Grande Provence Sauvignon Blanc er en ren og superfrisk sprød Sauvignon Blanc som bliver dyrket i Durbanville området tæt ved den Atlantiske Ocean. Kølige vinde fra havet holder druerne på den perfekte temperatur om sommeren og sørger for en delikat vin. 3½ stjerner Platters Wineguide
Grande Provence Chardonnay bliver dyrket i Robertsvlei ved Franschhoek. Området har de perfekte betingelser til at lave prestige vine. Denne vin er både elegant og har full body. Fadlagret i 11 måneder.
Kun de bedste druer til vores Grande Provence Shiraz bliver dyrket rundt om Stellenbosch. En kraftig og elegant vin med nuancer af brombær og hvid peber. Vinen har ligget i egetræs fad i 18 måneder!
En god blanding af Merlot & Cabernet Sauvignon druerne danner basis for denne let drikkelige rødvin.
Vi modtager ny container i december.
Årgang 2015 kan stadigvæk bestilles hos www.nemlig.com
Årgang 2015 er præmieret med Guld. 'Gold Wine Awards'!!
Angel Tears Rosé er en dejlig frisk vin som kommer fra Coastal Region, Western Cape. Den er lavet af druerne Chenin Blanc of Pinotage. Smag af hindbær, kirsebær.
Ny container kommer i december.
Hos www.nemlig.com kan man stadigvæk bestille Angel Tears Rosé 2015, som fik første plads ved Gold Wine Awards 2015
Dejlig sprød vin fra Western Cape som er lavet af 100% Sauvignon blanc druer. Her er frugt, citron og smule peber. Nye varer ankommer i december 2017.
Indtil da kan der bestilles hos www.nemlig.com årgang 2015 som har fået 2x Guld ved:
Gold Awards 2015
Vitis Vinifera Awards 2015
CONSTANTIA GLEN SAUVIGNON BLANC 2015
HARVEST SUMMARY BY WINEMAKER, JUSTIN VAN WYK
The 2015 vintage was another excellent one for Constantia Glen, with the picking of our Sauvignon Blanc grapes initiating the harvest on 16 February, 10 days earlier than in 2014. The summer growth period leading up to the early 2015 harvest was cool, but very dry, which combined with early bud-break in the spring of 2014, led to our vines going through véraison earlier this year. The vines were shaped in slightly smaller canopies, allowing good sunlight penetration and air movement in the bunch zone. This resulted in healthy bunches that enjoyed textbook ripening conditions. The Sauvignon Blanc harvest stretched over 19 days as each different clone and vineyard block that we utilize towards this careful, complex matrix, achieved optimal ripeness and flavour concentration. The white grape harvest ended with the picking of the Sémillon block that comprises 4% of this wine on the 4th of March. This variety adds incredible complexity with some citrus flavours, as well as depth and mouth-coating richness to the overall palate.
A clear, bright white wine displaying a light straw colour with a lively tinge of lime green.
Initial aromas of passionfruit, peach and gooseberries peel away to expose a complex, layered veil with tropical hints of nectarine, kumquat and kiwi fruit. It is however beyond these expressive fragrances that you come to find an underlying perfume of elderflower, which has become synonymous to the Constantia Glen Sauvignon Blanc. This multifaceted offering shows ethereal notes now and will develop haunting intricacy with age.
The complex bouquet of the 2015 Sauvignon Blanc follows seamlessly onto the palate, where its rich, creamy texture meets a well-defined minerality in perfect accord. This brings about a vibrant intensity of flavours and incredible structure, resulting in a mouthfeel that demands a sip more. A small portion of Sémillon (4%) was incorporated to lend an extra bit of rounded weight to balance the wine’s fresh core. This is also accentuated by means of maturation on the lees in stainless steel tanks for 5 months prior to bottling. Our 2015 vintage Sauvignon Blanc is a classic Constantia wine with beautiful elegance, depth and freshness that will result in superlative ageing under ideal cellaring conditions.
Alcohol: 13.5 %
Residual sugar: 1.20 g/L
Titratable Acidity: 6.20 g/L
VA: 0.50 g/L
Thai green curry with coconut milk and fresh green coriander. Smoked snoek terrine on a piece of warm baguette with complimentary green hummus. Spring Panzanella with Asparagus. Anchovy Carbonara. Seafood paella on a bed of Saffron infused Jasmine rice
CONSTANTIA GLEN TWO 2015
The 2015 vintage was an outstanding one for Constantia Glen with textbook ripening conditions. The season began nearly two weeks earlier than in 2014 with the picking of our first Sauvignon Blanc grapes inaugurating harvest on 16 February. The summer growth period leading up to the early 2015 harvest was cool, but very dry, which combined with early, even, bud-break in spring 2014, led to véraison in our vines beginning earlier this year. The vines were also shaped in slightly smaller canopies, allowing good sunlight penetration and air movement in the bunch zone. This ensured that berries could ripen optimally in a healthy microclimate. The Sauvignon Blanc harvest stretched over 19 days as each different clone achieved its desired ripeness and flavour concentration, and we saw the end of the white grape harvest with the picking of the Sémillon on the 4th of March. The Sémillon component makes up 29% of this focussed blend, and adds a beautiful texture and zesty opulence to the overall palate.
This wine is strikingly clear with an intriguing straw-to-lime green tinge.
Elegant citrus, green fig and floral aromas, with special focus on the delicate notes of elderflower. Beyond these initial aromas you become intrigued by the complex array of tropical aromas of tangerine and green melon, through an uplifting zest of lime. These tropical "youth-like" aromas will further develop and integrate over time to result in a charmingly refined wine.
This year the blend is more serious than ever, but undoubtedly remains the essence of poise and finesse. Its polished weight, brought about by the Sémillon (29%) measure, is beautifully balanced by a fresh natural acidity and clear minerality that lingers well onto your next sip. The wine has a vibrant intensity and remarkable fruit concentration. It is full and rich with a textured mouthfeel that develops from ageing on lees in large 600 litre barrels for 6 months. This blend will further develop in the bottle and age admirably for another 8 to 10 years from the date of harvest.
Alcohol: 14.0% Titratable Acidity: 6.3 g/L
Residual sugar: 1.7 g/L VA: 0.5 g/L
The grapes used to make this wooded Bordeaux-style white wine are specially selected from the best vineyards grown on the farm and these grapes are handpicked, pressed and the juice is fermented in large 600 litre barrels. This year marked our first trial in adding small components of whole-bunch pressed Sémillon and Sauvignon Blanc to the blend, and the results were outstanding. These portions highlighted the more elegant, floral aromas that are evident on the nose and offer additional structure and freshness. The wine was matured on the lees in 600 litre French oak barrels, of which 29% were new, for 6 months. The rest of the barrels were older oak ranging from 2nd to 6th fill. Careful barrel selection resulted in a wine showing incredible concentration of fruit and only a small influence of oak. The final blend consists of 29% Sémillon, responsible for the full-bodied nature and ageability of this wine, whilst the 71% Sauvignon Blanc brings about a graceful vibrancy and fresh acidity to balance the wine’s waxy weight.
CONSTANTIA GLEN THREE 2013
2013 was another great vintage for red varieties at Constantia Glen. The relatively late season was marked by cool ripening conditions in the late summer, allowing for the slow accumulation of sugars and the ability to achieve optimal phenolic ripeness during the extended hang time in a favourable microclimate. This combination of beneficial factors led to the development of an extremely elegant Bordeaux-style blend with refined tannin structure and incredible flavour concentration. The red grape harvest in this vintage commenced with the first block of Merlot on 20 March 2013 and finally came to a close when the last of the Cabernet Sauvignon grapes were safely in the cellar on 20 April 2013.
Youthful in colour with a dark, cardinal core unwinding into a bright and lively ruby rim.
The 2013 Constantia Glen THREE bids an utterly complex collection of savoury flavours with some dark fruit and truffle that consume the senses at first glance. This focused vintage promises old world authenticity with its floral herb aromas of rosemary and fynbos along with an intriguing lace of cassis, currant and the most elegant of spices.
The savoury flavours illustrated on the nose follow flawlessly onto that first sip, where elegant, velvety tannins grip the palate in a vibrant intensity of flavour. This incredible richness and concentration of fine grain tannin is further echoed by an earthy minerality and the wine’s fresh, natural acidity that brings about a long, well-defined finish. This full-bodied blend has great potential to well withstand the test of time and remain true to its terroir for at least another decade if stored under correct cellar conditions.
This meticulous blend was carefully crafted from 59% Merlot, 25% Cabernet Sauvignon and 16% Cabernet Franc, which was matured for 17 months in 23% new-, 58% second fill- and 19% third fill French oak barrels. The wine was not fined but only lightly filtered prior to bottling to further polish the rich tannin structure. This is yet another vintage that shows the round, velvety texture that has become synonymous to the Constantia Glen THREE, made in such a style that it can be enjoyed in its youth, or develop admirably for another 10 years from the date of harvest.
Residual Sugar 2.90 g/L
Titratable Acidity 5.70 g/L
VA 0.57 g/L
Slow roasted shoulder of lamb with rosemary infused roasted vegetables and tomato jam, on a bed of buttered polenta. Crostini of thinly sliced prosciutto, cream cheese and rocket
CONSTANTIA GLEN FIVE 2011
2011 was another fantastic year for Constantia Glen wines. It was an exceptionally late vintage with the first red grapes being harvested on 27 March 2011. The cool growing season meant ripening occurred slowly and the grapes achieved optimal phenolic and flavour ripeness without any detriment to the natural acidity. This has resulted in ripe-fruit flavoured red wines that have good freshness and vibrancy. Although the growing season was cool, it was quite sunny and the extra sunlight hours coupled with very little rainfall allowed for the picking of ripe and beautifully healthy grapes from our cool-climate vineyards. The harvest eventually came to a close when the last blocks of Cabernet Sauvignon were picked on 19 April 2011. The red wines from this vintage show bold fruit flavours and good refinement from finely structured tannins, which bodes well for the ageing potential of these wines.
The wine shows incredible colour density and intensity. Its dark, almost opaque, garnet core that unwinds into a youthful, ruby rim promises a wine with a great depth of structure and a fruitful future.
A complex bouquet with a mischievous play on the senses. The first impression is that of a rich, dark-fruit forward wine encompassing aromas of blackcurrant and black cherries, yet beyond the foreground one becomes enthralled by hints of cigar leaf and spices that marry the ripe aromas in perfect harmony. The suggestive nose demands further exploration into the great depth and complexity of fruit that is wrapped in a lenient mantle of vanillary oak.
The rich, ripe bouquet is a true advocate of the wine’s cassis core. The dense flavour concentration follows effortlessly from the nose to the palate, where polished tannins provide great texture to balance the wine’s powerful weight. As the wine ensues the tongue, the silky, polymerised tannins responsible for the wine’s elegance poises the integrated minerality to create an outstanding mouthfeel with a well-rounded, textural finish that will linger well onto your next sip.
31% Cabernet Sauvignon, 27% Merlot, 17% Petit Verdot, 15% Cabernet Franc and 10% Malbec matured for 18 months in 100% new French oak (225 litre) barrels. The wine was bottled on 10 December 2012 without any fining, but only a light filtration in order to clarify the wine. The complex and concentrated flavours of this wine, along with its powerful structure, will continue to evolve during bottle ageing under the correct cellaring conditions for the next 10 – 15 years. Meticulous attention to extraction methods during vinification, length of skin-contact time, barrel maturation regime and extensive blending procedures are all aimed at producing a wine that has the potential to age and develop for many years in the bottle and we hope that this will be the case for the Constantia Glen FIVE 2011.
Alcohol - 14.5 %
Residual Sugar – 2.7 g/ℓ
pH - 3.65
Titratable Acidity – 5.6 g/ℓ
VA - 0.57 g/ℓ
Herb-crusted roast lamb with a smoked aubergine compote and tandoori lamb jus.
Peppered beef fillet served with Mediterranean vegetables on bed of burnt sage butter polenta. Asian-spiced, seared lamb and grapefruit noodle salad with fried shallots and citrus
VONDELING ROSÉ 2017 VINEYARDS - Ankomst DK December 2017
Made exclusively from cold pressed Merlot, the vineyard used for this wine is nearly 20yrs old. Located on a granite spur which extends from the foothills of the Voor-Paardeberg Mountain, the berries are well exposed to sunlight. Exposure to sunlight is essential to eliminate green flavours from the grape.
The soil has a high clay percentage and this lends softness and volume to the wine. Great care is taken to ensure that the vines do not bear too great a crop or suffer from drought. This is done through green cropping of the vines and micro irrigation. Both practices help to preserve the natural acidity, freshness and vibrancy of the grape aromas.
Grapes are picked at optimum ripeness in the early hours of the morning. The grapes are then destemmed and chilled before being pressed. This short route, from vine to press, ensures minimal degradation of the fruit aromas and a very moderate extraction of colour. All free run juice is kept separate from the “colour fraction” to ensure a deliciously subtle salmon colour. The juice is cold settled to remove any coarseness and fermentation is done in stainless steel tanks. The wine is 100% unoaked. A six month period of maturation on the yeast lees promotes richness and complexity.
Colour: Pale, salmon pinkNose: An opulent bouquet of rose petal, red current, raspberry, cinnamon, tropical fruits and citrus.Palate: Refreshing and vibrant, with red berry flavours, floral undertones, candied citrus and a crisp finish.Pairing: Pair a glass with spicy Thai prawns, grilled Portuguese sardines or a fresh tomato, feta and pomegranate salad.
Vondeling Sauvignon Blanc 2015
The grapes to make this wine come from two old vine vineyards planted in 1981 and 1984 respectively. For obvious reasons the one vineyard is simply called the Spice Block and the other the Long Block. Yields are rarely above 7t/ha and therefore naturally produce wines with structure and superior concentration. Our soils consist exclusively of deep, well-weathered granite with moderate amounts of clay and iron. Such soils elevate the aromatics and promote finesse in the wine.
Grapes are picked in the cool, early hours of the morning then packed into a cold room for further cooling. Once the grapes are below 10°C they are gently destemmed, crushed and pressed speedily to tank. During this process, the sensitive Sauvignon Blanc juice is protected from oxidative degradation, through the judicious application of dry ice pellets. These pellets form an “insulation blanket” of carbon dioxide gas above the juice. All free-run juice and press juice are managed separately, according to their character.
The juice is cold settled for 48 hours before it is racked from its sediments and inoculated with pure yeast cultures. Cold fermentation at 11°C locks in freshness and ensures an intense tropical fruit bouquet. After fermentation, the wine is kept on the gross lees for 7 months. This practice adds weight to the palate and promotes a creamier mouth feel.
Colour: Pale straw with a slight green edge.Nose: A pungent nose. Rich with floral perfume, passion fruit. Balanced beautifully by a fresh amount of capsicum and kiwi fruit sweetness.Palate: The aromas on the nose carry through beautifully to a charged, fruit driven palate with subtle zing, some flintiness and the lingering taste of guava.Pairing: Enjoy chilled with sundried figs, sour dough bread and soft cheeses. Add sunshine and a picnic basket to your taste.
VONDELING BABIANA 2014 (Chenin Blanc 50%, Chardonnay 24%, Grenache Blanc13%, Viognier 13%.
The Babiana noctiflora is a rare species of fynbos found only on the Paardeberg Mountain. It has is a delicate yellowflower, which releases its scent in the evenings to attract moths for pollination.
The Chenin Blanc originates from a 30 year-old vineyard, aptly named The Graveyard in respect to the historic family graveyard it encloses. The vines naturally yield no more than 5 tons/ha. Their age and low yield ensures consistent quality and concentration, which is why it forms the backbone of our blend. The fullness of the Chenin is tempered by the verve and high aromatics of the Grenache Blanc and Viognier. The Chardonnay is also essential for freshness and lift.
All grapes are hand-picked at optimum ripeness and refrigerated for 24hrs before being processed. The Chenin (and Chardonnay) is whole bunch press and no sulphur added to promote wild yeast development. The unsettled juice is then rapidly transferred to barrel for natural fermentation. Although a nerve-racking process, this method lends structure, complexity and longevity to the wine.
The wine undergoes full malolactic fermentation and is matured 10 months on the lees before being racked, blended and bottled.
Colour: Pale, straw-like yellow with a bright green hue.Nose: Great tension and poise brimming with roasted almonds, sweet cashew, Turkish delight, lime zest, apricot and orange marmalade, wild honey and pineapple.Palate: Fresh, vibrant and textured with weighted density and length. Layers of rolled oats, white pepper, floral jasmine, mint, ginger and creamy lemon meringue aptly supported by subtle and reserved oak presence.Pairing: A complex wine suitable to many an evening dish. Enjoy with rabbit in white wine sauce and shallots. Simple, aromatic Asian dishes or rich seafood
Baldrick Shiraz 2014
For this delicious wine we select the sites and clones which promote greater aromatics and a more accessible palate. The vineyards are planted on ancient granite derived soils on south and south east facing slopes. In total six clones of Shiraz are used and each clone contributes to the final wine. Hand-picking ensures that only the best fruit arrives at the cellar. The unfermented fruit shows over-whelming flavours of raspberry and blackcurrant.
Baldrick Shiraz 2011: Top 100 SA Wines; Robert Parker’s Wine Advocate 90/100, Gold Medal, China Wine Awards Baldrick Shiraz 2012: Gold Medal Six Nations Wine Challenge, 89/100 Tim Atkins SA Wine Review
All our grapes are chilled overnight, after which they are partially destemmed and crushed into open-top tanks. Once crushed, the mash is cold soaked for 48hrs, before natural fermentation occurs spontaneously.
Fermentation takes place at a cool 22°C and NO COMMERCIAL YEAST is added. During fermentation the wine is mixed by hand and not by pump. This method facilitates greater control and expression of the wine. Once fermentation is complete the skins are pressed in a traditional basket press and the wine is transferred directly to second and third fill French oak barrels.
Malolactic fermentation occurs in the barrel and helps to soften and enhance the subtle characteristics of the wine. The wine will spend just more than one year in barrel.
Colour: Rich deep purple colour.
Nose: Opulent red and blue fruit with a hint of wood smoke. Profoundly perfumed with high floral notes of violets. Spices include cinnamon and liquorice.
Palate: A medium bodied wine. Shiraz is the focus of the blend and provides palate weight, dark fruit, subtle pepper and other exotic spices. The Mourvèdre adds red fruit and earthy truffles, while the Viognier helps to soften the wine and heightens the aromatics.
Pairing: A medium bodied wine with plenty of excitement on the nose and palate. The Baldrick Shiraz will enhance many a dish and occasion. We recommend it with slow cooked lamb shanks with mashed potato caramelised onion sauce or smoked pork, sausage and bean, "Cassoulet" style stew.
VONDELING ERICA SHIRAZ 2014 (Shiraz 73%, Mourvèdre 12%, Grenache 7%, Carignan 5%, Viognier 3%). Ankommer december 2017 til DK
Vondeling Erica is named in honour of Erica hippurus, a species of fynbos (vegetation type occurring in the Western Cape region of South Africa) that is endemic to the Paardeberg mountain, the home of Vondeling wines.
The Shiraz vines are grow in ancient, well-weathered granite soils on southeast-facing slopes – ideal for our warm South African climate. In total, six clones of Shiraz can be found on the farm and only the best performing clones go into the final blend.
Typically each clone contributes different characteristics to the wine and the differentblocks are picked at varying degrees of ripeness, best suited to their character.Highly selective hand picking guarantees that only the best fruit arrives at the winery.
fter being chilled overnight, bunches are partially destemmed, but not crushed, and whole berry fermentation takes place in open-top fermentation tanks. An initial two day period of cold soaking is applied before wild yeast fermentation is allowed to commence.
This cold maceration practice extends the maceration period, and promotes gentle tannin and aromatic extraction. During fermentation, hand plunging, commonly known as “punch downs” is the method of mixing and extraction. After fermentation, the wine is pressed in a traditional boutique size basket press for absolute control over this crucial last step. All wine is then transferred directly to barrel where malolactic fermentation takes place.
Only bigger French oak barrels are used, with about one third new and the rest 2nd and 3rd fill. The wine is allowed to mellow for 16 months before the final barrel selection, blending and bottled takes place.
Colour: Rich deep red / purple colour.Nose: The wine has an opulent nose of bright violets, dark fruit, smoky oak - rich in cloves, nutmeg and coriander seeds.Palate: Svelte dark fruit, chocolaty richness and under tones of earthy truffles. The wine has a full, viscous texture and a long complex spicy finish.Pairing: De-boned leg of lamb, barbequed over a hot bed of coals or hearty, slow cooked rolled pork belly with root vegetables and herb roast tomatoes
Vondeling Cabernet Sauvignon 2013
The grapes used for this very special wine originate from the same vineyard used to make the highly acclaimed Bowwood blend, previously produced by Julian Johnsen and Bruce Jack. This Southwest-facing slope is located on one of Vondeling’s highest and most temperate slopes. The roots burrow deep into nutrient poor, well weathered granite soils. This offers great consistency of concentration and aroma. The grapes are harvested at 25°balling. Hand picking ensures that only the very best fruit enters the cellar.
Upon arrival at the cellar the grapes are pre-chilled before processing. Once chilled they are gently destemmed and the berries cold soaked for two days before natural fermentation is allowed to occur. A combination of whole and crushed berries allows for a slow extraction of tannins and an intense fruit driven profile.
Fermentation takes place in open top fermenters and extraction is encouraged by hand plunging. After fermentation, extended maceration on the skins is allowed for one week. Extended maceration allows the components to mesh and achieve greater harmony. The wine is then drained to 300Lt French oak barrels and the skins are pressed in a traditional wooden basket press.
100% malolactic fermentation takes place in barrel after which the wine is racked and returned to barrel for at least one full year. After a total time of 18 months in barrel, the wine is bottled and laid to rest for another year before finally being released.
Colour: Dark ruby red
Nose: White musk, cinnamon, red cherries, cigar box and sultry vanilla
Palate: Broad, succulent and silky with plenty of red fruit, smoky cigar box, roasted almonds and maraschino cherries. Fine, textured tannin on the finish.
VONDELING SWEET CAROLYN 2015
(Muscat de Frontignan 100%)
This wine is made from a single vineyard of Muscat d’Frontignan. The winemaking begins in thevineyard. When the acidity and sugar are in perfect harmony, the stem of each bunch is individually crimped toisolate the bunch from the vine. The crimping process stops the supply of water to the bunch, causing the berriesto dessicate on the vine. Crimping is done before the grapes are 100% ripe and still high in natural acidity. Thecrimping process concentrates the sugar and the acidity of the berries and takes up to two weeks.
The grapes are naturally protected from the sun by the vine canopy and air movement across the berries stopsmoulds and funghi from forming while they are drying. Finally, the fruit is ready for picking.
The dried grapes are hand-picked and chilled overnight. They are then destemmed, but not crushed, directly to open top fermenters. Here the berries are fermented much like a red wine, with periodic punch downs, to extract all the syrupy juice from inside. This method adds structure to the wine and the light tannins help to preserve fruityfreshness. After approximately one week on the skins, they are pressed and fermentation is completed in tank.
Fermentation stops naturally when the combination of high acidity, increasing alcohol and concentrated sugar finally becomes too inhibitory for the yeast. The wine is aged for 11 months on the gross lees before it is bottled.
Colour: Golden to light amberNose: A perfumed nose of bright pineapple, ripe apricot, honeyed marmalade and seductive rose petal. These heady aromas are supported by orange blossom, jasmine and wild rosemary.Palate: The nose carries through to the taste, where the mouth-watering sweetness is cut by a tangy acidity, which ensures a persistent and refreshing finish.Pairing: Naturally fermented and unfortified, this wine allows for many delightful treats, which may incl. savoury duck liver pate, sweet spicelaced puddings and traditional soft cheeses. Serve chilled and don’t wait for dessert.