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Natural / Semi-Sweet Nouveau. Descriptions: Light-bodied with plenty of fruit aromas; delicately on the palate, well balanced. Enjoy with spicy food, desserts, and fresh fruit. Serving Temp: 10º C Alcohol 10.03% Residual Sugar 34 Total Acidity 6.17 pH 3.59.

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Natural / Semi-Sweet Nouveau

Descriptions:

Light-bodied with plenty of fruit aromas; delicately on the

palate, well balanced. Enjoy with spicy food, desserts,

and fresh fruit.

Serving Temp: 10º C

Alcohol 10.03%

Residual Sugar 34

Total Acidity 6.17

pH 3.59

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NEDERBURG FOUNDATION PAARL RIESLING 2008

TASTING NOTES 

Colour: Clear with tinges of green.

Bouquet: Floral and fruity aromas with hints of

pineapple and lime.

Palate: Crisp and fresh with pineapple and lime

flavours.

IN THE VINEYARD

The grapes were sourced from trellised vineyards in

the Paarl region. Planted between 1977 and 1989,

the vineyards are grown in Clovelly soil, situated at

altitudes some 80m to 150m above sea level. Grafted

onto nematode-resistant rootstock Richter 99 and

101 – 114, the vines received supplementary irrigation

from a micro-irrigation system while some vineyards

are grown under dryland conditions.

THE HARVEST

The grapes were harvested by hand at 21,5º to 22,5º

Balling from the end of February to the end of March.

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IN THE CELLAR

They were crushed and cool-fermented in temperature-controlled stainless steel tanks at 13ºC for a period of two to three weeks.

BLEND INFORMATION

100% Cape Riesling

FOOD SUGGESTIONS

Excellent served with spicy or cream-based dishes.

 Winemaker: Tariro Masayiti

Alcohol: 11.99  %vol

pH: 3.25

RS: 2.1   g/l

Total Acid: 6.3   g/l

Appellation: Coastal

CHARACTERISTICS Type White

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ROBERTSON WINERY CHARDONNAY 2005

TASTING NOTES 

The balance of the fresh citrus fruits and rich melon characters give the wine a full rounded palate that combines well with the subtle creaminess and nuttiness of the gentle oak. The natural acidity follows through to a fresh and clean finish. Serve at 8º - 10ºC.

IN THE VINEYARD

Our Chardonnay vines are planted higher up against the mountains on gravelly Karoo soils with some clay and lime fractions. The high lime content in the soil ensures a healthy well-drained growing medium for our vines. Chardonnay traditionally buds irregularly, therefore pruning only happens at the end of July to ensure even budding.

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THE HARVEST

2005 was an unusual harvest, with a low winter rainfall and then heavy rains in early summer influencing ripening. Overall quality was very good but volumes were slightly down.The unseasonal humid weather and thunder- showers in December and January caused some problems in the early ripening varieties but once that was over, the harvest proceeded as normal. 2005 will be remembered as a great vintage for red wines as the low water table resulted in smaller berries, which meant that the juice was more concentrated in flavour, with more intense colour. The white wines are generally of excellent quality with a fresh acidity and luscious fruit flavours. Chardonnay grapes were the first grapes harvested in 2005 and were brought to the cellar in the first week of February. Grapes were harvested at a very ripe stage between 23,5° - 25° Balling from a selection of vineyards in the Robertson Valley.

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IN THE CELLAR

Twenty percent of the blend was fermented on wood and the balance in temperature controlled stainless steel tanks at 12°C for 19 days. Wine was left on the lees for 80 days to add complexity. Twenty percent of the wine was matured on French oak for 6 months.Oak maturation: 20% for 6 monthsFermentation temp: 12º - 15ºC

AGEING POTENTIAL

Cellaring potential: 2 years

BLEND INFORMATION

100% Chardonnay

FOOD SUGGESTIONS

Enjoy now with seafood, salmon, roast chicken, Thai-food and pork.

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ALLESVERLOREN SHIRAZ

TASTING NOTES 

2007 Sweden Magazine Allt om Vin Red Wine of the YearColour: Dark ruby.Bouquet: Aromas of ripe plums, berries and oak spice with a hint of cigar box. Taste: Rich and full bodied with ripe plums and berries and a good tannic structure.

IN THE VINEYARD

BackgroundAllesverloren, situated on the south-eastern slopes of Kasteelberg near Riebeeck West, is the only estate in the Swartland Wine of Origin district becoming increasingly renowned for the excellence of its reds.The farm, which dates back to 1704, began producing wine exactly one century later. In 1872 Allesverloren was acquired by Daniel Francois Malan and has remained in the Malan family for five generations.Winemaker Danie Malan and his late father, Fanie, were among the wine pioneers of the Swartland, ably demonstrating the outstanding wine growing potential of what was once considered the breadbasket of the Cape. While wheat remains the major crop in the region, increasing numbers of wine farms are established each year to take advantage of the beneficial terroir.

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Viticulturist: Danie MalanThe grapes for this wine were sourced from trellised, south-facing vineyards planted in Malmesbury shale between 60 m and 300 m above sea level. These low-yielding vines were planted in 1969, with some blocks receiving supplementary irrigation.

THE HARVEST

The grapes were harvested by hand at between 23° and 26° Balling towards the end of February, when they exhibited prominent varietal flavours and when the tannins were ripe but the berries still firm.

BLEND INFORMATION

100% Shiraz

FOOD SUGGESTIONS

The winemaker recommends serving it with poultry, veal and red meat dishes or savouring it on its own.

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ACCOLADES

2007 Sweden Magazine Allt om Vin Red Wine of the Year

 TECHNICAL ANALYSIS

 Winemaker  Danie Malan

Alcohol  13.4  %vol

pH  3.65

RS  2.3   g/l

Total Acid  6.1   g/l

Appellation  Coastal

CHARACTERISTICS

Type  Red

Style  Dry

Taste  Fragrant

WOODED

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Dry Red Wines

Pinotage

Descriptions:

Deep ruby colour with berry aromas, soft and rich

on the palate with an underlay of raisin fruit. Enjoy

with poultry, pasta dishes and blue-veined cheeses.

Serving Temp: 16 º C

Alcohol 13.01%

Residual Sugar 4.4

Total Acidity 5.75

pH 3.59

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Dessert Wines

White Muscadel

Descriptions:

Deep golden colour; powerful intensity of ripe fruit

blooms, loaded with nuances of dried fig and litchi;

quite light and uncloying on the palate. Enjoy as an

aperitif, with fresh fruit, soup, mildly spiced dishes

and sweet desserts.

Serving Temp: 15 - 17 º C

Alcohol 16.7%

Residual Sugar 232

Total Acidity 4.97

pH 3.21

Veritas Award 1999: GOUD - 1995 ORWC White Muscadel

Veritas Award 2000: BRONZE - 1995 ORWC White Muscadel

Veritas Award 2003:

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SWARTLAND VINTAGE PORT

TASTING NOTES 

This popular port has rich and intense ripe plum berry flavours with an underlying spicy character, complemented by well integrated oak flavours. It is rich and full on the palate with a lingering aftertaste.

IN THE VINEYARD

Terroir: Vineyards growing on the eastern slopes of the Paardeberg in the Swartland region. The grapes are harvested from old bushvine vineyards that that offers berries with concentrated fruit flavours.Climate: The Swartland falls within the coastal winter rainfall area, moderated by cool Atlantic breezes. Annual rainfall: 400mm average.

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THE HARVEST

The grapes are picked at 26º Balling and fermented to 15° Balling.

BLEND INFORMATION

Tinta Barocca, Shiraz, Cabernet Sauvignon

ACCOLADES

2007 Michelangelo International Wine Awards - Gold Medal2007 Concours Mondial de Bruxelles – Gold MedalVeritas 2004 - BronzeMichelangelo Awards 2006 - Silver Medal

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Winemaker  Andries Blake

Alcohol  21.0  %vol

pH  3.78

RS  96.0   g/l

Total Acid  4.5   g/l

Appellation  Swartland

Type  Fortified

WOODED