Ridgeback Wines VANSHA Sauvignon Blanc RSA

TASTING NOTES Lively, tropical range of pineapple, peach, mango and lichee held up by zest, racy, acidity. Fully concentrated mid palate with citrus, grapefruit twist on the finish. Long aftertaste is full and ripe. IN THE VINEYARD The vineyards located on cool hillside slopes extending into a spectacular valley. These relatively young vineyards embrace the full bouquet of ripe concentrated fruit and combine to produce a truly distinctive wine. THE HARVEST The grapes were harvested in January . IN THE CELLAR Destemming without crushing. Juice was settled for 24 hours at 10ºC before being racked and inoculated with selected commercial yeast cultures. Fermentation at 12º (6 x 75 cl)

TASTING NOTES Guavas, pear drops and lichees with some pineapple notes on midpalate. Full ripe midpalate with fresh, clean finish. Long linger of pears and melon. A classical, well structured wine with a complex concentration of fruit and flavour. IN THE VINEYARD Chosen from selected vineyards a complement to our Flagship wine Ridgeback. THE HARVEST Grapes were handpicked in February. Healthy fruit was selected at optimal flavour ripeness. IN THE CELLAR Destalked with no crusing directly to press. Juice was settled for 18 hours at 12ºC. Must was racked and then inoculated with local, commercial yeast strain. Fermentation lasted for 21 days at 12-14ºC. A small percentage of Sauvignon Blanc was blended. Wine was lightly filtered prior to bottling in May. (12 x 75 cl)

TASTING NOTES Ripe yet restrained combo of black fruit with mulberries and strawberry jam on midpalate. Pleasantly understated smooth tannins for easy quaffability. IN THE VINEYARD Grapes from the Vansha vineyard combined with a selectively chosen variety from the Paarl region. THE HARVEST All of the above varietals were handpicked at optimal ripeness of physiological and flavour ripeness. IN THE CELLAR All of the grapes were destemmed without crushing. Wholeberry component was 80% in the fermenters. Cinsaut and Cabernet Sauvignon was fermented in stainless steel and pumped over twice daily. Shiraz was fermented in half ton fermenters and punched down three times daily. The blend was made up and consolidated, just the Cabernet and Cinsaut components completed alcoholic fermentation. Oak staves were induced just prior to fermentation to allow for some mellow oak structure. The wine was lightly filtered just before bottling in May . (12 x 75 cl)

TASTING NOTES Dark plum with bright red tints. Pungent mulberries with loads of juicy blackcurrant and violets. Some mocha and fragrant wood spice. Elegant, subtle, fine grained tannins with fleshy mulberry fruit concentration supported by choc/mocha wood spice. IN THE VINEYARD Majestically situated on a East facing hillside with optimum gravel soils. The vineyards in their fifth year improve with each year. THE HARVEST Grapes are handpicked in February . Grapes were handpicked at physiological ripeness. IN THE CELLAR Bunches were destemmed with no crushing. 80% wholeberry was fermented in stainless steel fermenters. Gentle pumpovers twice daily to extract flavour and tannins were conducted. Fermentation with a commercial Cabernet yeast strain lasted for 10 days with careful temperature monitoring. Wine was pressed and gravity fed to 225 litre barriques for secondary malo-lactic fermentation. The wine matured for 16 months in French coopered oak. A light filtration prior ro bottling was given. (6 x 75 cl)

Rich aromas of dried figs, apricots and lavender. Mouthfeel has a lanolin waxy appeal. Oak generously yet subtle supports ripe mouth filling fruit. Longer linger of well centred fruit. (12 x 75 cl)

TASTING NOTES. Ripe, elegant fruit with plums. Mulberries and mocha latte oak spice. Generous, supple, yet dry tannin finish to support juicy, fruit concentrated mid palate. IN THE VINEYARD These 5 year old vineyards superbly situated on Vansha Farm in Northern Agter-Paarl fully complement the attention to detail that has been given by a dedicated team headed by Jerry Parker and superbly by Paul Wallace Viticultural Consultant. THE HARVEST Grapes were handpicked in February . Bunches were healthy and harvested at optimal vine and seed ripeness. IN THE CELLAR Destemming with no crushing. Wholeberry component of 80% in fermenter. Fermented in stainless steel fermenters at 26-30ºC. Pumpovers were applied twice daily to extract flavour and tannins for structure. Mash was pressed immediately after primary fermentation was completed. Wine was gravity fed to barriques for secondary or Malo-lactic fermentation. Wine was matured in 60% new French oak for 12 months. (6 x 75 cl)

TASTING NOTES Rich toasty aromas of ground coffee, ripe plums, red berries and proscuitto on the side. Mouthwatering yet gravelly tannins to support. IN THE VINEYARD These hillside vineyards lie on a slightly easternly aspect commanding spectacular views of The Limiet Mountains. The vineyard recently received the highly prestigious Vin Pro/Winetech Vineyard Practises Evaluation with probably the highest score ever awarded. THE HARVEST Grapes were handpicked in February . Bunches were healthy and harvested at optimal and even ripeness. IN THE CELLAR Destemming without crushing. Wholeberry component at 80% in the fermenters. Must was inoculated with local, commercial yeast strains suited to this variety and pumped over twice daily for tannin and flavour extraction. Fermentation took place in stainless steel fermenters where alcoholic fermentation lasted for 10 days under controlled temperatures ranging from 25-32ºC. Wine was gently pressed after fermentation was complete and gravity fed to barriques for secondary or Malo-lactic fermentation. (6 x 75 cl)

Full ripe fruit with juicy mid palate weight, good firm tannin structure. Upfront aromatics of plums, mulberries, black cherries with mineral and dark chocolate oak spice. Long elegant finish (12 x 75 cl)

Cape First Wines MAKANA RESERVE Sauvignon Blanc Coastal Region RSA from South Africa, Coastal by Cape First Wines Pty Ltd Somerset West (12 x 75 cl)