For the month of March we will be taking you a journey of tongue tingling sensations from the Western Cape to the hills of Chile'. To Subscribe to Winebox and receive 4 bottles of wine to your home every month do so by clicking Subscribe.
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The wine is brilliantly clear. The nose is fresh with intense aromas of stonefruit, citrus, apples and a touch of oak spice. This medium bodied wine shows beautiful citrus fruit on the palate with well integrated oak. The time spend on the lees adds to the creaminess and roundness of the wine. It has a lingering crispy finish.
The Western Cape’s diverse palette of wine growing regions allow Fleur du Cap the perfect canvas to make wines that express the essence of a varietal. A masterful selection of fruit combined with the creativity of our winemakers results in wines that express our vision, ‘freedom of expression’.
Grapes were sourced from various vineyards in the Western Cape. Climate, soil, altitude and slope orientation are selected to capture as much varietal character as possible. The climate is mild with south and east-facing slopes off ering natural protection against late afternoon sun. Cooling breezes from the Atlantic Ocean ensure rich, slow growing crops. The soil is predominantly medium textured and well-drained with good water holding capacity.
The grapes were handpicked at 22 – 24° Balling. After crushing, the juice was clarifi ed and inoculated with a pure yeast culture, fermenting at a temperature ranging from 15°C to 17°C. 20% of the wine was fermented and aged on French Oak whilst 80% of the wine is unwooded. The wine was kept on its lees to lend greater palate weight and to add complexity. Prior to bottling the wine was fi ned and filtered.
This wine works wonders with seafood such as shellfish, crayfish, oysters and mussels. It is a good choice with Thai and light chicken dishes as well as a mild bobotie. Serve chilled, but not ice cold.
Pale yellow in colour, tinged with gold. The nose is expressive, with pronounced notes of white-fleshed fruit, pineapple, and fresh apricot. Aromas of white flowers add to the aromatic profile, with delicate notes of vanilla, toast and nut in the background. The rich palate is well-balanced with fresh, natural acidity. Medium-bodied with a fruit driven finish, in line with the nose.
The vineyards that produce our Classic Chardonnay are located in Colchagua, Curicó and Maule, all of which are in the Central Valley. The different conditions of these locations express their character in this wine, each one bringing its own contribution. All of the vines are VSP-trained (vertical shoot positioned) and drip-irrigated, (yielding no more than 11,500 kg/hectare), which allows us to obtain the desired quality and reach harvest with very healthy and evenly ripened grapes.
Harvest period: 1st – 28th March. The 2017–2018 season can be described as ideal, in relation to the pace and intensity of plant development, as well as the quality of fruit obtained. It began with a wet winter, with plentiful rainfall across the central zone. The build-up of groundwater allowed optimal vine development at all major phenological stages. A frost-free spring meant good bud break and fruit set. The summer was cool compared to previous years, with an average maximum temperature in the hottest month of 26˚C, and an average minimum of 11˚C, which ensured slow ripening, excellent preservation of natural acidity in the grapes and tremendous aromatic expression. The summer conditions delayed harvest by 7 days compared to previous seasons; this gave us time to conduct several tastings to determine the perfect time to pick the fruit. Rainfall was entirely absent during the ripening period and at harvest-time, so the grapes were picked at the perfect moment, in excellent all-round health.
Grapes were hand-picked into small, 10-kg boxes then selected before processing, to remove any under ripe or damaged berries. We have two ways of crushing the grapes. For some, we press whole bunches directly, without destemming, and transfer the juice obtained to a static decantation tank. We also destem some, and submit them to a pre-fermentation, cold maceration at 9˚C for 2–6 hours, to extract aromatic precursors from the skins. The juice is then drained off to a static decantation tank and allowed to settle for 24 hours before being racked off any heavy sediment. Once the must was clean, we inoculated it with selected yeasts to initiate alcoholic fermentation, which lasted 12–20 days. The duration is directly linked to the activity of the type of yeast used, as well as temperature, strictly controlled at 12˚–14˚C to preserve the aromatic qualities of the wine, which would be lost at higher temperatures. Upon completion of the fermentation process, the wine was immediately sulphured and allowed to settle for a couple of days before being racked into another stainless steel tank. Our Classic Series Chardonnay did not undergo malolactic fermentation, and just 30% of the wine was aged in rst-use French oak for 6–8 months.
Store in a cool, dry place at no more than 15˚C and away from sources of light.
Highly recommended with salmon ceviche,sea bass with sautéed mushrooms and rice, fettuccini Alfredo, conger eel soup, razor clams Parmesan.
Recommended serving temperature: 12˚–13˚C.
Decanting Not required.
Crystalline light greenish-yellow in color. The very expressive nose shows great typicity with fresh aromas of tropical fruits such as passion fruit and guavas. Citrus notes of grapefruit and limes appear on the backdrop over subtle notes of green chilies. The smooth palate offers the rich natural fresh and juicy acidity characteristic of the coastal zone. It has medium volume and subtle sweet sensations that lend an elegant, prolonged finish very much in line with the aromas perceived on the nose.
The vineyards are located in the Leyda Valley, approximately 15 km from the Pacific coast on moderately sloping hillsides with granitic soils and a predominance of clay. The vines are planted to a density of 5,555 plants per hectare and trained to vertical shoot position. Pruning is aimed at achieving low yields (up to 7,000 kg/ha) to allow the grapes to ripen a little earlier. The canopies of the vines are kept intact until harvest to preserve a very good level of bunch coverage, which enable the fruit to reach harvest with a very good level of aromas in the skins.
Harvest Date: April 2–11. The 2017–2018 season can be dened as ideal, in the pace and intensity of the plant development as well as in the qualities obtained. It began with abundant winter rainfall throughout the entire central zone and precipitation of approximately 420 mm in the Leyda Valley. This enabled a signicant amount of water to accumulate in the soil, and subsequently, the optimal development of all of the important phenological stages. The spring was frost free, which allowed for good budbreak and fruit set. The summer was cool in comparison with past years, and the hottest month had an average maximum temperature of 25ºC and a minimum of 9ºC. The encouraged slow ripening with excellent preservation of the natural acidity in the grapes and tremendous aromatic expression and the typicity of a cold-climate Sauvignon Blanc. The cool summer conditions delayed the onset of harvest by 10 days with respect to previous seasons, and that gave us enough time for a number of tastings prior to harvest to determine the perfect time to pick and thoroughly prepare for it. No rain fell during the ripening or harvest periods, which resulted in good health conditions and excellent chemical-physical parameters.
The grapes are picked during the night and transported to the winery in refrigerated trucks. This method takes advantage of the naturally low nighttime temperatures and helps protect the grapes against oxidation. In the winery, the bunches are destemmed, the individual berries are sorted, and the selected fruit is deposited into stainless steel tanks for a cold maceration (< 10ºC/50ºF) for at least 10 hours to ensure good extraction of the aromatic components in the skins. The juice is then separated from its skins and transferred to a static decantation tank, where it remained 12–24 hours prior to racking off the larger solids. The clean juice is then co-inoculated with two types of yeast, Metschnikowia pulcherrima and Saccharomyces cereviciae to increase the liberation and production of the terpenes and volatile thiols for higher aromatic potentials and more generous palates. Alcoholic fermentation lasts approximately 21 days at 11º–12ºC (54º–55ºF), which conditions the velocity of the tightly controlled fermentation kinetics. Once fermentation is complete, the new wine is sulphited and separated from the smaller solids. The wine has no contact with oak at any time. Preparing the wine for bottling begins with protein stabilization through the use of small doses of bentonite and cold stabilizing to prevent the excessive precipitation of tartaric crystals. The final step is to use sterile membrane filters to ensure a long and healthy life in the bottle.
Highly recommended with razor clams Parmesan, salmon ceviche, Chilean rock cod, and shrimp in garlic sauce.
Store in a cool, dry place at no more than 15ºC and away from sources of light.
Recommended Serving Temperature 12º–13ºC (54º–55º F)
Decanting Not required.
All the classic hallmarks of Pinot Grigio are present in this wine. Fresh yet delicate notes of pear and apple are the defining aroma’s on the nose. This is a medium bodied wine with delicate and elegant flavours of pear and apple which are harmoniously blended with hints of citrus fruit flavours. Zesty and fresh this wine has well balanced acidity and a good length and finish.
This wine has been created by blending parcels sourced from across the South Eastern regions of Australia. This wine is suitable for Vegetarians and Vegans. peak drinking now - 2021.
The Western Cape’s diverse palette of wine growing regions allow Fleur du Cap the perfect canvas to make wines that express the essence of a varietal. A masterful selection of fruit combined with the creativity of our winemakers results in wines that express our vision, ‘freedom of expression’
This wine has a deep ruby, purple colour with good intensity and brightness. The nose exhibits aromas of red cherry and raspberries with spicy notes and hints of white pepper. On the palate it is soft and juicy with lush tannins but still a great length and persistence.
The majority of the grapes were sourced from selected vineyards in the Cape Agulhas area. These vineyards are located at altitudes ranging from 110 to 160m above sea level. The vines are grown in decomposed granite, as well as sandy and gravelly coffee stone soils, ideally suited to the cultivation of Shiraz grapes. The balance comes from vineyards in the Stellenbosch area. All the vineyards are irrigated as required and produce a yield of 8- 10 tons/ha. Pest and disease control is implemented according to South African subjective IPW standards.
The grapes were harvested on taste from the end of February at 25-26° Baling. The grapes were destemmed and crushed and the must inoculated with selected yeast and fermented at 25°C. Colour and tannin extraction was optimised by pump-overs to enhance mouthfeel. The wine underwent malolactic fermentation and matured for 14 months using a combination of French (70%) and American (30%) oak.
The wine is an excellent match with grilled beef, roast lamb and venison as well as Italian dishes; or great on its own.
Ruby red in colour with lively touches. On the nose it’s very expressive, with intense, entertaining notes of sour cherry and fresh strawberry, against a floral, wild herb background. Smooth caramel aromas are well integrated with the varietal character. On the palate it’s balanced, with rich, natural acidity that makes it juicy and fresh. The rounded tannins give structure and a nice sensation of sweetness. With medium body and good staying power, the finish is fruity and in line with the sensations on the nose.
The vineyards that produce the grapes for our Montes Limited Selection Pinot Noir are located in the Casablanca, Leyda, and Zapallar Valleys, subsectors of the Aconcagua Costa wine region. All of the vines are vertically positioned, drip irrigated, and produce yields of 9,000–11,000 kg/hectare. The vineyards show excellent vegetative/reproductive balance, so it’s not necessary to adjust the crop load meaning we only do minimal work on the canopy. This also allows us to obtain healthy grapes with good balance at the time of harvest. All the vineyards are close to the sea — Casablanca is 25 km from the coast, Leyda 9 km, and Zapallar is 7 km inland. This brings tremendous freshness, minerality, and typicity to this cool-climate wine. The soils are granitic, with varying amounts of clay the Coastal Range slopes that lend elegance and creaminess to the wine, showcasing the varietal character and potential of Pinot Noir along the Aconcagua coast.
Harvest Period: March 16–April 6 The 2017–18 season was characterised by a normal winter, with enough precipitation to last the vines until harvest. There was no severe spring frost to put the production objectives at risk. Both budburst and flowering started with ample water in the soil, resulting in full canopies and good bunch integrity until harvest. The summer was very cool; more so than usual. Much of the summer saw cloudy, cool days with low diurnal temperatures. Only in April did the skies begin to clear after midday, which resulted in the harvest parameters we were looking for. Harvest began a little later than in 2017, due to the cooler weather, and the speed of ripening was slow, extending the harvest by almost 15 days compared to last year. The micro-climactic variability of the wine’s coastal zone vineyards accounts for its style, perfectly exemplified by a cool vintage like this one.
The grapes were hand-picked into 10–12 kg trays during the very early hours of the morning to keep the temperatures low and protect aromas. Upon arrival at the winery, bunches were carefully selected, destemmed, and then submitted to a second selection of berries. The grapes were gently dropped directly into open-top stainless steel tanks, where the whole berries underwent a five-day pre-fermentation maceration at 7ºC to very gently extract colour and aromas. The temperature was then raised to allow the native and commercial yeasts to begin the fermentation process, which lasted approximately seven days at 23º–25ºC, with two pump-overs and punch-downs per day for greater extraction during fermentation, to keep the skins at a good temperature, and to encourage yeast action. Once the fermentation was complete the wine was removed from the tank and the berries gently pressed. The new wine underwent malolactic fermentation in stainless steel tanks. Some of the wine was aged in French oak barrels for six to seven months, while the rest remained in stainless steel tanks. The wine was lightly filtered prior to bottling.
Highly recommended with razor clams parmesan, salmon ceviche, Chilean rock cod, shrimps in garlic.
Store in a cool, dry place at no more than 15ºC and away from all sources of light.
Recommended serving temperature: 14º–15ºC / 57º–59ºF
Decanting: Recommended for 15 minutes.
A very bright and lively ruby-red with a violet hue. The nose stands out for the fresh red fruit and sweet spices. A subtle note of crème de cassis mingles with aromas of confectionary and fresh tobacco. Mild toasted notes from aging in French oak are perceptible in the background and lend a sweet sensation to the mid-palate. It is fresh and juicy on the palate, with very smooth, but well-structured tannins. Medium bodied with a very fruity persistence on the finish in accordance with the nose.
The vineyards are located in our Apalta and El Arcángel del Marchigüe Vineyards in the Colchagua Valley. The soils are derived from granite in different degrees of decomposition with varying slopes, effective rooting depths, organic matter, and types of geological formations, which make these two terroirs very interesting. Apalta is characterised by its colluvial and alluvial influences with varying depths and textures in the highest zones and more homogenous zones in the lower sectors due to the influence of the Tinguiririca River. Its Mediterranean climate gives us summers with cold nights and hot days, which helps slow ripening in our vineyards. Marchigüe presents shallower soils with moderate slopes, primarily of colluvial origin, with a presence of angular stones at shallow depths. The climate is more severe than in Apalta, with greater wind and solar radiation and lower precipitation due to its location close to the Coastal Mountains.
Harvest period for Cabernet-Sauvignon: 20th March-1st April The 2016-2017 season began with a drier winter than usual, although we were able to accumulate enough rainwater in our reservoirs to be able to irrigate our vines. During the spring, there were four consecutive days of frost in the coldest valleys, although they did not have a significant effect on our red varieties. The scant winter rain and the higher-than-usual temperatures resulted in a decrease in fruit set and a subsequent 22% decrease in yields. The summer was very hot, and temperatures approached 40ºC in some sectors of the valley in January, which accelerated ripening in some varieties. Night-time temperatures dropped significantly in early March, enabling the grapes to develop more aromas, ripen their tannins, and obtain tremendous colour in their skins. Generally, the smaller yields meant the grapes were smaller and more concentrated leading to wines of excellent quality and expression. The forest res that devastated much of Chile’s central zone and destroyed 2-4% of the vineyards in 2017 merit special mention. Fortunately, Montes Wines was not directly affected by any of the res or smoke because the closest outbreak was 20 km away.
Highly recommended with braised beef with french fries, steak and eggs, paella, cannelloni, and lasagna.
Enjoy now or cellar up to 6 years.
Recommended Serving temperature 17º-19ºC / 63º-66ºF
Decanting recommended for 30 minutes.
At the southern tip of Africa, you will find a natural wonder that is as dramatic as it is awe-inspiring. It is where two powerful forces, the mighty Atlantic and Indian oceans, meet. The sheer scale and natural grandeur will give you pause and a chance to reflect, leaving you inspired, exhilarated and breathless. Inspired by this special place – where the right elements of climate, natural beauty and world class winemakers combine to create wines that are crisp, refreshing and as easy drinking as the easy-going, hospitable place that it comes from. Two Oceans Wines is crafted to refresh the palate and soul.
Bright ruby red. An abundance of cherry and red berry aromas, with hints of oak spices. An easy drinking wine with intense berry flavours and soft, elegant tannins.
The fruit was sourced from vineyards in the coastal areas. The vines are grown in soils ranging from decomposed granite to deep red.
The grapes were harvested by hand at 23° to 24,5° Balling. Each vineyard block was separately vinified. In each instance, the juice was fermented at 24° to 26°. The juice was left on the skins for four to five days to allow for maximum colour and flavour extraction while keeping tannins approachable.
Excellent served with red meat dishes such as roast lamb, stews, and grilled meat and Carpaccio, as well as with robust pasta dishes.