vinotime booklet [full]

8/13/2019 VinoTime Booklet [Full]

1/38

E x c l u s i v e i m p o r t e d W i n e s

Meet. Share. Enjoy

with compliments of VinoTimeTM


2/38

SOUTH AFRICAN WINE

CLAIME D'OR is a boutique wine collection produced by a 6thgeneration wine maker on a 10 ha vineyard in the beautifulRobertson valley, located in the world renown Cape wine lands ofSouth Africa. The rich fruitful soil has produced excellent grapes,resulting in multi award winning wine.

THE NAME CLAIME D'OR was created by combining a French andan English word to refer to a special piece of earth. The original nameof the farm was Goudmyn meaning "Goldmine, so the passionateowners felt that using the English word "CLAIM" meaning "a right ortitle, mining claim or a piece of land" and "D'OR" which is "gold" inFrench would both honor the history of the land and describe the wineit produces.

It's officially VINO TIME and we are helping local wine lovers share special memories together intheir favourite restaurants and trendy wine bars. VinoTime is passionate about wine, bringing you

exclusive award winning boutique wine labels from around the globe to be enjoyed by everyone.


3/38

THE LOCATION

The farm is located in Robertson valley in the heart of Route 62 which isthe longest wine route in the world. With its spectacular scenery,Victorian buildings, jacaranda-lined streets and pristine gardens it has

become one of the most attractive Cape Winelands towns in the region.

ROBERTSONS SOILS

The soils of the Robertson Wine Valley are quite variable, but can begrouped into two main categories:

Soil derived from transported material which includes the sandy andloamy alluvial soil, as well as the red clay loam and clay "Karoo"soils.

Residual soils which include the shale soils of the Malmesbury andBokkeveld soil families.

The red clay loam and clay Karoo soils are the most dominant soil typesin the wine valley and are often very calcareous. The water holding

capacity of these soils is very good and the potential of growing qualitywine on these soils is very high.


4/38

SAUVIGNON BLANC

2011

WINEMAKINGThe grapes were harvested by hand and the first batch was picked at 18 Balling(Brix) which enhanced the grassy character of the wine. The second batch,

essential for the ripe fruity character and full body of the wine, was picked at23 Balling. In the cellar, the juice fermented at an average of 15C in stainlesssteel tanks.

TASTING NOTEElegant, lively and finely balanced, Claim d'Or Sauvignon Blanc is tightlywound around a core of crisp, flinty and mineral notes. Its vibrancy is amplified

with allusions to ripe green figs and succulent grapefruit. The sleek mouth-feelculminates in an elegant, crisp and decidedly dry finish.

FOOD PAIRING & SERVING SUGGESTIONIt is a finely balanced, fresh Sauvignon Blanc with a typical grass character.This is a wine to sip, but also one that can cope with robust flavours. Claim d'OrSauvignon Blanc is a wine to savour with just harvested West Coast oysters,

spiked with lemon and chili. A wine that partners a variety of poultryand fish dishes.

ANALYSISResidual Sugar 3.3 g/l

Alcohol 12.94 %Acidity 8.0 g/l

PH 3.25VA 0.53 g/l

Total Extract 24.0 g/lTotal SO 121 mg/lFree SO 42 mg/l


5/38

CABERNET

SAUVIGNON ROSE 2012

WINEMAKINGThe grapes were picked at 25 Balling (Brix). After de-stemming and slightcrushing the mash was taken to stainless steel tanks where it cold-soaked for

36 hours. The juice was then taken from the skins and allowed to

cold-ferment at an average temperature of 15C till dry.

TASTING NOTEThis is a very fruity but DRY Ros made from 100% Cabernet Sauvignon.A mixture of berry fruit flavours explode on the nose while the palate reveals

a full-bodied wine with lingering aftertaste A ros not to be taken lightly.

FOOD PAIRING & SERVING SUGGESTIONA perfect partner for salads, seafood and light meals in general.Serve chilled (7-10C).

ANALYSISResidual Sugar 2.7 g/lAlcohol 11.68 %

Acidity 6.3 g/lPH 3.30VA 0.26 g/lTotal Extract 23.6 g/l

Total SO 131 mg/lFree SO 18 mg/l


6/38

CABERNETSAUVIGNON/

CABERNET FRANC 2009WINEMAKINGThe grapes were picked very ripe at approximately 26 Balling (Brix) on average.After destemming and slight crushing the mash was taken to open cement fermenterswhere traditional wine making methods are still implemented. During fermentationthe cap was regularly wetted by the traditional method of pushing the skins down intothe must manually every two hours. This wine was made in a very old world style.Matured in 300 litre new French oak barrels for 18 months.

TASTING NOTEThis is a blend of 70% Cabernet Sauvignon and 30% Cabernet Franc. Ripe redberries and cherry fruit abound in this blend of two noble varieties. The palateoffers structure from youthful tannins and the spicy finish is reminiscent ofcherry tobacco, white pepper and cloves. Will improve with ageing for at least5 years.

FOOD PAIRING & SERVING SUGGESTIONA perfect partner for Rump Steak, Rare Roast Beef and hearty Bean

Casseroles.


Acidity 6.2 g/l

PH 3.61VA 0.77 g/l

Total Extract 35.8 g/lTotal SO 92 mg/lFree SO 27 mg/l


7/38


8/38

CHARDONNAY 2011

WINEMAKINGThe selection process for this special cuve already started with the identificationof this specific vineyard and working at it with special care from pruning right

through to harvesting ensuring a low yield (approximately 8 tons per hectare)and premium quality.

The grapes were picked by hand at 24 B (Brix). After crushing only the free-runjuice was selected and after settling the clean juice was taken directly to new300 liter French oak barrels. Each barrel was then individually inoculated with

a specific cultivated yeast strain. After alcoholic fermentation the barrels was

tasted and only those showing the most potential was left to mature for a further10 months. After maturation each barrel was tasted again, scored and rated and

only the finest were selected for this special release.Bottling commenced midDecember 2011.

TASTING NOTEClaime dOr Chardonnay is a full-bodied, complex wine with excellent fruit andwood integration. Lots of work in the vineyard and minimal interference in the

cellar allows this wine to express its terroir to the fullest.

A complex nose with appealing roasted citrus aromas and vibrant lime and toasty

oak flavours, also revealing nuances of butterscotch with touches of pineappleand white pear. The palate is full and well balanced with rich citrus fruit and

a silky thread of coconut milk, subtle oak and a firm acid. Added toastinessemerges on the end-palate and a long-lasting aftertaste makes for a satisfying finish.

FOOD PAIRING & SERVING SUGGESTIONPair with roasted chicken, grilled duck or any creamy poultry dishes.

Serve chilled (7-10C).


Acidity 7.8 g/lPH 3.56VA 0.45 g/l

Total Extract 30.4 g/lTotal SO 144 mg/l

Free SO 21 mg/l


9/38

PINOT NOIR 2011

WINEMAKING

The grapes are picked at optimum ripeness at approximately24 Balling (Brix).After destemming and slight crushing the mash was cold soaked for three days before

fermentation. During fermentation the temperature was regulated between 25-28C

and the cap regularly wetted by the traditional method of pushing the skins down intothe must manually every two-three hours. It took about five days to ferment dry and

was then left on the skins for another two days before racking and slight pressing.

After malolactic fermentation started the wine was transferred to 300 liter French oak

barrels, 10% new and the balance second fill, where it was left to mature for 12months.

TASTING NOTEPinot Noir is extremely difficult cultivar to work with in the vineyard a well as in the

cellar. The nose reveals cranberry fruit with hints of mint and eucalyptus and a touch of

oak spice. These flavours also follow through on the palate with gentle tannins and a

generous acidity.

FOOD PAIRING & SERVING SUGGESTION

This wine definitely benefits from being decanted an hour or two before serving.A perfect match for seared duck breast or antipasto. Serve at room temperature (18C)or slightly chilled.

ANALYSISResidual Sugar 3.5 g/l

Alcohol 14.0 %Acidity 6.3 g/lPH 3.29

VA 0.65 g/lTotal Extract 33.8 g/lTotal SO 115 mg/l

Free SO 35 mg/l


10/38

SHIRAZ 2010

WINEMAKING

The selection process for this special cuv already started withthe identification of the specific vineyards and working at itwith special care from pruning right through to harvesting ensuring a low yield

(approximately 5 tons per hectare) and premium quality. The grapes were picked atoptimum ripeness approximately 27 Balling (Brix). After de-stemming and slightcrushing the mash was taken to open fermentation tanks where traditional wine

making methods are still implemented. During fermentation the temperature wasregulated between 25-28C and the cap regularly wetted by the traditional method ofpushing the skins down into the must manually every two hours. This together with

pumping-over of the must onto the skins allows the colour and flavour to be

extracted very effectively. It took five days to ferment dry and was then left on theskins for another day before racking and pressing. After malolactic fermentation

started the wine was transferred to 300 liter French oak barrels where it was left tomature for eighteen months. 3% Viognier of the 2011 vintage was blended in justbefore bottling.

TASTING NOTEClaime dOr Shiraz is a full-bodied, complex wine with excellent fruit and woodintegration. Lots of work in the vineyard and minimal interference in the cellar

allows this wine to express its terroir to the fullest. A deep red, almost black colour.

A spicy mix of freshly cracked black pepper with hints of coriander and cinnamonfollowed by robust red berry fruit are evident on the nose.

On the pallet the rounded red berry fruit gives a full mouth feel with silky tones of

coriander and hints of coffee, mocha and bitter chocolate, ending with a noticeabletoastiness and soft touch of vanilla flavours. Excellent fruit and wood integrationwith firm but juicy tannins that will allow this wine to age beautifully.

FOOD PAIRING & SERVING SUGGESTIONThis wine will pair with barbequed steak or any other red meat dishes.

Serve at room temperature (18C).


Acidity 7.3 g/lPH 3.41

VA 0.76 g/lTotal Extract 28.5 g/lTotal SO 106 mg/l

Free SO 23 mg/l


11/38

awards

SAUVIGNON BLANC 2011

GOLD Michelangelo 2012SILVER Veritas 2012

SILVER London International Wine and SpiritCompetition (IWSC) UK 2012 and 2010

3.5 STARS John Platter 2013DOUBLE GOLD Michelangelo 2011BRONZE Old Mutual Wine Trophy 2011

GOLD Veritas 2010

4 STARS John Platter 2010

CABERNET SAUVIGNON ROSE 2012

SILVER International Competition of TerroirWines, Brignoles, France 2013 and 2010

BRONZE Veritas 2011

CHARDONNAY 2011

NOVARE TERROIR TROPHY South AfricaRegional Terroir Wine Award 2012.

TOP CHARDONNAY TERROIR AWARDRobertson District and Swellendam District.

SILVER Michelangelo 2012.

BRONZE London International Wine andSpirit Competition (IWSC) UK 2012

2012.SILVER Chardonnay-du-Monde 2013.

SHIRAZ 2010

3.5 STARS Johan Platter 2013

BRONZE London International Wine and SpiritCompetition (IWSC) 2012.

CABERNET SAUVIGNON/CABERNET

FRANC BLEND 2009

GOLD International Competition of TerroirWines, Brignoles, France 20134 STARS John Platter 2013

SILVER London International Wine andSpirit Competition (IWSC) UK 2012

BRONZE Veritas 20122008

4 STARS John Platter 2011BRONZE Old Mutual Wine Trophy 2011

CABERNET FRANC 2009

TOP 100 South Africa Wine 2013SILVER International Competition of Terroir

Wines, Brignoles, France 20134 STARS John Platter 2013

GOLD Veritas 2012

GOLD Michelangelo 2012SILVER London IWSC UK 2012

20084 STARS John Platter 2011

BRONZE Old mutual Wine Trophy 2011


12/38

SOUTH AFRICAN WINESPIER is one of the oldest wine farms in South Africa with a recordedhistory dating back to 1692. Its rich cultural heritage includes a restoredManor House, and impressive collection of Cape Dutch gables and theoldest dated wine cellar in the country. While rooted in this heritage, Spierhas a vibrant and conscious energy. The winery is one of the most award-ed in the country and share a great passion for quality and sustainability in

everything they do.

WINEMAKING From vineyard to cellar, the grapes are handled withutmost care. They are picked by hand, and immediately cooled when theyarrive at the cellar.

The grapes are then hand-sorted and, in spite of strict vineyard practices,up to 10% do not make it past the sorting tables. Special attention is paidto the pressing and crushing processan area the Cellar Master believesis critical to the quality of the wine.


13/38

SPIER 21 GABLESis a celebration of the South African heritage.Spier is blessed with the greatest number of beautifully preserved CapeDutch gables of all the historic farms in the Cape. Spier have named theiraward-winning wine range after themnot only to highlight the uniquearchitectural feature, but also their proud history of winemaking in South

Africa, one that dates back to 1692.SPIER SIGNATURE is an expression of what Spier does best. .Like achefs signature dish, Spiers Signature everyday drinking range of winesrepresent what Spier does best. Spier are committed to making qualitywines that capture each grape varietys unique flavor.There are seven single varietals in this range, as well as Spiers MthodeCap Classique Brut


14/38


15/38

SPIER 21 GABLES

CHENIN BLANC 2012

WINEMAKERJacques Erasmus

ORIGINTygerberg

TERROIR/SOILSoil: Oakleaf

East facing Vineyards from the cool Tygerberg Hills. Proximity to ocean 15 km

VINEYARD AND CLIMATE CONDITIONS

Dry land, semi-trellised 40 year old vines yielded the grapes for this wine. Thefruit was harvested in three parcels, beginning March, at a yield of 6 tons perhectare.

Temperature: Winter: 9/16C, Summer: 14/26C.Annual Rainfall: 700mm

WINEMAKING

Grapes were hand-harvested in 10kg lug boxes and pre-cooled beforehand

sorting, destemming and crushing. Skin contact was limited to 4 hours and thefree run juice drained off to settle overnight before inoculation. The fermentation

took place in 400 liter barrels. The wine matured for 14 months in Frenchbarrels, 46% new and 54% second fill.

ANALYSISAlc: 14.0 % TA: 5.60 g/L

RS: 6.00 g/L pH: 3.43

APPERANCE

Pale gold with lemon-rind colour rim.

TASTING NOTESoft aromas of dried apricots with an oak and vanilla undertow on the nose.White fleshed peaches, almond paste and windfall oranges on the palate.

SERVE WITHCrisp pork belly, duck breast with honey and spices or pickled fish.


16/38

SPIER 21 GABLES

PINOTAGE 2011

WINEMAKERJohan Jordaan

ORIGIN

Stellenbosch

TERROIR/SOIL

Soil: Decomposed granite.Temperature: winter 10/17C; summer 14/28CAnnual rainfall: 450mm

Proximity to ocean: 7-15km

VINEYARD AND CLIMATE CONDITIONSDry land vineyards on the False Bay side of Stellenbosch. Foliage managementmanipulated berry skin thickness to ultimately impact on colour extraction.

WINEMAKINGGrapes were hand harvested to minimize damage to the berries. Grapes were chilled

before bunch sorting. After de-stemming, the berries were hand sorted to removeraisins, pink berries and large berries. Cold soaking preceded temperature

controlled fermentation in stainless steel tanks and open-top French oak vats. Freerun wine was drained to a combination of 1st and 2nd fill French, American andHungarian oak barrels and matured for 18 months. Barrel selections were made to

create this balanced, cool climate Pinotage with great complexity and ageingpotential.

ANALYSISAlc: 14.5% TA: 6.1 g/LRS: 3.6 g/L pH: 3.33

APPERANCEDark red wine with vibrant red hue.

TASTING NOTEFlavours of caramalised black cherries, hints of dark spice and dark chocolate.

The palate follows with a smooth entry rewarding with fruit and velvety tannins

that balance the wine for a full palate experience.

SERVE WITH

Serve with mature beef, venison, lamb and ostrich dishes, with berry jus or strongcheese.


17/38


18/38


19/38

SPIER SIGNATURE


WINEMAKERAnton Swarts

TERROIR/SOIL

A variety of soils used ranging from deep alluvial, well drained and aerated soils todecomposed granite soils from mountain foothills.

VINEYARD AND CLIMATE CONDITIONSTrellised and bush vines aged 14-19 years yielded the grapes for this wine.The vines received supplementary drip irrigation and produced 8-12 tons per

hectare. Sunny days, cool nights and refreshing sea breezes ensure perfectly ripenedgrapes.

Temperature: winter 10C; summer 26CAnnual rainfall: 40mm - 200mm.Proximity to ocean: 120km

WINEMAKINGGrapes were hand harvested from selected vineyard blocks, received at the cellar,

de-stemmed and crushed. It was given short skin contact and then pressed.Clear settled juice was racked from their lees and inoculated with selected yeast

strains. Temperature controlled fermentation took place. Only the best tanks areselected for the final preparation of the blend according to the style of the wine.Maturation occurred on the fine lees for another three months to give extra body

and elegance, prior preparation for bottling.

ANALYSIS

Alc: 13.11% T A : 6 .1 g/LRS: 3.70 g/L p H : 3 . 21

APPERANCE

Pale straw in colour with a greenish hue.

TASTING NOTE

Intense aromas of gooseberries, passion fruit, green and yellow peppers and hints oftropical fruit on the nose. Medium bodied good balance between fruit and acidity on

the palate.

SERVE WITHEnjoy chilled with seafood, pasta, risotto, fish and sushi.


20/38

SPIER SIGNATURE

CHENIN BLANC 2013WINEMAKER

Anton Swarts

ORIGIN

Western Cape: Breede River and Coastal regions

TERROIR/SOIL

Combination of alluvial, well drained and aerated soils as well as decomposedgranite soils from mountain foothills.

VINEYARD AND CLIMATE CONDITIONSThe grapes selected for this wine came from selected blocks on various farms in the

Coastal and Breede River region of the Western Cape. Grapes sourced fromtrellised and bush vines and produced 10 - 15 tons per hectare.Temperature: Winter 10C; Summer 26C

Annual Rainfall: 40mm - 200mmProximity to ocean: 120km.

WINEMAKING

Grapes were hand harvested from selected vineyard blocks that vary from bush vineto trellised vines. Grapes were de-stemmed, slightly crushed before pressing and

given brief skin contact. Free run juice settled in the tanks overnight and the

following morning, the clear settled juice, of the individual block selections (somekept separate and some blended) were racked from their lees and inoculated withselected yeast strains. Fermentation was temperature controlled. Maturation

occurred on the fine lees for another three months to give extra body and elegance.The wine was not oaked.

ANALYSISAlc: 13.5% TA: 6.57g/L

RS: 3.80 g/L pH: 3.51

APPERANCE

Pale straw in colour with a greenish hue.

TASTING NOTE

This Chenin Blanc is both crisp and fruity with green guava, pear, apple and hintsof litchi on the nose. A wellbalanced palate and a strong finish.

SERVE WITH

Serve with crispy bacon, feta and shredded spinach salad, tender fillet of sole inparsley butter or creamy goat's cheese, sushi, pasta and pizza.


21/38


22/38

SPIER SIGNATURE

METHOD CAP CLASSIC 2010

WINEMAKERCellar Master: Frans Smit. Winemaker: Jacques Erasmus

ORIGINStellenbosch

TERROIR/SOILEscourt and Glen Rosa.

VINEYARD AND CLIMATE CONDITIONSTrellised vines with average aged of 8 years yielded the grapes for this wine, at an

average of 8 tons per hectare. The vineyards received supplementary drip irrigation.

Temperature: Winter 10C; Summer 28CAnnual rainfall: 650mm

Proximity to ocean: 20km

WINEMAKING

Grapes from two selected vineyard blocks were hand harvested between 19 and 20

Balling in 9kg crates. After hand sorting the grapes were whole bunch pressed.

The juice was fermented in stainless steel tanks at 14C. Second fermentation tookplace in the bottle. After second fermentation thes wine spent 18 months on the lees

before disgorging. The blend for this wine is: 60% Chardonnay 40% Pinot Noir.

ANALYSISAlc: 12.71% TA: 5.40g/LRS: 3.80g/L pH: 3.31

TASTING NOTEGreen apple and subtle raspberry flavors with a hint of lime on the nose. These

flavours are echoed on the smooth creamy palate and a fresh aftertaste adds to theattraction.

SERVE WITHEnjoy now or within 4 years of harvsest. Serve with a gourmet breakfast orseparately as a celebratory aperitif.


23/38

SPIER SIGNATURE

MERLOT 2012


ORIGINSwartland, Paarl, Overberg and Stellenbocsh in Western Cape.

TERROIR/SOILClovelly, Hutton and Estcourt.


Trellised vines are 14 -16 years old and planted on north-eastern slopes.The vines received supplementary irrigation and produced 10 tons per hectare.

Temperature: Winter 9/18C; Summer 14/26CAnnual Rainfall: 650mm

Proximity to Ocean: 20-60km

WINEMAKING

Grapes were harvested at 24 Balling, gently crushed, de-stemmed and cooled.After two days of cold soaking the juice was fermented until dry in stainless steel

tanks at 24C. Three pump-overs were conducted daily. After fermentation 20% ofthe wine was matured in French oak barrels for 8-10 months and the remaindermatured in stainless steel tanks with French oak staves.

ANALYSISAlc: 13.8% T A: 5.60g/l

RS: 2.70g/l pH: 3.34

APPERANCE

Rich regal red

TASTING NOTE

Ripe red and black berries, plums and an undertow of eucalyptus and mint.This Merlot has sappy fruit, mint and soft tannins.

SERVE WITHPerfect with a lamb casserole or a vegetarian dish.


24/38

SPIER SIGNATURE

CABERNET SAUVIGNON 2012


ORIGIN

Western Cape (Paarl, Stellenbocsh and Breedekloof)

TERROIR/SOIL

Clovelly, Hutton and Estcourt.


Trellised vines of 14 -16 years old, planted on northeastern slopes yielded thegrapes for this wine. The vines received supplementary irrigation and produced 10

tons per hectare.Temperature: winter 9/18C; summer 14/26CAnnual rainfall: 650-850mm


WINEMAKING

Grapes were harvested at 24 balling, gently crushed, de-stemmed and cooled. Aftertwo days of cold soaking the juice was fermented until dry in stainless steel tanks at

24C. Three pump-overs were conducted daily. After fermentation 20% of the winewas matured in French oak barrels for 8-10 months and the remainder matured instainless steel tanks with French oak staves.

ANALYSISAlc: 14.03% TA: 5.9 g/L

RS: 4.9 g/L pH: 3.42

APPERANCE

Dark plum purple in colour.

TASTING NOTE

Ripe fruit, cherries and oak spice that follow through from nose to palate.

SERVE WITH

Roast beef or lamb with gravy.


25/38

SPIER SIGNATURE

PINOTAGE 2012


ORIGIN

Western Cape (Darling, Durbanville and Paarl)

TERROIR/SOIL

Clovelly, Hutton and Estcourt.


Trellised vines of 14 -16 years old, planted on northeastern slopes yielded thegrapes for this wine. The vines received supplementary irrigation and produced 10

tons per hectare.Temperature: winter 9/18C; summer 14/26CAnnual rainfall: 650-750mm


WINEMAKING

Grapes were harvested at 24 balling, gently crushed, de-stemmed and cooled. Aftertwo days of cold soaking the juice was fermented until dry in stainless steel tanks at

24C. Three pump-overs were conducted daily. After fermentation 20% of the winewas matured in French oak barrels for 8- 10 months and the remainder matured instainless steel tanks with French oak staves.

ANALYSISAlc: 14.6% TA: 5.6 g/L

RS: 3.3 g/L pH: 3.54

APPERANCE

Clear bright purple red.

TASTING NOTE

This classic South African Pinotage has generous red berry fruit and soft tannins.

SERVE WITH

Pork with a fruity barbecue sauce, Lamb chops or burgers with caramelised onions.


26/38

SPIER SIGNATURE

SHIRAZ 2011


ORIGIN

Western Cape (Paarl, Stellenbosch & Darling

TERROIR/SOIL

Clovelly, Hutton and Estcourt


Trellised vines are 14 -18 years old and planted on north-eastern slopes. The vinesreceived supplementary irrigation and produced 10 tons per hectare.Temperature: Winter 9/18C; Summer 14/26CAnnual Rainfall: 650 mm

Proximity to Ocean: 40-60 km.

WINEMAKING

Grapes were harvested at 24 Balling, gently crushed, de-stemmed and cooled.After two days of cold soaking the juice was fermented until dry in stainless steel

tanks at 24C. Three pump-overs were conducted daily. After fermentation, 20%

of the wine was matured in French oak barrels for 8-10 months and theremaindermatured in stainless steel tanks with French oak staves.

ANALYSISAlc:14.46 % TA:6.10 g/l

RS: 3.50 g/l pH:3.59

TASTING NOTE

Inviting aromas of ripe plum, caramel and hints of spice on the nose. The aromasfollow through to a sweet and creamy palate with soft tannins.

SERVE WITHServe with lamb chops or beef ribs.


27/38

awards

SPIER 21 GABLES

SAUVIGNON BLANC 2013Veritas Wine Awards 2013 Silver

SPIER 21 GABLESCHENIN BLANC 2012

Veritas Wine Awards 2013 SilverIWSC SilverDecanter World Wine Awards

Korean Wine Challenge Silver

SPIER 21 GABLESPINOTAGE 2011Veritas Wine Awards 2013 Silver

Korean Wine Challenge Gold

SPIER SIGNATURESAUVIGNON BLANC 2013

Veritas Wine Awards 2013 Bronze

SPIER SIGNATURE

CHENIN BLANC 2013Veritas Wine Awards 2013 Silver


28/38

SAVANHA SUN by SPIER

SAVANHA celebrates the vibrant energy of the South African sun, in afun, relaxed and social way. Spier is the home of Savanha wines.

WINEMAKING Savanha is dedicated to capture the warmth andbeauty of the South African sun by providing terroir-reflective, elegantwines across all categories. Its a unique and wonderful energy, mirroredcompletely in the way we make our wines, and truly inspirational to theadventurous at heart. Savanha wines carry with them an unfailing mark ofquality and accessibility.

VITICULTURE Savanhas vineyard sites are surrounded by toweringmountain ranges and situated within close proximity of the cold Atlanticand warm Indian oceans. Here natures generous forces of soil, wind andrain combine to create some of the finest wine-growing conditions underthe sun. From these rich vineyards, Spiers award-winning winemakerscreate an elegant range of wines that are terroir-reflective with intense

fruit flavours, yet perfectly balanced.


29/38

SAVANHA SUN range comprises easy drinking, accessible wines, foreveryday enjoyment. Richness of colour and flavour, true to the grapevarietals, speak of abundant sunshine and lazy summer days.

These fruit-driven wines are perfectly paired with a picnic or sun-soakeddays outdoors, creating special memories with friends and loved ones.Each varietal reflects its own positive and vibrant colour, mirroring boththe South African landscape and the way sunshine plays through wines ofvarying colours in clear glass.

SUNSHINE LIVING Spiers single-minded dedication to quality startsin the vineyard and follows through the entire winemaking process. Thiscommitment is reflected in the consistently high standard of their winesand the host of awards theyve won on both local and international level.The winery has a dedicated quality assurance team that conducts regularinternal audits and coordinates external audits. A fully equipped

laboratory includes facilities for routine wine testing at the cellar.


30/38

SAVANHA SUN



ORIGIN

Breedekloof and Coastal areas within the Western Cape.

TERROIR/SOIL


VINEYARD AND CLIMATE CONDITIONSTrellised and bush vines aged 9-17 years yielded the grapes for this wine. The vines

received supplementary drip irrigation and produced 10-14 tons per hectare.Average Temperature:Winter 10C, Summer 26C

Proximity to ocean: ,120kmAnnual Rainfall: 40mm - 200mm

WINEMAKINGGrapes were harvested by hand from selected vineyard blocks. Grapes received at

cellar, destemmed, slightly crushed and pressed. The juice of the individual blockselections (some kept separate and some blended) was temperature controlfermented in stainless steel tanks, with selected yeast strains. Only the best tanks

were selected for the final preparation of the blend. Maturation occurred on the finelees for two months prior preparation for bottling.

ANALYSISAlc: 12.43% T A : 6 . 6 g/LRS: 4.4 g/L p H : 3 . 3 1

APPERANCEPale green in colour with a yellowish hue.

TASTING NOTEFresh, crisp, un-wooded, a medium bodied wine with tropical fruit aromas on the

nose with subtle hints of green pepper and grassiness. These flavours carry through

to the palate thats fresh and crisp. A well balanced and structured wine.

SERVE WITH

Smoked salmon, grilled seafood, green salads and goats cheese.


31/38

SAVANHA SUN

CHENIN BLANC 2013


ORIGIN

Western Cape, predominantly from Breedekloof region within the Western Cape.

TERROIR/SOIL


VINEYARD AND CLIMATE CONDITIONSTrellised and bush vines yielded the grapes for this wine. The vines are 9-15 years

old, received supplementary drip irrigation and produced 10-14 tons per hectare.

WINEMAKING

The grapes were harvested by hand from selected vineyard blocks. Grapes werede-stemmed, slightly crushed and pressed. The juice of the individual blockselections (some kept separate and some blended) was temperature control

fermented in stainless steel tanks, with selected yeast strains. Only the best tankswere selected for the final preparation of the blend. Maturation occurred on the fine

lees for two months prior preparation for bottling.

ANALYSIS

Alc: 13.04 % T A : 5 .50 g/LRS: 4.5 g/L p H : 3 . 3 1

APPERANCEStraw pale in colour with a green hue.

TASTING NOTE

Fresh, fruity, quaffable, un-wooded. Tropical fruit on the nose; pink and red appleson the palate.

.

SERVE WITH

Lightly sauced pastas, grilled fish and baked apple desserts.


32/38

SAVANHA SUN

CHARDONNAY 2013


ORIGIN

Western Cape.

TERROIR/SOIL

Various regions within the Western Cape. Well drained and aerated soils fromalluvial, ancient riverbeds and shale.

VINEYARD AND CLIMATE CONDITIONSTrellised and bush vine yielded the grapes for this wine. The vines are 10-16 years

old, received supplementary drip irrigation and produced 10-14 tons per hectare.Temperature:Winter 10C C; Summer 26C

Annual Rainfall: 40mm 200mmProximity to Ocean: .120km

WINEMAKINGThe grapes were harvested by hand from selected vineyard blocks. Grapes were

de-stemmed, slightly crushed and pressed. The juice of the individual blockselections (some kept separate and some blended) was temperature controlfermented in stainless steel tanks with selected yeast strains. Only the best tanks

were selected for the final preparation of the blend. Maturation occurred on the finelees for two months prior preparation for bottling.

ANALYSISAlc: 14.29 % TA: 5.59 g/LRS: 3.54 g/L pH: 3.7

APPERANCEPale straw in colour with a green hue.

TASTING NOTEA medium-bodied wine with aromas of tropical fruit and citrus that follow through

to a well-structured palate. Fresh, flavourful, easy-drinking, un-wooded.

SERVE WITHPoached or fried fish with citrus sauces, risottos and roasted chicken.


33/38

SAVANHA SUN

MERLOT 2012

WINEMAKERLizanne Jordaan

ORIGIN

Western Cape, predominately from Breedekloof region within the Western Cape.

TERROIR/SOIL


VINEYARD AND CLIMATE CONDITIONSBush vines and five-wire Perold trellised vines aged 10-20 years yielded the

grapes for this wine. The vineyards received supplementary drip irrigation andproduced 8-15 tons per hectare.

WINEMAKINGGrapes were handpicked at optimum ripeness, sorted, de-stemmed and gentlycrushed. The juice was chilled to 10-12C to enable cold maceration prior to

fermentation in stainless steel tanks. Daily pump overs were carried out duringfermentation to extract further colour and flavour. Wines showing well-preserved

fruit were selected for blending and fining. Sterile bottling took place after 6months of maturation and integration.

ANALYSISAlc: 13.82% TA: 5.90g/lRS: 3.10g/l pH: 3.52

APPERANCEStraw pale in colour with a green hue.

TASTING NOTEAn accessible and fruit-driven wine. Plums and raspberries on the nose, with

layers of red berries and a hint of spice on the palate, supported by a soft tannin

structure..

SERVE WITH

Roasted pork, meat loaf, chicken casseroles, pizza and meaty pastas.


34/38

SAVANHA SUN

CABERNET SAUVIGNON 2012


ORIGIN

Western Cape, predominantly Breedekloof /Swartland / Coastal regions within theWestern Cape.

TERROIR/SOILCombination of alluvial, well drained and aerated soils as well as decomposedgranite soils from mountain foothills.


Trellised vines and bush vines aged 10-20 years yielded the grapes for this wine.The vineyards received supplementary drip irrigation and produced 8-15 tons perhectare.

WINEMAKINGThe grapes were handpicked at optimum ripeness, selected, de-stemmed and gently

crushed. Cold maceration took place at 10-12C prior to fermentation in stainlesssteel tanks. Daily pump overs were conducted for optimum extraction of colour and

flavour. Wines from selected tanks were blended and fined, and matured for 6months before bottling.

ANALYSISAlc: 13.69 % TA: 5.70 g/LRS: 3.50 g/L pH: 3.51

APPERANCEDeep red in colour

TASTING NOTEBlackberries and tobacco on the nose with layers of dark berry fruit combined with

subtle oak flavours, plums and hints of liquorices, ending off in a reasonably soft

palate with a savoury finish

SERVE WITH

Sirloin or rump steak, roasted duck with orange sauce, hearty soups and maturecheese.


35/38

SAVANHA SUN

PINOTAGE / SHIRAZ 2012


ORIGIN

Western Cape, mainly Slanghoek and Breedekloof area.

TERROIR/SOIL

Alluvial, Silt Dundee, Tukulu, Riverbed and Oakleaf.


8 12 year old trellised and bush vines planted on different slopes yielded thegrapes for this wine. The vines received supplementary drip irrigation and produced

10-15 tons per hectare.Temperature: Winter 15C; Summer 28CAnnual Rainfall: 200mm

Proximity to Ocean: 80- 90km

WINEMAKING

Grapes were handpicked at optimal ripeness sorted, de-stemmed and gentlycrushed. The juice was chilled at 10-12C to enable cold maceration prior to

fermentation in stainless steel tanks. Daily pump overs were carried out duringfermentation to extract further colour and flavour.Wines that showed well-preserved fruit were selected for blending and fining.

Sterile bottling took place 5- 6 months after maturation.

ANALYSIS

Alc: 14.0 % TA: 5.70 g/LRS: 3 4 g/L pH:


36/38

SAVANHA SUN

SHIRAZ 2012


ORIGIN

Western Cape, especially Breedekloof and Slanghoek area. Slopes are also facing in

various directions.

TERROIR/SOIL

Various soil types, e.g. Alluvial, Clovelly and sandy soils are represented in thiswine.

VINEYARD AND CLIMATE CONDITIONSTrellised vines aged between 10-20 years, received supplementary drip irrigationand yielded between 12-16 tons per hectare.

WINEMAKINGThe grapes were hand and machine harvested at optimum ripeness, de-stemmed and

gently crushed. Cold maceration took place at 10-12C prior to fermentation instainless steel tanks. Daily pump overs were done to achieve optimum colour and

flavour extraction. Selected tanks were then fined, blended and matured for 6

months before sterile bottling took place.

ANALYSISAlc:14.26 % TA:>5.4 g/lRS: 3-4 g/l pH:3.65

APPERANCEDark ruby red in colour.

TASTING NOTE

Smoky, spicy, black pepper richly fruited wine. Full palate, sweet but not jammy.

SERVE WITH

Juicy chargrilled fillet served with a creamy mushroom and pepper sauce and sweetpotato wedges on the side OR Paella with chorizo and chicken drumsticks,slow-cooked pork hocks with dried fruit sauce.


37/38


38/38

M Sh E j

Tastings and Orders

Grant Levy

M: 0405 589 287E: [email protected]

www.facebook.com/vinot imes

E x c l u s i v e i m p o r t e d W i n e s

vinotime booklet [full]

Documents