Single Vineyard

These certified blocks are harvested separately, and over the fermentation and aging period, we choose the barrels that show the most potential are saved for these two wines.

  • Jonathan’s Ridge

    Single Vineyard R425.00
    Type Single Varietal Pinotage
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Walker Bay
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2000
    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: Before Pressing
    Pressing: Bucher Pneumatic Press Whole Berry
    Wild Yeast Fermenting: Barriques 1st (60%)/2nd(40%) Fill French/Hungarian/American
    Maturating: Barriques 1st (60%)/2nd(40%) Fill French/Hungarian/American
    Yeast Addition Filtrating: None None
    Harvest Date: 12.02.2015
    Pressing Date: 06.03.2015
    Blending Date: 25.01.2017
    Bottling date: 13.02.2017
    Maceration Period thereof Cold: 21 Days 6 Days
    Alcoholic Fermentation Period: 15 Days
    Share Anaerobic Malolactic: 0% 100%
    Average Yield Balling: 21 hl/ha 26.0°Bx
    Alcohol Residual Sugar: 15.6% 2.4 g/ltr
    Acidity Addition Total Acidity pH: None 4.9 g/ltr pH 3.7
    Tannin Addition Total Extract: None 31.4 g/ltr
    Total Sulphur thereof free: 0.067 g/ltr 0.018 g/ltr
    Production: 3,587 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Type Single Varietal
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Walker Bay
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2000
    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: Before Pressing
    Pressing: Bucher Pneumatic Press Whole Berry
    Wild Yeast Fermenting: Barriques 1st (60%)/2nd(40%) Fill French/Hungarian/American
    Maturating: Barriques 1st (60%)/2nd(40%) Fill French/Hungarian/American
    Yeast Addition Filtrating: None None
    Harvest Date: 04.03.2016
    Pressing Date: 23.03.2016
    Blending Date: 18.10.2017
    Bottling date: 06.11.2017
    Maceration Period thereof Cold: 18 Days 6 Days
    Alcoholic Fermentation Period: 12 Days
    Share Anaerobic Malolactic: 0% 100%
    Average Yield Balling: 42 hl/ha 24.5°Bx
    Alcohol Residual Sugar: 14.6% 2.0 g/ltr
    Acidity Addition Total Acidity pH: None 5.4 g/ltr pH 3.8
    Tannin Addition Total Extract: None 31.0 g/ltr
    Total Sulphur thereof free: 0.047 g/ltr 0.022 g/ltr
    Production: 4,318 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Currently not based in South Africa? Find the distributor for your country of choice here:
    THE DISTRIBUTION
    Our -Customers can buy directly from our website:
  • Jil’s Dune

    Single Vineyard R425.00
    Type Single Varietal Chenin 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: Chenin Blanc CN422A
    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 Whole Bunch
    Wild Yeast Fermenting: Barriques 1st (40%)/2nd(60%) Fill French/Hungarian
    Maturating: Barriques 1st (40%)/2nd(60%) Fill French/Hungarian
    Yeast Addition Filtrating: None None
    Harvest Date: 16.02.2016
    Pressing Date: 17.02.2016
    Blending Date: 12.01.2017
    Bottling date: 14.02.2017
    Maceration Period thereof Cold: None None
    Alcoholic Fermentation Period: 14 Days
    Share Anaerobic Malolactic: 0% 100%
    Average Yield Balling: 34 hl/ha 24.1°Bx
    Alcohol Residual Sugar: 14.3% 2.5 g/ltr
    Acidity Addition Total Acidity pH: None 5.9 g/ltr pH 3.5
    Tannin Addition Total Extract: None 21.5 g/ltr
    Total Sulphur thereof free: 0.128 g/ltr 0.023 g/ltr
    Production: 1,951 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Type Single Varietal
    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: Chenin Blanc CN422A
    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 Whole Bunch
    Wild Yeast Fermenting: Barriques 1st (40%)/2nd(60%) Fill French/Hungarian
    Maturating: Barriques 1st (40%)/2nd(60%) Fill French/Hungarian
    Yeast Addition Filtrating: None None
    Harvest Date: 23.02.2017
    Pressing Date: 24.02.2017
    Blending Date: 06.11.2018
    Bottling date: 30.11.2018
    Maceration Period thereof Cold: None None
    Alcoholic Fermentation Period: 14 Days
    Share Anaerobic Malolactic: 0% 100%
    Average Yield Balling: 32 hl/ha 23.2°Bx
    Alcohol Residual Sugar: 13.7% 2.8 g/ltr
    Acidity Addition Total Acidity pH: None 5.6 g/ltr pH 3.5
    Tannin Addition Total Extract: None 22.2 g/ltr
    Total Sulphur thereof free: 0.089 g/ltr 0.090 g/ltr
    Production: 2,719 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Currently not based in South Africa? Find the distributor for your country of choice here:
    THE DISTRIBUTION
    Our -Customers can buy directly from our website:
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