Cape Portrait

cape-portrait - Chenin Blanc / Sauvignon Blanc

Chenin Blanc / Sauvignon Blanc - Recent Addition to Range

The grapes were picked from end of January until mid-February between 20 - 21°Balling. In the cellar the grapes were crushed and drained under a blanket of dry ice to preserved the typical delicate flavours. The juice was floated and cold fermented at 14 - 15°C, followed by extended contact with the lees for almost two weeks to enhance the mouth-feel. After vinification the wine was blended and bottled.

Explore This Wine
cape-portrait - Chenin Blanc / Sauvignon Blanc 2 Litre BIB

Chenin Blanc / Sauvignon Blanc 2 Litre BIB - Recent Addition to Range

The grapes were picked from end of January until mid-February between 20 - 21°Balling. In the cellar the grapes were crushed and drained under a blanket of dry ice to preserved the typical delicate flavours. The juice was floated and cold fermented at 14 - 15°C, followed by extended contact with the lees for almost two weeks to enhance the mouth-feel. After vinification the wine was blended and bottled.

Explore This Wine
cape-portrait - Cabernet Sauvignon / Shiraz

Cabernet Sauvignon / Shiraz - Recent Addition to Range

Grapes were hand-harvested at optimum tannin and fruit ripeness. The must was fermented in specially designed auto fermenters under controlled conditions with timer-regulated pump-over cycles for soft extraction of colour and fruit. After pressing, controlled malolactic fermentation took place in tank. The different cultivars were aged on French oak staves for 12 months before being blended.

Explore This Wine
cape-portrait - Cabernet Sauvignon / Shiraz 2 Litre BIB

Cabernet Sauvignon / Shiraz 2 Litre BIB - Recent Addition to Range

Grapes were hand-harvested at optimum tannin and fruit ripeness. The must was fermented in specially designed auto fermenters under controlled conditions with timer-regulated pump-over cycles for soft extraction of colour and fruit. After pressing, controlled malolactic fermentation took place in tank. The different cultivars were aged on French oak staves for 12 months before being blended.

Explore This Wine