Cape Winemakers Guild

AA Badenhorst Family Wines “Geel-Kapel” Muscat de Frontignan 2013

Muscat de Frontignan also known as Wit Muskadel (South Africa), Muscat Blanc á Petits Grains, Muscat Blanc, and Muscat Canelli in the USA. The grapes are from old vines grown in the alluvial and sandstone soils of Moutonshoek Valley. Whole cluster fermentation, where after the wine was matured in an old cask for one and a half years before it was bottled. There is a sediment as the wine was not filtered, nor did it have the life fined out of it, neither has sulphur been added.

Winemaker: Adi Badenhorst

AA Badenhorst Family Wines Graniet-Berg 2013

Marsanne and Grenache Blanc grapes, fermented together in a 300 litre cask. Aged for 14 months on all the good lees before bottling.

Winemaker: Adi Badenhorst

Ataraxia Under The Gavel Chardonnay 2014

Sourced from a single south-facing vineyard on The Skyfields, home to Ataraxia in the Hemel-en-Aarde outside Hermanus. Intensely interventionist fruit selection was followed by an extremely non-interventionist winemaking approach. Fermented in small, tight-grain French oak barriques, custom ordered from very specific Burgundian coopers, this wine was barrel aged for a further 9 months before being bottled.

Winemaker: Kevin Grant

Bartho Eksteen Vloekskoot Sauvignon Blanc – Wooded 2014

The ability to read a vintage, years of research and trials to find the perfect combination between terroir and origin, grain and toasting levels of the right wood, age and sizes of barrels, cooper’s craftsmanship and winemaking techniques have resulted in a work of art which I’m proud to put my name to.

Winemaker: Bartho Eksteen

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.

Winemaker: Beyers Truter -…

Boekenhoutskloof Syrah Auction Reserve 2013

Floral notes abound on the nose, an indicator of the wines part Swartland pedigree; the palate shows an explosion of white pepper and spicy aromatics, as one would expect from a cooler maritime influenced vineyard.

Winemaker: Marc Kent

Boplaas Daniel’s Legacy Cape Portuguese Red Blend 2013

In celebration of Oupa Danie’s folly of mistakenly planting Tinta Barocca in place of Shiraz – after his sojourn to the Swartland in the early 70s in an old Chevy El Camino – which set Boplaas on a path of crafting fine fortifieds and Portuguese table wines in the Cape. Blended from the very finest barrels of Tinta Barocca, Touriga Nacional, Touriga Francesa and Shiraz originating from low yielding old vines and traditionally vinified, has created a fulsome, buxomly fruited and age-worthy auction offering.

Winemaker: Carel Nel

Boplaas Ouma Cloete Straw Wine 2013

Honouring my family’s vinous heritage going back to my great, great grandmother Cloete from Constantia, who left the lush cool valley for the dry hinterland of the Klein Karoo in the mid-1800s. This maiden vintage straw wine was crafted from the most raisined sun dried bunches of Viognier, fermented in traditional lagars with manual pigeage to extract maximum flavour and aromatics. This complex bright gold straw wine will make an ideal accompaniment to traditional Cape Malay or aromatic Moroccan fare; or perhaps enjoyed with desserts, such as Peach Melba or a summer berry Pavlova. Best enjoy chilled and in good cheer.

Winemaker: Carel Nel

Boschkloof Epilogue Syrah 2013

Natural fermentation with 10% stems in open top 500 litre barrels without any temperature control. 21 days left on skins after fermentation. Malolactic fermentation took place in barrel. Matured for 18 months in 30% new small French oak barrels.

Winemaker: Jacques Borman

Bouchard Finlayson Auction Reserve Chardonnay 2012

As much as we try to keep Pinot Noir our flagship, Chardonnay appears to say ‘catch me’. Chardonnay has magic and seductive powers wooing producers and consumers on all corners of the globe. This vintage presented superb quality fruit produced on high density plantings, picked at optimum ripeness and pressed ‘whole bunch’ to release purity and length of palate. Matured ‘sur lie’ for seven months in best French barrels.

Winemaker: Peter Finlayson

Bouchard Finlayson Auction Reserve Pinot Noir 2012

Vintage 2012 was unusual in that both quality and quantity presented above average offerings. In fact, the Pinot Noir fruit was outstanding. Our high density plantings also contributed towards enhancing flavour profile and creating greater depth of tannin and colour.

Winemaker: Peter Finlayson

Cape Point Vineyards Auction White 2014

The grapes for the Auction White were picked from the Isliedh and Semillon Vineyards on the Cape Point Vineyards property, from extremely weak vines yielding only 4 tons per hectare. The fruit was whole bunch pressed in an oxidative manner and put to barrel without settling. Spontaneous fermentation took place in older 600 litre barrels with the blend compiled directly after ferment. The wine then spent 10 months in barrel with regular battonage before being bottled in January 2015.

Winemaker: Duncan Savage

Cape Point Vineyards Auction White 2014

The grapes for the Auction White were picked from the Isliedh and Semillon Vineyards on the Cape Point Vineyards property, from extremely weak vines yielding only 4 tons per hectare. The fruit was whole bunch pressed in an oxidative manner and put to barrel without settling. Spontaneous fermentation took place in older 600 litre barrels with the blend compiled directly after ferment. The wine then spent 10 months in barrel with regular battonage before being bottled in January 2015.

Winemaker: Duncan Savage

Cederberg CWG Teen Die Hoog Shiraz 2013

Cold maceration for four days, inoculated with selected yeast strain and pump-overs every six hours during fermentation. Fermentation at 25 – 28°C for about five days. 20 days of extended skin maceration and malolactic fermentation in new oak barrels. Barrel maturation took place in 225 litre medium toast, tight grain oak barrels for 15 months.

Winemaker: David Nieuwoudt

De Grendel Op Die Berg Pinot Noir 2013

The grapes were hand-picked in Ceres and transported to De Grendel. Destalking. Cold soak for 4 days. Fermentation. Pressing in basket press. Malolactic in barrels. Maturation in barrels. Filtration and bottling.

Winemaker: Charles Hopkins

De Grendel Wooded Sauvignon Blanc 2015

Combination of Darling and Durbanville fruit. Hand-picked. Destalked. Skin contact. Pressing and settling. Transfer into two second-hand barrels for fermentation. Battonage. Matured for a total of 110 days in oak. Stabilised and bottled.

Winemaker: Charles Hopkins

De Trafford Cabernet Sauvignon 2013 (1.5L bottles)

A selection of two new barrels. One from our neighbours Keermont and one from our Mont Fleur vineyard. Both on decomposed granite mountain slopes. Natural yeast fermented, like all our wines, in open top tanks. Blended after one year and matured for a further nine months in second fill barrels. Bottled by hand, unfined and unfiltered, on the property.

Winemaker: David Trafford

De Trafford Cabernet Sauvignon 2013 (750ml Bottles)

A selection of two new barrels. One from our neighbours Keermont and one from our Mont Fleur vineyard. Both on decomposed granite mountain slopes. Natural yeast fermented, like all our wines, in open top tanks. Blended after one year and matured for a further nine months in second fill barrels. Bottled by hand, unfined and unfiltered, on the property.

Winemaker: David Trafford

Ernie Els CWG 2013

The grapes were hand-picked in the cool of early morning. Grape bunches were gently destalked and lightly crushed. On the sorting table, all excess stalks and rotten berries were carefully removed by hand. Fermentation took place in small 300 litre open top oak barrels with yeast WE 372 being added to the juice. The wines were punched down manually 5 times a day ensuring maximum colour extraction from the skins. Each variety was separately vinified and blended after 18 months of maturation.

Winemaker: Louis Strydom

Etienne le Riche Cabernet Sauvignon Auction Reserve 2011

A single vineyard from the lower Helderberg foothills, close to False Bay. Gravelly soils, cool ripening and warm harvesting temperatures. Excellent concentration. Barrel fermented and aged for 24 months.

Winemaker: Etienne Le Rich…

Graham Beck Non Plus Ultra Methode Cap Classique 2008

The Chardonnay and Pinot Noir were whole bunch pressed and only the cuvée fraction used. A small portion of Chardonnay was fermented in Piece Champenoise barrel to promote the creamy texture and complexity. The Pinot Noir adds palate weight and length of flavour. The wine was matured for 72 months on the lees prior to disgorgement.

Winemaker: Pieter Ferreira

Grangehurst Akayla 2009

The grapes were harvested and sorted by hand, fermented in open tanks, basket pressed and matured in French oak barrels for 26 months.

Winemaker: Jeremy Walker

Grangehurst Cape Reserve Blend 2009

The grapes were harvested and sorted by hand, fermented in open tanks, basket pressed and matured in French oak barrels for 22 months.

Winemaker: Jeremy Walker

Groot Constantia Auction Shiraz 2012

This wine was fermented in open top barrels with punch-downs every 6 hours. After fermentation the grapes were basket pressed and aged in a 2 700 litre foudre for 24 months before bottling.

Winemaker: cwg

Groot Constantia Auction Shiraz 2012

This wine was fermented in open top barrels with punch-downs every 6 hours. After fermentation the grapes were basket pressed and aged in a 2 700 litre foudre for 24 months before bottling.

Winemaker: Boela Gerber

Hartenberg CWG Auction Merlot 2013

20 months in 100% new, French oak and some Romanian oak. The balance of this single vineyard parcel was used to make up the Mackenzie 2013, our Bordeaux-styled red blend.

Winemaker: Carl Schultz

Hartenberg CWG Auction Shiraz 2013

The wine is a blend of our two single vineyard Shiraz sites, comprising 60% Gravel Hill and 40% Stork Shiraz. The wine spent 21 months in 50% new and 50% second fill French barriques.

Winemaker: Carl Schultz

Jordan Chardonnay Auction Selection 2014

This reserve Chardonnay is traditionally made using natural, wild yeast with the grapes coming from the acclaimed Nine Yards Chardonnay vineyard. Intensely concentrated lemon-lime flavours and slow fermentation in 228 litre Burgundian oak barrels for twelve months has resulted in a classic style with a new world twist. Quartzite veins through the 600 million year old granite sub-strata provide the backbone for the mineral flavours. Regular barrel rolling accentuates the rich, leesy character in this elegantly expressive wine.

Winemaker: Gary Jordan

Jordan Sophia 2012

A blend of the best ‘Cobblers Hill’ barrels and a reserve Cabernet Sauvignon, this wine has been named ‘Sophia’ after the legendary mother of Faith, Hope and Charity. Representing the characteristics of the three Bordeaux varieties that make up this exceptional wine, the Cabernet Sauvignon, Cabernet Franc and Merlot grapes were harvested from the best hillside vineyards at Jordan, which overlook Table Mountain and False Bay. Fermented at 28°C with three pump-overs daily, over the fermenting cap. After pressing, the wine was racked to barrel where it completed malolactic fermentation. The wine spent a total of 26 months in 225 litre French oak barrels to integrate the rich tannins and add complexity.

Winemaker: Gary Jordan

Kaapzicht The Castle 2012

The five cultivars were vinified and separately matured in small, 100% new French oak barrels for 24 months before being blended together.

Winemaker: Danie Steytler …

Kanonkop CWG Paul Sauer 2012

Grapes from 27 year old vineyards were picked at 24°B. At the cellar, the grapes were destemmed, sorted and crushed into open top fermenters. The skins were punched down every two hours for five days. After malolactic fermentation, the blend was made and the wine went to 100% new French oak barrels for 24 months.

Winemaker: Abrie Beeslaar

Kanonkop CWG Pinotage 2013

Old, unirrigated bush vines with yields of 3-5 tons/hectare were used to make this wine. The grapes were destemmed, sorted, crushed and fermented in open top “kuipe” for four days. The wine underwent malolactic fermentation in barrel and spent a total of 18 months in barrel.

Winemaker: Abrie Beeslaar

Lanner Hill Double Barrel White 2014

Two barrels of this wine were made from 14 year old vines in the Darling region. This wine fermented in third fill 600 litre French oak barrels and aged on fermentation lees for 9 months before being bottled in November 2014.

Winemaker: Nicky Versfeld …

Louis Nel “A Thousand Kissis Deep” Sauvignon Blanc 2015

The grapes are from Stellenbosch and were transported in small lug boxes. After pressing, the juice was allowed to settle for two days, then racked and fermented cold. The wine was left on the lees for three months.

Winemaker: Louis Nel – Res…

Louis Nel “Living in the Past” Cabernet Sauvignon 2010

This wine was made from grapes in the Helderberg region, where selected parcels from the same vineyard were separately harvested, wild fermented, punched down and left to age in French oak barrels. The wine spent 36 months in French oak; 30% of the barrels were new.

Winemaker: Louis Nel – Res…

Luddite The Monster Shiraz-Cabernet Sauvignon 2012

Crushed, destalked and fermented in small open fermenters. Punched down twice daily during fermentation. Pressed and racked directly into barrel. Malolactic fermentation in barrel and 2 years in 50% new French oak, with the balance in second and 3rd fill French wood. We blended in 14% Cabernet Sauvignon to add structure, backbone and balance to the juicy Shiraz fruit.

Winemaker: Niels Verburg

Miles Mossop Wines Saskia-Jo 2014

This is a blend of 85% Chenin Blanc and 15% Clairette Blanche. The Chenin Blanc grapes are from a single old bush vine vineyard from the northern part of the Paardeberg in the Swartland, growing in sandy soils of granite origin. The Chenin Blanc was picked at around 24°B. The Clairette Blanche is from a similar site and was picked at a very low sugar (19.5°B) to preserve the acidity that is inherently low in this variety. The grapes were whole bunch pressed. The juice was then run to 400 litre barrels after minimal settling and the fermentation was allowed to start naturally. After fermentation, the wine was topped and matured ‘sur lie’ for 10 months in French oak, with regular lees stirring. Only 2nd and 5th fill barrels were used.

Winemaker: Miles Mossop

Mullineux “The Gris” Semillon 2014

This very rare wine is made from 100% Semillon Gris from a 56 year old heritage, dryfarmed vineyard grown on the granite soils of the Paardeberg in the Swartland. The grapes were picked by hand, early in the morning, while the air was still cool. In the winery, the Semillon Gris was whole-bunch pressed gently. The juice was settled overnight and then racked to two neutral barrels where it fermented naturally, and eventually also completed malolactic fermentation. After one year on the lees (but not stirred) the wine was racked clean and bottled. Only 500 bottles were made.

Winemaker: Andrea Mullineux

Mullineux Trifecta Chenin Blanc 2013

The Trifecta Chenin Blanc comes from our three best Swartland vineyards. One Chenin vineyard is grown on schist soil, one on granite soil and one on quartz soil; bringing depth, freshness and spiciness to the wine. The grapes are hand-picked and whole-bunch pressed to barrel where they are fermented naturally. After blending, the wine was bottled after one year.

Winemaker: Andrea Mullineux

Neil Ellis Insignium 2012

Exquisite parcels of Cabernet Sauvignon and Cinsaut noir were fermented separately in open top fermenters. A series of punch-downs and pump-overs were employed to manage extraction. Further maceration followed before racking to barrel for malolactic fermentation. The wine spent 20 months in French oak barrels (300 litre and 500 litre). 75% first fill (Cabernet) and 25% older barrels (Cinsaut noir). Bottled in December 2013.

Winemaker: Neil Ellis – No…

Nitida Sauvignon Blanc Barrel Twenty Eight 2014

We have been working with barrel fermented Sauvignon Blanc for many years and believe this to be a classic example. Partially fermented in seasoned barrels and some new wood, with grapes from great vineyards, this wine was bottled after 10 weeks barrel ageing. Further, this wine has been matured for 12 months in the bottle allowing the further development of classic Sauvignon Blanc cool climate characteristics.

Winemaker: Bernhard Veller…

Paul Cluver Auction Selection Pinot Noir 2013

The grapes were selected from our highest lying Pinot Noir vineyards and are all new clones – 667, 113, 115. Harvested, cold soaked for 8 days with the fermentation starting naturally and then inoculated. Punched down twice a day. After fermentation, only free run juice was transferred to barrel for malolactic fermentation. The wine was then left in barrel, of which only 25% was new, for 11 months before bottling.

Winemaker: Andries Burger

Paul Cluver The Wagon Trail Chardonnay 2014

The grapes were selected from 27 year old Chardonnay vineyards, the oldest on the property. After pressing and settling, the wines were transferred to barrel and fermented without inoculation. The barrels used for this wine are from selected Burgundian cooperages, one third was new wood. The wine was left on the gross lees for 9 months before racking, stabilisation and bottling.

Winemaker: Andries Burger

Rijk’s CWG Pinotage 2012

To ensure maximum fruit and colour retention, the grapes were hand-picked in the cool of the night. The crushed berries were given a 56 hour cold maceration prior to fermentation. Pigeage took place 3 times a day to extract tannin and colour. Skins were pressed at 5°B. Malolactic fermentation took place in barrels. Matured for 22 months in one new and one second fill French oak barrel.

Winemaker: Pierre Wahl

Rust en Vrede CWG Estate 2012

The grapes were picked between the 12th and 20th March and the components vinified and matured separately. The grapes were fully destalked and sorted. During fermentation in open fermenters, the cap was punched down four times a day. Maceration for 14 to 31 days, followed by maturation in 300 and 500 litre barrels for 22 months. Bottled on 10th February 2014.

Winemaker: Coenie Snyman

Saronsberg Die Erf Shiraz 2013

Hand-picked from our most consistent Shiraz vineyard (block 27), grown on gravelly soils at the foot of the Saronsberg. The grapes were bunch sorted, destemmed (10% kept whole bunch) and berry sorted. Only 60% of the berries were gently crushed into an open fermenter, the remainder kept whole. The must was de-juiced by 12% and given a four-day cold soak. Fermentation was allowed to start naturally, inoculated only after two-thirds of fermentation was completed. The wine was left on the skins for two weeks post-fermentation before being pressed into a new Allier French oak barrel. The wine was left on its lees for 10 months, spending 20 months in total in barrel.

Winemaker: Dewaldt Heyns

Savage Wines CWG “Follow The Line” 2013

The grapes are meticulously sourced from a number of altitude and maritime vineyards from around the Western Cape, farmed by passionate South Africans. The small, handselected parcels receive much love and attention through the growing season, with each vineyard’s unique terroir contributing in its own special way to the blend.

In the cellar, minimal intervention, local clay amphora and old large format French Oak are combined to ensure that the essence of South African terroir is captured in the wines.

Winemaker: Duncan Savage

Sijnn !uri 2014

Viognier performs particularly well on the schist and puddingstone soils of Malgas, but it is not an easy variety on its own. Blended with our best rich and ripe Chenin and some exciting Roussanne. All barrel fermented in 400 litre French oak barrels for 10 months, 50% new. Pressed in a traditional basket press, natural yeast fermented and bottled unfiltered.

Winemaker: David Trafford

Silverthorn Wines Big Dog Methode Cap Classique 2010

The Chardonnay and Pinot Noir were both gently whole-bunch pressed. The Chardonnay juice was barrel fermented and aged in old French oak barrels in order to enhance creaminess and palate weight. The Pinot Noir juice was fermented in stainless steel tanks to accentuate the berry fruit characters. After blending, the wine was bottle fermented and spent 53 months on the lees before being disgorged and spending an extra 6 months on the cork.

Winemaker: John Loubser

Simonsig Heirloom Shiraz 2013

Full, ripe Shiraz grown on deep red weathered shale soil was picked at the end of March and fermented in a concrete tank with regular pump-overs. Slightly cooler fermentation at 24°C added fresh fruit and softer extraction. Maceration lasted 4 weeks and the wine was racked straight into new Nevers oak seasoned for 36 months. Regular rackings helped to soften the tannins and expose the fruit. Bottled after 18 months.

Winemaker: Johan Malan

Spier Frans K Smit Auction Selection 2011

This wine was fermented in 400 litre roller barrels and a 1 000 litre open top fermenter, followed by 24 months in barrel maturation. A light egg fining rounded off the tannin structure.

Winemaker: Frans Smit

Strydom Family Wines Paradigm 2012

The grapes were all hand harvested and separately fermented during the cool morning hours. Fermentation was done in open top tanks with pump-overs and punch-down by hand 4 to 5 times during the first half of fermentation and twice a day during the last part of fermentation. Total maturation for 14 to 16 days. Malolactic fermentation was in French oak barrels. After racking off the lees, the wine was further matured for 18 months in 50% new French oak barrels with the balance made up of second and third fill barrels.

Winemaker: Rianie Strydom

The Drift Farm Die Kans Vate Single Vineyard Barbera 2013

This is a small single vineyard Barbera planted in 2004. The wine was made in traditional open top fermenters with manual punch-downs. We played bagpipes and cello (obviously not at the same time) to the barrels to harmonise the tannin and give stability to the colour. It was always going to be a special wine – right from the start. We chose the best barrel for the Auction.

Winemaker: Bruce Jack – Re…

Tokara Tribute 2011

This wine is 100% Cabernet Sauvignon from the two consistently best performing vineyards on Tokara Stellenbosch. The grapes were hand-picked and placed in a cold store overnight. The following day they were crushed directly into large wooden fermenters. Fermentation began spontaneously resulting in a long cold soak. Total maceration on the skins was for a period of around 4 weeks after which the wine was drained off and skins pressed in our basket press. The wines spent a total of twenty-two months in 60% new French oak and the rest being older French oak barriques. The wine was bottled unfiltered in February 2013.

Winemaker: Miles Mossop

Villiera Meteor Methode Cap Classique 2008

A selection of perfectly healthy, early picked fruit was whole bunch pressed in a pneumatic bag press. Only the cuvée (500 litres/ton) was settled and naturally fermented. The final cuvée is comprised of all 3 Champagne varieties; Chardonnay, Pinot Noir, Pinot Meunier. The blend is dominated by Chardonnay to improve maturation potential and a portion was fermented in used barrels for extra complexity. The red grapes add body, roundness, and flavour. After stabilisation and addition of liqueur de tirage, the wine was bottled for second fermentation. After 5 years on the lees, this sparkling wine was riddled and disgorged. A small addition of dosage has ensured great balance.

Winemaker: Jeff Grier

Vriesenhof Pinot Noir 2010 (1.5L bottles)

This wine is a blend of different clones from the 2010 vintage. A selection of barrels from mainly 777 and 115 from our Pinot Noir vineyards on decomposed granite soils is responsible for the blend. As the ripening of the clones is very different, the wine was blended after malolactic fermentation in the barrels. Maturation was completed after 13 months in heavy toasted French oak before bottling.

Winemaker: Jan Coetzee – R…

Vriesenhof Pinot Noir 2013 (1.5L Bottles)

Fermented on the skins for five days, where after the fermentation was completed in barrel and the wine matured for a further 12 months.

Winemaker: Jan Coetzee – R…

Waterford Estate Chardonnay Auction Selection 2011

Fruit selected from within a single vineyard underwent natural alcoholic fermentation in 500 litre Burgundy barrels. Malolactic fermentation was prohibited and the wine was allowed to age on the gross lees for 12 months.

Winemaker: Kevin Arnold – …