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Natural / Semi-Sweet Nouveau

Natural / Semi-Sweet Nouveau. Descriptions: Light-bodied with plenty of fruit aromas; delicately on the palate, well balanced. Enjoy with spicy food, desserts, and fresh fruit. Serving Temp: 10º C Alcohol 10.03% Residual Sugar 34 Total Acidity 6.17 pH 3.59.

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Natural / Semi-Sweet Nouveau

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  1. Natural / Semi-Sweet Nouveau Descriptions: Light-bodied with plenty of fruit aromas; delicately on the palate, well balanced. Enjoy with spicy food, desserts, and fresh fruit. Serving Temp: 10º C Alcohol 10.03% Residual Sugar 34 Total Acidity 6.17 pH 3.59

  2. NEDERBURG FOUNDATION PAARL RIESLING 2008 TASTING NOTES  Colour: Clear with tinges of green. Bouquet: Floral and fruity aromas with hints of pineapple and lime. Palate: Crisp and fresh with pineapple and lime flavours. IN THE VINEYARD The grapes were sourced from trellised vineyards in the Paarl region. Planted between 1977 and 1989, the vineyards are grown in Clovelly soil, situated at altitudes some 80m to 150m above sea level. Grafted onto nematode-resistant rootstock Richter 99 and 101 – 114, the vines received supplementary irrigation from a micro-irrigation system while some vineyards are grown under dryland conditions. THE HARVEST The grapes were harvested by hand at 21,5º to 22,5º Balling from the end of February to the end of March.

  3. IN THE CELLAR They were crushed and cool-fermented in temperature-controlled stainless steel tanks at 13ºC for a period of two to three weeks. BLEND INFORMATION 100% Cape Riesling FOOD SUGGESTIONS Excellent served with spicy or cream-based dishes.  Winemaker: Tariro Masayiti Alcohol: 11.99  %vol pH: 3.25 RS: 2.1   g/l Total Acid: 6.3   g/l Appellation: Coastal CHARACTERISTICS Type White

  4. ROBERTSON WINERY CHARDONNAY 2005 TASTING NOTES  The balance of the fresh citrus fruits and rich melon characters give the wine a full rounded palate that combines well with the subtle creaminess and nuttiness of the gentle oak. The natural acidity follows through to a fresh and clean finish. Serve at 8º - 10ºC. IN THE VINEYARD Our Chardonnay vines are planted higher up against the mountains on gravelly Karoo soils with some clay and lime fractions. The high lime content in the soil ensures a healthy well-drained growing medium for our vines. Chardonnay traditionally buds irregularly, therefore pruning only happens at the end of July to ensure even budding.

  5. THE HARVEST 2005 was an unusual harvest, with a low winter rainfall and then heavy rains in early summer influencing ripening. Overall quality was very good but volumes were slightly down.The unseasonal humid weather and thunder- showers in December and January caused some problems in the early ripening varieties but once that was over, the harvest proceeded as normal. 2005 will be remembered as a great vintage for red wines as the low water table resulted in smaller berries, which meant that the juice was more concentrated in flavour, with more intense colour. The white wines are generally of excellent quality with a fresh acidity and luscious fruit flavours. Chardonnay grapes were the first grapes harvested in 2005 and were brought to the cellar in the first week of February. Grapes were harvested at a very ripe stage between 23,5° - 25° Balling from a selection of vineyards in the Robertson Valley.

  6. IN THE CELLAR Twenty percent of the blend was fermented on wood and the balance in temperature controlled stainless steel tanks at 12°C for 19 days. Wine was left on the lees for 80 days to add complexity. Twenty percent of the wine was matured on French oak for 6 months.Oak maturation: 20% for 6 monthsFermentation temp: 12º - 15ºC AGEING POTENTIAL Cellaring potential: 2 years BLEND INFORMATION 100% Chardonnay FOOD SUGGESTIONS Enjoy now with seafood, salmon, roast chicken, Thai-food and pork.

  7. ALLESVERLOREN SHIRAZ TASTING NOTES  2007 Sweden Magazine Allt om Vin Red Wine of the YearColour: Dark ruby.Bouquet: Aromas of ripe plums, berries and oak spice with a hint of cigar box. Taste: Rich and full bodied with ripe plums and berries and a good tannic structure. IN THE VINEYARD BackgroundAllesverloren, situated on the south-eastern slopes of Kasteelberg near Riebeeck West, is the only estate in the Swartland Wine of Origin district becoming increasingly renowned for the excellence of its reds.The farm, which dates back to 1704, began producing wine exactly one century later. In 1872 Allesverloren was acquired by Daniel Francois Malan and has remained in the Malan family for five generations.Winemaker Danie Malan and his late father, Fanie, were among the wine pioneers of the Swartland, ably demonstrating the outstanding wine growing potential of what was once considered the breadbasket of the Cape. While wheat remains the major crop in the region, increasing numbers of wine farms are established each year to take advantage of the beneficial terroir.

  8. Viticulturist: Danie MalanThe grapes for this wine were sourced from trellised, south-facing vineyards planted in Malmesbury shale between 60 m and 300 m above sea level. These low-yielding vines were planted in 1969, with some blocks receiving supplementary irrigation. THE HARVEST The grapes were harvested by hand at between 23° and 26° Balling towards the end of February, when they exhibited prominent varietal flavours and when the tannins were ripe but the berries still firm. BLEND INFORMATION 100% Shiraz FOOD SUGGESTIONS The winemaker recommends serving it with poultry, veal and red meat dishes or savouring it on its own.

  9. ACCOLADES 2007 Sweden Magazine Allt om Vin Red Wine of the Year  TECHNICAL ANALYSIS  Winemaker  Danie Malan Alcohol  13.4  %vol pH  3.65 RS  2.3   g/l Total Acid  6.1   g/l Appellation  Coastal CHARACTERISTICS Type  Red Style  Dry Taste  Fragrant WOODED

  10. Dry Red Wines Pinotage Descriptions: Deep ruby colour with berry aromas, soft and rich on the palate with an underlay of raisin fruit. Enjoy with poultry, pasta dishes and blue-veined cheeses. Serving Temp: 16 º C Alcohol 13.01% Residual Sugar 4.4 Total Acidity 5.75 pH 3.59

  11. Dessert Wines White Muscadel Descriptions: Deep golden colour; powerful intensity of ripe fruit blooms, loaded with nuances of dried fig and litchi; quite light and uncloying on the palate. Enjoy as an aperitif, with fresh fruit, soup, mildly spiced dishes and sweet desserts. Serving Temp: 15 - 17 º C Alcohol 16.7% Residual Sugar 232 Total Acidity 4.97 pH 3.21 Veritas Award 1999: GOUD - 1995 ORWC White Muscadel Veritas Award 2000: BRONZE - 1995 ORWC White Muscadel Veritas Award 2003:

  12. SWARTLAND VINTAGE PORT TASTING NOTES  This popular port has rich and intense ripe plum berry flavours with an underlying spicy character, complemented by well integrated oak flavours. It is rich and full on the palate with a lingering aftertaste. IN THE VINEYARD Terroir: Vineyards growing on the eastern slopes of the Paardeberg in the Swartland region. The grapes are harvested from old bushvine vineyards that that offers berries with concentrated fruit flavours.Climate: The Swartland falls within the coastal winter rainfall area, moderated by cool Atlantic breezes. Annual rainfall: 400mm average.

  13. THE HARVEST The grapes are picked at 26º Balling and fermented to 15° Balling. BLEND INFORMATION Tinta Barocca, Shiraz, Cabernet Sauvignon ACCOLADES 2007 Michelangelo International Wine Awards - Gold Medal2007 Concours Mondial de Bruxelles – Gold MedalVeritas 2004 - BronzeMichelangelo Awards 2006 - Silver Medal

  14. Winemaker  Andries Blake Alcohol  21.0  %vol pH  3.78 RS  96.0   g/l Total Acid  4.5   g/l Appellation  Swartland Type  Fortified WOODED

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