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(100% Shiraz) VINEYARDS For this delicious wine, we select the sites and clones which promote greater aromatics and a more accessible palate. The vineyards are planted on ancient, granite derived soils on south and south east facing slopes. In total six clones of Shiraz are used, and each clone enriches the complexity of the final wine. VINIFICATION All grapes are hand selected and chilled overnight before being partially destemmed and placed as whole berries in open-top fermenters. The berry mash is cold soaked for 48hrs, before fermenting spontaneously. Fermentation takes place at a cool 22°C. All fermentation is done by wild yeasts. During fermentation, the wine is mixed by hand and not by pump. This method facilitates greater control and expression of the wine. Once fermentation is complete the skins are pressed in a traditional basket press and the wine is transferred to 500L second and third fill French oak barrels. Malolactic fermentation occurs in the barrel and helps to soften and enhance the natural wine flavours. The wine will spend more than a year in barrel to improved maturity and expose more flavours. TASTING NOTES & CELLARING & FOOD PAIRING The wine a deep purple colour with flashes of scarlet. The ripe plum and mulberry aromas are uplifted with cherry blossom and violets, while infused with subtle cinnamon and aromatic white pepper. The palate is gentle and the tannins fresh but rounded. The aromatics continue into the palate with added blueberry, a hint of roasted black olives and soft-spoken sweet spice. A versatile, vibrant medium-bodied wine, the Baldrick Shiraz will enhance many a dish and occasion. We recommend it with slow cooked lamb, freshly seared steak and mashed potato with caramelised onion gravy. You could even have it with turnip…?! Accolades 2018 Vintage:
2020 Gilbert & Gaillard International Challenge – Gold 2020 Vitis Vinifera - Gold 2020 Gold wine awards - Gold 2021 Platter’s Guide – 4 Stars 2021 South African Wine Index (SAWI) – Platinum Award 95+
2019 Vintage:2021 Gold Wine Awards -Gold
Analysis pH 3.5 Total Acidity 5.4 g/l Residual Sugar 3.3 g/l Alcohol 13.6 % Download Tasting Sheet -
(60% Chenin Blanc, 19% Chardonnay 10% Viognier, 7% Grenache Blanc & 4% Roussanne) Named in honour of Babiana Noctiflora, which is a rare species of fynbos found only on the Paardeberg Mountain. It has a delicate yellow flower that releases its scent in the evenings to attract an extremely rare moth for pollination. The Syngrapha Circumflexa of the Noctuidae moth family is also known as an Owlet moth. THE NAME BABIANA Babiana Noctiflora belongs to the Iris family. The name Babiana is derived from the Dutch ‘baviaantje’, meaning 'little baboon', because baboons were seen preferentially eating the corms of these plants. This species has lost habitat to vineyards and fruit orchards in the past, but at Vondeling we conserve this endangered species. VINEYARDS Made predominantly from Chenin blanc, picked from a single block of old vines (planted in 1987). Their age and low yield ensure consistent quality and concentration, which is why it forms the backbone of our blend. The fullness of the Chenin is tempered by the verve and high aromatics of the Grenache Blanc, Viognier, and Roussanne. VINIFICATION All grapes are hand-picked at optimum ripeness and refrigerated for 24hrs before being processed. The Chenin is whole bunch press and no Sulphur added to promote wild yeast development. The unsettled juice is then rapidly transferred to barrel for natural fermentation. Although a nerve-racking process, this method lends structure, complexity, and longevity to the wine. The Grenache Blanc, Roussanne, and Viognier are destemmed and cold fermented for 8 days on the skins before being basket pressed directly to barrel to complete fermentation. The wine undergoes full malolactic fermentation and is matured 12 months on the lees before being racked, blended, and bottled. TASTING NOTES & CELLARING & FOOD PAIRING The wine has a bright yellow colour. It has a smoky and toasty nose with hints of stone fruit. The palate is full and creamy, with well-integrated acidity followed by vanilla on the aftertaste. Well use of oak allows for some subtle toasty notes on the palate. This serious and complex wine pairs well with rabbit in white wine sauce and shallots or simple, aromatic Asian dishes and rich seafood. Drink through 2027. Accolades 2020 Vintage: 2021 Tim Atkin 91pts 2021 South African Wine Index (SAWI) – Platinum Award 95+ 2021 Platter’s Guide- 4.5 Stars (91pts) 2019 Vintage: 2021 Platter’s Guide- 5 Stars (95pts) 2021 Winemag 94 points Analysis pH 3.42 Total Acidity 5.4 g/l Residual Sugar 3.1 g/l Alcohol 13.45 % Download Tasting Sheet