After matriculating in South Africa, Gottfried Mocke travelled to Europe and found himself working at the August Kesseler Winery in the Rheingau area of Germany. Whilst here he became obsessed with learning as much as possible about viniculture and enrolled himself as apprentice at a winery in Bingen. Gottfried also work part-time at Johanninger Winery in Bad Kreuznach, and after successfully completing his 3-year apprenticeship he travelled to Oregon in the United States to work at Rex Hill Vineyards who specialise in Pinot Noir and Chardonnay.
In 1999 he returned to Germany to study Viticulture and Oenology at Winesberg, and spent time travelling through France, working at Domaine de Trévallon in Provence. Gottfried returned to South Africa in the end of 2001 and took over the position of Winemaker for Chamonix Wine Farm in Franschhoek. He focussed on site-specific wines which show their true individuality and character.
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.
High altitude, low yielding parcel. Traditional vinification methods, spontaneous
fermentation with 15% whole cluster in open concrete fermenters. Prolonged malolactic
fermentation in 50% new 228 litre barriques for 16 months.
The grapes were de-stemmed, soft crushed and the must macerated with skins for 8 hours. Spontaneous fermentation took place in traditional 228 litre barriques. The wine was matured for 14 months and underwent malolactic fermentation. 10% of the blend was matured in concrete eggs. Tasting Notes: It has a bright straw colour with golden highlights and exquisite aroma, with scents reminiscent of tropical fruit, ginger, spice and oatmeal. Well-structured and minerally, with flavours of lime and toasted almonds on the palate. This wine is packed in wooden boxes.
Grapes were de-stemmed, soft crushed and fermented spontaneously in French barriques and concrete eggs. The wine remained on its lees for 14 months where it underwent malolactic fermentation. The Auction Reserve is a selection from our 24 year old vineyard at an altitude of 450 metres above sea level. Tasting Notes: It has bright straw yellow colour with golden highlights and exquisite aroma with scents reminiscent of tropical fruit, ginger, spice and oatmeal. Well-structured and minerally with flavours of lime, grapefruit and toasted almonds on the palate.