A warm summer followed by a cooler maturation period allowed for optimal grapes with intense flavour. It was a vintage that was made entirely in the vineyards, allowing the winemakers to guide and preserve the essence of what the vines had to offer.
The grapes were hand picked in small crates. Sorting occurred before and after destemming. Alcoholic fermentation took place in stainless steel tronconic tanks. Lengthy pump-overs and extended maceration ensured a gentle extraction of ripe polyphenols. The wine spent total of 20 months in wood, 50% new French Oak 400 litre barrels, the remaining 50% in 2nd fill.
Bright with a deep ruby core. Dark red fruit and a delicate oak spice burst on the nose, followed by a floral perfume. Concentrated and bold with great complexity and balance. The palate is driven by grippy tannins and dark fruit, elegantly structured. A full bodied and long finish ensures that this wine will age beautifully.
70% Cabernet Sauvignon
30% Syrah
Alcohol 14.88% vol
Total acidity 4.9g/l
PH 3.81
Residual sugar 3.9g/l
2018 will be remembered as one of the all-time great vintages for red wine in Stellenbosch - a warm summer followed by a cooler maturation period allowed for optimal grapes with intense flavour. It was a vintage that was made entirely in the vineyards, allowing the winemakers to guide and preserve the essence of what the vines had to offer.
The grapes are hand picked early in the morning. Upon arrival in the cellar the second sorting process starts immediately to preserve the flavours & freshness of the grapes. In the cellar, the extraction process is carefully calculated. After completion of alcoholic fermentation, the free run juice was drained off overnight and the skins pressed the next day using a delicate basket press. Press fractions are kept separate and used, from time to time, for fine tuning during the blending process. Secondary malolactic fermentation took place in either new French oak or in tank followed by 19 months in a combination of 50% first fill to 50% second fill 400L French Oak barrels.
Bright with a deep ruby red centre. The nose is upfront with aromas of red fruit, oak spice and white pepper. Bold, full-bodied the wine is perfumed with flavours of poached plums, pencil shavings and rounded off with a distinct salinity. Bold tannins and beautifully textured, the palate is balanced and complexed concluding with a long rich finish. An age worthy wine that will delight now and for years to come.
63% Cabernet Sauvignon
32% Syrah
5% Petit Verdot
Alcohol 14.36% vol
Total acidity 5.0g/l
PH 3.70
Residual sugar 3.4g/l
96 points - Greg Sherwood MW | 96 points - T. Mullen FORBES | 94 points - James Suckling | 94 points - Jane Anson | 92 points – Vinous | 5 stars - Platter’s Wine Guide SA
Anwilka had a cold and wet winter allowing for a 2017 will be remembered as one of the all-time great vintages for red wine in Stellenbosch - a warm summer followed by a cooler maturation period allowed for optimal grapes with intense flavour. It was a vintage that was made entirely in the vineyards, allowing the winemakers to guide and preserve the essence of what the vines had to offer.
The grapes are hand picked early in the morning. Upon arrival in the cellar the second 1sorting process starts immediately to preserve the flavours & freshness of the grapes. In the cellar, the extraction process is carefully calculated. After completion of alcoholic fermentation, the free run juice was drained off overnight and the skins pressed the next day using a delicate basket press. Press fractions are kept separate and used, from time to time, for fine tuning during the blending process. Secondary malolactic fermentation took place in either new French oak or in tank followed by 19 months in a combination of 50% first fill to 50% second fill 400L French Oak barrels.
Bright, inky and youthful in appearance. The nose is vibrant with a balance of concentrated dark fruit and savoury aromas. Full bodied, well toasted and sophisticated, the palate follows through with a bold and complex tannin structure. The wine concludes with long textured and powerful finish. An age worthy wine that will delight now and for years to come.
47% Cabernet Sauvignon
46% Syrah
7% Petit Verdot
Alcohol 14.17% vol
Total acidity 5.6g/l
PH 3.68
Residual sugar 4.6g/l
Anwilka had a cold and wet winter allowing for a favourable resting period for the vines. The growing season was long and cooler than expected, allowing for good maturation time on the vine.
The grapes were hand picked in small crates. Sorting occurred before and after destemming. Alcoholic fermentation took place in stainless steel tronconic tanks. Lengthy pump-overs and extended maceration ensured a gentle extraction of ripe polyphenols. The wine spent total of 19 months in wood, 50% new French Oak 400 liter barrels, the remaining 50% in 2nd fill.
Deep ruby red in appearance. The nose is upfront with aromas of dark red fruit and oak spice. The palate is bold and elegant, complex yet finely structured. The wine concludes with a persistent and savoury finish.
55% Syrah
31% Cabernet Sauvignon
14% Petit Verdot
Alcohol 14.42% vol
Total acidity 5.3g/l
PH 3.56
Residual sugar 3.9g/l
Anwilka had a cold and wet winter allowing for a favourable resting period for the vines. The growing season was long and mild and cooler than expected.
The grapes were hand picked in small crates. Sorting occurred before and after destemming. Alcoholic fermentation took place in stainless steel tronconic tanks. Lengthy pump-overs and extended maceration ensured a gentle extraction of ripe polyphenols. The wine spent total of 14 months in wood, 50% new French Oak 400 liter barrels, the remaining 50% in 2nd fill.
Bright and inky in appearance. Fresh and vibrant with aromas of blackberries and violet on the nose. Full bodied with a bold and elegant tannin structure, the palate is balanced and complex with a long textured finish.
64% Syrah
29% Cabernet Sauvignon
7% Petit Verdot
Alcohol 14.56% vol
Total acidity 5.8g/l
PH 3.63
Residual sugar 3.05g/l
The winter season leading up to harvest was colder and longer than usual, delaying budburst, whilst the growing season was favourable with little wind ensuring a healthy and good set of berries. To ensure good concentration in the wines, focused actions were taken in the vineyards such as green harvesting of bunches.
The grapes were hand picked in small crates. Sorting occurred before and after destemming. Alcoholic fermentation took place in stainless steel tronconic tanks. Lengthy pump-overs and extended maceration ensured a gentle extraction of ripe polyphenols. Barrel maturation was in 50% new and 50% 2nd fill French Oak 400 litre barrels for 15 months.
Bright and deep ruby in appearance. An upfront nose displays aromas of red fruit and cherries with toasted spices. The palate is fresh and vibrant on entry with a balanced acidity, supple tannins and elegant texture.
52% Syrah
37% Cabernet Sauvignon
11% Petit Verdot
Alcohol 14.48% vol
Total acidity 5.4g/l
PH 3.66
Residual sugar 3.1g/l
Anwilka had a cold and wet winter allowing for a favourable resting period for the vines. The growing season was long and mild and cooler than expected.
The grapes were hand picked in small crates. Sorting occurred before and after destemming. Alcoholic fermentation took place in stainless steel tronconic tanks. Lengthy pump-overs and extended maceration ensured a gentle extraction of ripe polyphenols. Barrel maturation was in 50% new and 50% 2nd fill French Oak 400 litre barrels for 15 months.
Bright and deep ruby in appearance. Fresh and vibrant with aromas of blackberries and black cherries on the nose. Full bodied with an elegant structure, the palate is balanced and complex with a long textured finish.
62% Syrah
25% Cabernet Sauvignon
13% Petit Verdot
Alcohol 14.31% vol
Total acidity 5.5g/l
PH 3.55
Residual sugar 2.8g/l
Anwilka had a cold and wet winter allowing for a favourable resting period for the vines. The growing season was long and mild, so berry ripening was ideal and longer than usual.
The grapes were hand picked in small crates. Sorting occurred before and after destemming. Alcoholic fermentation took place in stainless steel tronconic tanks. Lengthy pump-overs and extended maceration ensured a gentle extraction of ripe polyphenols. Barrel maturation was in 50% new and 50% 2nd fill French Oak 400 litre barrels for 13 months.
Notes of cherry and toasted woodspice can be found on this open and vibrant nose. Medium to full bodied, the palate is balanced by a natural acidity. Tannins are firm but subtle, adding to the aging potential of this wine.
87% Shiraz
13% Cabernet Sauvignon
Alcohol 14.49% vol
Total acidity 4.9g/l
PH 3.66
Residual sugar 1.9g/l
In the prime red wine area of the Helderberg in Stellenbosch. Pronounced maritime influence due to proximity to False Bay ensures cooling breezes throughout the warm summer. Soils are medium potential, leading to favourably low vine vigour. Particular emphasis on viticulture has produced consistently healthy vineyards, and hydric stress avoided by minimal irrigation.
Grapes were harvested in small crates in March until the third week of April 2011. Bunches were sorted in the vineyards before destemming, and the berries were resorted by hand before crushing Fermented in stainless steel tronconic tanks Lengthy pump-overs and extended maceration ensured gentle extraction of ripe polyphenols. Wines were matured separately in 50% new French oak 400 liter barrels and 50% 2nd fill 400 liter barrels 15 months total time in wood.
Anwilka 2011 displays an intense, deep ruby core and ruby rim with fresh, vibrant and concentrated layered fruit on the nose. The palate is balanced with fresh acidity, supple tannins and elegant texture. Flavours of blackcurrant fruit, dark chocolate and toasted mocha are evident. Bottled in October 2012, this wine will benefit from some bottle ageing and decanting is highly recommended. Drink mid-2013, will age gracefully up to 2025.
67% Syrah
31% Cabernet Sauvignon
2% Petit Verdot
Alcohol 14.5% vol
Total acidity 5.7g/l
PH 3.57
92 points - Stephen Tanzer
The excellent 2008 vintage exhibits a deeply coloured core, edged by a brightly youthful ruby rim. Enticing aromas of oak spice and violets precede vivid redcurrant and damson flavours, framed by supple tannins, and carried by a fine thread of acidity to a pleasingly long, fresh and complex finish. Fruit, tannin and acidity show seamless integration in this youthful wine that you can start to enjoy from 2012.
48% Syrah
42% Cabernet Sauvignon
10% Merlot
Alcohol 14.5% vol
Total acidity 3.9g/l
PH 3.77
Residual sugar 2.68g/l
Anwilka’s vineyards are situated in the prime red wine area of the Helderberg in Stellenbosch. Pronounced maritime influence due to proximity to False Bay ensures cooling breezes throughout the warm summer. Soils are medium potential, leading to favourably low vine vigour. Particular emphasis on viticulture has produced consistently healthy Vineyards, and hydric stress avoided by minimal irrigation. Yields in the 2007 vintage were managed by rigorous pruning and green harvesting resulting in low yields of 6 tons/ha (35hl/ha).
Grapes were harvested in small crates in March 2007. Bunches were sorted before destemming, and the berries re-sorted prior to crushing, with the crusher positioned above the stainless steel tronconic tanks to allow gravity—feeding. Lengthy pump-overs and extended maceration ensured gentle extraction of ripe polyphenols.
Intense ruby colour at core, with youthful crimson rim.
Ripe damson plum aromas combine with those of roasted spice and toasty vanilla.
Firm, plushly textured tannins offset the sweet red fruit flavours, offering both ample structure as well as accessibility in youth. Flavour concentration and finely balanced acidity are evident throughout the lengthy, savoury finish.
Accessible now, but can be enjoyed within the next 8-10 years.
50% Syrah
46% Cabernet Sauvignon
4% Petit Verdot
Alcohol 14% vol
Total acidity 5.3g/l
PH 3.7
Residual sugar 2.5g/l
The Helderberg region of Stellenbosch is recognised for its exceptional fruit quality, due to the maritime influence bought about by proximity to False Bay, where fresh southern ocean breezes cool the Vines throughout the hot summer. Soils at Anwilka are medium potential, allowing favourably low vine vigour; the gentle slope assists drainage during winter rains, whilst sufficient water retention capacity avoids hydric stress.
Winemaking techniques at Anwilka have been fine—tuned by Prats and de Bofiard, who visit during harvest. Winemaker Trizanne Pansegrouw utilises these techniques, which include long pumpovers and extended post—fermentation maceration, to ensure very gentle extraction of ripe polyphenols. Close attention is paid to the date of harvest of each vineyard block, with each tank being treated individually with very much a hands—on approach.
Colour deep ruby core, with youthful ruby—pink rim.
Fresh, well—ripened red berry fruit aromas combine with roasted spices, crushed black pepper and toasty oak aromas.
Distinctive freshness and elegance, with ample, mouthfilling blackcurrant fruit and cinnamon flavours. Ripe tannins, in perfect balance with fruit, acid and alcohol, impart sufficient structure and supple texture. Good length, with a positively clean and flavourful finish.
Approachable now, but will develop well, and keep next 8—10 years.
66% Cabernet Sauvignon
29% Syrah
5% Merlot
Alcohol 14.38% vol
Total acidity 5.77g/l
PH 3.7
Residual sugar 2.53g/l
Anwilka had a cold and wet winter allowing for a favourable resting period for the vines. The growing season was long and cooler than expected, allowing for good maturation time on the vine.
The grapes were hand picked in small crates. Sorting occurred before and after destemming. Alcoholic fermentation took place in stainless steel tronconic tanks. Lengthy pump-overs and extended maceration ensured a gentle extraction of ripe polyphenols. The wine spent total of 19 months in wood, 50% new French Oak 400 liter barrels, the remaining 50% in 2nd fill.
Deep ruby red in appearance. The nose is upfront with aromas of dark red fruit and oak spice. The palate is bold and elegant, complex yet finely structured. The wine concludes with a persistent and savoury finish.
55% Syrah
31% Cabernet Sauvignon
14% Petit Verdot
Alcohol 14.42% vol
Total acidity 5.3g/l
PH 3.56
Residual sugar 3.9g/l
Conditions leading up to the growing season followed by a consistently warm summer ensured even ripening. The hot and dry conditions meant smaller berries with good concentration.
The grapes were hand picked in small crates in the early hours of the morning, ensuring cool grapes arrived in the cellar. Sorting happened both beforeand after destemming. Alcoholic fermentation took place in stainless steel tronconic tanks. Gentle punch downs by hand, pump-overs and ten days of post fermentation maceration enable a soft extraction of colour and tannins. Matured in combination of 20% new French Oak 400 litre barrels and stainless steel.
Deep ruby in colour. Aromas of red cherries and dark fruit give way to a light oak spice. Gentle and smooth upon entry, the palate is medium to full bodied with well structured tannins. The wine is fresh and vibrant concluding with a lengthy finish. The perfect accompaniment to most red meat dishes as well as roasted beef and confit duck. Approachable now but will mature gracefully up to 5 years from vintage.
56% Syrah
37% Cabernet Sauvignon
5% Petit Verdot
2% Malbec
Alcohol 14.07% vol
Total acidity 5.0g/l
PH 3.69
Residual sugar 3.0g/l
Conditions leading up to the growing season were favourable, leading to an even and consistent berry growth. The hot and dry conditions meant smaller berries with good concentration. This is the first vintage to receive the newly planted Malbec.
The grapes were hand picked in small crates in the early hours of the morning, ensuring cool grapes arrived in the cellar. Sorting happened both before and after destemming. Alcoholic fermentation took place in stainless steel tronconic tanks. Gentle punch downs by hand, pump-overs and ten days of post fermentation maceration enable a soft extraction of colour and tannins. Matured in combination of 20% new French Oak 400 litre barrels and stainless steel.
Deep ruby in colour, upfront aromas of black berries and cherries are complemented by a gentle oak spice. Gentle on entry, the palate is medium to full bodied, vibrant and youthful. With well structured tannins, the wine concludes with a lengthy finish. The perfect accompaniment to most red meat dishes as well as roasted lamb and beef brisket. Approachable now but will mature gracefully up to 7 years from vintage.
59% Cabernet Sauvignon
28% Syrah
12% Petit Verdot
1% Malbec
Alcohol 14.27% vol
Total acidity 5.1g/l
PH 3.7
Residual sugar 4.5g/l
Conditions leading up to the growing season were favourable, leading to an even and consistent berry growth. The hot and dry conditions meant smaller berries with good concentration.
The grapes were hand picked in small crates in the early hours of the morning, ensuring cool grapes arrived in the cellar. Sorting happened both before and after destemming. Alcoholic fermentation took place in stainless steel tronconic tanks. Gentle punch downs by hand, pump-overs and ten days of post fermentation maceration enable a soft extraction of colour and tannins. Matured in combination of 30% new French Oak 400 litre barrels and stainless steel.
Deep ruby in colour, aromas of red berries are backed up by a gentle toasted wood spice. Vibrant on entry, the palate is full bodied and concentrated. Firm tannins are well balanced by supple dark fruit. The wine concludes with a long finish. The perfect accompaniment to most red meat dishes as well as roast lamb and ostrich fillet. Approachable now but will mature gracefully up to 8 years from vintage.
48% Syrah
40% Cabernet Sauvignon
12% Petit Verdot
Alcohol 14.38% vol
Total acidity 4.7g/l
PH 3.7
Residual sugar 3.8g/l
In 2015, we had a cool growing season followed by a consistently warm summer ensuring even ripening.
The grapes were hand picked in small crates and were then sorted before and after destemming. Alcoholic fermentation took place in stainless steel tronconic tanks. Gentle pump-overs and ten days of post fermentation maceration enable a soft extraction of colour and tannins. Matured in combination of 30% new French Oak 400 litre barrels and stainless steel.
Aromas of cassis and red fruit gently give way to toasted Oak wood spice. Fresh and vibrant on entry, the palate is full bodied and layered. Flavours of plums and black pepper conclude with a long elegant finish. The perfect accompaniment to most red meat dishes as well as lamb and venison. Approachable now but will mature gracefully up to 5 years from vintage.
58% Syrah
31% Cabernet Sauvignon
11% Petit Verdot
Alcohol 14.39% vol
Total acidity 4.5g/l
PH 3.85
Residual sugar 3.2g/l
In 2014, we had a cool wet growing season followed by a consistently warm summer ensuring even ripening.
The grapes were hand picked in small crates and were then sorted before and after destemming. Alcoholic fermentation took place in stainless steel tronconic tanks. Gentle pump-overs and ten days of post fermentation maceration enable a soft extraction of colour and tannins.
An upfront nose with aromas of roasted spice and dark fruit. The palate is fresh and medium to full bodied with an supple tannin structure. Flavours of plums and spice conclude with a long elegant finish. The perfect accompaniment to most red meat dishes as well as duck and pork. Approachable now but will mature gracefully up to 5 years from vintage.
65% Syrah
34% Cabernet Sauvignon
1% Petit Verdot
Alcohol 14.00% vol
Total acidity 5.0g/l
PH 3.59
Residual sugar 2.7g/l
In 2013, we had a cool wet growing season followed by a consistently warm summer ensuring even ripening.
The grapes were hand picked in small crates and were then sorted before and after destemming. Alcoholic fermentation took place in stainless steel tronconic tanks. Gentle pump-overs and ten days of post fermentation maceration enable a soft extraction of colour and tannins.
The nose is open and fresh with lots of layers ranging from red fruit to roasted spices. Medium to full bodied, the palate is accessible and easy drinking with bright acidity and a long full lingering finish. Petit Frère is the perfect accompaniment to most red meat dishes, duck and pork. Approachable now but will mature gracefully up to 5 years from vintage.
84% Syrah
12% Cabernet Sauvignon
4% Petit Verdot
Alcohol 14.31% vol
Total acidity 5.1g/l
PH 3.63
Residual sugar 2.4g/l
In 2013, we had a cool wet growing season followed by a consistently warm summer ensuring even ripening.
The grapes were hand picked in small crates and were then sorted before and after destemming. Alcoholic fermentation took place in stainless steel tronconic tanks. Gentle pump-overs and ten days of post fermentation maceration enable a soft extraction of colour and tannins.
The nose is open and fresh with lots of layers ranging from red fruit to roasted spices. Medium to full bodied, the palate is accessible and easy drinking with bright acidity and a long full lingering finish. Petit Frère is the perfect accompaniment to most red meat dishes, duck and pork. Approachable now but will mature gracefully up to 5 years from vintage.
84% Syrah
12% Cabernet Sauvignon
4% Petit Verdot
Alcohol 14.31% vol
Total acidity 5.1g/l
PH 3.63
Residual sugar 2.4g/l
Based at the south end of Stellenbosch, a few kilometers away from False Bay and the Atlantic Ocean, the 40 hectare red wine property is planted with Cabernet Sauvignon, Syrah, Petit Verdot and Merlot. This valued closeness to the sea provides a specific microclimate that, together with the old ferricrete soils, produces rich and focused wines of an elegance unsurpassed by others in the region. The grapes were hand-picked in small crates and were then sorted before and after destemming. Crushing and fermentation took place in stainless steel tronconic tanks, with gentle pump-overs and ten days of post-fermentation maceraction enabling the soft extraction of colour and tannins.
Bright magenta.
Red fruit with layered riper fruit, chocolate, wood spice and vanilla.
Ripe red berries are undercut by spicy tones and subtle tannins resulting in an elegant and structured finis.
Sufficiently structured to provide enjoyment over the next 5-7 years.
74% Syrah
18% Cabernet Sauvignon
8% Petit Verdot
Alcohol 14.00% vol
Conditions leading up to the growing season followed by a consistently warm summer ensured even ripening. The hot and dry conditions meant smaller berries with good concentration.
The grapes were hand picked in small crates in the early hours of the morning, ensuring cool grapes arrived in the cellar. Sorting happened both beforeand after destemming. Alcoholic fermentation took place in stainless steel tronconic tanks. Gentle punch downs by hand, pump-overs and ten days of post fermentation maceration enable a soft extraction of colour and tannins. Matured in combination of 20% new French Oak 400 litre barrels and stainless steel.
Deep ruby in colour. Aromas of red cherries and dark fruit give way to a light oak spice. Gentle and smooth upon entry, the palate is medium to full bodied with well structured tannins. The wine is fresh and vibrant concluding with a lengthy finish. The perfect accompaniment to most red meat dishes as well as roasted beef and confit duck. Approachable now but will mature gracefully up to 5 years from vintage.
46% Syrah
42% Cabernet Sauvignon
8% Petit Verdot
4% Malbec
Alcohol 14.17% vol
Total acidity 5.6g/l
PH 3.68
Residual sugar 4.6g/l
The vineyard which lies 7 km from the ocean in the premium area of Stellenbosch, consists of 40 ha replanted in 1998 with Cabernet Sauvignon, Syrah and Petit Verdot in a poor and well-drained soil perfectly suited to the production of high-quality wines
Ugaba grapes are:
Conditions leading up to the growing season were favourable, leading to an even and consistent berry growth. Deep ruby red in appearance. A sophisticated nose opens up with aromas of blackcurrant, lavender and wood spice. Full bodied with ripe rich tannins, concentrated flavours of black fruit, cassis and nutmeg abound on the palate. Elegant with a long flavourful finish. The perfect accompaniment to most red meat dishes as well as roast lamb and pork. Approachable now but will mature gracefully up to 5 years from vintage.
46% Syrah
42% Cabernet Sauvignon
8% Petit Verdot
4% Malbec
Alcohol 14.68% vol
Total acidity 5.1g/l
PH 3.69
Residual sugar 2.8g/l
The vineyard which lies 7 km from the ocean in the premium area of Stellenbosch, consists of 40 ha replanted in 1998 with Cabernet Sauvignon, Syrah and Petit Verdot in a poor and well-drained soil perfectly suited to the production of high-quality wines.
Ugaba grapes are:
Conditions leading up to the growing season were favourable, leading to an even and consistent berry growth. Deep ruby in colour. Aromas of red cherries and dark fruit give way to a light oak spice. Gentle and smooth upon entry, the palate is medium bodied with well structured tannins. The wine is fresh and vibrant concluding with a lengthy finish. The perfect accompaniment to most red meat dishes as well as roast beef and confit duck. Approachable now but will mature gracefully up to 5 years from vintage.
56% Syrah
37% Cabernet Sauvignon
5% Petit Verdot
2% Malbec
Alcohol 14.07% vol
Total acidity 5.0g/l
PH 3.69
Residual sugar 3.0g/l
The vineyard which lies 7 km from the ocean in the premium area of Stellenbosch, consists of 40 ha replanted in 1998 with Cabernet Sauvignon, Syrah and Petit Verdot in a poor and well-drained soil perfectly suited to the production of high-quality wines.
Ugaba grapes are:
Conditions leading up to the growing season were favourable, leading to an even and consistent berry growth. Deep ruby in colour, upfront aromas of black berries and cherries are complemented by a gentle oak spice. Gentle on entry, the palate is medium to full bodied, vibrant and youthful. With well structured tannins, the wine concludes with a lengthy finish. The perfect accompaniment to most red meat dishes as well as roasted lamb and beef brisket. Approachable now but will mature gracefully up to 7 years from vintage.
59% Syrah
28% Cabernet Sauvignon
12% Petit Verdot
1% Malbec
Alcohol 14.27% vol
Total acidity 5.1g/l
PH 3.71
Residual sugar 4.5g/l
The vineyard which lies 7 km from the ocean in the premium area of Stellenbosch, consists of 40 ha replanted in 1998 with Cabernet Sauvignon, Syrah and Petit Verdot in a poor and well-drained soil perfectly suited to the production of high-quality wines.
Ugaba grapes are:
Conditions leading up to the growing season were favourable, leading to an even and consistent berry growth. The hot and dry conditions meant smaller berries with good concentration. Deep ruby red appearance with abundant red fruit and toasted spice on the nose. The palate is full bodied and complex, with a supple tannin structure. Flavours of plums and spice conclude with a long elegant finish. Ugaba is the perfect accompaniment to a variety of red meat dishes such as duck and oxtail. Approachable now with decanting, but will mature gracefully up to 5 years from vintage.
48% Syrah
40% Cabernet Sauvignon
12% Petit Verdot
Alcohol 14.38% vol
Total acidity 4.7g/l
PH 3.71
Residual sugar 3.8g/l
The vineyard which lies 7 km from the ocean in the premium area of Stellenbosch, consists of 40 ha replanted in 1998 with Cabernet Sauvignon, Syrah and Petit Verdot in a poor and well-drained soil perfectly suited to the production of high-quality wines.
Ugaba grapes are:
2015 marked a short winter and cooler than average spring, allowing for ideal growing season. Bright, deep ruby red appearance with abundant red fruit and toasted spice on the nose. The palate is elegant and medium to full bodied, layered and complex, balanced by a natural acidity. It concludes with a long concentrated finish. Ugaba is the perfect accompaniment to a variety of red meat dishes such as duck and oxtail. Approachable now with decanting, but will mature gracefully up to 5 years from vintage.
58% Syrah
31% Cabernet Sauvignon
11% Petit Verdot
Alcohol 14.39% vol
Total acidity 4.5g/l
PH 3.85
Residual sugar 3.2g/l
The vineyard which lies 7 km from the ocean in the premium area of Stellenbosch, consists of 40 ha replanted in 1998 with Cabernet Sauvignon, Syrah and Petit Verdot in a poor and well-drained soil perfectly suited to the production of high-quality wines.
Ugaba grapes are:
In 2014, we had a cool wet growing season followed by a consistently warm summer ensuring even ripening. Bright deep ruby red appearance. An upfront nose with aromas of roasted spice and dark fruit. The palate is fresh and medium to full bodied with an supple tannin structure. Flavours of plums and spice conclude with a long elegant finish. Ugaba is the perfect accompaniment to most red meat dishes as well as duck and pork. Approachable now but will mature gracefully up to 5 years from vintage.
65% Syrah
34% Cabernet Sauvignon
1% Petit Verdot
Alcohol 14.00% vol
Total acidity 5.0g/l
PH 3.59
Residual sugar 2.7g/l
The vineyard which lies 7 km from the ocean in the premium area of Stellenbosch, consists of 40 ha replanted in 1998 with Cabernet Sauvignon, Syrah and Petit Verdot in a poor and well-drained soil perfectly suited to the production of high-quality wines.
Ugaba grapes are:
In 2013, we had a cool wet growing season followed by a consistently warm summer ensuring even ripening. A bright deep ruby red appearance. The nose is open and fresh with lots of layers, ranging from red fruit to roasted spices. Medium to full bodied, the palate is accessible and easy drinking with bright acidity and a long full lingering finish. ugaba is the perfect accompaniment to most red meat dishes, duck and pork. Approachable now but will mature gracefully up to 5 years from vintage.
84% Syrah
12% Cabernet Sauvignon
4% Petit Verdot
Alcohol 14.31% vol
Total acidity 3.35g/l
PH 3.63
Residual sugar 2.4g/l
The vineyard which lies 7 km from the ocean in the premium area of Stellenbosch, consists of 40 ha replanted in 1998 with Cabernet Sauvignon, Syrah and Petit Verdot in a poor and well-drained soil perfectly suited to the production of high-quality wines.
Ugaba grapes are:
In 2012 we experienced a cold winter, these cold and wet conditions favored the resting period of the vines. We had a long and cool growing season as well as a lengthy ripening period which assists in the grapes slow maturation. A bright deep ruby red appearance. Aromas of plums, maraschino cherries, salted caramel and chestnuts. Firm but supple structure with an elegant finish. Approachable now but will mature gracefully up to 5 years from vintage. If you can’t find a perfectly grilled ostrich fillet, game or a nice vegetable stew will be a perfect accompaniment to ugaba.
64% Syrah
28% Cabernet Sauvignon
8% Petit Verdot
Alcohol 14.28% vol
Total acidity 4.9g/l
PH 3.66
Residual sugar 2.8g/l
The vineyard which lies 7 km from the ocean in the premium area of Stellenbosch, consists of 40 ha replanted in 1998 with Cabernet Sauvignon, Syrah and Petit Verdot in a poor and well-drained soil perfectly suited to the production of high-quality wines.
Ugaba grapes are:
Ugaba is an easy-drinking wine from Stellenbosch, South Africa. Matured in 30% new French oak for 10 months, this boldly youthful full-bodied blend has an opaque ruby core with a magenta coloured rim. Enticingly abundent aromas of plums, pod vanilla and gently roasted spices. Generously rich flavours of sweetly ripe dark fruit, laced with chocolate and spice underpinned by supple oak tannins and bright acidity.
74% Cabernet Sauvignon
18% Syrah
8% Petit Verdot
Alcohol 14.27% vol
Total acidity 3.71g/l
PH 3.71
Residual sugar 2.0g/l
