The vineyard is 2 hectares of bush vines on a granitic ridge high on the estate. It faces completely south and is a great vantage point to look over the town of Stellenbosch and beyond to the Atlantic Ocean. The vines are 18 years old and yield between 4 and 5 tons per hectare.
The grapes are hand harvested and then sorted in the cellar.
A portion is fermented in 500 liter open top oak barrels and a portion in tank. The wine is fermented wild until dry and then drained off the skins.
Maturation takes place in 225 liter French oak barriques for 20 months. 30% new oak is used with the remainder made up of second and third fill barriques.
Aromas: Cassis, Black cherries, raspberries, red pepper and cinnamon.
Palate: Bright and juicy with a delicate acidity and soft tannin. Long, lightly savory finish.
Enjoy with venison or dishes with a bit of spice.
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REMHOOGTE WINEMAKING PHILOSOPHY
“We would like people who drink our wines to experience the estate, our soils, our slopes, our vines and our terroir. Wine should be experienced and not merely drunk and we endeavour to make every bottle of our wine a memorable experience.
We believe wine is made in the vineyards, and our goal is to allow the vineyards to express themselves by interfering as little as possible. As a result we have adopted a minimalist approach in both the vineyards and the cellar. The idea being to minimalise the human influence on the final product. In the vineyards we do everything by hand, from pruning to harvesting. We are also proud members of the Biodiversity and Wine Initiative, and of the Integrated Production of Wine Scheme. We have set aside 30% of the estate and dedicated it to the Western Capes indigenous flora and fauna.
The goal in the cellar is to facilitate the production of wine from grapes and not merely manufacture wine. This is again done by following the minimalist approach of nothing added apart from a small amount of SO2 prior to bottling. All grapes are hand sorted in the cellar to remove m.o.g. (material other than grapes) and unripe grapes before they go to tank. Wild or naturally occurring yeasts are allowed to ferment the grapes before the wine is drained off the skins and allowed to mature in French oak barrels before being racked and bottled.
I love opening a bottle of wine, it is like unlocking a time and a place. You can experience the terroir of the wines origin and the climate that the vines experienced in the year the wine was made. This is also why I am passionate about Estate Wines, as you are drinking wine from a very specific place in a specific area.” – Chris Boustred, Winemaker
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