Bonnievale Wine Cellar

WINES

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		Vertex Cabernet Sauvignon Reserve 2008 In the Winemaker's Words This Cabernet Sauvignon is made from fully ripe grapes for a complex wine with prominent blackcurrant & spicy flavours A mouthful of fruit flavours, complexity and smokiness. Beautiful berry and plum flavours with a hint of dark chocolate flavour from barrel contact. In the Vineyard Produced on high lying, cool slopes for fruity, full wines. During the Harvest Handpicked at optimal ripeness. In the Cellar Fermented on the skins to 7 balling before pressing and further fermentation in 80 % French and 20 % American oak; malolactic fermentation and 15 months' maceration in the barrels. From the Kitchen Excellent with red meat as well as game dishes

		Vertex Shiraz Reserve 2008 In the Winemaker's Words This Shiraz is made from fully ripe grapes for a complex wine with prominent spice and berry flavours. A full-bodied dark red wine with lovely dried fruit flavours and spiciness, soft tannins make it easy-drinking. Lovely smoked coffee flavours from barrel contact. In the Vineyard Produced on high lying, slightly warmer north facing slopes with more sunshine for fullness. During the Harvest Handpicked at optimal ripeness In the Cellar Fermented on the skins to 7 balling before pressing and further fermentation in 40 % French and 60 % American oak; malolactic fermentation and 15 months' maceration in the barrels. From the Kitchen A big wine for big dishes, enjoy with red meat and game dishes.


Premium Wines

		Bonnievale Sauvignon Blanc Brut In the Winemaker's Words Typical Sauvignon Blanc Flavours Crisp Fresh tropical fruit undertones. An elegant, fruity sparkling wine, crisp and fresh with lingering aftertaste. In the Vineyard Planted east west to protect the grapes from direct sunlight, slopes face into the south-easterly wind to keep vineyards cool. During the Harvest Handpicked on select days after a few days of cool weather. In the Cellar Skin contact for 24 hours before cold fermentation to extract all possible fruit flavours. From the Kitchen Ideal for summertime, enjoy with salads, seafood, light dishes as well as with pastas

		Bonnievale Sauvignon Blanc 2009 In the Winemaker's Words A medium-bodied wine with typical Sauvignon Blanc flavours An abundance of ripe and tropical fruit flavours, crisp and fresh - very elegant, very special. In the Vineyard Planted east west to protect the grapes from direct sunlight, slopes face into the south-easterly wind to keep vineyards cool. During the Harvest Handpicked on select days after a few days of cool weather. In the Cellar Skin contact for 24 hours before cold fermentation to extract all possible fruit flavours. From the Kitchen Excellent with all dishes including curry and spicy foods.

		Bonnievale Chardonnay 2009 In the Winemaker's Words A well-rounded white wine , combining lingering wood & dried fruit flavours A buttery, round mouthful of ripe tropical fruit flavours with a hint of citrus. In the Vineyard Planted on warmer slopes to get optimum ripeness for fuller body. During the Harvest Harvested at high sugar levels to aid fullness. In the Cellar Fermented at slightly higher temperatures for buttery mouthfeel. From the Kitchen Enjoy with salads, creamy pastas, rich dishes, seafood, curries as well as chicken.

		Bonnievale Cabernet Sauvignon / Merlot 2008 In the Winemaker's Words A smooth, blended red wine rich berry flavours, matured in French and American oak casks A fruity blend with the wood contact lending a touch of spiciness, no harsh tannins or bitterness. In the Vineyard Produced on high lying, cool slopes for fruity fullness. During the Harvest Handpicked at optimal ripeness. In the Cellar Cold maceration on skins for 24 hours before fermentation for an additional 4 - 5 days on skins ensuring a full bodied, dark red wine. From the Kitchen Enjoy with creamy pastas, game or red meat dishes

		Bonnievale Shiraz 2008 In the Winemaker's Words A full-bodied wine with excellent spicy oak, creamy chocolate and toffee flavours A well-matured wine with body and fruit, the wood contact adds complexity; spicy nose with a soft finish, no harsh tannins. In the Vineyard Produced on high lying, slightly warmer north facing slopes with more sunshine for fullness. During the Harvest Handpicked at optimal ripeness. In the Cellar Cold maceration on skins for 24 hours before fermentation for an additional 4 - 5 days on skins ensuring a full bodied, dark red wine. From the Kitchen Enjoy with all rich and creamy dishes, as well as red meat and game.

		Bonnievale Cape Ruby Port 2008 In the Winemaker's Words Full-bodied wine with rich chocolate, mocha and sweet berry flavours A round, mouthful of enjoyment with good body and structure, deliciously soft. In the Vineyard Cultivars selected for port production are planted together in a single vineyard block. During the Harvest Harvested at very high sugar levels for maximum natural sweetness and alcohol. In the Cellar Cold maceration for colour can take up to 48 hours, then fermented on the skins until desired amount of sugar per litre remains in the grapes; pressed and fortified to 18 % vol alcohol to prevent further fermentation and preserve natural sugar. From the Kitchen Perfect with all desserts, also enjoy as an aperitif


3L Bag in a Box

		CCC White 2009 In the Winemaker's Words A light and fruity wine created from three cultivars starting with the letter "C" Crisp and fresh with a variety of fruity flavours, enjoy it now. In the Vineyard Vines grown in the area surrounding the Breede River. During the Harvest Handpicked in the cool of early morning. In the Cellar Handpicked on select days after a few days of cool weather. From the Kitchen Ideal with summer salads, pasta and fish, also complements curry dishes.

		CCC Red 2009 In the Winemaker's Words Easy drinking wine with an abundance of sweet cherry & berry flavours A fruity, easy-drinking wine with no harsh tannins. In the Vineyard Vines are planted on the slopes to ensure lower production for maximum fruit quality. During the Harvest Handpicked in the cool of early morning. In the Cellar Fermented on the skin for only 3 days to get sufficient colour without harsh tannins From the Kitchen Good with all light as well as meat dishes.