Having grown up in the Cape winelands, Louis' choice to make winemaking his career came quite naturally.
Louis studied at Stellenbosch University and earned his Oenology and Viticulture degree in 1992. Besides working at Vergelegen, Neil Ellis, Warwick Estate and Hidden Valley, he also did harvests in France and the USA. In January 2010, Louis decided to embark on his own winemaking venture and now has his own label, for which he produces his own hedonistic style of wines.
Louis Nel joined the Cape Winemakers Guild in 2006 and resigned at the end of 2018.
This wine was made from grapes in the Helderberg region, 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% were new.
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
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.
The grapes are from the Simonsberg and were left on the skins for a week before pressing. The wine underwent malolactic fermentation in French oak barrels and spent a total of 24 months in oak. Tasting Notes: An intense expression of Cabernet Sauvignon; brilliant with elegant aromas of blackberries and plums. Soft, plush tannins and great length.
A small percentage of this wine was wild fermented in barrel and blended with wine that was cold fermented in tank. Left on the lees for three months before bottling. Tasting Notes: Spring flower and nettle notes bring back childhood memories. The flowers intermingle with garden herbs and tropical fruit flavours that follow through onto the finish.
The grapes are from the Helderberg and the batches were fermented separately, and left on the skins for a week before pressing. The wine then underwent malolactic fermentation in French oak barrels, and spent a total of 24 months in oak. Tasting Notes: Lots of red fruit, even some Helderberg herbaceousness mix with yummy tannins, and fruit on taste. This wine can age for years, but personally I like ?em young.
Cabernet Sauvignon 80%, Shiraz 20% The grapes are from the Helderberg and the batches were fermented separately and left on the skins for a week before pressing. The wine then underwent malolactic fermentation in French oak barrel and proceeded to spend a total of 24 months in oak. Tasting note: Lots of red fruit, even some Helderberg herbaceousness, mix with yummy tannins and fruit on taste. The wine will be at its optimum for drinking in 2022.
100% Cabernet Sauvignon These grapes were grown in the Helderberg and picked when they reached a natural ripeness plateau. The wine underwent natural fermentation on the skins for one week and was then pressed into barrel and left to undergo malolactic fermentation. The wine spent a total of 24 months in barrel. Tasting note: Lots of sweet red fruit, some rhubarb and plums mix with velvety soft tannins. This wine will reach optimum drinkability in 2022.
The Shiraz was picked very ripe and allowed to ferment on the skins for a week, pressed, and then transferred to French oak barrels. After 24 months of ageing the wine was blended with other ?top secret? Rhone varietals. Tasting note: Lovely spice and pepper mingle with earthy notes and sweet red fruit on the nose. The tannins are soft and chewy, and linger on the after taste.
Winemaking Notes The grapes are from the Helderberg area and were naturally fermented with regular punch downs and left on the skins for 10 days. The wine was aged in French oak barrels for 24 months. Tasting Notes Lovely red plum and cassis mix with strawberry that follow through onto the palate. The tannins are big, soft and delicious and hug the mouth throughout the long finish.
The grapes for this wine comes from a single south-west facing vineyard block high on the Helderberg mountain, where the fruit was picked very early in the morning to preserve flavours. The juice was treated reductively, keeping oxygen out and preserving the delicate flavours. Fermentation took place in stainless steel tanks at low temperatures and the wine was kept on the lees, with stirring for another three months to gain more complexity. Tasting note: This Sauvignon Blanc shows exceptional tropical melon, passion fruit, guava aromas and freshly picked garden herbs that follow through to a smooth and full palate. The palate is layered with sweet gooseberries, nettle and faintly mineral notes. This wine has the weight to stand up to flavourful dishes and has good ageing potential.
The grapes for this wine were harvested at our Elim farm in the chilly early mornings and transported to Stellenbosch in lug boxes. To preserve flavours and minimize oxidation, the still cool grapes were crushed immediately upon arrival. Neutral yeasts were used to ferment the juice at low temperatures (12-14 degrees C) and the wine was aged on the lees for three months with occasional stirring to add complexity and weight to the palate. Tasting note: The wine was blended from Sauvignon Blanc, that lends fruit and a steely minerality to the wine, and 15% Semillon that in turn adds additional weight to the palate. This classic cool climate Sauvignon shows succulent, wild tropical fruit while flinty mineral tones follow on the palate. The palate shows incredible weight and length and this wine has the potential to age well with careful cellaring.
A blend of our best vineyards that were fermented separately in bins, punched down by hand and aged in tight grain barrels, separately from the mainstream blending components. Tasting Notes Intense deep red colour. Redcurrant and blackberry components intermingle with chocolate, mocha and nutty flavours on the nose. The wine shows great depth in tannin structure, complexity and amazing length.
A blend of grapes from our best vineyards were fermented separately in bins, punched down by hand and aged separately from the mainstream blending components in tight grain barrels. Tasting Note: Intense deep red colour. Redcurrant and blackberry components intermingle with chocolate, mocha and nutty flavours on the nose. The wine shows great depth in tannin structure, complexity and amazing length.