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Neethlingshof The Owl Post

sbswines — Mon, 20 Feb 2012 17:06:26 +0000

Neethlingshof’s reserve tier, formerly Lord Neethling, has been renamed The Short Story Collection. Drawing attention to the winery’s rich and varied narratives, the three-limited edition wines in the collection each focus on a specific aspect of the estate’s philosophy or history. They are made exclusively from hand-picked grapes.
The Owl Post, a single-vineyard Pinotage, draws attention to the estate’s integrated pest management that forms part of the winery’s focus on production integrity to reduce its dependence on pesticides. Owl posts have been placed strategically throughout the vineyards.
The vineyards
This wine has been produced from dryland vines established in deep red soils that is rich in organic material and amply feeds the roots. Planted in 1997, the vines are established on north-westerly-facing slopes, 120m above sea level, in soils originating from decomposed granite. The vines are grafted onto nematode and phylloxera- resistant rootstock Richter 110 and are trellised on a five-wire system.
The winemaking
The grapes were harvested in mid-February, at 25°B alling, yielding 6 tons/ha. After destalking and crushing the mash was fermented using a selected pure yeast culture NT50. Fermentation took place in rotation tanks at 25-28°C over seven days, after which the skins were pressed. Once malolactic fermentation had taken place, the wine was matured in French and American oak barrels for 14 months.
Winemaker’s comments
Colour: Dark red

Stellenzicht Rhapsody 2004

sbswines — Mon, 20 Feb 2012 17:12:00 +0000

Rich and complex with undertones of

toasted coffee beans and dark chocolate

combined with the spicy sweetness of ripe

plums and roasted almonds.

Full-bodied and succulent, the wine is

perfectly balanced with flavours of ripe

red-fruit and nuances of black pepper and

oak spices.

Neethlingshof The Caracal

sbswines — Mon, 20 Feb 2012 16:55:03 +0000

Neethlingshof’s reserve tier, formerly Lord Neethling, has been renamed The Short Story Collection. Drawing attention to the winery’s rich and varied narratives, the three-limited edition wines in the collection each focus on a specific aspect of the estate’s philosophy or history. They are made exclusively from hand-picked grapes.
This wine is made from a blend of Cabernet Sauvignon (50%), Cabernet Franc (34.5%), Merlot (9.5%) and Malbec (6%).
This Cabernet Sauvignon-dominated blend, that includes Merlot and Cabernet Franc, was previously labeled Laurentius. It is now named The Caracal, to celebrate the return of the rooikat (African lynx) to Neethlingshof since the start of its programme two years ago to conserve and rehabilitate areas of indigenous habitat, particularly the unique ecosystems surrounding the estate’s granite hills. Rooikatte are now also breeding on Neethlingshof.
The vineyards
The Cabernet Sauvignon vineyard was planted in 1987 on north- west facing slopes, situated 120 m above sea level. The Merlot was planted in 1998 on a north-westerly slope, 210 m above sea level, while the Cabernet Franc vineyard, established in 1987, grows in deep red soils, 125 m above sea level.
These vineyards are grafted onto R99, 110 and 101-4 rootstocks and trellised, using a five-wire vertical fence.
The yield from all the vineyards was restricted to an average of 5 tons per hectare to further enhance the quality of the fruit used to produce this wine.
The winemaking
The grapes were harvested by hand at 24°to 25°Bal ling, with each varietal individually vinified. After destalking and crushing, in each instance, the mash was fermented in temperature-controlled stainless steel tanks after adding a selected, pure yeast culture. Fermentation took place at 28°C and lasted seven da ys.
After malolactic fermentation the wine was matured in a combination of 300 litre new, second-fill French oak and about 10% American oak barrels, for a period of 16 months, before fining and bottling.
Winemaker’s comments
Colour: Dark, intense red

Neethlingshof Chardonnay

sbswines — Mon, 20 Feb 2012 16:48:38 +0000

The vineyards
Planted in 1999, the vines are established in Tukulu soils, 105m above sea level on southerly slopes. They are grafted onto Richter 99 and Richter 110 rootstocks and trellised on a five-wire hedge system. It is seldom necessary to apply supplementary irrigation.
The winemaking
The grapes were harvested by hand at the end of February at 22°to 23°Balling. After crushing of the fruit, the juice was fermented in temperature-controlled stainless steel tanks over 14 days between 13°and 15°C.
?Winemaker’s comments
Colour: Aroma:
T aste:
Maturation potential:
Clear green with flashes of gold. Rich fragrance of lees and notes of pear and citrus.
Fresh, vibrant with rich layers of fruit and a crisp and lingering aftertaste.
The wine is ready to drink now, but will develop further over the next two years.

Neethlingshof Sauvignon Blanc

sbswines — Mon, 20 Feb 2012 16:29:39 +0000

The vineyards
Cloned from French plant material, the vines are grafted onto Richter 99 and Richter 110 rootstocks and grow in Tukulu soils. The vines are vertically trellised on hedge systems of varying height according to vigour. They receive supplementary irrigation through a drip system when necessary. The south-west facing vineyards are exposed to the cooling effect of False Bay breezes which protract ripening and make for a concentrated intensity of flavour.
The winemaking
The grapes were harvested at the end of January, between 22°to 23,5°Balling. They were crushed and cool-fe rmented in temperature-controlled stainless steel tanks between 13° and 15°C.
?Winemaker’s comments
Colour: Aroma:
Palate:
Maturation potential:
Bright with tints of green.
Tropical fruit and green figs are backed by a hint of green pepper asparagus and grass.
Crisp and refreshing with prominent tropical fruit and green fig flavours that linger long after the last sip.
Ideal for drinking now, it will retain its vibrancy for at least two years if cellared correctly.

Stellenzicht Golden Triangle Pinotage 2008

sbswines — Mon, 20 Feb 2012 16:24:36 +0000

Аромати на червени горски плодове изпълващи небцето с безупречно съчетание на плодове и добре интегриран дъб. Стабилната структура на танините и здрава киселинност ще позволят на това вино да се развие допълнително в процеса на отлежаване.

Alto Rouge 2007

sbswines — Mon, 20 Feb 2012 15:37:30 +0000

Това популярно червено вино се състои се от една изискана комбинация от четири сорта – Шираз (47%), Каберне Фран (42%), Мерло (8%) и Каберне Совиньон (3%). Лозята са разположени в Стеленбош срещу склоновете на планината Хелдеберг, на 160 метра до 500 метра надморското равнище и се възползват от охлаждащия ефект на морския бриз следобед, по време на сезона на зреене.

Всеки отделен сорт е ферментиран самостоятелно в продължение на повече от седем дни при температура 25 ° до 27 ° С в затворени резервоари от неръждаема стомана. Ферментиращата гроздова каша се изпомпва повече от няколко пъти на ден. След мелолактичната ферментация, виното отлежава 18 месеца в комбинация от първа, втора и употреба бъчве преди да бъде купажирано и бутилирано.

Alto Cabernet Sauvignon 2005

sbswines — Mon, 20 Feb 2012 14:40:10 +0000

The wine is made from the grapes of unirrigated, north-facing vines in the Stellenbosch Winelands that are between 8 and 19 years’ old at the time of harvesting. These vines grow in decomposed granite soils and a clay subsoil at altitudes of 135 metres and 475 metres above sea level, with those at the higher levels cooled by False Bay breezes. They are trellised on a five-wire hedge system and yield four to five tons the hectare. The grapes are harvested by hand at the end of March at 24-25° Balling and after destalking and crushing, the mash is fermented in stainless steel tanks at 25-27°C. The juice is then separated from the skins after 10 days and then racked into first-, second- and third-fill French oak barrels and matured for 18 months.

Alto Shiraz 2007

sbswines — Mon, 20 Feb 2012 14:21:43 +0000

Alto Shiraz is born from vineyards planted in deep, red, decomposed granite and clay soils in the Stellenbosch Winelands.

The vines are grown under dry land conditions, trellised on a five-wire hedge system and yield five to six tons of grapes per hectare. The grapes used in each bottle of our award-winning Shiraz are harvested by hand at the end of March at 26-27° Balling. After destalking and crushing, the juice is fermented for seven days on the skins in stainless steel tanks at 25-27°C. The wine is then aged in wood for 18 months, using a combination of first, second and third-fill French (40%) and American (60%) oak barrels

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iseko — Sat, 10 Dec 2011 15:33:16 +0000