The naming of the wines
Some of the names of the wines are inspired by the English for “baardskeerder” the arachnid after which the village is named. From B’bos to Shakespeare may be a stretch, but no one, other than the Scottish society of whisky manufacturers, has objected.
2022 Blanc Fumé South
Tasting notes:
The wine opens with blackcurrant, passion fruit and helichrysum (kooigoed). Notes of lemon and lime offset its racy acidity. The finish is long and salty with hints of chalky minerality. A truly unique expression of terroir.
In the cellar:
Barrel fermented and matured for seven months in one new 500 litre François Frères French Oak barrel (light toast). Bâttonage was done once every month.
Technical analysis:
12,57% Alc; 1,8 R/S; 3,16 pH, 8,3 T/A
2022 Blanc Fumé North
Tasting notes:
Grassy nettle and spicy fynbos on the nose, underpinned by seductive flavours of white pear, baked apple, blackcurrant and white peach. The palate has a nervous edge of coated acidity and stony minerality with a complex finish. This wine exudes balance, verve and complexity.
In the cellar:
Barrel fermented and matured for seven months in one new 500 litre François Frères French Oak barrel (light toast). Bâttonage was done once every month.
Technical analysis:
12,66% Alc; 1,9 R/S; 3,23 pH, 7,1 T/A
2020 Kelp Forest Syrah
Tasting notes:
Cool-climate Syrah. Lovely fruit purity with soft red berries, white pepper and perfume on the nose and a silky-smooth texture with fine tannins on the palate.
In the cellar:
20% whole bunch fermented, punch downs once a day for 7 days. Wine matured for 12 months in one 1000 litre flexcube with new French oak inserts.
Technical analysis:
T/A 5,2; R/S 2,0; pH 3,33; Alcohol 12,9%
2021 Sun Spider Pinotage
Tasting notes:
Cool-climate Pinotage flaunting its parentage. Fresh, fragrant cherry and spice notes poised on a delicate, lively base with soft tannins on its dry farewell.
In the cellar:
70% of the grapes were crushed and destemmed, 30% whole bunch. Fermented for 5 days with one punch down per day. Pressed and moved to one 1000 litre Flexcube with new French oak inserts.
Technical analysis:
T/A 5,6; R/S 1,3; pH 3,56; Alcohol 11,85%
