Warm, rich and full flavoured with distinctive toastiness as well as some citrussy freshness. Stylish and sophisticated with an abundance of fruit this MCC is beautifully precise with crisp lemon fruit, herb and apple complexity. It is concentrated and intense with lovely fruit expression. Quite dry and savoury. A complex, refined fizz of great appeal.
After years of experimentation, the low yielding vineyards for this base wine was selected based on proven quality delivered. Vineyards yielded 8–10 tons/ha and irrigation is done only once before harvest.
Grapes were harvested by hand during the early hours of the morning at 18–19 °Balling. Grapes were handpicked and sorted. It went to the cellar on trucks in 18kg baskets to prevent bruising of the grapes during transportation. The baskets were off loaded and grapes went directly into the vacuum press. A soft pressing program cycle, written by the
winemaker, was used to extract only the nest cuvee juice. Grape juice was settled overnight, racked the next morning and inoculated with a selected yeast strain. Alcoholic fermentation followed at 13–16 °C.
Malolactic fermentation was done after alcoholic fermentation. The base wines were blended, 85% Chardonnay and 15% Pinot Noir. The bottling process followed with inoculation of yeast during the filling process. Wines underwent fermentation in the bottle and matured for 4–5 years on the lees. Riddling was done by hand on wooden riddling racks. Disgorgement was done in September 2016. The final product was cork aged for 6 months before the release of this exceptional MCC.
Despite the dry season and difficult circumstances of 2011 wine quality was determined by the origin of the grapes and the winemaker. Grapes were harvested early January while temperatures were not as warm as during the rest of the harvesting season.
Creamy Butter Chicken
Pear and Rocket Salad
Sweet Poached Pears in MCC
A beautifully structured, accessible blend of Syrah, Pinotage and Cabernet Sauvignon. The wine rewards with aromas and flavours of rich dark berries supported by supple tannins.
The vineyards are planted in deep red soils with excellent water-retention, adding structure and fullness to the wines.
The grapes were hand-harvested and after crushing allowed to coldsoak for three days before being inoculated with known yeast strains. A controlled pump-over schedule was followed to extract intense colour without harsh tannins. The wine was fermented for 8 days on the skins and malolactic fermentation commenced in tank.
The 2015 vintage commenced two weeks earlier than normal with low rainfall in many areas and strong variation between day and night temperatures which is necessary for quality winemaking. These moderate climatic conditions during the harvest season contributed to exceptional flavour and deep colours in our red wines.
Excellent with grilled rack of lamb, meaty spaghetti bolognaise or lasagne or a traditional venison pie.
The wine brims with aromas of passion fruit, peach and hints of melon that follow through on the palate and linger on the crisp aftertaste.
The vineyards are planted in deep red soils with excellent water-retention adding structure and fullness to the wines.
All grapes were harvested in the early morning. The Sauvignon blanc received skin contact for three hours while the Chenin blanc and Viognier were pressed immediately. Following natural settling the juice was fermented in stainless steel tanks at around 12 to 13 degrees Celsius for three weeks. Batonage was applied to the tanks after fermentation – every day for a month. The wine was then racked from the gross lees and remained on the fine lees until just before bottling.
The 2016 harvest was significantly smaller than the past three vintages. The harvest was a challenge for both viticulturists and winemakers as it was one of the driest growing seasons. Winemakers were faced with lower sugar and acid levels which called for innovative winemaking techniques to produce high quality wine. The smaller crop did however result in the formation of smaller berries with a higher concentration of flavours and colour. Overall the wines are showing exceptional flavour and good structure with a fresh, crisp finish.
This versatile blend is a delicious match for fresh sushi, steamed mussels, vegetarian quiche or pasta and spring rolls with mild Asian dipping sauce.
A robust barrel-matured wine with lavish flavours of sweet fruit and luscious chocolate mingling with savoury touches and a hint of vanilla.
Grapes were sourced from low-yielding (6 – 8 t/ha) old vines (10 – 20 years old) located on DB Rust’s farm Constantia. The soils are deep red Oakleaf and Hutton ensuring excellent water-retention and adding structure and fullness to the wines. The vines have been planted in such a way to benefit optimally from the cool Benguela current sea breezes. These breezes cause summer temperatures to range between 20 – 30°C.
Harvesting occured at optimal ripeness when the grapes were between 25 – 26° Balling. Picking was done in the early morning hours to ensure the grapes arrived cool at the cellar. Dry ice and sulpher was added prior to transport to protect the grapes from oxidation. Cold soaking was done for 24 hours before inoculation. Grapes remained on the skins for 24 hours to allow for colour extraction. Fermentation lasted between 4 and 6 days at 22 – 25°C. The wine underwent malolactic fermentation in 300L medium toasted Vicard and Taransaud barrels of which 10% was new French oak, 80% was second fill French oak and the remaining 10% was Hungarian oak – to add spiciness. Barrel maturation lasted for 18 months whereby the wine was racked only once.
The 2015 harvest had the earliest start in decades and was also one of the driest in years, with a 1 – 2% smaller grape harvest promising exceptional wines. Warm weather in August resulted in earlier bud break, after which a warm, dry and windy summer kept vineyard growth under control and accelerated ripening. Although the dry, warm conditions – and especially a lack of rain – necessitated additional irrigation, the dry weather during harvest time was ideal to ensure healthy grapes without diseases or rot. This dryland region’s crop decreased, but smaller berries promise remarkable quality.
Fresh Grilled Tuna
Rack of Lamb