2019 BRAND PORTFOLIO

2019 BRAND PORTFOLIO

2019 BRAND PORTFOLIO VISIT US ONLINE: Truvino100.com

2019 BRAND PORTFOLIO

3 2 | TRUVINO | 2019 Brand Portfolio MAP of SOUTH AFRICA TERROIR, CLASSIFICATIONS & VINTAGE CHART Coastal Region | STELLENBOSCH LONGRIDGE Jasper Raats Single Vineyard TABLE MOUNTAIN WATERKLOOF FALSE BAY* Coastal Region | PAARL AVONDALE Breede River Valley | Robertson ARENDSIG MONT BLOIS Cape South Coast | Elgin OAKVALLEY SPIOENKOP Cape South Coast | Walker Bay BENGUELA COVE BRew CRU WESTERN CAPE APHAEA Cape South Coast | Walker Bay | SUNDAY’S GLEN HPF AcKNOWLEDGEMENTS 6 7 8 10 14 16 18 20 22 24 26 28 32 34 36 38 40 42 44 45 46 48 52 TABLE OF CONTENTS ABOUTTRUVINO I’ve been importing South African wines for the past 15 years, alongside other major wine regions around the world.

Five years ago, I set out to focus solely on South Africa, as I felt the Tru potential of their wines was untapped here in the USA, not to mention the quality-to-value ratio was unmatched anywhere else in the world. The Western Cape is one of the most unique places; you can find every type of soil known to Earth in this small place. It also happens to hold the oldest viticultural soils on the planet. My goal is to showcase the unique terroir-driven wines and people I’ve come to know over the years. I hope you enjoy our portfolio and invite you to join the TruVino quest. — JESSE BALSIMO, CEO & FOUNDER OUR PORTFOLIO *Denotes multiple districts

2019 BRAND PORTFOLIO

5 4 | TRUVINO | 2019 Brand Portfolio SOUTHAFRICA’S RICHARRAYOF HIGH QUALITYWINESAWAITS TO BE DISCOVERED.WITH THE NUMEROUS SMALLLABELSANDA RANGE OF VARIETIES SHOWCASING THE COUNTRY’S DIVERSE TERROIR, THIS IS THE TIME TO STARTEXPLORING SOUTHAFRICANWINE JAMES MOLESWORTH, WINE SPECTATOR

2019 BRAND PORTFOLIO

7 AVERAGE HIGH TEMPS 5-MONTH PEAK GROWING SEASON AVERAGES AVERAGE HIGH/LOWDEVIATION 5-MONTH PEAK GROWING SEASON AVERAGES AVERAGE LOWTEMPS 5-MONTH PEAK GROWING SEASON AVERAGES Napa, California Bordeaux, France Stellenbosch, South Africa Paarl, South Africa Robertson, South Africa TRUVINOVINTAGE CHART Macon, France Dijon, France Elgin, South Africa Hermanus, South Africa Willamette Valley, Oregon PUBLICATION AVG.

high Avg. Low High/low deviation Napa, California 85 53 32 Bordeaux, France 77 57 20 Stellenbosch, South Africa 79 59 21 Paarl, South Africa 84 59 25 Robertson, South Africa 85 59 29 Barossa, Australia 82 57 25 Mâcon, France 74 56 18 Dijon, France 72 53 19 Elgin, South Africa 75 57 18 Hermanus, South Africa 76 61 15 Willamette Valley, Oregon 77 51 26 WeatherSPARK.com data(2018) 5-MONTH PEAK GROWING SEASON AVERAGES VINTAGE RATING 2017 97 2016 95 2015 97 2014 92 2013 91 2012 90 2011 88 2010 90 2009 96 2008 87 2007 90 2006 93 2005 90 2004 89 2003 93 2002 85 2001 92 2000 91 1999 87 1998 95 1997 94 1996 86 1995 98 1994 89 1993 95 1989 94 1986 95 1984 96 1982 99 1974 97 PRESS KEY CLASSIFICATION: South Africa Integrity & Sustainability Seal There are two types of organic listings on wine bottles.

Wines can be made from certified organically grown grapes, avoiding any synthetic pesticides or additives or, to take it a step further, “organic” wines are made from organically grown grapes, and are also made without any added sulfites (though naturally occurring sulfites will still be present). — The Wine Spectator Similar to organic farming in that both take place without synthetic chemicals, but biodynamic farming incorporates ideas about a vineyard as an entire ecosystem, and also takes into account things such as astrological influences and lunar cycles. — The Wine Spectator Tim Atkin 100 100 100 100 James Suckling Decanter Vinous Platter’s 5 Star Wine Advocate WA Wine Spectator WS Wine Magazine WM South Africa—The term “single vineyard wine” may only be used for wine produced from grapes derived from a unit officially registered for the production of single vineyard wine.

Such a unit must consist of a single variety and the area may not exceed 6 hectares | 15 acres. — SAWIS.co.za Traditionally, the most commonly used fining agents were casein (a milk protein), albumin (egg whites), gelatin (animal protein) and isinglass (fish bladder protein). These fining agents are known as processing aids. They are not additives to the wine, as they are precipitated out along with the haze molecules. Vegan-safe wines have not gone through the process described above. — TheKitchn.com Barossa, Australia

2019 BRAND PORTFOLIO
  • 9 8 | TRUVINO | 2019 Brand Portfolio STELLENBOSCH SIMONSBERG MOUNTAIN ROBERTSON 58 miles PAARL 11 miles franschhoek 13 miles HELDERBERG MOUNTAIN 8 miles HERMANUS 41 miles FALSE BAY 13 miles Region | COASTALREGION
  • DISTRICT| STELLENBOSCH Stellenbosch “Town of Oaks”, founded in 1679, is the second oldest town in the country, features some of the finest examples of Cape Dutch architecture, and boasts a winemaking tradition which stretches back to the end of the 17th-century. The mountainous terrain, good rainfall, deep well-drained soils and diversity of terroirs make this a sought-after viticultural area. Home to over 200 wineries, the Stellenbosch district has been divided up into several smaller viticultural pockets including Banghoek, Bottelary, Devon Valley, Jonkershoek Valley, Papegaaiberg, Polkadraai Hills and Simonsberg-Stellenbosch. The Stellenbosch Wine Route, the oldest in the country, has created five manageable sub-routes: Bottelary Hills, Greater Simonsberg, Helderberg, Stellenbosch Berg and Stellenbosch Valley. North vs. South: Southern Stellenbosch areas such as Helderberg and Somerset West are heavily influenced by the prevailing Atlantic sea winds from the west, which provide a cooler area (4 degrees on average) compared to the northern sub regions of Stellenbosch. 9
2019 BRAND PORTFOLIO

11 10 | TRUVINO | 2019 Brand Portfolio Aging Potential (Years) 30 5 30+ PINOTAGE 2017 Alcohol % 13.92 8 14.5 Residual Sugar (Grams Per Liter) 1.6 0 14+ Acidity (Grams Per Liter) 5.4 4 10 PH 3.55 0 14 Oak Time: 10 months French oak Ferm: Barrel 20-year-old bush vines. WA-92 2015 93 “Our philosophy is simple—we want to make enjoyable wines, which are healthy to drink and of a world-class standard. Our goal is to produce world-class wines in a natural way, applying the age-old traditions of natural winemaking and respecting our land, by not using any herbicides, pesticides or chemical sprays.” —Jasper Raats BIODYNAMIC FARMING At Longridge, we strive to be as environmentally conscious as possible.

Biodynamic viticultural methods are utilized to the fullest in our vineyards; we strive to produce excellent quality wines while minimizing the impact we have on the environment. On the farm, our vines, herbs and vegetables are free from artificial pesticides, herbicides, fungicides and fertilizers.

  • Region | CoastalREGION
  • District| Stellenbosch — HELDERBERG MOUNTAIN 93 91 93 92 90 PH: 3.61 OAK TIME: 18 months French oak NATURAL FERM: Barrel AGING POTENTIAL: 30 years ALCOHOL: 14.11% RESIDUAL SUGAR: 2.1 g/l ACID: 5.8 g/l LONGRIDGE CABERNET SAUVIGNON—2017 Cabernet 90%, Merlot 8%, Cabernet Franc 2%. Rooted in deep decomposed granite over clay soils on the slopes of the Helderberg Mountain. PH: 3.28 OAK TIME: 12 months French oak NATURAL FERM: Barrel AGING POTENTIAL: 15 years ALCOHOL: 13.1% RESIDUAL SUGAR: 2.3 g/l ACID: 5.5 g/l LONGRIDGE CHARDONNAY—2017 Chardonnay 100% Organic Certified. Whole bunch pressed, natural primary and secondary fermentations. Rooted in decomposed granite on the lower slopes of the Helderberg Mountain in Stellenbosch.

PH: 3.49 OAK TIME: 18 months French oak NATURAL FERM: Barrel AGING POTENTIAL: 30 years ALCOHOL: 14.28% RESIDUAL SUGAR: 2.0 g/l ACID: 6.1 g/l LONGRIDGE MERLOT—2017 Merlot 96%, Cabernet Franc 4%. Right-Bank in style, gripping, firm backbone, rooted in decomposed granite on the lower slopes of the Helderberg Mountain in Stellenbosch, this cool climate area is ideal for Merlot. PH: 3.27 OAK TIME: 11 months French oak NATURAL FERM: Barrel AGING POTENTIAL: 15 years ALCOHOL: 13.88% RESIDUAL SUGAR: 4.5 g/l ACID: 5.9 g/l LONGRIDGE CHENIN BLANC—2016 11-year-old vines. Integrated balance between fruit and oak characters.

Slightly flinty, mineral aromas with a hint of citrus and brioch.

90 92

2019 BRAND PORTFOLIO

13 12 | TRUVINO | 2019 Brand Portfolio Michelangelo Double gold Aging Potential (Years) Alcohol % 12.85 8 14.5 Residual Sugar (Grams Per Liter) 3.1 0 14+ Acidity (Grams Per Liter) 5.6 4 10 PH 3.54 0 14 Oak Time: 6 months French oak Natural Ferm: Partly barrel & stainless 8 3 30+ LONGRIDGE MCC REVERSE BRUT—2016 MCC = Méthode Cap Classique = 100% Champenoise Méthode Champagne inspired in a still wine fashion. This wine was originally created by accident a few vintages back when a Rosé bubbles production (Champenoise Methode) was stuck and didn’t go through secondary fermentation.

The wine was bottled as still wine and sold off. The Emily has quickly grown to be a top seller in the portfolio! Emily Hobhouse (British born) has become an honorary South African through her selfless and courageous actions, which exposed the inhumanity of British concentration camps during the Anglo-Boer War (1899-1902) in which she saved thousands of lives. We dedicate this wine to her memory and brave women fighting for what is right, all over the world. The book: “Emily Hobhouse—Beloved Traitor” can be found on Amazon Book Store.

THE EMILY 2017 AY Early-harvest Chardonnay (small portion in French oak), barrel-aged Pinot Noir from Elgin. Whole-bunch pressed, natural native yeast fermentations. A fresh wine with a lovely salmon hue, bursting with aromas of ripe guava, pineapple, kiwi, green apple, and a hint of strawberry, ending with a well-balanced, firm, earlyharvest-acidity and a lingering finish. 95 94 93 90 90 PH: 3.26 OAK TIME: 12 months French oak NATURAL FERM: Barrel AGING POTENTIAL: 15 years ALCOHOL: 13.93% RESIDUAL SUGAR: 2.2 g/l ACID: 5.9 g/l LONGRIDGE CLOS DU CIEL—2016 Chardonnay 100%. Nine different Chardonnay clones were planted almost 30 years ago by the legendary John Platter, and named Clos du Ciel, which means “Heavenly Vineyard”.

Natural native yeast fermented, aged in new French oak.

PH: 3.56 OAK TIME: 17 months French oak NATURAL FERM: Barrel AGING POTENTIAL: 5 years ALCOHOL: 13% RESIDUAL SUGAR: 3.4 g/l ACID: 5.6 g/l KONKELBERG ROUGE—2017 Syrah 75%, Cabernet Franc 25%. The grapes were hand-sorted before and after de-stemming, and placed into stainless steel tanks for cold maceration. It was fermented with wild yeast without the use of enzymes. PH: 3.46 OAK TIME: 22-24 months French oak NATURAL FERM: Barrel AGING POTENTIAL: 25+ years ALCOHOL: 13.86% RESIDUAL SUGAR: 1.9 g/l ACID: 6.8 g/l LONGRIDGE EKLIPTIKA—2015 Cabernet Franc 90%, Merlot 8%, Cabernet Sauvignon 2%. Ekliptika is named after the phenomenon in which the earth, stars and moon align in their orbit with the sun.

Both the name and the label illustrate our biodynamic way of farming.

PH: 3.37 OAK TIME: None FERMENTATION: Stainless AGING POTENTIAL: 5 years ALCOHOL: 12.5% RESIDUAL SUGAR: 2.2 g/l ACID: 6.4 g/l KONKELBERG SAUV BLANC—2017 Grapes were whole-bunch pressed and naturally fermented in stainless steel tanks. The wine was left on the lees for three months before being racked. The wine is bottled without the use enzymes or fining agents.

2019 BRAND PORTFOLIO

15 14 | TRUVINO | 2019 Brand Portfolio JASPER RAATS— SINGLEVINYARDWINES WA-92 91 92 94 92 Jasper Raats’ private project, which consists of four wines. The philosophy is to make wines that are the purest expression of where the grapes are grown, in other words, wines with a sense of place and truly terroir-driven.

Single vineyard wines to the core, each wine is made with grapes coming exclusively from that block or vineyard parcel and is 100% of that variety. Jasper searched for years to find sites that express the ideal characteristics for what he desires most in each of the four varietals. Each wine carries the name of the vineyard (except Cuvée Rika) and is biodynamically farmed with natural fermentations.

The term “single vineyard wine” may only be used for wine produced from grapes derived from a unit officially registered for the production of single vineyard wine. Such a unit must consist of a single variety and the area may not exceed 6 hectares. — SAWIS.co.za PH: 3.41 OAK TIME: 14 months French oak NATURAL FERM: Barrel AGING POTENTIAL: 10 years ALCOHOL: 14.8% RESIDUAL SUGAR: 1.6 g/l ACID: 5.9 g/l CUVÉE RIKA PINOT NOIR—2016 ELGIN 11-year-old vines. Elegant and light in style, with an abundance of ripe berries, juicy strawberries and suble spices on the nose which follow through on the palate where it marries perfectly with a savoury meatiness.

  • PH: 3.3 OAK TIME: 10 months Old oak FERMENTATION: Barrel AGING POTENTIAL: 10 years ALCOHOL: 12.98% RESIDUAL SUGAR: 2.8 g/l ACID: 6.2 g/l DRIEFONTEIN SAUVIGNON BLANC—2016 HELDERBERG, STELLENBOSCH 9-year-old vines. Ripe tropical flavours complimented by a subtle minerality that contributes towards a wonderful and refreshingly long finish. PH: 3.43 OAK TIME: 14 months Old oak NATURAL FERM: Barrel AGING POTENTIAL: 10 years ALCOHOL: 12.31% RESIDUAL SUGAR: 2.2 g/l ACID: 5.5 g/l DIE PLEK CINSAULT—2016 STELLENBOSCH 36-year-old vines. Lightly tinted and medium-bodied, this wine greets you on the nose with aromatic floral notes following through onto the palate with ripe strawberries, cherries, sweet spices and soft tannins on the mid palate. PH: 3.56 OAK TIME: 19 months French oak NATURAL FERM: Barrel AGING POTENTIAL: 15 years ALCOHOL: 14.21% RESIDUAL SUGAR: 2.8 g/l ACID: 5.3 g/l DRIEFONTEIN SYRAH—2016 HELDERBERG, STELLENBOSCH 15-year-old vines. On the nose, the wine shows cinnamon, black cherries and charcuterie. Well-rounded tannins make for a wine which is accessible now, but with enough structure and balance to age and reward well, in years to come. Region | CoastalREGION
  • District| Stellenbosch Region | CAPE SOUTH COAST
  • DISTRICT| ELGIN
2019 BRAND PORTFOLIO

17 16 | TRUVINO | 2019 Brand Portfolio TABLE MOUNTAIN | CAPE TOWN DEVIL’sPEAK Lion’s HEAD TABLE MOUNTAIN CAPE TOWN FALSE BAY 20 miles ATLANTIC OCEAN 17

2019 BRAND PORTFOLIO
  • 19 18 | TRUVINO | 2019 Brand Portfolio CirCUMstance CABERNET SAUVIGNON 2015 Aging Potential (Years) 15 5 30+ Alcohol % 13.5 8 14.5 Residual Sugar (Grams Per Liter) 2.2 0 14+ Acidity (Grams Per Liter) 5.4 4 10 PH 3.68 0 14 Oak Time: 16 months French oak Natural Ferm: Barrel 92 92 91 90 PH: 3.4 From a warmer north-facing slope (most of Waterkloof’s vineyard is on cooler southfacing slopes), this wine is a little more typical of those from more inland areas of Stellenbosch. 93 Region | CoastalREGION
  • District| Stellenbosch — SOMMERSETWEST It was improbable that I would ever find the plot of land needed, but my worldwide search spanning more than a decade ended when we discovered a natural amphitheatre lying 1000 feet above and just two miles from False Bay on the Schapenberg.

Decisions were then taken on appropriate cultivars, planting density and training. Biodynamic farming practices were implemented. Vinification and maturation techniques were determined, a cellar was designed to facilitate these methods and construction began. The final and critical ingredient? A great team of people with a common goal: To produce fine wine. —PaulBoutinot, Former waiter, sommelier, wine importer, winemaker and now Custodian at Waterkloof PH: 3.47 OAK TIME: 18 months French oak NATURAL FERM: Barrel AGING POTENTIAL: 15 years ALCOHOL: 13% RESIDUAL SUGAR: 1.3 g/l ACID: 5.4 g/l CIRCUMSTANCE MERLOT—2015 A growing season mid-way between Bordeaux and The Loire in terms of length, combined with a notable absence of the heat spikes normally associated with warm climate regions such as California, make Merlot ideally suited to this extremely coastal, cooler biodynamic farm.

OAK TIME: 15 months French oak NATURAL FERM: Barrel AGING POTENTIAL: 10 years ALCOHOL: 13% RESIDUAL SUGAR: 2.2 g/l ACID: 4.1 g/l CIRCUMSTANCE MOURVÉDRE—2016 From a single parcel of bush-vines worked entirely by hand and horses, with every bunch of grapes pressed only with feet, this is a remarkably fine rendition of one of the wildest red grape varieties. PH: 3.61 OAK TIME: 23 months French oak NATURAL FERM: Barrel AGING POTENTIAL: 15 years ALCOHOL: 13.5% RESIDUAL SUGAR: 1.8 g/l ACID: 5.4 g/l CIRCUMSTANCE CABERNET FRANC—2015 On Waterkloof, living soils and an equally natural approach in the cellar leads to wines that truly reflect the circumstances in which the grapes are grown: A cooler, windswept ocean-facing vineyard perched 800 ft.

above and just two miles from The Atlantic Ocean.

PH: 3.4 OAK TIME: None NATURAL FERM: Barrel AGING POTENTIAL: 8 years ALCOHOL: 13% RESIDUAL SUGAR: 1.9 g/l ACID: 4.7 g/l CIRCUMSTANCE CAPE CORAL ROSÉ—2018 Compared favourably by Jancis Robinson to the great Domaine Tempier Rosé of Bandol, does this wine have a compelling claim to be the finest Rosé in the southern hemisphere?

21 20 | TRUVINO | 2019 Brand Portfolio 91 89 Region | CoastalREGION Named after South Africa’s most iconic bay, which frames much of the country’s premium winelands, False Bay Vineyards was borne out of a desire to make ‘real’ wine affordable.

In 1994, Paul Boutinot came to the Western Cape to seek out and rescue grapes from old, balanced and under-appreciated vineyards. Unusually for that time, Paul transformed those Cape gems into wines with a minimum of intervention: Wild yeast ferments, no acid additions...you know the drill. A familiar story to many ‘real wine’ lovers now, but back then he was swimming against the tide. Even today, making wine this way at the price-level is almost unheard of. Today the ingredients remain the same for Waterkloof’s Cellar— Master Nadia Barnard: Fantastic coastal fruit, old vines and wild yeast abound, with additions avoided.

WINDSWEPT SAUVIGNON BLANC—2018 STELLENBOSCH PH: 3.45 OAK TIME: None FERMENTATION: Stainless AGING POTENTIAL: 3 years ALCOHOL: 12.8% RESIDUAL SUGAR: 2.5 g/l ACID: 5.1 g/l Cooler windswept vineyards close to the ocean give low yields and grapes imbued with their own natural acidity: These are the keys to being able to make Sauvignon Blanc in a natural way. SLOW CHENIN BLANC—2017 SWARTLAND, STELLENBOSCH PH: 3.4 OAK TIME: None NATURAL FERM: Stainless AGING POTENTIAL: 5 years ALCOHOL: 13.62% RESIDUAL SUGAR: 4.0 g/l ACID: 5.08 g/l From old vines and named ‘slow’ in relation to the natural native yeast fermentation which often takes over six months to complete.

PH: 3.6 PH: 3.54 OAK TIME: None NATURAL FERM: Stainless AGING POTENTIAL: 3 years ALCOHOL: 12.73% RESIDUAL SUGAR: 2.3 g/l ACID: 5.6 g/l CRYSTALLINE CHARDONNAY—2018 STELLENBOSCH, WELLINGTON A pure, unoaked rendition of Chardonnay. Low-yielding coastal vineyards, a partial spontaneous ferment and the extended time on lees, lend an impressive weight and depth to this crystalline wine. WHOLE BUNCH CINSAULT MOURVÉDRE ROSÉ—2019SWARTLAND, STELLENBOSCH (BUSHVINE), STELLENBOSCH (TRELLISED) PH: 3.5 OAK TIME: 3 months NATURAL FERM: Stainless & Barrel AGING POTENTIAL: 3 years ALCOHOL: 12.5% RESIDUAL SUGAR: 2.6 g/l ACID: 6 g/l The wine comes from low-yielding, coastal vineyards, delicately whole-bunch basket pressed for only the purest juice.

A fine wine that happens to be pink. PH: 3.59 OAK TIME: 9 months Old oak NATURAL FERM: Stainless & Barrel AGING POTENTIAL: 5 years ALCOHOL: 13.76% RESIDUAL SUGAR: 2.16 g/l ACID: 6.08 g/l BUSH VINE PINOTAGE—2017 STELLENBOSCH This wine comes from a single vineyard of bush-vines that are over 20 years old and have thus had time to find their natural balance. Really quite fine for Pinotage.

OAK TIME: 9 months French oak NATURAL FERM: Stainless & Barrel AGING POTENTIAL: 5 years ALCOHOL: 14.05% RESIDUAL SUGAR: 2.64 g/l ACID: 5.32 g/l OLD SCHOOL SYRAH—2018 STELLENBOSCH Named Old School as a portion of the grapes are fermented whole-bunch and the wine is aged in large-format neutral oak. The wine’s flavours and textures are more reminiscent of old-world, rather than new-world Syrah. Bush vine Chenin Blanc

  • 23 22 | TRUVINO | 2019 Brand Portfolio Paarl 23 22 | TRUVINO | 2019 Brand Portfolio REGION | COASTALREGION
  • DISTRICT| Paarl The town of Paarl, founded in 1687 and meaning “pearl”. The Paarl wine district lies to the north of Stellenbosch, is bordered by the town of Wellington to the northeast, and the mountains of the Groot and Klein Drakenstein and Franschhoek ranges to the southeast. The Berg River, flanked by the majestic Groot Drakenstein and Wemmershoek mountains, runs through Paarl and is the life-giving artery of this wine-producing area. The Paarl district includes the wards of Simonsberg-Paarl, on the prime foothills of the Simonsberg, Agter-Paarl and Voor Paardeberg. AVONDALE ORGANIC ESTATE
  • 1997

25 24 | TRUVINO | 2019 Brand Portfolio PH: 3.49 OAK TIME: 12-16 months NATURAL FERM: Amphoras & Oak AGING POTENTIAL: 15 years ALCOHOL: 14.13% RESIDUAL SUGAR: 3.5 g/l ACID: 6.2 g/l LA LUNA BORDEAUX BLEND—2012 Layers of mineral-intense fruit, infused with gentle tannins are uplifted with fresh acidity uniting in a glorious fusion of full-bodied flavour. The dark purple colour infused with classic berry flavours and a hint of tobacco embody the vital elements so sought after in the great wines of Avondale. PH: 3.43 OAK TIME: 12 months NATURAL FERM: Amphoras & Oak AGING POTENTIAL: 10 years ALCOHOL: 13.71% RESIDUAL SUGAR: 4.4 g/l ACID: 4.8 g/l CYCLUS WHITE BLEND—2015 Roussanne 30%, Viognier 20%, Chenin Blanc 20%, Semillon 15% and Chardonnay 15%.

A soft, rich nose of violets and peach, and just a hint of frangipani. Intense flavours of pear, golden apple, spicy apricot and hints of clementine are rounded off with a beautiful minerality and ends in a creamy long-structured finish.

PH: 3.24 OAK TIME: 12 months NATURAL FERM: Oak & Stainless AGING POTENTIAL: 6 years ALCOHOL: 13.53% RESIDUAL SUGAR: 3.5 g/l ACID: 5.4 g/l CAMISSA ROSÉ—2018 A blend of three flavourful varieties, Camissa arrests the nose with rose petals. Scented pelargonium and zest attest to the perfect acidity of this wine, for Camissa may appear sweet but it finishes completely dry. PH: 3.35 OAK TIME: 12 months NATURAL FERM: Amphoras & Oak AGING POTENTIAL: 10 years ALCOHOL: 14.32% RESIDUAL SUGAR: 4.7 g/l ACID: 5.4 g/l AMINA CHENIN BLANC—2016 Winter melon, pineapple, lime and a hint of honey confirm the elegance and fullness of this softly wooded, supple Chenin Blanc.

The palate is dense with fresh fruit flavours of gooseberry, quince and peach, all harmonizing superbly with the soulful minerality that gives this wine its name. PH: 3.35 OAK TIME: 6 months NATURAL FERM: Oak & Stainless AGING POTENTIAL: 6 years ALCOHOL: 13.51% RESIDUAL SUGAR: 4.5 g/l ACID: 5.7 g/l JONTY’S DUCKS PEKING WHITE—2016 Pure fruit of lime, grapefruit, pineapple, quince, with just a dash of honey on the nose. The palate is dense with ripe flavours and juicy with tangy peach and brie flavours, delivered with good intensity and freshness.

  • PH: 3.49 OAK TIME: 12-14 months NATURAL FERM: Oak & Stainless AGING POTENTIAL: 6 years ALCOHOL: 13.74% RESIDUAL SUGAR: 3.2 g/l ACID: 5.6 g/l JONTY’S DUCKS PEKING RED—2014 Blackcurrant, liquorice, with a hint of dark chocolate and ground coffee. The wine has an explosion of fruit on the palate and well integrated, elegant tannins to support it. The layers of fruit and silky finish will leave you wanting more, while a lingering after taste makes for a rather attractive finish. Region | CoastalREGION
  • District| PAARL At Avondale, we make extraordinary wines approved by Mother Nature. Our ethos, Terra Est Vita meaning ‘Soil is Life’ encapsulates our view of Avondale Estate as a dynamic living system where soil, water and energy; plants, animals and people; even our buildings, are part of a complex web of relationships and networks. We uphold the key principle of Life— to constantly create conditions conducive to more Life. Certified Organic and practicing Biodynamic agriculture, we go beyond both these beneficial systems of natural farming by using the best 21st Century science, technology and knowledge to enhance sustainability. The vigour of our well-tended vines leads to excellent grapes bursting with fresh flavours that are evident in our individually-styled, classic wines, so full of life and character.
  • 27 26 | TRUVINO | 2019 Brand Portfolio ROBERTSON 27 26 | TRUVINO | 2019 Brand Portfolio REGION | Breede RiverValley
  • DISTRICT| Robertson Founded in 1853, Robertson is dubbed the ‘valley of vines and roses’. The Breed River Valley is a half-pipe shaped valley between two mountain ranges. In the center you’ll find the Breede River, which is the lifeblood of this lower rainfall district. Summer daily temps are high yet the thermals provided from the mountains bring a cooling effect like clockwork every evening with temps dipping to the upper-50s. Predominately lime-rich soils with scattered deposits of clay provide a softness in fruit without sacrificing acidity and structure. MONTBLOISWINE ESTATE
  • 29 28 | TRUVINO | 2019 Brand Portfolio 93 93 CABERNETSAUVIGNON BLOK A9 — 2017 Alcohol % 13.5 8 14.5 Residual Sugar (Grams Per Liter) 3.1 0 14+ Acidity (Grams Per Liter) 5.5 4 10 PH 3.57 0 14 Oak Time: 14 months Foudré casks Natural Ferm: Spontaneous INSPIRATIONALBATCH 7 PINOTAGE — 2017 Alcohol % 13.5 8 14.5 Residual Sugar (Grams Per Liter) 2.5 0 14+ Acidity (Grams Per Liter) 5.3 4 10 PH 6.62 0 14 Oak Time: 11 months French oak Soil: Calcareous, loam, Karoo shale Location of vineyard: Between Langeberg and Riviersonderend Mountain range, West facing slope above the banks of the Breede River, South in the Robertson Wine Valley, Wakkerstroom Wes, R317, Arendsig Farm. Soil: Chalk, loam and Karoo shale Location of vineyard: Grown on farm number: 06027/07, Wakkerstroom, Robertson, Western Cape Aging Potential (Years) 15 5 30+ Aging Potential (Years) 15 5 30+ Region | BREEDE RIVERVALLEY
  • District| ROBERTSON
  • Ward | BONNIEVALE “My philosophy is to create great single vineyard wines from unique soil, climate and location. It’s the soil with all the microbes, cycle of elements and the help of living organisms that create the heartbeat for my vines. The location towards the sun wind and holistic climatical conditions reflects the uniqueness of each vineyard.” NATURALSPONTANEOUS FERMENTATIONS “All my Single Vineyard Wines are made with minimal interference throughout the vinification. During fermentation natural yeasts are used with no enzymes. Maturation takes place in neutral vessels to bring through the unique vineyard characteristics, that’s specific to the site. The handcrafted approach by human nature helps to add to the final balance of this unique product.” — LourensVan derWesthuizen, wine maker The term “single vineyard wine” may only be used for wine produced from grapes derived from a unit officially registered for the production of single vineyard wine. Such a unit must consist of a single variety and the area may not exceed 6 hectares. — SAWIS.co.za Natural Ferm: Spontaneous

31 30 | TRUVINO | 2019 Brand Portfolio WM-90 93 94 91 92 94 PH: 3.55 OAK TIME: 14 months Foudré casks NATURAL FERM: Spontaneous AGING POTENTIAL: 15 years ALCOHOL: 13.5% RESIDUAL SUGAR: 3.1 g/l ACID: 5.5 g/l ARENDSIG CABERNET SAUVIGNON BLOK A9—2017 Soil: Calcareous, loam, Karoo shale Location of vineyard: Between Langeberg and Riviersonderend Mountain range, westfacing slope above the banks of the Breede River, south in the Robertson Wine Valley, Wakkerstroom Wes, R317, Arendsig Farm. ARENDSIG SHIRAZ BLOK A12—2017 Soil: Calcareous, loam, Karoo shale Location of vineyard: Between the Langeberg and Riviersonderend Mountain range, east-facing slope above the bank of the Breede River, south in the Robertson Wine Valley, Wakkerstroom, R317, Arendsig Farm.

PH: 3.0 OAK TIME: 10 months Old oak NATURAL FERM: Spontaneous AGING POTENTIAL: 7 years ALCOHOL: 13.77% RESIDUAL SUGAR: 3.1 g/l ACID: 7.6 g/l ARENDSIG CHARDONNAY BLOK A12—2017 Soil: Calcareous, loam, Karoo shale Location of vineyard: Between the Langeberg and Riviersonderend Mountain range, east-facing slope above the bank of the Breede River, south in the Robertson Wine Valley, Wakkerstroom, R317, Arendsig Farm. PH: 3.12 OAK TIME: None FERMENTATION: Stainless Spontaneous AGING POTENTIAL: 7 years ALCOHOL: 12.5% RESIDUAL SUGAR: 2.0 g/l ACID: 7.6 g/l ARENDSIG SAUVIGNON BLANC BLOK A10—2017 Soil: Calcareous, loam, Karoo shale Location of vineyard: Between the Langeberg and Riviersonderend Mountain range, east-facing slope above the bank of the Breede River, south in the Robertson Wine Valley, Wakkerstroom, R317, Arendsig Farm.

PH: 3.56 OAK TIME: 14 months Foudé casks NATURAL FERM: Spontaneous AGING POTENTIAL: 10 years ALCOHOL: 14% RESIDUAL SUGAR: 4.2 g/l ACID: 5.4 g/l PH: PH: 3.17 OAK TIME: None FERMENTATION: Stainless AGING POTENTIAL: 5+ years ALCOHOL:: 13.72% RESIDUAL SUGAR: 1.6 g/l ACID: 7.2 g/l ARENDSIG SOLARA SAUVIGNON BLANC BLOK 2—2017 Soil: Dark Alluvial Soils Location of vineyard: McGregor Granadilla, kiwi fruit and guava with hints of lime and green citrus. The fruit lingers with a firm balanced acidity with beautiful creamy mouthfeel.

ARENDSIG INSPIRATIONAL BATCH 8 PINOTAGE—2017 Soil: Chalk, loam and Karoo shale Location of vineyard: Grown on farm number: 06027/07, Wakkerstroom, Robertson, Western Cape ARENDSIG INSPIRATIONAL BATCH 3 CHENIN BLANC—2017 Soil: Clay soil Location of vineyard: Between the Langeberg and Riviersonderend Mountain range, north & south-facing vineyards, south in the Robertson valley grown on Rivergold farm number: 06069 ARENDSIG INSPIRATIONAL BATCH 9 MOURVÉDRE—2016 Soil: Clay, Sand Stone Location of vineyard: Against Langeberg Mountains, west-facing slope, Klaasvoogds East, Robertson PH: 3.58 OAK TIME: 10 months old French oak NATURAL FERM: Spontaneous, Barrel AGING POTENTIAL: 15 years ALCOHOL: 14% RESIDUAL SUGAR: 2.7 g/l ACID: 6.1 g/l PH: 3.1 OAK TIME: 10 months Foudré casks NATURAL FERM: Spontaneous, Barrel AGING POTENTIAL: 7 years ALCOHOL: 13.36% RESIDUAL SUGAR: 2.7 g/l ACID: 7.0 g/l PH: 3.55 OAK TIME: 12 months neutral French oak NATURAL FERM: Spontaneous, Barrel AGING POTENTIAL: 15 years ALCOHOL: 14.5% RESIDUAL SUGAR: 3.4 g/l ACID: 5.6 g/l

  • 33 32 | TRUVINO | 2019 Brand Portfolio 93 93 90 91 90 92 93 93 Region | BREEDE RIVERVALLEY
  • District| ROBERTSON
  • Ward | HOOPSRIViER The history of Mont Blois Wine Estate and the Bruwer family begins in 1869 when the first farm was bought. Six generations later, Ernst Bruwer now manages our three farms in Robertson: namely Mont Blois, La Fontaine and Sunshine. The Mont Blois Wynlandgoed cellar was built in 1884. The farm is named after the picturesque town of Blois in the Loire where the Bruwers came from. Owner Ernst Bruwer took over from his Grandfather Ernst Bruwer Sr. He believed in sustainable farming and that older vineyards should be cared for.

Winemaker Nina-Mari and Ernst met whilst studying Viticulture & Enology together at Stellenbosch University. Nina-Mari joined the Mont Blois team in 2008. In 2014, Nina-Mari was awarded with the prestigious title of Cape Wine Master. The husband and wife team are passionate about making site specific quality wines. PH: 3.5 OAK TIME: 12 months French oak NATURAL FERM: Barrel AGING POTENTIAL: 10 years ALCOHOL: 12% RESIDUAL SUGAR: 2.9 g/l ACID: 5.88 g/l GROOT STEEN CHENIN BLANC—2016 31-year-old vines. Spicy big bold wine yet elegant. Similar to a Loire wine. Spicy nose with grapefruit, marmalade, white peaches.

Beautiful and long finish. Slight bitter almond finish. Only 5 barrels made. PH: 3.2 OAK TIME: 12 months French oak NATURAL FERM: Barrel AGING POTENTIAL: 10 years ALCOHOL: 13.6% RESIDUAL SUGAR: 3.1 g/l ACID: 6.9 g/l KWEEKKAMP CHARDONNAY—2016 12-year-old vines on chalky limestone soils. Elegant, mineral, delicate wine. Good structure, linearily, well balanced. Crisp and lingering aftertaste. Only 5 barrels made. BACCHUS CABERNET SAUVIGNON/ PETIT VERDOT—2016 PH: 3.47 OAK TIME: 12 months French oak FERMENTATION: Fortified AGING POTENTIAL: 50 years ALCOHOL: 16.10% RESIDUAL SUGAR: 246 g/l ACID: 4.5 g/l POMPHUIS MUSCADEL—2016 OAK TIME: 12 months French oak FERMENTATION: Fortified AGING POTENTIAL: 50 years ALCOHOL: 16% RESIDUAL SUGAR: 293 g/l ACID: 5.1 g/l HARPIE MUSCADEL—2016 PH: 3.6 OAK TIME: 24 months French oak NATURAL FERM: Barrel AGING POTENTIAL: 20 years ALCOHOL: 13.5% RESIDUAL SUGAR: 2.5 g/l ACID: 6.3 g/l Cabernet Sauvignon 80%, Petit Verdot 20%.

Complex nose of cassis, tobacco, red cherries and a herbaceous freshness. Violets, black cherry, chocolate and a sweet cassis notes follow through onto the palate with luscious oak spice. PH: 3.47 A full sweet dessert wine with a rich golden colour. A bouquet of yellow peaches, apricots, ripe melons, raisins, burnt caramel, crème brûlée, Turkish delight and mint Humbugs. Full-bodied, plush, multi-layered and syrupy on the palate yet fresh and balanced by acidity. Rich golden colour. Distinct litchi, floral, marmalade and pear aromas on the nose. Well-balanced on the palate with endless layers of flavor.

Mouth-filling, balanced with good length and texture. Deliciously ripe peaches, honeycomb, litchis and apricots follows through onto the palate.

  • 35 34 | TRUVINO | 2019 Brand Portfolio 35 34 | TRUVINO | 2019 Brand Portfolio ELGIN REGION | Cape South Coast
  • DISTRICT| Elgin Founded in 1856. Elgin is the coolest climate district in South Africa. Only one hour east of Cape Town, just past Sir Lowry’s mountain pass. This unique location is encompassed 360 degrees by low-lying ancient sandstone Hottentots Holland mountains in a bowl-shaped structure lending fog and cloud cover. Traditionally an apple-growing region, now becoming the premier region of elegance and finesse. OAKVALLEYESTATE
  • 1898

37 36 | TRUVINO | 2019 Brand Portfolio TOP 100 Double gold 2014 TOP 100 Double gold 2013 92 93 PH: 3.12 OAK TIME: None FERMENTATION: Stainless AGING POTENTIAL: 15+ years ALCOHOL: 12.32% RESIDUAL SUGAR: 4.1 g/l ACID: 7.5 g/l STONE & STEEL RIESLING—2018 When passing this vineyard, it often looks like it’s having a ‘bad hair’ day.

Our approach is to keep bunches shaded with large canopies to delay ripening. Partially arrest fermentation to achieve a perfect sugar-to-acid balance. Lemon citrus, fresh and dry on the palate.

  • PH: 3.3 OAK TIME: None FERMENTATION: Stainless AGING POTENTIAL: 5 years ALCOHOL: 13.50% RESIDUAL SUGAR: 2.1 g/l ACID: 6.2 g/l FOUNTAIN OF YOUTH SAUVIGNON BLANC—2018 Our Sauvignon Blanc is allowed good hang time and develops an abundance of delicate fruit flavours and freshness. Saline minerality and passion fruit. Region | CAPE SOUTH COAST
  • District| ELGIN Oak Valley Estate is a 5th generation family farm owned by the RawboneViljoen family since 1898 when the property was purchased by Sir Antonie Viljoen. In 1902, Antonie planted the first Semillon and Cinsault and in 1908 he built the first wine cellar in Elgin.

With vineyards 500m above sea level, the high altitude, cool southeasterly winds, cloud cover and cold winters make Elgin the coolest wine region in South Africa. This cool climate allows for the gradual ripening of grapes, creating wines of delicacy, freshness, flavour and balance. Towering above our vineyard is the Groenlandberg mountain with its highest peak of 1,181m. The Groenlandberg slows down ripening even further by casting its shadow over the vines and directing cold air down the valley at night.

Our mission at Oak Valley is to produce world-class cool climate Chardonnay and Pinot Noir that speak to our unique terroir.

PH: 3.28 OAK TIME: 9 months French oak NATURAL FERM: Barrel AGING POTENTIAL: 7 years ALCOHOL: 13.96% RESIDUAL SUGAR: 2.3 g/l ACID: 6.3 g/l BENEATH THE CLOUDS CHARDONNAY—2017 The prevailing summer wind, the southeaster or Cape Doctor, brings cloud cover over the valley, encouraging slow ripening while retaining natural acidity. Spontaneous fermentation in French barriques. Citrus fruit and freshness. PH: 3.57 OAK TIME: 9 months French oak NATURAL FERM: Barrel AGING POTENTIAL: 7 years ALCOHOL: 13.62% RESIDUAL SUGAR: 1.5 g/l ACID: 5.1 g/l SOUNDS OF SILENCE PINOT NOIR—2017 Cool south-facing vineyard sites located at altitude on the foothills of the Groenlandberg mountain.

Treated gently in the cellar under cool fermentation conditions. Delicate bright red fruit and careful use of oak.

PH: 3.51 OAK TIME: 11 months French oak NATURAL FERM: Barrel AGING POTENTIAL: 15 years ALCOHOL: 13.63% RESIDUAL SUGAR: 1.8 g/l ACID: 5.2 g/l GROENLANDBERG PINOT NOIR—2017 Highest vineyard on the farm. Cool, whole-bunch ferments, with gentle punch downs and careful use of oak to allow fruit to come to the fore. Elegant, refined, intense red fruit, silky tannins. PH: 3.2 OAK TIME: 11 months French oak NATURAL FERM: Barrel AGING POTENTIAL: 8 years ALCOHOL: 13.93% RESIDUAL SUGAR: 2.1 g/l ACID: 6.8 g/l GROENLANDBERG CHARDONNAY—2017 Made from hand-selected parcels of fruit found high on the Groenlandberg mountain, this Chardonnay is made to reflect cool climate terroir and understated elegance.

Flinty, oatmeal, lemon peel and honeysuckle. 92 93 93 WA-90 WA-92 WM-93 2016 TOP 100 Double gold 2016 2012 2015 2016

  • 39 38 | TRUVINO | 2019 Brand Portfolio FROZEN ELEMENTARY 2016 Aging Potential (Years) Alcohol % 12.85 8 14.5 Residual Sugar (Grams Per Liter) 3.1 0 14+ Acidity (Grams Per Liter) 5.6 4 10 PH 3.54 0 14 Oak Time: 6 months French oak Fermentation: Partly barrel & stainless 7 3 30+ 94 93 95 95 Region | CAPE SOUTH COAST
  • District| ELGIN “Spioenkop — “Spy Mountain” The Roose Family dreamed of a place where life can be treasured and grapes make one reflect on the beauty of the earth & nature. The Spioenkop estate is founded on steep slopes and ideal soils. All my wines are organic and vegan. I don’t use any product from animals, milk, gelatine, or fish. I have no certificates and never want to have them, they are money sucking scams!

I’m the only producer in Elgin that planted Pinotage.” — KOEN ROOSE PH: 3.35 OAK TIME: 12 months French oak NATURAL FERM: Barrel AGING POTENTIAL: 20 years ALCOHOL: 13.86% RESIDUAL SUGAR: 2.2 g/l ACID: 6 g/l SPIOENKOP PINOTAGE—2017 10-year-old vines. Bouquet offers intense terroir flavours of graphite, violets, black olives and dark forest fruit. Later you detect cassis, cinnamon and cloves. The palate also offers leather, red cherry, potpourri and dried apricots. A medium bodied wine with a nice dense, pure and wonderful acidity.

PH: 3.58 OAK TIME: 11 months NATURAL FERM: Spontaneous Steel AGING POTENTIAL: 20 years ALCOHOL: 14% RESIDUAL SUGAR: 2.4 g/l ACID: 5.5 g/l SPIOENKOP 1900 PINOTAGE—2017 This wine shows a healthy dark-ruby/ purple color and the bouquet offers at first generous red cherry, violet, grenadine and strawberry flavors.

Shows remarkable evolution in aroma and palate while being stirred and freshly picked black plum, graphite, black olives and well-integrated spicy flavors. PH: 3.19 OAK TIME: 3 months French oak FERMENTATION: Stainless AGING POTENTIAL: 15 years ALCOHOL: 12.67% RESIDUAL SUGAR: 6.6 g/l ACID: 7.4 g/l SPIOENKOP SARAH RAAL—2017 10-year-old vines, 100% Chenin Blanc. Pale lemon straw color with a clean nose of unexpected linear purity of fruit. You’ll find a layered complexity of nuttiness, apple, pickling spices, white citrus blossoms, grapefruit pith and a fine minerality surprise on the palate.

PH: 3.01 OAK TIME: None FERMENTATION: Stainless AGING POTENTIAL: 20+ years ALCOHOL: 12.8% RESIDUAL SUGAR: 2.4 g/l ACID: 7.6 g/l SPIOENKOP RIESLING—2016 9-year-old vines. Fine mineral fragrances of ferricrete soil, charcoal and ginger in a tight corset is observed on the nose. Unripe pineapple, white stone fruit and fennel with strong undertones of quince and lemon are experienced.

Who can deny the beautiful wisdom that we have to transform, to nourish our imagination? Creating a wine that is not pushing us but seducing us! Only then, it shows the genuine soul of its creator. Sometimes it’s better to put our idealism aside and be “frozen”, to be able to make the most beautiful thing one can ever imagine.

41 40 | TRUVINO | 2019 Brand Portfolio 41 40 | TRUVINO | 2019 Brand Portfolio Walker Bay REGION | Cape South Coast/WALKER BAY This district, surrounding the seaside town of Hermanus, is reputed for the Chardonnay and Pinot Noir wines which emanate from the Hemel-en-Aarde Valley.

It encompasses the Hemel-en-Aarde Ridge, Hemel-en-Aarde Valley, Sunday’s Glen (page 46) and Upper Hemel-en-Aarde Valley (as well as the Bot River ward below). This cool-climate district benefits from persistent winds from the nearby ocean. The soils are predominantly weathered shales. The Bot River ward is the gateway to Walker Bay and encompasses the Bot River village and valley, stretching from the Bot River lagoon up into the foothills of the Groenlandberg and Babylonstoren mountain ranges, and bordering the Kogelberg Biosphere. The area is renowned for its cool maritime microclimate, which is influenced by its proximity to the lagoon and Walker Bay.

Soils are mainly homogenous Bokkeveld shale (predominantly Glen Rosa and Klapmuts) and Table Mountain sandstone.

  • 43 42 | TRUVINO | 2019 Brand Portfolio 92 Region | CAPE SOUTH COAST
  • District| WALKER BAY Benguela Cove Lagoon Wine Estate is situated in the premium wine-growing area of Walker Bay, adjacent to the Bot River Lagoon and the shoreline of the South Atlantic Ocean a few minutes from Hermanus, South Africa’s whale watching capital. It is this unique location, when combined with the total terroir package, which makes these award-winning wines so exceptional. The estate features its own custom built 400-ton winery with advanced technology to ensure total control of quality. Our winery equipment and fermenters have been innovatively designed to customize each grape cultivar, as we pursue the journey of treating each cultivar and vineyard with individual attention. PH: 3.23 OAK TIME: None FERMENTATION: Stainless AGING POTENTIAL: 5 years ALCOHOL: 12.99% RESIDUAL SUGAR: 3.2 g/l ACID: 7 g/l LIGHTHOUSE SAUVIGNON BLANC—2018 Fresh and crisp with an abundance of citrus and tropical fruit this wine can be enjoyed young, but will also benefit from 18 -24 months bottle maturation. PH: 3.33 OAK TIME: None FERMENTATION: Stainless AGING POTENTIAL: 7 years ALCOHOL: 13.07% RESIDUAL SUGAR: 3 g/l ACID: 6.3 g/l LIGHTHOUSE DRY ROSÉ—2018 This is a one-of-a-kind Rosé blended by co-fermenting Shiraz-Mourvedre-Viognier. Dry in style, this wine is best when enjoyed while young. Serve well-chilled on its own or pair with a variety of dishes such as tapas, salads or seafood.

PH: 3.17 OAK TIME: 20% French Oak FERMENTATION: Stainless & Barrel AGING POTENTIAL: 10 years ALCOHOL: 9.5% RESIDUAL SUGAR: 190 g/l ACID: 8.3 g/l BENGUELA COVE NOBLE LATE HARVEST—2015 The Sauvignon Blanc grapes used in the making of this wine hail from a sheltered vineyard on the northern slopes of the estate. The grapes were exposed to a cooling mist from the ocean, causing it to be susceptible to botrytis cinerea (noble rot) and produce grapes of concentrated intensity. PH: 3.09 OAK TIME: 5 months French Oak NATURAL FERM: Barrel AGING POTENTIAL: 10 years ALCOHOL: 13.31% RESIDUAL SUGAR: 1.9 g/l ACID: 6.4g/l BENGUELA COVE SEMILLON/SAUVIGNON BLANC—2016 Semillon 55%, Sauvignon Blanc 45%.

The skill in producing this blend lies in achieving a perfect balance between the two grapes. The Sauvignon Blanc harvest, produced wines with juicy, fleshy flavours while the Semillon brought optimum palate weight and length.

PH: 3.5 OAK TIME: 24 months French oak NATURAL FERM: Barrel AGING POTENTIAL: 25 years ALCOHOL: 13.62% RESIDUAL SUGAR: 1.8 g/l ACID: 5.8 g/l BENGUELA COVE CABERNET SAUVIGNON—2015 Cabernet Sauvignon, like many other places in the world is the king of red grapes. Grown in the cooler climate of the Walker Bay region, Cabernet Sauvignon produces elegant wines with notes of cherry, black olive, cigar box and cedar aromas. OAK TIME: 18 months French Oak NATURAL FERM: Barrel AGING POTENTIAL: 10 years ALCOHOL: 14.42% RESIDUAL SUGAR: 2.6 g/l ACID: 5.5 g/l BENGUELA COVE ESTATE COLLAGE—2015 Cabernet Sauvignon 52% , Malbec 32%, Petit Verdot 12%, Merlot 4%.

Incorporates a blend of four different grape varieties which went through a seven-stage selection process. Each wine was tasted individually to determine its own unique attributes and contribution to the blend. PH: 3.41 90 91

45 44 | TRUVINO | 2019 Brand Portfolio 2017 — SYRAH, CAB FRANC, MERLOT, PINOTAGE,VIOGNIER Alcohol % 13.71 8 14.5 Residual Sugar (Grams Per Liter) 10.8 0 14+ Acidity (Grams Per Liter) 5.6 4 10 PH 3.52 0 14 Ferm: Stainless Steel Soil: Chalk, loam and Karoo shale Location of vineyard: Grown on farm number: 06027/07, Wakkerstroom, Robertson, Western Cape UB-100 Aging Potential (Years) 8 5 30+ Handcrafted and Certified Sustainable, Aphaea is a red blend of the finest in estate grapes, offering a smooth, rich taste profile that features ripe, dense blackberry, with notes of chocolate, rich raspberry and bursts of wild strawberry.

Creamy, molten blueberry lingers on the nose harmoniously balancing the long-lasting finish with whispers of cedar spices and wild fruit. This lush palate experience takes its name from Aphaea, a lone, majestic tree rooted in the heart of South Africa’s Western Cape. Overlooking a luscious green valley and nestled on the foot of a magnificent mountain range, the stately Aphaea symbolizes the history and grandeur that is deeply embedded in this area.

  • Region | CAPE SOUTH COAST
  • District| Walker Bay Brew Cru is dedicated to cool-climate wines from the Cape South Coast, sourcing grapes from maritime wine wards such as Elim and Walker Bay. Both our Elim and Walker Bay vineyards share hardened landscapes with constant gusts of Atlantic sea wind which contributes to a cooler climate. This unique terroir provides extended ripening periods and extremely low yields resulting in small, intensely flavored berries with great potential. Driven by a deep passion for Burgundian-style wines, we are constantly exploring the back roads of the Cape South Coast in search of unique vineyard pockets to produce authentic site-specific wines that reflect their wild origins.

PH: 3.2 OAK TIME: 10 months French oak FERMENTATION: Barrel AGING POTENTIAL: 10 years ALCOHOL: 13.7% RESIDUAL SUGAR: 2.6 g/l ACID: 6.6 g/l BREW CRU CHARDONNAY—2018 WALKER BAY Whole-bunch pressed, a portion was fermented with an indigenous yeast strain, no secondary malolactic fermentation, extended lees contact for 280 days, stirred occasionally, French oak barrels 10 months (50% new oak), no filtration, no fining. PH: 3.5 OAK TIME: 10 months French oak FERMENTATION: Barrel AGING POTENTIAL: 15 years ALCOHOL: 13.4% RESIDUAL SUGAR: 2.4 g/l ACID: 5.6 g/l BREW CRU PINOT NOIR—2018 WALKER BAY Whole-berry and whole-bunch fermentations lasting six days, racked once during the 10-month maturation period.

Vineyard located in close proximity to the coast. The 2018 vintage shows great potential for aging over the next 7 years and perhaps beyond.

WESTERN CAPE

  • 47 46 | TRUVINO | 2019 Brand Portfolio 47 46 | TRUVINO | 2019 Brand Portfolio Walker Bay| Sondagskloof (Sunday’s Glen) REGION | Cape South Coast
  • DISTRICT|Walker BaY WARD | Sunday’s Glen Hermanus was founded in 1855 by Hermanus Pieters Fontein. HPF Farm originates in Sondgskloof, a cool-climate growing region, enjoying both Mediterranean and Continental climates. Cooler than it’s western neighbors in Walker Bay, a larger deviation in high-to-low temperatures, consistent winds, important rainfall during the ripening season, and proximity to the ocean (9.3 miles to the Indian Ocean). The general soil profile is shallow duplex soils, top soils (20-30”) are mostly weathered granite and shale. The sublayer is a permeable layer of clay. This combination provides fruit concentration, depth, and minerality. Sondagskloof provides the ideal conditions for freshness and ageability on both red and white wines.
  • H.P.F. FARM
  • 1855
  • 49 48 | TRUVINO | 2019 Brand Portfolio Region | Cape South Coast
  • District| Walker Bay
  • Ward | Sunday’s Glen Were it not for the sheep, we would not have a story to tell. In the early 1800s, farmers from the Overberg region imported a teacher by the name of Hermanus Pieters to teach their children Dutch, the forefunner to the Afrikaans language. Mostly paid in sheep, they used to graze at a fountain where he camped. This spot soon became known as “Hermanus Pieters’ Fontein”. HPF combines a European mindset and gravity concept to minimize handling and intervention in the winemaking process. The conservationconscious farm is located in South Africa’s cool climate, premium wine producing region and nestles in the sheltered mountainous area called Sondagskloof. Less than 20% under vine, our viticulture strategy focuses on low-yield farming in the interest of quality. PH: 3.4 OAK TIME: 3-4 months French oak FERMENTATION: Barrel AGING POTENTIAL: n/a ALCOHOL: 13.45% RESIDUAL SUGAR: 3.4 g/l ACID: 5.8 g/l BLOOS DRY ROSÉ—2018 “The shy girl with long legs” Bordeaux blend of Merlot, Malbec, Cabernet Sauvignon, Cabernet Franc and Petit Verdot.

PH: 3.2 OAK TIME: 10 months French oak NATURAL FERM: Barrel AGING POTENTIAL: 20 years ALCOHOL: 12.10% RESIDUAL SUGAR: 2.5 g/l ACID: 6.05 g/l WITBROODJIE SEMILLON—2016 “The apple of her grandfather’s eye” She can never do wrong. PH: 3.5 OAK TIME: 10 months French oak NATURAL FERM: Barrel AGING POTENTIAL: 10 years ALCOHOL: 13.8% RESIDUAL SUGAR: 2.2 g/l ACID: 5.35 g/l POSMEESTER MERLOT—2018 “We have a lot to thank him for” Elegant red blend, offering fresh fruit and generous drinkability. PH: 3.5 OAK TIME: 18 months French oak NATURAL FERM: Barrel AGING POTENTIAL: 20 years ALCOHOL: 12.8% RESIDUAL SUGAR: 2.05 g/l ACID: 5.65 g/l SWARTSKAAP CAB FRANC—2015 “The black sheep of the family” Aroma of black olive, fynbos and spice.

PH: 3.5 OAK TIME: 24 months French oak NATURAL FERM: Barrel AGING POTENTIAL: 20 years ALCOHOL: 13.3% RESIDUAL SUGAR: 2.3 g/l ACID: 5.5 g/l KLIENBOET BORDEAUX BLEND—2015 “Nothing small about him” Cabernet Sauvignon (39%), Merlot (34%), Petit Verdot (12%), Malbec (11%), Cabernet Franc (4%). Balance between dark fruit and fynbos spice, intense palate and bold structure. PH: 3.45 OAK TIME: 24 months French oak NATURAL FERM: Barrel AGING POTENTIAL: 10 years ALCOHOL: 14% RESIDUAL SUGAR: 2.5 g/l ACID: 6.05 g/l DIE MARTHA RHONE BLEND—2013 “The mother of our family” Shiraz (79%), Mourvedre (11%), Grenache (7%), and Viognier (3%).

Aroma of sweet spices, dark chocolate and black olive.

You can also read
Next part ... Cancel