Wine (7)
lisa Cabernet Franc
Thursday, 04 September 2014 00:00
Written by Super User
Tasting Notes
Lisa's silky smooth elegance finally melts like chocolates on the pallet. Originating from a single vineyard, lisa has been referred to as SA’s apogee Cabernet Franc. Tiny amounts are created for the perfectionist. Named after Lisa Brugman, princess of the Banhoek Valley.
ilka Cabernet Sauvignon
Thursday, 04 September 2014 00:00
Written by Super User
Tasting Notes
Alluvia specializes in Cabernet Sauvignon with their unique trademarked vinification process Tri-Clonal Fusion. Full bodied and ripe fruit flows away with melting chocolates tannins. Named in honour of twin Ilse & Karla Brugman, princesses of the Banhoek Valley.
ilka Sauvignon Blanc
Thursday, 04 September 2014 00:00
Written by Super User
| Name: | ilka(Named after Delarey Brugmans twin daughters Ilse and Karla) |
| Variety: | Sauvignon Blanc |
| Principle Grape: | 100% Sauvignon Blanc |
| Rootstock: | Richter 99 |
| Situation: | South Facing Slopes |
| W.O: | Banghoek |
| Appellation: | Stellenbosch |
| Soil Types: | Hutton |
| Altitude: | 1000 to 1200 feet |
Tasting Notes
Inviting fresh kiwi, papaya and granadilla on the nose which lingers through on pallet. Magic with summer and quality moments. Named in honour of twin Ilse & Karla Brugman – Banhoek Valley princesses.
The Harvest
Yield: 6.5 tons per hectare
In the Cellar
Fermentation Temp: 13°C Yeast: assorted French strains and local strains
The grapes were crushed and destemmed. The juice was immediately pressed and cold settled for 2 days at 12ºC, were after it was inoculated with the above yeast. After fermentation the wine was left on the fine lees for 6 months in stainless steel tanks.
Malolactic fermentation: none
Wood aging: none
Analysis
| Acid: | 6.8 g/l |
| Res.Sugar: | 2.3 g/l |
| pH: | 3.30 |
| Alcohol: | 14% |
sandie Straw Wine
Thursday, 04 September 2014 00:00
Written by Super User
The Harvest
Once the grapes had been picked they were dried out on straw mats to allow the majority of the water to evaporate. The grapes were then pressed and allowed to ferment in the barrel.
In the Cellar
Sandie is a straw wine, referring to the French style of wine making, Vin de Paille. Grapes, in this case, Viognier variety, are laid out on straw mats to allow evaporation of the water content of the grape. Once the grapes are “dried” they are crushed, pressed and fermented before spending 18 months in French oak barrels, identical to those appropriated at Chateau Y’Quem. The end result is a highly concentrated and mouthwatering sensory experience.