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LE CAPE WINES


  • LE CAPE SAUVIGNON BLANC 2015 - PREMIUM
  • LE CAPE CABERNET SAUVIGNON 2013 - PREMIUM
  • LE CAPE SHIRAZ 2014 - PREMIUM
  • LE CAPE VIN DE ROUGE 2013 - PREMIUM
  • LE CAPE CABERNET SAUVIGNON 2013 - ENTRY LEVEL
  • LE CAPE MERLOT CABERNET SAUV 2014 - ENTRY LEVEL
  • LE CAPE MERLOT 2015 - ENTRY LEVEL

WINEMAKING


This wine consists of only one cultivar, Sauvignon Blanc. The grapes were handpicked and grapes were selected out of our best block of Sauvignon Blanc, 350m above sea level. The grapes came in at 23 Balling, were destemmed and pressed. The juice was inoculated with a yeast strain and fermentation took place for a period of 25 days at a temperature of 14 Celsius. After fermentation, the wine was kept on its lees for a period of 5 months before it was prepared for bottling.

CELLAR MASTER COMMENT


The wine is light green in colour with aromas of melon, gooseberry and granadilla. On the palate the wine is fresh with a mixture of tropical fruit flavours.

CHARACTER


Flavours of melon and gooseberry.Enjoy with seafood and salads.Best enjoyed at 10 – 16 degrees Celsius.


ANALYSIS


ALCOHOL

13.5%

RS

1.9

TA

6.5

VA

0.48

FSO2

29

TSO2

96

pH

3.10

WINEMAKING


This wine consists of only one cultivar, Cabernet Sauvignon. The grapes were handpicked and grapes were selected out of our best block of Cabernet Sauvignon. The grapes came in at 25 Balling, were destemmed and cold maturation lasted 48 hours. After cold maturation, the pulp was inoculated with a yeast strain and fermentation took place for a period of 21 days at a temperature of 25C. In this 21 day period regular (4 times per day) pump overs were exercised. The juice was pressed when the fermentation finished witch paved the road for Malolactic fermentation to start and finish in 13 days. The wine matured in 100% French oak barrels for a period of 24 months. After maturation, the wine was prepared for bottling.

CELLAR MASTER COMMENT


This full-bodied wine show flavours of blackcurrant, dark chocolate and sweet tobacco notes which are held together with a soft but firm tannin structure. Maturation potential 5-10 years.

CHARACTER


Flavours of blackcurrant and dark chocolate.Enjoy with succulent steak.Best enjoyed at 18 degrees Celsius.


ANALYSIS


ALCOHOL

14.5%

RS

4.8

TA

5.9

VA

0.6

FSO2

27

TSO2

132

pH

3.56

WINEMAKING


This wine consists of only one cultivar, Shiraz. The grapes were handpicked and grapes were selected out of our best block of Shiraz. The grapes came in at 25 Balling, were destemmed and cold maturation lasted 48 hours. After cold maturation, the pulp was inoculated with a yeast strain and fermentation took place for a period of 16 days at a temperature of 25-26C. In this 16 day period regular (4 times per day) pump overs were exercised. The juice was pressed when the fermentation finished witch paved the road for Malolactic fermentation to start and finish in 18 days. The wine matured in 100% French oak barrels for a period of 24 months. After maturation, the wine was prepared for bottling.

CELLAR MASTER COMMENT


On the nose, you will experience rich aromas of blackberries, tobacco, sweet white pepper and a hint of meatiness. The palate is smooth and complex. Maturation potential 8-10 years.

CHARACTER


Flavours of blackberries and white pepper.Enjoy with red meat dishes.Best enjoyed at 18 degrees Celsius.


ANALYSIS


ALCOHOL

14.5%

RS

3.5

TA

5.4

VA

0.59

FSO2

30

TSO2

92

pH

3.3

WINEMAKING


This blend consists of 3 cultivars, Pinotage, Malbec and Cabernet Franc. All grapes were handpicked and grapes were selected of the best block of each cultivar. The grapes came in at 24 – 24.5 Balling, were destemmed and cold maturation lasted 48 hours. After cold maturation, the pulp was inoculated with a yeast strain and fermentation took place for a period of 17 days at a temperature of 24-25C. In this 17 day period regular (4 times per day) pump overs were exercised on each tank. The juice was pressed when the fermentation finished witch paved the road for Malolactic fermentation to start and finish in 27 days. The wine matured in 100% French oak barrels for a period of 24 months. After maturation three cultivars were blended and prepared for bottling.

CELLAR MASTER COMMENT


Deep dark red colour with a vibrant ruby red rim. The palate gives an impression of ripe red fruit. Cherries give way to sweet cedar oak aromas. A classic blend with a pleasing aftertaste. Maturation potential 8-10 years.

CHARACTER


Flavours of cherries sweet cedar oak.Enjoy with red meat or creamy pasta dishes.Best enjoyed at 18 degrees Celsius.


ANALYSIS


ALCOHOL

14.5%

RS

4.7

TA

5.8

VA

0.57

FSO2

23

TSO2

81

pH

3.55

WINEMAKING


This wine consists of only one cultivar, Cabernet Sauvignon. The grapes were handpicked. The grapes came in at 25 Balling, were destemmed and cold maturation lasted 48 hours. After cold maturation, the pulp was inoculated with a yeast strain and fermentation took place for a period of 16 days at a temperature of 25-26C. In this 16 day period regular (4 times per day) pump overs were exercised. The juice was pressed when the fermentation finished witch paved the road for Malolactic fermentation to start and finish in 18 days. The wine matured in 100% French oak barrels for a period of 12 months. After maturation, the wine was prepared for bottling.

CELLAR MASTER COMMENT


The wine has aromas of ripe blackberries and plums, with an undertone of juicy dark cherries and cigar box. On the palate the wine shows good structure, subtle soft tannins with dark fruity flavours. Maturation potential 5-8 years.

CHARACTER


Flavours of blackberries and dark cherries.Enjoy with red meat dishes.Best enjoyed at 18 degrees Celsius.


ANALYSIS


ALCOHOL

14%

RS

4.5

TA

5.7

VA

0.52

FSO2

30

TSO2

94

pH

3.54

WINEMAKING


This blend consists of 2 cultivars, Merlot and Cabernet Sauvignon. All grapes were handpicked and grapes were selected of the best block of each cultivar. The grapes came in at 24.5 – 25 Balling, were destemmed and cold maturation lasted 48 hours. After cold maturation, the pulp was inoculated with a yeast strain and fermentation took place for a period of 18 days at a temperature of 24-25C. In this 18 day period regular (4 times per day) pump overs were exercised on each tank. The juice was pressed when the fermentation finished witch paved the road for Malolactic fermentation to start and finish in 18 days. The wine matured in 100% French oak barrels for a period of 12 months. After maturation two cultivars were blended and prepared for bottling.

CELLAR MASTER COMMENT


Ripe red berries, strawberries and cherries with subtle aromas of cherry tobacco and cigar box. Sweet red berries show well on a structured, velvety, rounded palate. Maturation potential 5-10 years.

CHARACTER


Flavours of strawberries and cherries.Enjoy with red meat or creamy pasta dishes.Best enjoyed at 18 degrees Celsius.


ANALYSIS


ALCOHOL

14%

RS

4.4

TA

5.4

VA

0.65

FSO2

23

TSO2

81

pH

3.56

WINEMAKING


This wine consists of only one cultivar, Merlot. The grapes were handpicked and grapes were selected out of our best block of Cabernet Sauvignon. The grapes came in at 24 Balling, were destemmed and cold maturation lasted 48 hours. After cold maturation, the pulp was inoculated with a yeast strain and fermentation took place for a period of 12 days at a temperature of 25-26C. In this 12 day period regular (4 times per day) pump overs were exercised. The juice was pressed when the fermentation finished witch paved the road for Malolactic fermentation to start and finish in 18 days. The wine matured in 100% French oak barrels for a period of 12 months. After maturation, the wine was prepared for bottling.

CELLAR MASTER COMMENT


Expressive black fruit aromas of plum, raspberry and cherry with a light hint of spice. The wine is softly textured and velvety throughout on the palate with an intense fruit finish. Maturation potential 5-10 years.

CHARACTER


Flavours of raspberry and cherry.Enjoy with red meat dishes and poultry.Best enjoyed at 18 degrees Celsius.


ANALYSIS


ALCOHOL

14%

RS

4.4

TA

5.6

VA

0.45

FSO2

28

TSO2

66

pH

3.51