Vineyards and vines: small parcels of selected fruit, sourced from various vineyards on our farm and from neighbours with good grapes.
2014 was by all accounts a pretty decent vintage; the yields were quite low and 8100l was bottled from this harvest.
Grapes: Shiraz 56%, Grenache 17%, Cinsault 17%, Tinta Barocca 10%,
Vinification: grapes are sorted meticulously in the vineyard and transported in small picking boxes to a refrigerated container where they are cooled overnight. The next day the grapes are transferred to fermentation vessels of concrete or wood. No sulphur is added at this stage. The grapes are then “foot stomped” to extract juice to assist the onset of natural fermentation. Once fermentation starts the tanks are pigeaged twice daily. The grapes fermented in closed concrete tanks and are left on their skins for 6 months before pressing.
Maturation: The wine was pressed into used 4000l casks for a period of 16 months. During this time the wine was topped regularly but not racked until the final blends are made up before bottling.
Alcohol 12.83 vol%
Residual Sugar 1.3g/L
Total Acidity 5.4 g/L
Total sulphur 88 ppm
The 2014 AA Badenhorst is our 9th release of this appellation wine. The wine has the potential to age very gracefully for the next decade or so. The tannins are prominent and well integrated and refreshing as a number of the parcels were picked quite early. The aromas are more upfront than normal with complex notes of pepper, liquorice,
perfume and black cherries. The palate entry is quite dense with lavender and dark berry fruit. The finish is dry with well-spread tannins, ending with savoury and currant flavours.
Total production 10500 bottles.