The annual Nedbank Cape Winemakers Guild Auction Showcase took place at the CTICC and showcased the finest and most exclusive wines produced by some of South Africa’s leading winemakers in small quantities exclusively for this auction.
Some of South Africa’s top winemakers have been hard at work, creating wines for one reason only: To make it through the selection process that will see them showcased at a one-of-a-kind wine auction, The Nedbank Cape Winemakers Guild Auction.
The Nedbank Cape Winemakers Guild Auction Showcase is an informal (walk-around) tasting of the wines to be auctioned at the 2019 Nedbank CWG Auction. The wines were presented by the winemakers who are all members of the Guild. Past auction wines and flagship wines from Guild Members were also available for tasting.
SEBASTIAN BEAUMONT – BEAUMONT FAMILY WINES
•CWG 2019 – Beaumont Leo’s Whole Bunch Chenin Blanc 2017•
This is the second version of a whole bunch fermentation that the winemaker have put in bottle. The first one was made in 2011, the year that his son Leo was born. Since then he experimented with this style of wine every year. The 2017 is the first vintage he thought should go into bottle.
The grapes were in perfect condition. The wine spent 8 days fermenting on the skins, was then pressed off and taken to barrel for the end of fermentation. Matured on gross lees for 18 months in a new barrel.
WARREN ELLIS – NEIL ELLIS WINES
•CWG 2019 – Neil Ellis The Designate 2013•
A vineyard-selected blend from two premium sites known to grow quality grapes of distinct style. The Tempranillo, from the Bottelary hills, overlooking False Bay. The Cabernet Sauvignon is from the Jonkershoek Valley. These exquisite parcels were fermented separately.
A series of punch-downs and pump-overs were employed to manage extraction. Blending commenced in September 2013 to give these components enough time to marry. The wine spent 18 months in French oak barrels.
•Neil Ellis Jonkershoek Valley Cabernet Sauvignon 2016•
Intense dark colour. The nose shows restraint, with deep underlying aromas, of complex blue and black berry perfumes. Cedary aromas, so typical of a Jonkershoek wine. The palate is nervous and fresh followed by fine, smooth tannins. This is a wine which is built to last and for early drinking would benefit with decanting.
SAMANTHA O’KEEFE – LISMORE ESTATE VINEYARDS
•Lismore Estate Reserve Viognier 2017•
The Lismore Estate Reserve Viognier has always stood out as something special. The expression is dried apricot and fresh ginger with hints of honeysuckle through to a concentrated palate with fresh, clean acidity which supports the extravagance of the palate.
•Lismore Estate Reserve Syrah 2017•
The nose is subtle and elusive with notes of cherry, cranberry, olive, white pepper, coriander and fynbos. The palate shows extraordinary purity and freshness while the tannins are super-fine. Lovely fruit upfront before an intensely savoury finish.
RIANIE STRYDOM – STRYDOM FAMILY WINES
•CWG 2019 – Strydom Family Wines Paradigm 2016•
The Cabernet Sauvignon and Merlot form the core of this wine and the grapes were specially selected within the vineyards and fermented separately. After maturing in French oak barrels for 12 months, the best barrels were blended together and then matured for another 6 months. Prior to bottling, a fresh portion of Petit Verdot and Cabernet Franc from the 2017 vintage were added to complete the full Bordeaux-style wine.
•Strydom Daniele Chenin Blanc 2018•
The nose is subtle but alluring with notes of dried herbs, pear, apple, peach, naartjie and just a hint of spice. The palate is pure and fresh, the finish bone-dry. It’s precisely made, elegant and understated.
PIETER FERREIRA – GRAHAM BECK WINES
•CWG 2019 – Graham Beck Agrafe Fermented MCC 2014•
This is an expression of a Cap Classique that has been fermented under a natural cork for the secondary fermentation. This is a return to the traditional way of fermentation in Champagne and Cap Classique. The type of nish is known as the Agrafe closure. This wine is a blend of Chardonnay and Pinot Noir and portrays a unique flavour profile and texture to the standard traditional CrownCap fermentation. It has spent 48 months on the secondary lees before disgorgement.
•CWG 2019 – Graham Beck Crown Cap Fermented MCC2014•
This is an expression of a Cap Classique that has been fermented under the normal crown cap for the secondary fermentation. This is a modern way of fermentation in Champagne and Cap Classique. The wine is a blend of Chardonnay and Pinot Noir and portrays a unique different flavour profile and texture to the Agrafe fermentation. It has spent 48 months on the secondary lees before disgorgement. The finish to this wine secured with a muselet to show the difference.
PIERRE WAHL – RIJK’S
•CWG 2019 – Rijk’s CWG Pinotage 2016•
The grapes were hand-picked at night. A 48-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 took place in barrels. Matured for 22 months in a new and a second ll 300 litre French oak barrel.
•Rijk’s Private Cellar Chenin Blanc 2016•
The juicy fruit profile of the nose translates seamlessly on to the palate, lending it a sensational mouth feel. This enchanting Chenin Blanc rounds off its stellar performance on the tongue with a long finish that leaves a crisp aftertaste.
PETER FINLAYSON – BOUCHARD FINLAYSON
•Bouchard Finlayson Galpin Peak Pinot Noir 2018•
Deep in colour. A refined mouthfeel highlights this compilation of sour cherry and violets. A refreshingly savoury spice with a dusting of talcum. The Galpin Peak’s hallmark dense core is distinctly visible in this tightly woven vintage. Expect improved detail and layered complexity as the wine matures.
•Bouchard Finlayson – Hannibal 2017
A blend that consists of Sangiovese, Pinot Noir, Shiraz, Nebbiolo, Mourvédre and Barbera. A classic Hannibal vintage, sporting cherry and plum compote aromas, a saline edge and clean leather adding depth of flavour. The entry is subtle, offering rounded yet notable tannins, building towards the finish and interspersed with bright freshness. This wine leaves you contemplating its complex nature and will age exceptionally well.
NIELS VERBURG – LUDDITE WINES
•CWG 2019 – Luddite The Lone Stranger 2017•
The colou is dark purple/garnet. One the nose you get dark fruit, allspice, hint of liquorice and cloves. The palate has a rich dark entry, beautifully balanced mid-palate with red fruit and spice, with a long refreshing finish. Dark, juicy and refreshing.
•CWG 2019 – Luddite Wonderland Avenue Grenache 2018•
Fresh, vibrant red tones. On the nose you get freshly crushed strawberries, spice, cinnamon and red fruit. The palate welcomes you with a zippy, fresh entry, dominated by red fruit and spice with a long refreshing finish. Juicy, fresh and delicious.
MORNÉ VREY – DELAIRE GRAFF ESTATE
•CWG 2019 – Delaire Graff Banghoek Cabernet Sauvignon 2015•
A selected parcel from the Delaire vineyards. Whole berry fermented for two weeks and kept on skins for further six weeks. Malolactic fermentation in barrel and aged for 18 months. Bottle matured for two years.
•Delaire Graff Banghoek Reserve Chardonnay 2018•
Elegant with layered nuances of vanilla, peaches and honeycomb. A hint of minerality adds to lingering finish.
MILES MOSSOP – MILES MOSSOP WINES
•CWG 2019 – Miles Mossop Wines Saskia-Jo 2017•
This is a selection of the best performing parcels of vineyards used for the Saskia blend. These parcels are fermented and matured separately, being blended to best express the environment they are grown in. Naturally guided through the winemaking process to preserve what is inherently in the fruit until bottling. Bottled without filtration or fining.
•CWG 2019 – Miles Mossop Wines Maximilian 2014•
This is a selection from the best performing vineyard of Cabernet Sauvignon that would normally make up a component of the Max blend. Fermented and matured separately, the grapes are treated with the utmost care and respect of fruit. The winemaking process is simple – follow a natural process to preserve what is inherently perfect in the fruit, to an end product which can be bottled.
MARC KENT – BOEKENHOUTSKLOOF
•CWG 2019 – Boekenhoutskloof Syrah Auction Reserve 2017•
Only two barrels made. One barrel sourced from a tiny, unique parcel grown on decomposed schist soils on our Porseleinberg vineyard and the other barrel from one of the best old vineyards in Stellenbosch. Spontaneous fermentation in concrete Nico Velo vats, 25% whole cluster and élevaged for 18 months in French barriques.
•Boekenhoutskloof Franschhoek Cabernet Sauvignon 2015•
The nose is particularly fragrant with notes of violets and fresh herbs before cassis, oak spice and some earthiness. The palate is relatively medium bodied with pure fruit, fresh acidity and well-judged oak. Subtle and elegant.
LOUIS STRYDOM – ERNIE ELS VINEYARDS
•CWG 2019 – Ernie Els CWG 2016•
The grapes were hand-picked in the cool of early morning and the 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 a day, ensuring maximum colour extraction from the skins. Each variety was separately vinified and blended after 18 months of maturation.
•Ernie Els Signature 2014•
The Ernie Els Signature Bordeaux Blend is once again extremely impressive in this classic 2014 vintage. Dark at the core with a crimson rim, it is full-bodied, elegantly endowed and finely poised. The nose unravels with pencil shavings, wet earth, cedar, dried leaves and an array of sweet fruits. The new oak is well integrated into a richly concentrated palate, framed by dry, yet detailed tannins. It offers a contrast of classic nuances, luxuriously pure fruit and modern styling.
KEVIN GRANT – ATARAXIA
•CWG 2019 – Ataraxia Under The Gavel Chardonnay 2018•
Once again sourced from a single, cool, south-facing vineyard on The Sky elds, home to Ataraxia, located in the Hemel-en-Aarde outside the Atlantic coastal town of Hermanus. Painstaking fruit selection at harvest was followed by an extreme non-interventionist winemaking approach. Fermented entirely in small, tight-grain French oak barrels, custom ordered from selected Burgundian coopers, this wine was barrel aged for a further nine months before being bottled.
•Ataraxia Pinot Noir 2017•
This wine is made from a grape which is arguably the most suited of any variety to express terroir and sense of place. Grown on low-vigour, stony, clay-rich Bokkeveld Shale derived soils, the maritime-influenced climate is so marked that Ataraxia’s Pinot noirs are the very last to be picked in the Hemel-en-Aarde.
JOHN LOUBSER – SILVERTHORN
•CWG 2019 – Big Dog V Méthode Cap Classique 2014•
Made in the traditional Cap Classique method, both the Chardonnay and the Pinot Noir grapes were whole bunch harvested and pressed. The Chardonnay portion was barrel fermented and aged in old French oak barrels to enhance the creaminess and complexity, while the Pinot Noir portion was cold fermented in stainless steel in order to accentuate the red apple characters. After blending, the wine was bottle fermented and aged on the lees for 50 months. The wine was aged on the cork for nine months.
•Silverthorn Jewel Box 2015•
Light straw yellow with elegant fine bubbles. Complex aromas of roasted almonds, marzipan and subtle hints of strawberry and cherry compote followed by zesty citrus nuances. Dry, rich and full – soft toasty creaminess with a beautiful palate weight.
JOHAN JOUBERT – JOHAN JOUBERT WINES
•Johan Joubert Chenin Blanc 2018•
Concentrated aromas of citrus – lime, herbs and winter melon fruit on the nose with fresh layers of apple on the palate.
•Johan Joubert Shiraz 2010•
Blackcurrants and wild berries. Savoury with spices. Good gentle tanins. Fruity finish. Long lingering finish.
JEREMY WALKER – GRANGEHURST WINERY
•CWG 2019 – Grangehurst Auction Reserve 2015•
The grapes were hand-harvested, destemmed, hand-sorted, crushed and 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 30 months in French oak barrels and gentle gravity- flow bottling.
•Grangehurst Pinotage 2008•
This full-bodied gem abounds with slightly sweet notes of raspberry which intertwine with spiced oak and savoury characteristics, lending the wine wonderful complexity.
JEFF GRIER – VILLIERA WINES
•CWG 2019 – Villiera Drip Barrel Cabernet Franc 2016•
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 completed in a mix of new and used French barrels and after 18 months of maturation, it was bottled.
•Villiera Monro Brut 2013•
Rich, creamy, yeasty nose, with a refreshing flavour on the middle palate developing finesse and complexity on the aftertaste.
JD PRETORIUS – WARWICK WINE ESTATE
•Warwick Professor Black 2017•
The wine shows flavours of blackcurrant, which is typical of a white Bordeaux blend as well as passion fruit, litchi and citrus. There’s a hint of white florals such as winter lilies, with an edge of minerality calling up wet slate. The Sauvignon Blanc component brings the aromatics, and in turn the Semillon offers structure and body. Subtle French oak flavours complement the blend.
•Warwick Trilogy 2015•
A classic example of a Bordeaux-style wine grown in South Africa, though the 2015 vintage offers a more restrained and austere approach in a nod to the blend’s Old-World heritage. On the nose find notes of olive tapenade spiced with cinnamon and cassia bark with blackberry and brambles. There’s liquorice, and aniseed too; scented with herbs such as thyme and dried fennel. A savoury flinty edge to the aromatics will find you picking up beef bouillon and pencil shavings. On the palate there’s a soft, fine red fruit character redolent of red plums and red cherries, which is underscored by dark cacao bean. Good acidity supports a well-rounded, lengthy finish.
JACQUES BORMAN – BOSCHKLOOF
•CWG 2019 – Boschkloof CWG Epilogue Syrah 2017•
Naturally fermented. 30% whole cluster included. Punched down in open fermenters and kept on its skins for 12 days. Aged for 16 months in new and old 400 litre French oak barrels.
•Boschkloof Epilogue Syrah 2017•
Reserved on the nose, the perfume requires some coaxing, but it is supported by a fine-boned and seriously tannic structure.
GOTTFRIED MOCKE – GOTTFRIED MOCKE WINE PROJECTS
•Gottfried Mocke Cap Maritime Pinot Noir 2017•
Sensual and fleshy, sleek and beautifully perfumed, the aromatics are lifted and opulent, brimming with crushed maraschino cherries, pink musk, parma violets, dusty limestone and a sappy resinous complexity. There is none of the structural tannic frame as seen on many 2016 Hemel-en-Aarde Pinot Noir wines but rather more elegant mineral laden red and black berry fruits that show delicious purity together with mouth watering acidity.
•Gottfried Mocke Cap Maritime Chardonnay 2017•
The palate displays a full plump mouthful with hints of ginger bread, grapefruit peel, wet chalk, green honeydew melon, pithy apple skins and a complex vanilla pod spice finish. Seamless and fresh with a harmonious texture from start to finish.
GORDON NEWTON JOHNSON – NEWTON JOHNSON FAMILY VINEYARDS
•CWG 2019 – Newton Johnson Sandford Chardonnay 2018•
Sandford offers a sense of energy and vitality when intertwined with the richness of Chardonnay. Coarse, loose grains of granite and quartz reach down to red, iron-rich clay in the soil that underlines the wine’s structure and grip. Made without sulphur in the winemaking, the whole bunches were pressed directly to barrel for fermentation to nish the following spring. Matured for 11 months, the wine is racked through coarse filtration to older barrels for 6 months élevage before bottling.
•CWG 2019 – Newton Johnson The Awakening Mourvèdre 2018•
Writhing out of the deep granite formation of ochre-coloured saprolite rocks, each one of these densely planted Mourvèdre bush vines is a sculpted testament to the intensely avoured grapes they produce. Made without sulphur in the winemaking, submerged whole bunches and berries were fermented in closed oak vats with no applied extraction. Matured for 12 months in puncheon barrels, the wine was racked and blended back for a further 3 months élevage. No fining or filtration before bottling.
GARY JORDAN – JORDAN WINE ESTATE
•CWG 2019 – Jordan CWG Chardonnay 2018•
Specially made for the CWG Auction, this benchmark Chardonnay from the oldest hillside vineyards on Jordan Wine Estate is traditionally made according to classic Burgundian winemaking techniques. Intensely concentrated lemon-lime flavours and slow fermentation in 228 litre French oak barrels for twelve months has resulted in a reserve style with a new world twist. Quartzite veins through the 600-million-year-old granite sub-strata provide the backbone for the classic mineral flavours.
•CWG 2019 – Jordan Sophia 2016•
Specially made for the CWG Auction from our best hillside vineyards on Jordan Wine Estate, this wine has been named ‘Sophia’ after the legendary mother of Faith, Hope and Charity. Traditional, gentle pump-overs on the Cabernet Franc and Merlot with extended maceration on the Cabernet Sauvignon and Petit Verdot ensure a Bordeaux-like complexity. Barrel aging for 24 months in 85% new 225 litre oak barrels, has created a benchmark wine with an opulent structure and texture to age for many years.
FRANS SMIT – SPIER WINES
•CWG 2019 – Frans K Smit 20 Year Celebration 2015•
The grapes were hand-picked, destemmed and hand-sorted before fermentation. Vintage 2015 was a special year where very little interference and soft extraction in the winemaking process was required. The wine was naturally fermented in 400 litre roller barrels. After 12 months of barrel maturation, the wine was blended and returned to barrel for 12 more months.
•CWG 2019 – Spier Farm House Organic Chenin Blanc 2017•
Naturally skin fermented Chenin Blanc from 35-year-old dry land Chenin Blanc vineyards. The grapes were harvested at full ripeness and fermented in an older French oak barrel. The wine was bottled with almost no sulphur addition.
DEWALDT HEYNS – SARONSBERG WINES
•CWG 2019 – Saronsberg The Inner Circle 2016•
This single barrel is the result of blending the very best barrels destined for our acclaimed Full Circle blend. No compromise was made for volume, and only the best of the best was used, keeping to the blending percentages of the Full Circle. Aged for 20 months in new French oak and bottle aged for a year, this wine will bring joy for years to come.
•Saronsberg Full Circle 2016•
The Saronsberg Full Circle is a remarkable Rhone blend that shows a mesmerising dark purple colour in the glass. Meticulously crafted using a blend of Shiraz, Grenache, Mourvedre and Viognier, this exquisite wine delivers a crushed berry profile that is accentuated by seductive spice and fragrant violet notes. Dark berry and cherry profiles are open and expressive on entry, performing with captivating intensity on a plush, smoothly textured palate. Silky tannins glide sinuously over the tongue, ushering in a long, rewarding finish.
DAVID TRAFFORD – DE TRAFFORD WINES
•CWG 2019 – De Trafford Perspective 2017•
The best new French oak barrels of our Cabernet Franc, Merlot and Cabernet Sauvignon from our Mont Fleur vineyard 393m above sea level were selected. After a year, the barrels were blended into a single old 700 litre barrel and matured for a further nine months. Twothirds were bottled especially for the Guild Auction and the balance added to our Elevation 393 blend. Wild yeast fermentation, no fining, no filtration.
DAVID NIEUWOUDT – CEDERBERG CELLARS
•CWG 2019 – Cederberg Teen Die Hoog Shiraz 2017•
The grapes are berry sorted by hand. Cold maceration for two days followed by two punchdowns a day and gentle pump-overs throughout fermentation. Matured in new 225 litre French oak, tight grain barrels for 15 months. A selection of the best three barrels.
•Cederberg Five Generations Cabernet Sauvignon 2016•
A velvety texture that lingers on the palate with a distinct blackcurrant aftertaste. A ripe tannin structure from the grapes hanging up to 18 days longer in the vineyard, gives this wine the potential to mature for many years to come.
DAVID FINLAYSON – EDGEBASTON
•CWG 2019 – Edgebaston Cabernet Sauvignon Reserve 2016•
A selection of the grapes from vines on the clay-rich section of our GS vineyard that yields far less than the surrounding vines. Small egg tank fermentation with three punch-downs a day was followed by a soft press and 18 months in new French oak before an egg whitening, light filtration and bottling.
COENIE SNYMAN – RUST EN VREDE WINE ESTATE
•Rust en Vrede Estate 2016•
Crimson red. Gentle floral aromas of violets and jasmine are backed by hints of fresh leather and tobacco leaf, mulberries and forest floor. The palate replicates the nose with earthy flavours brought forward by dark fruits which include blueberries and blackcurrant, all integrating well to create a lengthy finish with soft velvety tannins.
•Rust en Vrede 1694 2015•
The 2015 1694 is pitch black in colour with a glossy, glass-coating rim. Plush new oak, sweet spice and seductive fruit dazzle the nose with opulence and depth. Ripe figs and bacon lead to dark chocolate, vanilla and blueberry compote on the palate. It is both succulent and titanic, as the Shiraz majority gives it sweet tannins, hints of wild thyme and enticing violets. Suave and multi-dimensional, the palate is monumentally powerful and exquisitely plush. Black fruit layers line a long and luxurious finish. Expect the Cabernet Sauvignon to show more presence in the blend as the wine ages over the next decade.
CHARLES HOPKINS – DE GRENDEL
•CWG 2019 – De Grendel Wooded Sauvignon Blanc 2019•
Crushed, 18 hours skin contact. Settling. Fermentation for 10 days in third fill barrels. 110 days lees contact in barrel. Stabilisation and bottling.
•CWG 2019 – De Grendel Op Die Berg Pinot Noir 2017•
Fruit yield vineyard experiment done. Crushed. Four days cold maceration. Alcoholic fermentation with punch-down, pressed and transferred to second fill barrels. Malolactic fermentation in barrels, 12 months’ wood maturation.
CARL VAN DER MERWE – DEMORGENZON
•CWG 2019 – DeMorgenzon Gravitas 2017•
The grape varieties are fermented separately in concrete and stainless steel. Fermentation of whole berries with a percentage whole bunch is concluded without yeast addition. Spontaneous malolactic fermentation is followed by 18 months ageing in used French oak cask. Bottled without filtration.
•CWG – DeMorgenzon CWG Roussanne 2016•
The nose opens with fresh yet ripe notes of waxy melon and peach, kissed by hints of dried fynbos and lightly toasted oak. The medium-weight palate is similarly concentrated and well balanced, with ample acidity and a subtle tannic texture that adds length to the long, evolving finish.
CARL SCHULTZ – HARTENBERG
•CWG 2019 – Hartenberg CWG Auction Shiraz 2016•
As always, this wine is a blend of two single sites at Hartenberg. A single barrel of the flagship Gravel Hill, growing in iron ferricrete soils was blended with two barrels of near neighbour, The Stork Shiraz that grows in deep, clay-rich, ochre-coloured Tukulu soil. The former lends tannin and backbone to the blend, whilst the latter contributes intense berry fruit and succulence. The preceding vintage, 2015, was the only CWG Auction wine to receive a Platter’s 5 * in their 2019 Guide.
•Hartenberg Eleanor 2016•
The Eleanor Chardonnay from Hartenberg Estate has an elegant profile that shows sophisticated mineral, citrus fruit and floral notes. Beautifully refined, yet showing intriguing depth of flavour at the same time, this captivating Chardonnay presents a layered effect of oatmeal, elderflower, citrus and delicious nutty notes that express themselves with charming finesse on the nose and palate. A sublime combination of mineral and fine oak characters add further appeal to this complex wine, while a creamy citrus quality keeps the palate fresh yet plush.
CAREL NEL – BOPLAAS
•CWG 2019 – Boplaas Cape Vintage Auction Reserve 2016•
Crafted from four old vine Portuguese varietals, hand harvested at optimal ripeness and fermented in lagars with intense manual pigeage to extract optimal avour, colour and tannins prior to forti cation with wine spirit and matured for two years in old, large format French oak barrels before bottling unfined and unfiltered.
•CWG 2019 – Boplaas Daniel’s Legacy 8-Year Potstill Brandy•
The grapes are picked at 18°C with a high acidity (as in Cognac). Fermentation took place between 15 – 16°C. Fine aromas from Colombar. Left on the lees for malolactic fermentation before distillation for more complexity. Distilled in an old (100 year old) Santagans Copper still. Double distillation to 70% alcohol and aged in French oak barrels.
BOELA GERBER – GROOT CONSTANTIA
•CWG 2019 – Groot Constantia Gouverneurs Auction Reserve 2017•
The grapes were harvested at 25.5-26° Balling and fermented in stainless steel tanks. The wine matured for 14 months in 225 litre French oak barrels, of which 34% were new French oak, 28% second fill, 25% third fill and 13% fourth fill barrels.
•Groot Constantia Shiraz 2016•
The quality of this Groot Constantia Shiraz was confirmed at the international Syrah du Monde awards where its 2013 vintage was the best rated South African wine. This is a commanding, yet delicate subtle. Blackcurrant, raspberry and plum flavours are married with clove, white pepper and black pepper spices. Smooth tannins give it a lengthy finish. While this wine is drinking well now, it will reward the patience to cellar it for a few years.
BEYERS TRUTER – BEYERSKLOOF
•CWG 2019 – Beyerskloof CWG Traildust Pinotage 2017•
The grapes were hand-picked at optimum ripeness. Fermentation took place over five days in open casks with punch-downs every two hours. The average fermentation temperaturewas 25°C. After malolactic fermentation in stainless steel tanks, the wine matured in new French oak for 22 months. Beyers selected the best barrel of Pinotage for his last Cape Winemakers Guild Auction.
•Beyerskloof Faith 2015•
Dark red colour with bright edges. Upfront dark fruit combines well with the spicy/cedar oak aromas at the end. Intense blackberry, cassis and cherry flavours upon entry with delicate spice and cedar aromas from the new French oak. A big structured, extremely complex and elegantly balanced Cape blend. Hints of mocha and dark chocolate complement a great finish.
BARTHO EKSTEEN – BARTHO EKSTEEN WINES
•CWG 2019 – Vloekskoot Sauvignon Blanc – Wooded 2018•
Whole bunch pressed, no settling. Naturally fermented in older, big wood. Matured for 11 months on the lees. Bottled with minimum interference. Serve with cray sh bisque, petit poulet and creamed spinach or alikreukel trio (ref. the CWG book “Cellarmasters in the Kitchen”). Previous vintages of this wine were accoladed 92 – 96; 5-star Platter’s, Tim Atkin’s highest score internationally wooded Sauvignon Blanc and most successful Sauvignon Blanc in the history of the CWG auction – a true benchmark.
•CWG 2019 – Bartho Eksteen Professore 2017•
Professore is a tribute to two of the greatest pioneers in the history of the South African wine industry, professors Abraham Perold and Chris Orffer, fathers of our very own Pinotage, Roobernet and Nouvelle. This might be a world rst and a true Cape blend. A solid Pinotage from granite soil was used, 20% juice was bled off after crushing and replaced by 10% juice
of full-ripe Nouvelle. After fermentation 20% Roobernet was blended in and matured for 21 months in small French oak.
ANDRIES BURGER – PAUL CLUVER WINES
•CWG 2019 – Paul Cluver Auction Selection Pinot Noir 2017•
Pinot Noir sourced from two of our highest lying Pinot Noir vineyards. After extensive bunch and berry sorting, the grapes (15% whole cluster) were transferred to 3.5 ton wooden open top fermenters by gravity. After seven days of cold soaking, the fermentationstarted 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 13 months, the wine was blended for bottling.
•Paul Cluver Chardonnay 2017•
Regarded as ‘Winter’s white wine of choice’, this perfect all year round wine has fresh citrus and Winter melon aromas on the nose, with nuances of lightly toasted brioche in the background. This carries through to flavours of tangerine fruit and citrus blossom fragrances, with hints of vanilla pod and almond flakes, which culminate beautifully onto the palate. The fine, fresh acidity is natural, and adds poise and focus to the wine.
ANDREA MULLINEUX – MULLINEUX & LEEU FAMILY WINES
•CWG 2019 – Leeu Passant Radicales Libres 2014•
This is not a normal wine. It is a force of nature. This wine was inspired by the concentrated white wines of Rioja and the Jura. This wine was created by picking at normal ripeness levels, followed by fermentation and several years of evaporative barrel maturation. From the incredibly cool Barrydale Valley in the Klein Karoo; after fermentation, this Chardonnay was aged in barrel for a further FIVE YEARS! In that time, as water evaporates, everything else in the wine concentrates. It is an intentionally powerful experience.
ABRIE BEESLAAR – KANONKOP
•CWG 2019 – Kanonkop CWG Paul Sauer 2016•
Grapes from 28-year-old vineyards were picked at 24° Balling. At the cellar the grapes were
destemmed, sorted and crushed into open top “kuipe”. The skins were punched down
every two hours for ve days. After malolactic fermentation, the blend was made and the
wine went into 100% new French oak barrels for 24 months.
The 2019 Nedbank Cape Winemakers Guild Auction, the Guild’s 35th, will take place on Saturday 5 October 2019 from 09:00 and will be conducted by Richard Harvey, Master of Wine, and Giles Peppiatt of Bonhams Auctioneers in the UK.
Further registration information and details on Telephonic and Proxy bidding options are available from the Cape Winemakers Guild Office via email at firstname.lastname@example.org or call Tel: +27 (0)21 852 0408
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