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It's officially "VINO TIME" and we are helping local wine lovers share special memories together in their favourite restaurants and trendy wine bars. VinoTime is passionate about wine, bringing you exclusive award winning boutique wine labels from around the globe to be enjoyed by everyone.

SOUTH AFRICAN WINE

SPIER is one of the oldest wine farms in South Africa with a recorded
history dating back to 1692. Its rich cultural heritage includes a restored Manor House, and impressive collection of Cape Dutch gables and the oldest dated wine cellar in the country. While rooted in this heritage, Spier has a vibrant and conscious energy. The winery is one of the most awarded in the country and share a great passion for quality and sustainability in everything they do.

WINEMAKING From vineyard to cellar, the grapes are handled with

utmost care. They are picked by hand, and immediately cooled when they arrive at the cellar. The grapes are then hand-sorted and, in spite of strict vineyard practices, up to 10% do not make it past the sorting tables. Special attention is paid to the pressing and crushing processan area the Cellar Master believes is critical to the quality of the wine.

SPIER 21 GABLESis a celebration of the South African heritage.

Spier is blessed with the greatest number of beautifully preserved Cape Dutch gables of all the historic farms in the Cape. Spier have named their award-winning wine range after themnot only to highlight the unique architectural feature, but also their proud history of winemaking in South Africa, one that dates back to 1692.

SPIER SIGNATURE is an expression of what Spier does best. .Like a

chefs signature dish, Spiers Signature everyday drinking range of wines represent what Spier does best. Spier are committed to making quality wines that capture each grape varietys unique flavor. There are seven single varietals in this range, as well as Spiers Mthode Cap Classique Brut

SPIER 21 GABLES SAUVIGNON BLANC 2013

WINEMAKER Jacques Erasmus ORIGIN Tygerberg (Durbanville) TERROIR/SOIL Soils: Oakleaf and Swartland. South-West facing Vineyards from the cool Tygerberg Hills. Proximity to ocean 16 km. VINEYARD AND CLIMATE CONDITIONS A dry-land single vineyard of 14 ha with an age of 15 years yielded the grapes for this wine. The fruit was harvested in three batches from 7 February to 19 February at a yield of 6 tons per hectare. WINEMAKING Grapes were hand-harvested early in the morning in 10kg lug boxes and pre-cooled before sorting, destemming and crushing. Skin contact was limited to 6 hours and the free run juice drained off to settle overnight before inoculation. The fermentation took place under controlled temperatures between 12 14 C. The wine matured for 3 months on the lees before blending and bottling. ANALYSIS Alc: 13.85 % TA: 6.2 g/L RS: 2.7 g/L pH: 3.38 APPERANCE Pale straw with lime rim edges. TASTING NOTE The wine is bold and aromatic with intense flavours of gooseberries, fig leaves and hints of fresh grassiness. Concentrated and richly textured palate with fresh green finish. SERVE WITH Grilled salmon with roasted beets and Arugula or poached shrimp with creamy Dijon sauce.

SPIER 21 GABLES CHENIN BLANC 2012

WINEMAKER Jacques Erasmus ORIGIN Tygerberg TERROIR/SOIL Soil: Oakleaf East facing Vineyards from the cool Tygerberg Hills. Proximity to ocean 15 km VINEYARD AND CLIMATE CONDITIONS Dry land, semi-trellised 40 year old vines yielded the grapes for this wine. The fruit was harvested in three parcels, beginning March, at a yield of 6 tons per hectare. Temperature: Winter: 9/16C, Summer: 14/26C. Annual Rainfall: 700mm WINEMAKING Grapes were hand-harvested in 10kg lug boxes and pre-cooled beforehand sorting, destemming and crushing. Skin contact was limited to 4 hours and the free run juice drained off to settle overnight before inoculation. The fermentation took place in 400 liter barrels. The wine matured for 14 months in French barrels, 46% new and 54% second fill. ANALYSIS Alc: 14.0 % TA: 5.60 g/L RS: 6.00 g/L pH: 3.43 APPERANCE Pale gold with lemon-rind colour rim. TASTING NOTE Soft aromas of dried apricots with an oak and vanilla undertow on the nose. White fleshed peaches, almond paste and windfall oranges on the palate. SERVE WITH Crisp pork belly, duck breast with honey and spices or pickled fish.

SPIER 21 GABLES PINOTAGE 2011

WINEMAKER Johan Jordaan ORIGIN Stellenbosch TERROIR/SOIL Soil: Decomposed granite. Temperature: winter 10/17C; summer 14/28C Annual rainfall: 450mm Proximity to ocean: 7-15km VINEYARD AND CLIMATE CONDITIONS Dry land vineyards on the False Bay side of Stellenbosch. Foliage management manipulated berry skin thickness to ultimately impact on colour extraction. WINEMAKING Grapes were hand harvested to minimize damage to the berries. Grapes were chilled before bunch sorting. After de-stemming, the berries were hand sorted to remove raisins, pink berries and large berries. Cold soaking preceded temperature controlled fermentation in stainless steel tanks and open-top French oak vats. Free run wine was drained to a combination of 1st and 2nd fill French, American and Hungarian oak barrels and matured for 18 months. Barrel selections were made to create this balanced, cool climate Pinotage with great complexity and ageing potential. ANALYSIS Alc: 14.5% TA: 6.1 g/L RS: 3.6 g/L pH: 3.33 APPERANCE Dark red wine with vibrant red hue. TASTING NOTE Flavours of caramalised black cherries, hints of dark spice and dark chocolate. The palate follows with a smooth entry rewarding with fruit and velvety tannins that balance the wine for a full palate experience. SERVE WITH Serve with mature beef, venison, lamb and ostrich dishes, with berry jus or strong cheese.

SPIER SIGNATURE SAUVIGNON BLANC 2013

WINEMAKER Anton Swarts TERROIR/SOIL A variety of soils used ranging from deep alluvial, well drained and aerated soils to decomposed granite soils from mountain foothills. VINEYARD AND CLIMATE CONDITIONS Trellised and bush vines aged 14-19 years yielded the grapes for this wine. The vines received supplementary drip irrigation and produced 8-12 tons per hectare. Sunny days, cool nights and refreshing sea breezes ensure perfectly ripened grapes. Temperature: winter 10C; summer 26C Annual rainfall: 40mm - 200mm. Proximity to ocean: 120km WINEMAKING Grapes were hand harvested from selected vineyard blocks, received at the cellar, de-stemmed and crushed. It was given short skin contact and then pressed. Clear settled juice was racked from their lees and inoculated with selected yeast strains. Temperature controlled fermentation took place. Only the best tanks are selected for the final preparation of the blend according to the style of the wine. Maturation occurred on the fine lees for another three months to give extra body and elegance, prior preparation for bottling. ANALYSIS Alc: 13.11% T A : 6 .1 g/L RS: 3.70 g/L p H : 3 . 21 APPERANCE Pale straw in colour with a greenish hue. TASTING NOTE Intense aromas of gooseberries, passion fruit, green and yellow peppers and hints of tropical fruit on the nose. Medium bodied good balance between fruit and acidity on the palate. SERVE WITH Enjoy chilled with seafood, pasta, risotto, fish and sushi.

SPIER SIGNATURE CHENIN BLANC 2013

WINEMAKER Anton Swarts ORIGIN Western Cape: Breede River and Coastal regions TERROIR/SOIL Combination of alluvial, well drained and aerated soils as well as decomposed granite soils from mountain foothills. VINEYARD AND CLIMATE CONDITIONS The grapes selected for this wine came from selected blocks on various farms in the Coastal and Breede River region of the Western Cape. Grapes sourced from trellised and bush vines and produced 10 - 15 tons per hectare. Temperature: Winter 10C; Summer 26C Annual Rainfall: 40mm - 200mm Proximity to ocean: 120km. WINEMAKING Grapes were hand harvested from selected vineyard blocks that vary from bush vine to trellised vines. Grapes were de-stemmed, slightly crushed before pressing and given brief skin contact. Free run juice settled in the tanks overnight and the following morning, the clear settled juice, of the individual block selections (some kept separate and some blended) were racked from their lees and inoculated with selected yeast strains. Fermentation was temperature controlled. Maturation occurred on the fine lees for another three months to give extra body and elegance. The wine was not oaked. ANALYSIS Alc: 13.5% TA: 6.57g/L RS: 3.80 g/L pH: 3.51 APPERANCE Pale straw in colour with a greenish hue. TASTING NOTE This Chenin Blanc is both crisp and fruity with green guava, pear, apple and hints of litchi on the nose. A wellbalanced palate and a strong finish. SERVE WITH Serve with crispy bacon, feta and shredded spinach salad, tender fillet of sole in parsley butter or creamy goat's cheese, sushi, pasta and pizza.

SPIER SIGNATURE CHARDONNAY 2012

WINEMAKER Anton Swarts ORIGIN Grapes are sourced from the Breedekloof and Coastal regions within the Western Cape of South Africa. TERROIR/SOIL Soil and subsoil from various regions of the Western Cape: Clovelly, Estcourt, Kroonstad, Alluvial soil in ancient riverbed, and Glenrosa. VINEYARD AND CLIMATE CONDITIONS Temperature: Winter 10C / Summer 26C Rainfall: 40mm 200mm Km from Ocean 80 100km WINEMAKING From February, grapes were hand harvested from selected vineyard blocks and received at cellar, destemmed, slightly crushed and pressed. Juice of the individual block selections (some separate and some blended) are temperature -control fermented, in stainless steel tanks, with selected yeast strains. Only the best tanks were selected for the final preparation of the blend. Maturation occurred on the fine lees for two months prior preparation for bottling. 5% barrel fermented in new French oak barrels. ANALYSIS Alc: 14.10% TA: 5.90g/L RS: 4.4g/L pH: 3.51 TASTING NOTE Pale straw in colour with a green hue. On the nose grape fruit, lime, yellow apple, banana, pear and hints of vanilla / butterscotch. The palate is creamy with layered fruit, pleasant acidity and good balance. SERVE WITH Serve well-chilled. Ideal with pan-fried salmon in a lemon butter sauce.

SPIER SIGNATURE METHOD CAP CLASSIC 2010

WINEMAKER Cellar Master: Frans Smit. Winemaker: Jacques Erasmus ORIGIN Stellenbosch TERROIR/SOIL Escourt and Glen Rosa. VINEYARD AND CLIMATE CONDITIONS Trellised vines with average aged of 8 years yielded the grapes for this wine, at an average of 8 tons per hectare. The vineyards received supplementary drip irrigation. Temperature: Winter 10C; Summer 28C Annual rainfall: 650mm Proximity to ocean: 20km WINEMAKING Grapes from two selected vineyard blocks were hand harvested between 19 and 20 Balling in 9kg crates. After hand sorting the grapes were whole bunch pressed. The juice was fermented in stainless steel tanks at 14C. Second fermentation took place in the bottle. After second fermentation thes wine spent 18 months on the lees before disgorging. The blend for this wine is: 60% Chardonnay 40% Pinot Noir. ANALYSIS Alc: 12.71% TA: 5.40g/L RS: 3.80g/L pH: 3.31 TASTING NOTE Green apple and subtle raspberry flavors with a hint of lime on the nose. These flavours are echoed on the smooth creamy palate and a fresh aftertaste adds to the attraction. SERVE WITH Enjoy now or within 4 years of harvsest. Serve with a gourmet breakfast or separately as a celebratory aperitif.

SPIER SIGNATURE MERLOT 2012

WINEMAKER Jacques Erasmus ORIGIN Swartland, Paarl, Overberg and Stellenbocsh in Western Cape. TERROIR/SOIL Clovelly, Hutton and Estcourt. VINEYARD AND CLIMATE CONDITIONS Trellised vines are 14 -16 years old and planted on north-eastern slopes. The vines received supplementary irrigation and produced 10 tons per hectare. Temperature: Winter 9/18C; Summer 14/26C Annual Rainfall: 650mm Proximity to Ocean: 20-60km

WINEMAKING Grapes were harvested at 24 Balling, gently crushed, de-stemmed and cooled. After two days of cold soaking the juice was fermented until dry in stainless steel tanks at 24C. Three pump-overs were conducted daily. After fermentation 20% of the wine was matured in French oak barrels for 8-10 months and the remainder matured in stainless steel tanks with French oak staves. ANALYSIS Alc: 13.8% T A: 5.60g/l RS: 2.70g/l pH: 3.34 APPERANCE Rich regal red TASTING NOTE Ripe red and black berries, plums and an undertow of eucalyptus and mint. This Merlot has sappy fruit, mint and soft tannins. SERVE WITH Perfect with a lamb casserole or a vegetarian dish.

SPIER SIGNATURE CABERNET SAUVIGNON 2012

WINEMAKER Jacques Erasmus ORIGIN Western Cape (Paarl, Stellenbocsh and Breedekloof) TERROIR/SOIL Clovelly, Hutton and Estcourt. VINEYARD AND CLIMATE CONDITIONS Trellised vines of 14 -16 years old, planted on northeastern slopes yielded the grapes for this wine. The vines received supplementary irrigation and produced 10 tons per hectare. Temperature: winter 9/18C; summer 14/26C Annual rainfall: 650-850mm Proximity to ocean: 40-120km WINEMAKING Grapes were harvested at 24 balling, gently crushed, de-stemmed and cooled. After two days of cold soaking the juice was fermented until dry in stainless steel tanks at 24C. Three pump-overs were conducted daily. After fermentation 20% of the wine was matured in French oak barrels for 8-10 months and the remainder matured in stainless steel tanks with French oak staves. ANALYSIS Alc: 14.03% TA: 5.9 g/L RS: 4.9 g/L pH: 3.42 APPERANCE Dark plum purple in colour. TASTING NOTE Ripe fruit, cherries and oak spice that follow through from nose to palate. SERVE WITH Roast beef or lamb with gravy.

SPIER SIGNATURE PINOTAGE 2012

WINEMAKER Jacques Erasmus ORIGIN Western Cape (Darling, Durbanville and Paarl) TERROIR/SOIL Clovelly, Hutton and Estcourt. VINEYARD AND CLIMATE CONDITIONS Trellised vines of 14 -16 years old, planted on northeastern slopes yielded the grapes for this wine. The vines received supplementary irrigation and produced 10 tons per hectare. Temperature: winter 9/18C; summer 14/26C Annual rainfall: 650-750mm Proximity to ocean: 40-80km WINEMAKING Grapes were harvested at 24 balling, gently crushed, de-stemmed and cooled. After two days of cold soaking the juice was fermented until dry in stainless steel tanks at 24C. Three pump-overs were conducted daily. After fermentation 20% of the wine was matured in French oak barrels for 8- 10 months and the remainder matured in stainless steel tanks with French oak staves. ANALYSIS Alc: 14.6% TA: 5.6 g/L RS: 3.3 g/L pH: 3.54 APPERANCE Clear bright purple red. TASTING NOTE This classic South African Pinotage has generous red berry fruit and soft tannins. SERVE WITH Pork with a fruity barbecue sauce, Lamb chops or burgers with caramelised onions.

SPIER SIGNATURE SHIRAZ 2011

WINEMAKER Jacques Erasmus ORIGIN Western Cape (Paarl, Stellenbosch & Darling TERROIR/SOIL Clovelly, Hutton and Estcourt VINEYARD AND CLIMATE CONDITIONS Trellised vines are 14 -18 years old and planted on north-eastern slopes. The vines received supplementary irrigation and produced 10 tons per hectare. Temperature: Winter 9/18C; Summer 14/26C Annual Rainfall: 650 mm Proximity to Ocean: 40-60 km. WINEMAKING Grapes were harvested at 24 Balling, gently crushed, de-stemmed and cooled. After two days of cold soaking the juice was fermented until dry in stainless steel tanks at 24C. Three pump-overs were conducted daily. After fermentation, 20% of the wine was matured in French oak barrels for 8-10 months and theremainder matured in stainless steel tanks with French oak staves. ANALYSIS Alc:14.46 % TA:6.10 g/l RS: 3.50 g/l pH:3.59 TASTING NOTE Inviting aromas of ripe plum, caramel and hints of spice on the nose. The aromas follow through to a sweet and creamy palate with soft tannins. SERVE WITH Serve with lamb chops or beef ribs.

awar d s
SPIER 21 GABLES SAUVIGNON BLANC 2013 Veritas Wine Awards 2013 Silver SPIER 21 GABLES CHENIN BLANC 2012 Veritas Wine Awards 2013 Silver IWSC Silver Decanter World Wine Awards Korean Wine Challenge Silver SPIER 21 GABLES PINOTAGE 2011 Veritas Wine Awards 2013 Silver Korean Wine Challenge Gold SPIER SIGNATURE SAUVIGNON BLANC 2013 Veritas Wine Awards 2013 Bronze SPIER SIGNATURE CHENIN BLANC 2013 Veritas Wine Awards 2013 Silver

SAVANHA SUN by SPIER

SAVANHA celebrates the vibrant energy of the South African sun, in a
fun, relaxed and social way. Spier is the home of Savanha wines.

WINEMAKING Savanha is dedicated to capture the warmth and

beauty of the South African sun by providing terroir-reflective, elegant wines across all categories. Its a unique and wonderful energy, mirrored completely in the way we make our wines, and truly inspirational to the adventurous at heart. Savanha wines carry with them an unfailing mark of quality and accessibility.

VITICULTURE Savanhas vineyard sites are surrounded by towering

mountain ranges and situated within close proximity of the cold Atlantic and warm Indian oceans. Here natures generous forces of soil, wind and rain combine to create some of the finest wine-growing conditions under the sun. From these rich vineyards, Spiers award-winning winemakers create an elegant range of wines that are terroir-reflective with intense fruit flavours, yet perfectly balanced.

SAVANHA SUN range comprises easy drinking, accessible wines, for

everyday enjoyment. Richness of colour and flavour, true to the grape varietals, speak of abundant sunshine and lazy summer days. These fruit-driven wines are perfectly paired with a picnic or sun-soaked days outdoors, creating special memories with friends and loved ones. Each varietal reflects its own positive and vibrant colour, mirroring both the South African landscape and the way sunshine plays through wines of varying colours in clear glass.

SUNSHINE LIVING Spiers single-minded dedication to quality starts

in the vineyard and follows through the entire winemaking process. This commitment is reflected in the consistently high standard of their wines and the host of awards theyve won on both local and international level. The winery has a dedicated quality assurance team that conducts regular internal audits and coordinates external audits. A fully equipped laboratory includes facilities for routine wine testing at the cellar.

SAVANHA SUN SAUVIGNON BLANC 2013

WINEMAKER Anton Swarts ORIGIN Breedekloof and Coastal areas within the Western Cape. TERROIR/SOIL Combination of alluvial, well drained and aerated soils as well as decomposed granite soils from mountain foothills. VINEYARD AND CLIMATE CONDITIONS Trellised and bush vines aged 9-17 years yielded the grapes for this wine. The vines received supplementary drip irrigation and produced 10-14 tons per hectare. Average Temperature: Winter 10C, Summer 26C Proximity to ocean: ,120km Annual Rainfall: 40mm - 200mm WINEMAKING Grapes were harvested by hand from selected vineyard blocks. Grapes received at cellar, destemmed, slightly crushed and pressed. The juice of the individual block selections (some kept separate and some blended) was temperature control fermented in stainless steel tanks, with selected yeast strains. Only the best tanks were selected for the final preparation of the blend. Maturation occurred on the fine lees for two months prior preparation for bottling. ANALYSIS Alc: 12.43% T A : 6 . 6 g/L RS: 4.4 g/L p H : 3 . 3 1 APPERANCE Pale green in colour with a yellowish hue. TASTING NOTE Fresh, crisp, un-wooded, a medium bodied wine with tropical fruit aromas on the nose with subtle hints of green pepper and grassiness. These flavours carry through to the palate thats fresh and crisp. A well balanced and structured wine. SERVE WITH Smoked salmon, grilled seafood, green salads and goats cheese.

SAVANHA SUN CHENIN BLANC 2013

WINEMAKER Anton Swarts ORIGIN Western Cape, predominantly from Breedekloof region within the Western Cape. TERROIR/SOIL Combination of alluvial, well drained and aerated soils as well as decomposed granite soils from mountain foothills. VINEYARD AND CLIMATE CONDITIONS Trellised and bush vines yielded the grapes for this wine. The vines are 9-15 years old, received supplementary drip irrigation and produced 10-14 tons per hectare. WINEMAKING The grapes were harvested by hand from selected vineyard blocks. Grapes were de-stemmed, slightly crushed and pressed. The juice of the individual block selections (some kept separate and some blended) was temperature control fermented in stainless steel tanks, with selected yeast strains. Only the best tanks were selected for the final preparation of the blend. Maturation occurred on the fine lees for two months prior preparation for bottling. ANALYSIS Alc: 13.04 % T A : 5 .50 g/L RS: 4.5 g/L p H : 3 . 3 1 APPERANCE Straw pale in colour with a green hue. TASTING NOTE Fresh, fruity, quaffable, un-wooded. Tropical fruit on the nose; pink and red apples on the palate. . SERVE WITH Lightly sauced pastas, grilled fish and baked apple desserts.

SAVANHA SUN CHARDONNAY 2013

WINEMAKER Anton Swarts ORIGIN Western Cape. TERROIR/SOIL Various regions within the Western Cape. Well drained and aerated soils from alluvial, ancient riverbeds and shale. VINEYARD AND CLIMATE CONDITIONS Trellised and bush vine yielded the grapes for this wine. The vines are 10-16 years old, received supplementary drip irrigation and produced 10-14 tons per hectare. Temperature: Winter 10C C; Summer 26C Annual Rainfall: 40mm 200mm Proximity to Ocean: .120km WINEMAKING The grapes were harvested by hand from selected vineyard blocks. Grapes were de-stemmed, slightly crushed and pressed. The juice of the individual block selections (some kept separate and some blended) was temperature control fermented in stainless steel tanks with selected yeast strains. Only the best tanks were selected for the final preparation of the blend. Maturation occurred on the fine lees for two months prior preparation for bottling. ANALYSIS Alc: 14.29 % TA: 5.59 g/L RS: 3.54 g/L pH: 3.7 APPERANCE Pale straw in colour with a green hue. TASTING NOTE A medium-bodied wine with aromas of tropical fruit and citrus that follow through to a well-structured palate. Fresh, flavourful, easy-drinking, un-wooded. SERVE WITH Poached or fried fish with citrus sauces, risottos and roasted chicken.

SAVANHA SUN MERLOT 2012

WINEMAKER Lizanne Jordaan ORIGIN Western Cape, predominately from Breedekloof region within the Western Cape. TERROIR/SOIL Combination of alluvial, well drained and aerated soils as well as decomposed granite soils from mountain foothills. VINEYARD AND CLIMATE CONDITIONS Bush vines and five-wire Perold trellised vines aged 10-20 years yielded the grapes for this wine. The vineyards received supplementary drip irrigation and produced 8-15 tons per hectare. WINEMAKING Grapes were handpicked at optimum ripeness, sorted, de-stemmed and gently crushed. The juice was chilled to 10-12C to enable cold maceration prior to fermentation in stainless steel tanks. Daily pump overs were carried out during fermentation to extract further colour and flavour. Wines showing well-preserved fruit were selected for blending and fining. Sterile bottling took place after 6 months of maturation and integration. ANALYSIS Alc: 13.82% TA: 5.90g/l RS: 3.10g/l pH: 3.52 APPERANCE Straw pale in colour with a green hue. TASTING NOTE An accessible and fruit-driven wine. Plums and raspberries on the nose, with layers of red berries and a hint of spice on the palate, supported by a soft tannin structure. . SERVE WITH Roasted pork, meat loaf, chicken casseroles, pizza and meaty pastas.

SAVANHA SUN CABERNET SAUVIGNON 2012

WINEMAKER Jacques Erasmus ORIGIN Western Cape, predominantly Breedekloof /Swartland / Coastal regions within the Western Cape. TERROIR/SOIL Combination of alluvial, well drained and aerated soils as well as decomposed granite soils from mountain foothills. VINEYARD AND CLIMATE CONDITIONS Trellised vines and bush vines aged 10-20 years yielded the grapes for this wine. The vineyards received supplementary drip irrigation and produced 8-15 tons per hectare. WINEMAKING The grapes were handpicked at optimum ripeness, selected, de-stemmed and gently crushed. Cold maceration took place at 10-12C prior to fermentation in stainless steel tanks. Daily pump overs were conducted for optimum extraction of colour and flavour. Wines from selected tanks were blended and fined, and matured for 6 months before bottling. ANALYSIS Alc: 13.69 % TA: 5.70 g/L RS: 3.50 g/L pH: 3.51 APPERANCE Deep red in colour TASTING NOTE Blackberries and tobacco on the nose with layers of dark berry fruit combined with subtle oak flavours, plums and hints of liquorices, ending off in a reasonably soft palate with a savoury finish SERVE WITH Sirloin or rump steak, roasted duck with orange sauce, hearty soups and mature cheese.

SAVANHA SUN PINOTAGE / SHIRAZ 2012

WINEMAKER Lizanne Jordaan ORIGIN Western Cape, mainly Slanghoek and Breedekloof area. TERROIR/SOIL Alluvial, Silt Dundee, Tukulu, Riverbed and Oakleaf. VINEYARD AND CLIMATE CONDITIONS 8 12 year old trellised and bush vines planted on different slopes yielded the grapes for this wine. The vines received supplementary drip irrigation and produced 10-15 tons per hectare. Temperature: Winter 15C; Summer 28C Annual Rainfall: 200mm Proximity to Ocean: 80- 90km WINEMAKING Grapes were handpicked at optimal ripeness sorted, de-stemmed and gently crushed. The juice was chilled at 10-12C to enable cold maceration prior to fermentation in stainless steel tanks. Daily pump overs were carried out during fermentation to extract further colour and flavour. Wines that showed well-preserved fruit were selected for blending and fining. Sterile bottling took place 5- 6 months after maturation. ANALYSIS Alc: 14.0 % TA: 5.70 g/L RS: 3 4 g/L pH: <3.65 APPERANCE Deep red in colour. TASTING NOTE A bouquet of lovely ripe cherries and banana on the nose with whiffs of spicy notes. These follow through to a palate bursting with cherries, sweet red plums and raspberries followed by an aftertaste with a soft tannin structure and hints of spice. . SERVE WITH Roasted chicken with sweet potatoes and green beans on the side or a creamy potato
bake.

SAVANHA SUN SHIRAZ 2012

WINEMAKER Lizanne Jordaan ORIGIN Western Cape, especially Breedekloof and Slanghoek area. Slopes are also facing in various directions. TERROIR/SOIL Various soil types, e.g. Alluvial, Clovelly and sandy soils are represented in this wine. VINEYARD AND CLIMATE CONDITIONS Trellised vines aged between 10-20 years, received supplementary drip irrigation and yielded between 12-16 tons per hectare. WINEMAKING The grapes were hand and machine harvested at optimum ripeness, de-stemmed and gently crushed. Cold maceration took place at 10-12C prior to fermentation in stainless steel tanks. Daily pump overs were done to achieve optimum colour and flavour extraction. Selected tanks were then fined, blended and matured for 6 months before sterile bottling took place. ANALYSIS Alc:14.26 % TA:>5.4 g/l RS: 3-4 g/l pH:3.65 APPERANCE Dark ruby red in colour. TASTING NOTE Smoky, spicy, black pepper richly fruited wine. Full palate, sweet but not jammy. SERVE WITH Juicy chargrilled fillet served with a creamy mushroom and pepper sauce and sweet potato wedges on the side OR Paella with chorizo and chicken drumsticks, slow-cooked pork hocks with dried fruit sauce.

E x c l u s i v e

i m p o r t e d

W i n e s

Tastings and Orders Grant Levy M: 0405 589 287 E: grant@vinotime.com.au www.facebook.com/vinotimes

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