Cape Winemakers Guild

AA Badenhorst Family Wines Chase The Spice Swartland Shiraz

Fermented in concrete tanks

Winemaker: Adi Badenhorst

Adi Badenhorst & Duncan Savage The Love Boat Red 2016

The Love Boat wines are ‘gut feel’ wines, there is no blending or planning involved. Duncan doesn’t know what Adi did and Adi doesn’t know what Duncan did but together the wines just work.

Winemaker: Adi Badenhorst

Adi Badenhorst & Duncan Savage The Love Boat Red 2016

The Love Boat wines are ‘gut feel’ wines, there is no blending or planning involved. Duncan doesn’t know what Adi did and Adi doesn’t know what Duncan did but together the wines just work.

Winemaker: Duncan Savage

Adi Badenhorst & Duncan Savage The Love Boat White 2016

The Love Boat wines are ‘gut feel’ wines, there is no blending or planning involved. Duncan doesn’t know what Adi did and Adi doesn’t know what Duncan did but together the wines just work.

Winemaker: Adi Badenhorst

Adi Badenhorst & Duncan Savage The Love Boat White 2016

The Love Boat wines are ‘gut feel’ wines, there is no blending or planning involved. Duncan doesn’t know what Adi did and Adi doesn’t know what Duncan did but together the wines just work.

Winemaker: Duncan Savage

Ataraxia Under The Gravel Chardonnay 2016

Sourced from a single south-facing vineyard on The Skyfi elds, home to Ataraxia in the
Hemel-en-Aarde located outside the coastal town of Hermanus. Painstaking fruit selection
was followed by a non-interventionist winemaking approach. Fermented in small, tightgrained
French oak barriques, custom ordered from very specifi c Burgundian coopers, this
wine was barrel aged for a further 10 months before being bottled.

Winemaker: Kevin Grant

B Vintners Inboet Storie Cinsaut 2016

Spontaneous whole bunch fermentation – neutral barrel for 10 months. This is from a 64-year-old vineyard that was planted together with the fi rst commercially planted block of
Pinotage in SA. When they ran out of Pinotage vines, they completed the block by planting
about 300 Cinsaut vines. Hence the name “Inboet Storie”, meaning replacement vines.

 Winemaker: Bruwer Raats

Bartho Eksteen Vloekskoot Sauvignon Blanc – Wooded 2016

Whole bunch pressed, no settling. Naturally fermented in older 500 litre French oak and
matured for 11 months on lees. Bottled with minimum interference. Great accompaniment
to crayfi sh bisque, petit poulet and creamed spinach or alikreukel – three ways (ref. the
CWG book “Cellarmasters in the Kitchen”). Previous vintages of this wine have enjoyed
accolades such as 92 – 94 points from three different continents, 5-star Platter’s and have
fetched the highest price for Sauvignon Blanc in the history of the CWG Auction – a true
benchmark.

 Winemaker: Bartho Eksteen

Beaumont Family Wines Chenin Blanc Demi-Sec 2016

I have only made a demi-sec style of Chenin once before. The Loire has always made
beautiful demi-sec styles. The grapes came from our oldest vines planted in 1974. The natural fermentation didn’t fi nish completely dry in this one barrel so I decided to keep it like this and bottle it as a potential wine for my CWG offering. I love the way it expresses the grapes’ purity with that slight bit of residual that makes the wine more complex and layered.

 Winemaker: Sebastian Beaumont

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.

Winemaker: Beyers Truter

Boekenhoutskloof Cabernet Sauvignon Auction Reserve 2015

After many years of absence from the Guild Auction, I decided upon a Cabernet Sauvignon
from the spectacular 2015 vintage as a reserve selection Cabernet for the Auction.

 Winemaker: Marc Kent

Boekenhoutskloof Syrah Auction Reserve 2015

One barrel was vinified from our most exceptional Porseleinberg vineyard and was blended
with the very best from an old vineyard in Stellenbosch.

Winemaker: Marc Kent

Boschkloof Epilogue Syrah 2015

Made only from the SH99 clone. The grapes were 20% whole bunch pressed. Fermentation
took place spontaneously and after fermentation, the juice was left on the skins for eighteen days. The wine was aged for sixteen months in 400 litre French oak barrels, 15% new oak.

Winemaker: Jacques Borman

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 fl avour profi le and creating greater depth of tannin and
colour. Presented here is a fi rst for CWG label describing Hemel-en-Aarde Valley Pinot noir!

Winemaker: Peter Finlayson

Cabernet Sauvignon Auction Reserve 2014

The grapes are sourced from a single vineyard on the lower slopes of the Helderberg,
overlooking False Bay. Traditional winemaking with open tank fermentation, manual
plunging and extended skin maceration; followed by maturation in oak for 22 months.

Winemaker: Etienne Le Rich

Cederberg Teen Die Hoog Shiraz 2015

Cold maceration for two days was followed by two punch-downs a day and pump-overs
every six hours. The wine went through malolactic fermentation in new 225 litre French oak
where it matured for 15 months. Unfi ltered, this is a selection of the best three barrels.

Winemaker: David Nieuwoudt

CWG Auction Estate 2014 (1.5 Litre bottles)

The grapes were picked between the 4th of March and the 10th of April. The components
were vinifi ed separately and the grapes fully destemmed and sorted. During fermentation
in open fermenters, the cap was punched down four times a day. Maceration for 21 to 31
days was followed by maturation in 300 and 500 litre barrels for 22 months. Bottling took
place on the 9th of February 2016.

Winemaker: Coenie Snyman

CWG Auction Estate 2014 (750ml)

The grapes were picked between the 4th of March and the 10th of April. The components
were vinifi ed separately and the grapes fully destemmed and sorted. During fermentation
in open fermenters, the cap was punched down four times a day. Maceration for 21 to 31
days was followed by maturation in 300 and 500 litre barrels for 22 months. Bottling took
place on the 9th of February 2016.

Winemaker: Coenie Snyman

De Grendel Op Die Berg Pinot Noir 2015

Hand-picked fruit, nourished by the shale soils of the Ceres Plateau, was crushed before
undergoing three days of cold maceration on the skins, after which it was fermented
in stainless steel tank for approximately six days with gentle pneumatic punch-downs.
The wine was then carefully basket pressed and transferred to second fi ll French oak for
malolactic fermentation on the fi ne lees, after which it was moved into other second and
third fi ll French oak barrels for a maturation period lasting 12 months.

Winemaker: Charles Hopkins

De Grendel Wooded Sauvignon Blanc 2016

High quality Sauvignon Blanc from the Darling region was crushed and left on the skins for
six hours before the juice was gently removed for settling. Fermentation was then conducted in first and second fi ll French oak, after which the wine was matured ‘sur lie’ in the same barrels, undergoing weekly battonage for a period of 100 days, before blending and bottling.

Winemaker: Charles Hopkins

De Trafford Perspective 2015 (1.5 Litre Bottles)

The best Merlot and Cabernet Sauvignon barrels were selected from our Mont Fleur
vineyard at an average elevation of 393m above sea level. At around nine months the
three barrels spent the summer in a single 700 litre barrel before spending the winter
back in three new 225 litre French oak barrels. The best two barrels were bottled in spring
after about 21 months and the other included in our Elevation 393 blend. Wild yeast
fermentation, no fining, no filtration.

Winemaker: David Trafford

De Trafford Perspective 2015 (1.5 Litre Bottles)

The best Merlot and Cabernet Sauvignon barrels were selected from our Mont Fleur
vineyard at an average elevation of 393m above sea level. At around nine months the
three barrels spent the summer in a single 700 litre barrel before spending the winter
back in three new 225 litre French oak barrels. The best two barrels were bottled in spring
after about 21 months and the other included in our Elevation 393 blend. Wild yeast
fermentation, no fining, no filtration.

Winemaker: David Trafford

De Trafford Perspective 2015 (750ml)

The best Merlot and Cabernet Sauvignon barrels were selected from our Mont Fleur vineyard
at an average elevation of 393m above sea level. At around nine months the three barrels
spent the summer in a single 700 litre barrel before spending the winter back in three new
225 litre French oak barrels. The best two barrels were bottled in spring after about 21
months and the other included in our Elevation 393 blend. Wild yeast fermentation, no
fining, no filtration.

Winemaker: David Trafford

Delaire Graff Estate Banghoek Chardonnay 2016

A select parcel of Chardonnay from Delaire Graff Estate. The grapes were handpicked and
whole bunch pressed. Fermented in second fi ll French oak for two weeks. The wine was
left on lees for 11 months, with no battonage or malolactic fermentation.

Winemaker: Morné Vrey

DeMorgenzon Gravitas 2015

Granitic soils and gentle ripening conditions in the Stellenboschkloof contribute to this
aromatic and highly nuanced wine. Hand harvesting and careful selection is followed by
natural fermentation of whole berries and a small percentage of whole clusters. Maturation
in cask lasted for 18 months followed by bottling directly from cask without filtration or
fining.

Winemaker: Carl van der Merwe – Resigned Member

DeMorgenzon Roussanne 2016

Selected from the foothills of the Stellenbosch Mountains, Roussanne fruit with small concentrated berries is ripened to a russet brown colour and hand harvested. Pre-chilled in the winery, whole bunches are gently pressed, incorporating press fractions into the free run wine. Minimal settling without added enzyme follows, where after the wine is fermented in cask and left on the gross fermentation less for fi fteen months before bottling straight from cask without filtration.

Winemaker: Carl van der Merwe – Resigned Member

Edgebaston ‘Rooi Trekker’ Viognier 2015

The grapes were pressed, with only free run juice being fermented in a concrete egg. The
wine was matured in an old French oak barrel for a further eight months before minimal
fining and fi ltration, followed by bottling.

Winemaker: David Finlayson

Ernie Els CWG 2015

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 three weeks extended maturation. The wines were punched down manually five times per day, ensuring maximum colour extraction from the skins. Each variety was separately vinified and blended after 18 months of maturation.

Winemaker: David Finlayson

Gottfried Mocke Wine Projects Pinot Noir 2016

A high altitude parcel from Kaaimansgat. The grapes are partially destemmed and
spontaneously fermented in concrete vats with a soft pigeage two to three times a day. The
Pinot noir is matured for 14 months in 40% new barrique after pressing.

Winemaker: Gottfried Mocke

Grangehurst Auction Blend 2014

The grapes were hand-harvested, destemmed, hand-sorted, crushed and then pumped to
open fermentation tanks; manual punch-downs four to six times per day for colour, tannin
and flavour extraction; basket pressed and matured for 33 months in French (80%) and
American (20%) oak barrels with gentle gravity-flow bottling.

Winemaker: Jeremy Walker – Resigned Member

Grangehurst Auction Blend 2014 (1.5L bottles)

The grapes were hand-harvested, destemmed, hand-sorted, crushed and then pumped to
open fermentation tanks; manual punch-downs four to six times per day for colour, tannin
and flavour extraction; basket pressed and matured for 33 months in French (80%) and
American (20%) oak barrels with gentle gravity-flow bottling.

Winemaker: Jeremy Walker – Resigned Member

Groot Constantia Gouverneurs Auction Reserve 2014

The grapes were harvested at optimal ripeness of about 24 to 25° balling. Fermented in
stainless steel tanks with four pump-overs daily for maximum extraction. Post fermentation maceration was conducted for four weeks on the skins. Wines were pressed and kept in tanks for malolactic fermentation. The wines were then put in barrel consisting of 85% new French oak for a period of 18 months before blending and bottling.

Winemaker: Boela Gerber

Hartenberg Estate CWG Auction Cabernet Sauvignon 2015

Yielded by the best Cabernet parcel on Hartenberg Estate. Hand–picked and sorted for
optimal quality and phenolic ripeness. Barrel matured for 19 months, 75% new and 25%
second fi ll French oak barrels. Only three 225 litre barrels produced. The balance of this
Cabernet is used as the foundation stone of our fl agship red blend, The Mackenzie.

Winemaker: Carl Schultz

Hartenberg Estate CWG Auction Reserve 2014

Two of the very best Shiraz parcels on Hartenberg Estate were used to make this wine,
these being the fl agship Gravel Hill Shiraz and near neighbour, The Stork Shiraz. The former
grows in stone, the latter in deep, clay-rich, stone-free, loam soil. This vintage saw a 50/50
contribution to the fi nal blend from the two sites. The wine spent 18 months in French oak
barrels, 60% new, 40% second fi ll. Only two 225 litre barrels were produced.

Winemaker: Carl Schultz

Johan Joubert Wines Granite Selection Cabernet Sauvignon 2015

This “two barrel selection” wine was crafted from two small portions of hard-rock granite
soil from separate famous Cabernet Sauvignon blocks, on the foothills on the Stellenbosch
and Helderberg mountain ranges. The shoulders of the bunches were removed at 80%
veraison. Picked at 25° balling with a natural acidity of 6.7 and a 3.47pH. Traditionally
punched down, followed by an extended skin contact period of fi ve weeks. The wine was
matured for 27 months in 100% new French oak barrels.

Winemaker: Johan Joubert – Resigned Member

Johan Joubert Wines Granite Selection Cabernet Sauvignon 2015

This “two barrel selection” wine was crafted from two small portions of hard-rock granite
soil from separate famous Cabernet Sauvignon blocks, on the foothills on the Stellenbosch
and Helderberg mountain ranges. The shoulders of the bunches were removed at 80%
veraison. Picked at 25° balling with a natural acidity of 6.7 and a 3.47pH. Traditionally
punched down, followed by an extended skin contact period of fi ve weeks. The wine was
matured for 27 months in 100% new French oak barrels.

Winemaker: Johan Joubert – Resigned Member

Johan Joubert Wines Granite Selection Chenin Blanc 2016

This “two barrel selection” wine was crafted from a small portion of saprolite granite
soil from the Helderberg mountain range. The grapes were from a 35-year-old bush vine
vineyard block. The grapes were reductively crushed and given a 24 hour extended skin
contact period, before settling. Halfway through cold-fermentation, at 12° balling, the
wine was racked into Seguin Moreau Icon Burgundy barrels and spent, with fermentation,
16 months on the lees before bottling.

Winemaker: Johan Joubert – Resigned Member

Jordan CWG Chardonnay 2016

This reserve Chardonnay is traditionally made using natural, wild yeast from the acclaimed
Nine Yards Chardonnay vineyard. Intensely concentrated lemon-lime fl avours 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 substrata
provide the backbone for the mineral flavours.

Winemaker: Gary Jordan

Jordan Sophia 2014

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.

Winemaker: Gary Jordan

Kaapzicht Estate Rouge De Kaap 2015

Big, dark and dense Cabernet, full of structure and tannins from small little berries balanced out by the juicy, fl eshy fruity Cinsaut. Two very different grapes which together marry to make a lovely drinking wine. A blast from the past which is supposed to make us think back to the “Good old days!”

Winemaker: Danie Steytler – Resigned Member

Kaapzicht Estate The Ultimate Vision 2015

(Good grapes + Good winemaking techniques) x (Love and Passion) = The Ultimate Vision

Winemaker: Danie Steytler – Resigned Member

Kanonkop CWG Paul Sauer 2014

Grapes from 29-year-old vineyards were picked at 24° balling. At the cellar the grapes were destemmed, sorted and crushed into open top fermenters. The skins were punched down every two hours for six days. After malolactic fermentation the blend was made, and the wine went to 100% new French oak barrels for 23 months.

Winemaker: Abrie Beeslaar

Kanonkop CWG Pinotage 2015

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

Winemaker: Abrie Beeslaar

Leeu Passant Old Vines Cinsault 2015

This Cinsault is my fi rst ever WO Franschhoek bottling, and is from South Africa’s second oldest red wine vineyard (a very special 91-year-old bush vine parcel). It was made using natural yeast and whole-cluster fermentation to highlight its unique site.

Winemaker: Andrea Mullineux

Louis Nel Rapscallion 2015

This wine was made from grapes from the Helderberg, where selected parcels were separately harvested, wild fermented, punched down and left to age in French oak barrels. The wine spent 24 months in French oak of which 50% was new.

Winemaker: Louis Nel – Resigned Member

Luddite ‘Daisy’s Turn’ Shiraz – Cabernet Sauvignon – Mourvèdre 2014

The various portions of this wine come from our own vineyards and were fermented in small open fermenters. Grapes were left on skins until spontaneous fermentation started and then given 3 hand punch-downs a day. Pressed and put to barrel straight after fermentation. The wine spent two years in barrel on fi ne lees and then the final blend was made up and bottled. Wine was aged in second fill French barrels.

Winemaker: Niels Verburg

Miles Mossop Wines Saskia-Jo 2014

The grapes originate from old bush vine vineyards in the northern Paardeberg. The grapes were hand-picked and packed into a cold store overnight. The following day they were whole bunch pressed to tank for overnight settling. The juice was then taken to second and fifth fill 400 litre French oak barrels for natural fermentation. When fermentation was complete the barrels were topped and the wine matured on the lees for 10 months with regular stirring.

Winemaker: Miles Mossop

Mullineux Trifecta Chenin Blanc 2014

“The nitrogen in our DNA, the calcium in our teeth, the iron in our blood, the carbon in our apple pies were made in the interiors of collapsing stars. We are made of starstuff [and therefore so is this wine].” Carl Sagan

Winemaker: Andrea Mullineux

Newton Johnson Family Vineyards Seadragon Pinot Noir 2015

Seadragon is a parcel sourced out of a one hectare vineyard that is the heartbeat of the Newton Johnson farm. The bunches were selectively picked by the family, along a narrow contour of broken up claystone in the granitic soil. Made without sulphur in the winemaking, it allows diverse and dynamic micro-organisms from the grape itself to flourish unrestrained in the fermentation. 11 months maturation, with a further six months élevage in larger oak. Unfiltered, it will improve over many years in bottle.

Winemaker: Gordon Newton Johnson

Newton Johnson Family Vineyards Windandsea Pinot Noir 2016

This is a bare-bones glimpse at Windansea, the power dimension to Pinot Noir on our farm. In the stoniest and most clay rich of our granite soils, the bunches were selectively picked by the family for this small cuvée. Made without sulphur in the winemaking, it allows diverse and dynamic micro-organisms from the grape itself to flourish unrestrained in the fermentation. 11 months maturation, with a further six months élevage in larger oak. Unfiltered, it will improve over many years in bottle.

Winemaker: Gordon Newton Johnson

Nicky Versfeld Double Barrel Semillon 2016

The 2016 Semillon was selected from a 13-year-old single vineyard on the Darling Hills and harvested the second week of February and whole bunch pressed. This wine was wild yeast fermented in two 500 litre French oak barrels and aged on the fermentation lees for eight months with a further bottle maturation for one year.

Winemaker: Nicky Versfeld – Resigned Member

Paul Cluver Auction Selection Pinot Noir 2015

Pinot Noir sourced from our highest lying Pinot Noir vineyard. After extensive bunch and berry sorting, the grapes were transferred to 3.5 ton wooden open top fermenters by gravity. After eight days of cold soaking, the fermentation started spontaneously. During fermentation, the skin cap was punched down by hand twice a day. The wine was pressed and transferred to barrel for malolactic fermentation and maturation. After 11 months, the wine was blended for bottling.

Winemaker: Andries Burger

Paul Cluver The Wagon Trail Chardonnay 2016

The grapes for The Wagon Trail Chardonnay are sourced from our oldest Chardonnay vineyard, planted in 1987. The grapes were hand-picked and meticulously sorted before whole bunch pressed, settled and transferred to barrel for fermentation. The wine was fermented without inoculation and matured in barrel for nine-and-a-half months. During this time, the lees were stirred in order to keep the wine fresh, and after extensive tasting and barrel selection, the wine was blended and bottled.

Winemaker: Andries Burger

Rijk’s CWG Chenin Blanc 2015

The grapes were gently crushed and pressed, 100% barrel fermented and matured for 14 months in a new and a second fill 300 litre French oak barrel. This wine was fermented with natural yeast to ensure that the uniqueness of our distinct terroir was revealed. Fermentation took eight months to complete. Malolactic fermentation was not encouraged in order to protect the varietal characters.

Winemaker: Pierre Wahl

Rijk’s CWG Pinotage 2014

Grapes were hand-picked at night. A 56 hour cold maceration period was given prior to fermentation. Pigeage took place three times a day to extract tannin and colour. Skins were pressed at 4° balling. Malolactic fermentation was completed in barrels, racked, returned and left to mature for 22 months in a new and a second fill French oak barrel.

Winemaker: Pierre Wahl

Saronsberg Die Erf Shiraz 2014

This wine is the best barrel of Block 27, our Die Erf Shiraz vineyard grown on a mixture of weathered shale soils and broken rock. Hand-picked in the early morning, bunch sorted, destemmed and berry sorted. During fermentation the skins were mainly punched down by hand. After extended maceration, the total time on skins was 27 days. Malolactic fermentation was completed in barrel. Aged for 20 months in new 300 litre French Allier oak barrel, the wine was given a fi ne filtration prior to bottling.

Winemaker: Dewaldt Heyns

Silverthorn WInes Big Dog lll Méthode Cap Classique 2012

Made in the traditional Cap Classique method, both the Chardonnay and Pinot Noir grapes are whole bunch harvested and pressed. The Chardonnay portion is barrel fermented and aged in old French oak barrels to enhance the creaminess and complexity, while the Pinot Noir is cold fermented in a stainless steel tank in order to accentuate the bright berry characters. After blending, the wine is bottle fermented and aged on the lees for 52 months. Post disgorging the wine is aged on the cork for six months.

Winemaker: John Loubser

Simonsig Die Kluisenaar Roussanne – Marsanne 2016

Roussanne and Marsanne were picked fi ve weeks apart on 10 March and 2 February respectively. Grapes cooled in lug boxes overnight in cold room before whole bunch pressing, no sulphur and no settling, directly into six to ten year old French barrels followed by natural fermentation. Blended and bottled after 12 months.

Winemaker: Johan Malan

Spier Auction Selection Frans K Smit 2013

The grapes were hand-picked, destemmed and hand-sorted before fermentation in 400 litre roller barrels. Left for extended skin contact over a period of 40 days, the wine was pressed and transferred to French oak barrels for maturation of 24 months.

Winemaker: Frans Smit

Teddy Hall Wines ‘Hendrik Biebouw’ Chenin Blanc 2015 (1.5L bottles)

Settled overnight in stainless steel tanks, racked directly into barrel where it fermented and matured for 18 months.

Winemaker: Teddy Hall – Resigned Member

Teddy Hall Wines ‘Nico Theunissen’ Cabernet Sauvignon 2014 (1.5L Bottles)

Picked ripe, fermented on the skins for nine days. Matured in new French oak barriques.

Winemaker: Teddy Hall – Resigned Member

The Dirft Farm Die Kans Vate 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 – Resigned Member

The Drift Farm Comfort Zone ‘Whote Bunch Tinta’ 2016

We are told it’s difficult to “step out of your comfort zone”. I don’t have that problem because there’s nothing comfortable about making your living as a farmer. There’s nothing comfortable about our poisonous legacy of apartheid and colonialism. There’s nothing comfortable about the spectre of unsustainable land restitution. I am diligently searching for that elusive comfortable life, for hope and stability and incorruptible politicians. But I do find comfort in the fight well fought, and in planting trees whose shade will grace my great-grandchildren. I find comfort in making unusual, joyful wines and drinking my fellow guild members’ wines. Welcome to the zone.

Winemaker: Bruce Jack – Resigned Member

Tokara Tribute Cabernet Sauvignon 2013

The grapes were hand-picked and placed in a cold store overnight. The grapes were destemmed, hand sorted and crushed directly into wooden fermenters. Fermentation began spontaneously resulting in a long cold soak. Total maceration on the skins was for a period of around four weeks after which the wine was drained off and taken to barrel for malolactic fermentation. The wines spent 22 months in 60% new French oak and the rest being older French barriques. The wine was bottled unfiltered and unfined.

Winemaker: Miles Mossop

Villiera Drip Barrel Cabernet Franc 2015

Ripe Cabernet Franc was crushed and destalked, followed by fermentation in a pump-over container to maintain the integrity of the skins. We were only interested in the drip barrels. This is the fermenting wine that drips out of the berries under the weight of the skins after drawing off. It is the heart of the wine. The juice is dark, clear, beautifully balanced and intense. The fermentation and malolactic fermentation completed in French barrels and after 18 months of maturation, it was bottled.

Winemaker: Jeff Grier – Resigned Member

Vriesenhof Vineyards Pinot Noir (1.5L bottles)

Various Pinot Noir clones and vineyard sites have been used to make up the blend. Two methods of vinifi cation are used, namely pump over and pushing through the cap (pigeage).

The wine completes both alcoholic and malolactic fermentation in Burgundy barrels which has played a key role in producing the integrated style of wine.

Winemaker: Jan Coetzee – Resigned Member

Vriesenhof Vineyards Pinot Noir 2015

Various Pinot Noir clones and vineyard sites have been used to make up the blend. Two methods of vinifi cation are used, namely pump over and pushing through the cap (pigeage). The wine completes both alcoholic and malolactic fermentation in Burgundy barrels which has played a key role in producing the integrated style of wine.

Winemaker: Jan Coetzee – Resigned Member

Waterford Estate ‘1988 Kept Aside’ Chardonnay 2016

Fruit selected from within a single vineyard underwent natural alcoholic fermentation in 300 litre Burgundy barrels. Malolactic fermentation was prohibited and the wine was allowed to age on the gross lees for 11 months. No fi ning or fi ltration on this wine.

Winemaker: Kevin Arnold – Non-Producing Member

Waterford Estate BB 2014

Grapes from the Helderberg mountain slopes were hand-picked and put over a sorting table. Whole berry fermentation with only light extraction methods were used in order to maintain purity. After fermentation, individual top performing batches were selected as components for the blend. The blend was then aged for 19 months in 20% new French oak barrels. No fining or filtering took place prior to bottling.

Winemaker: Kevin Arnold – Non-Producing Member