Daredevils' Drums

  • Blushes Inverse

    Daredevils' Drums R375.00
    Type Single Varietal Pinotage
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Springfontein Rim
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2012
    Cultivars Clones: Pinotage PI48A 
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: With Pressing
    Pressing: Bucher Pneumatic Press
    Wild Yeast Fermenting: Barriques 1st/2nd/3rd Fill
    Maturating: Barriques 1st/2nd/3rd Fill
    Yeast Addition Filtrating: None None
    Harvest Date: 26.02.2018
    Pressing Date: 26.02.2018
    Blending Date: 06.11.2018
    Bottling date: 30.11.2018
    Maceration Period thereof Cold: None None
    Alcoholic Fermentation Period: 16 Days
    Share Anaerobic Malolactic: 0% 60%
    Average Yield Balling: 33 hl/ha 22.7°Bx
    Alcohol Residual Sugar: 13.4% 1.6 g/ltr
    Acidity Addition Total Acidity pH: None 4.8 g/ltr pH 3.5
    Tannin Addition Total Extract: None 17.9 g/ltr
    Total Sulphur thereof free: 0.080 g/ltr 0.028 g/ltr
    Production: 2,080 btl à 0.750 ltr
    Chemical Analysis before Bottling
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  • Skins Agleam

    Daredevils' Drums R375.00
    Type Single Varietal Sauvignon Blanc
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Walker Bay
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Ramsey 2003
    Cultivars Clones: Sauvignon Blanc SB316D
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: At Pressing
    Pressing: Bucher Pneumatic Press Whole Bunch
    Wild Yeast Fermenting: Barriques 1st /3rd Fill
    Maturating: Barriques 1st /3rd Fill
    Yeast Addition Filtrating: None None
    Harvest Date: 08.02.2017
    Pressing Date: 17.03.2017
    Blending Date: 28.12.2017
    Bottling date: 17.01.2018
    Maceration Period thereof Cold: 28 Days 28 Days
    Alcoholic Fermentation Period: 8 Days
    Share Anaerobic Malolactic: 100% 100%
    Average Yield Balling: 34.2 hl/ha 21.2°Bx
    Alcohol Residual Sugar: 12.5% 2.4 g/ltr
    Acidity Addition Total Acidity pH: None 6.3 g/ltr pH 3.7
    Tannin Addition Total Extract: None 22.1 g/ltr
    Total Sulphur thereof free: 0.076 g/ltr 0.060 g/ltr
    Production: 2,000 btl à 0.750 ltr
    Chemical Analysis before Bottling
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  • Mashes Extreme

    Daredevils' Drums R375.00
    Type Single Varietal Cabernet Sauvignon
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Walker Bay
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Ramsey/Richter 99 1998
    Cultivars Clones: Cabernet Sauvignon CS46CxH
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press
    Wild Yeast Fermenting: Speidel 1,600 ltr Stainless Steel VarCap Tank
    Maturating: Barriques 1st (40%)/3rd(60%) Fill
    Yeast Addition Filtrating: None None
    Harvest Date: 23.03.2017
    Pressing Date: 13.06.2017
    Blending Date: 26.11.2018
    Bottling date: 21.12.2018
    Maceration Period thereof Cold: 66 Days 6 Days
    Alcoholic Fermentation Period: 15 Days
    Share Anaerobic Malolactic: 0% 100%
    Average Yield Balling: 20.4hl/ha 24.8°Bx
    Alcohol Residual Sugar: 14.6% 3.0 g/ltr
    Acidity Addition Total Acidity pH: None 5.6 g/ltr pH 3.6
    Tannin Addition Total Extract: None 34.3 g/ltr
    Total Sulphur thereof free: 0.084 g/ltr 0.035 g/ltr
    Production: 1,026 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Type Single Varietal Cabernet Sauvignon
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Walker Bay
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Ramsey/Richter 99 1998
    Cultivars Clones: Cabernet Sauvignon CS46CxH
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press
    Wild Yeast Fermenting: Speidel 1,600 ltr Stainless Steel VarCap Tank
    Maturating: Barriques 1st (40%)/3rd(60%) Fill
    Yeast Addition Filtrating: None None
    Harvest Date: 23.03.2017
    Pressing Date: 13.06.2017
    Blending Date: 26.11.2018
    Bottling date: 21.12.2018
    Maceration Period thereof Cold: 66 Days 6 Days
    Alcoholic Fermentation Period: 15 Days
    Share Anaerobic Malolactic: 0% 100%
    Average Yield Balling: 20.4hl/ha 24.8°Bx
    Alcohol Residual Sugar: 14.6% 3.0 g/ltr
    Acidity Addition Total Acidity pH: None 5.6 g/ltr pH 3.6
    Tannin Addition Total Extract: None 34.3 g/ltr
    Total Sulphur thereof free: 0.084 g/ltr 0.035 g/ltr
    Production: 1,026 btl à 0.750 ltr
    Chemical Analysis before Bottling
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    THE DISTRIBUTION
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  • Juices Untamed

    Daredevils' Drums R375.00
    Type Single Varietal Chardonnay
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Walker Bay
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Ramsey 1998
    Cultivars Clones: Chardonnay CY227B
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press
    Wild Yeast Fermenting: Barriques 1st Fill French
    Maturating: Barriques 2nd Fill French
    Yeast Addition Filtrating: None None
    Harvest Date: 12.02.2016
    Pressing Date: 17.02.2016
    Blending Date: 09.10.2017
    Bottling date: 13.11.2017
    Maceration Period thereof Cold: 4 Days 4 Days
    Alcoholic Fermentation Period: 14 Days
    Share Anaerobic Malolactic: 0% 100%
    Average Yield Balling: 23 hl/ha 23.0°Bx
    Alcohol Residual Sugar: 13.6% 2.6 g/ltr
    Acidity Addition Total Acidity pH: None 5.2 g/ltr pH 3.6
    Tannin Addition Total Extract: None 21.9 g/ltr
    Total Sulphur thereof free: 0.083 g/ltr 0.012 g/ltr
    Production: 1,151 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Type Single Varietal Chardonnay
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Walker Bay
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Ramsey 1998
    Cultivars Clones: Chardonnay CY227B
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press
    Wild Yeast Fermenting: Barriques 1st Fill French
    Maturating: Barriques 2nd Fill French
    Yeast Addition Filtrating: None None
    Harvest Date: 12.02.2016
    Pressing Date: 17.02.2016
    Blending Date: 09.10.2017
    Bottling date: 13.11.2017
    Maceration Period thereof Cold: 4 Days 4 Days
    Alcoholic Fermentation Period: 14 Days
    Share Anaerobic Malolactic: 0% 100%
    Average Yield Balling: 23 hl/ha 23.0°Bx
    Alcohol Residual Sugar: 13.6% 2.6 g/ltr
    Acidity Addition Total Acidity pH: None 5.2 g/ltr pH 3.6
    Tannin Addition Total Extract: None 21.9 g/ltr
    Total Sulphur thereof free: 0.083 g/ltr 0.012 g/ltr
    Production: 1,151 btl à 0.750 ltr
    Chemical Analysis before Bottling
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    THE DISTRIBUTION
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  • Bunches Broken

    Daredevils' Drums R375.00
    Type Single Varietal Shiraz
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Walker Bay
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Ramsey 1999
    Cultivars Clones: Shiraz SH21A
    Harvest: After Snipping Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: At Pressing
    Pressing: Bucher Pneumatic Press Whole Bunch
    Wild Yeast Fermenting: 1,000 ltr Vats with Regular Punch-downs by Hand
    Maturating: Barriques 1st (30%)/2nd(20%)/3rd(50%)Fill
    Yeast Addition Filtrating: None None
    Harvest Date: 20.02.2017 to 08.03.2017
    Pressing Date: 13.03.2017 to 25.03.2017
    Blending Date: 26.11.2018
    Bottling date: 15.12.2018
    Maceration Period thereof Cold: 19 Days 4 Days
    Alcoholic Fermentation Period: 15 Days
    Share Anaerobic Malolactic: 0% 100%
    Average Yield Balling: 27hl/ha 24.5°Bx
    Alcohol Residual Sugar: 14.5 % 3.0 g/ltr
    Acidity Addition Total Acidity pH: None 5.6 g/ltr pH 3.6
    Tannin Addition Total Extract: None 33.3 g/ltr
    Total Sulphur thereof free: 0.062 g/ltr 0.012 g/ltr
    Production: 3,219 btl à 0.750 ltr
    Chemical Analysis before Bottling
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    THE DISTRIBUTION
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