litre French Nevers oak for 16 months. Tasting note: A full bodied wine with a deep red inky flavour. Sweet banana, berry and vanilla flavours which reflect the Simonsberg terroir.

Auction Year: 2003

Kanonkop 1999

A full-bodied deep red complex Cabernet blend with an excellent balance between fruit and oak on the nose and palate. This wine has an enormous amount of complex black and red berry fruit with a long aftertaste. A wine that will mature for at least another six to eight years in the bottle.

Auction Year: 2002