2019 BRAND PORTFOLIO - VISIT US ONLINE: Truvino100.com
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VISIT US ONLINE: Truvino 100 .com 2019 BRAND PORTFOLIO
ABOUT TRUVINO TABLE OF CONTENTS
I’ve been importing South African wines for the past 15 years, alongside other MAP of SOUTH AFRICA 6
major wine regions around the world. Five years ago, I set out to focus solely TERROIR, CLASSIFICATIONS & VINTAGE CHART 7
on South Africa, as I felt the Tru potential of their wines was untapped here in
Coastal Region | STELLENBOSCH 8
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 LONGRIDGE 10
can find every type of soil known to Earth in this small place. It also happens Jasper Raats Single Vineyard 14
to hold the oldest viticultural soils on the planet. My goal is to showcase the TABLE MOUNTAIN 16
unique terroir-driven wines and people I’ve come to know over the years.
WATERKLOOF 18
I hope you enjoy our portfolio and invite you to join the TruVino quest.
FALSE BAY* 20
— JESSE BALSIMO, CEO & FOUNDER Coastal Region | PAARL 22
AVONDALE 24
OUR PORTFOLIO
Breede River Valley | Robertson 26
ARENDSIG 28
MONT BLOIS 32
Cape South Coast | Elgin 34
OAK VALLEY 36
SPIOENKOP 38
Cape South Coast | Walker Bay 40
BENGUELA COVE 42
BRew CRU 44
WESTERN CAPE
APHAEA 45
Cape South Coast | Walker Bay | SUNDAY’S GLEN 46
HPF 48
AcKNOWLEDGEMENTS 52
2 | TRU V INO | 201 9 B r and Po rtf ol i o *Denotes multiple districts 3
SOUTH AFRICA’S RICH ARRAY OF HIGH QUALITY WINES AWAITS TO BE
DISCOVERED. WITH THE NUMEROUS SMALL LABELS AND A RANGE OF
VARIETIES SHOWCASING THE COUNTRY’S DIVERSE TERROIR, THIS IS
THE TIME TO START EXPLORING SOUTH AFRICAN WINE
JA M ES M O L ESWO RTH , WIN E S P ECTATO R
4 | TRUV IN O | 201 9 B r and Po rtf ol i o 5
AVERAGE HIGH TEMPS 5-MONTH PEAK
GROWING SEASON AVERAGES AVERAGE LOW TEMPS 5-MONTH PEAK
GROWING SEASON AVERAGES TRUVINO VINTAGE CHART
VINTAGE RATING
2017 97
2016 95
2015 97
2014 92
2013 91
2012 90
2011 88
2010 90
2009 96
2008 87
2007 90
AVERAGE HIGH/LOW DEVIATION 5-MONTH PEAK
GROWING SEASON AVERAGES
Napa, California
Bordeaux, France
Macon, France
Dijon, France
2006
2005
93
90
Stellenbosch, South Africa Elgin, South Africa 2004 89
Paarl, South Africa Hermanus, South Africa 2003 93
Robertson, South Africa Willamette Valley, Oregon
2002 85
Barossa, Australia
2001 92
2000 91
WeatherSPARK.com data (2018) 5-MONTH PEAK 1999 87
GROWING SEASON AVERAGES
1998 95
PUBLICATION AVG. high Avg. Low High/low deviation 1997 94
Napa, California 85 53 32 1996 86
Bordeaux, France 77 57 20 1995 98
Stellenbosch, South Africa 79 59 21 1994 89
Paarl, South Africa 84 59 25
1993 95
Robertson, South Africa 85 59 29
1989 94
Barossa, Australia 82 57 25
1986 95
Tim Atkin 100 James Suckling 100 Decanter 100 Mâcon, France 74 56 18
PRESS KEY
Dijon, France 72 53 19 1984 96
Elgin, South Africa 75 57 18 1982 99
Vinous 100 Platter’s 5 Star Wine Advocate WA Hermanus, South Africa 76 61 15 1974 97
Willamette Valley, Oregon 77 51 26
Wine Spectator WS Wine Magazine WM
There are two types of organic listings on wine bottles. Wines can be made Similar to organic farming in that both take place without South Africa—The term “single vineyard wine” may only be Traditionally, the most commonly used fining agents were casein (a milk protein), South Africa
from certified organically grown grapes, avoiding any synthetic pesticides or synthetic chemicals, but biodynamic farming incorporates used for wine produced from grapes derived from a unit albumin (egg whites), gelatin (animal protein) and isinglass (fish bladder protein). Integrity &
CLASSIFICATION: 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
ideas about a vineyard as an entire ecosystem, and also
takes into account things such as astrological influences
officially registered for the production of single vineyard
wine. Such a unit must consist of a single variety and the
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
Sustainability
Seal 7
occurring sulfites will still be present). — The Wine Spectator and lunar cycles. — The Wine Spectator area may not exceed 6 hectares | 15 acres. — SAWIS.co.za wines have not gone through the process described above. — TheKitchn.com
STELLENBOSCH Region | COASTAL REGION • DISTRICT | STELLENBOSCH
Stellenbosch “Town of Oaks”, founded in 1679, is the second oldest town in the country, features some
HERMANUS
41 miles
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
HELDERBERG
and diversity of terroirs make this a sought-after viticultural area. Home to over 200 wineries, the MOUNTAIN
SIMONSBERG Stellenbosch district has been divided up into several smaller viticultural pockets including Banghoek, 8 miles
PAARL MOUNTAIN 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:
11 miles Bottelary Hills, Greater Simonsberg, Helderberg, Stellenbosch Berg and Stellenbosch Valley. FALSE BAY
13 miles
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
franschhoek (4 degrees on average) compared to the northern sub regions of Stellenbosch.
ROBERTSON 13 miles
58 miles
8 | TRUV IN O | 201 9 B r and Po rtf ol i o 9
PINOTAGE 93 91 93 92
2017
Oak Time: 10 months French oak
Ferm: 90 92 90
Barrel
Aging Potential (Years)
30
5 30+
Alcohol %
13.92
8 14.5
Residual Sugar (Grams Per Liter)
1.6
0 14+
Region | Coastal REGION • District | Stellenbosch — HELDERBERG MOUNTAIN
Acidity (Grams Per Liter)
“Our philosophy is simple—we want to make enjoyable wines, which are 5.4 LONGRI DGE C ABE RNE T LONGRI D G E LO N G R I D G E LO N G R I D G E
healthy to drink and of a world-class standard. Our goal is to produce 4 10 SAUV IGNON— 2017 ME RLOT—2017 C HA R D O N N AY— 2017 C HEN IN B LA N C— 2016
world-class wines in a natural way, applying the age-old traditions
of natural winemaking and respecting our land, by not using any PH OAK TIME: NATURAL FERM: OAK TIME: NATURAL FERM: OAK TIME: NATURAL FERM: OAK TIME: NATURAL FERM:
herbicides, pesticides or chemical sprays.” 18 months Barrel 18 months Barrel 12 months Barrel 11 months Barrel
3.55
0 14 French oak French oak French oak French oak
— Jasper Raats
AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL:
30 years 14.11% 30 years 14.28% 15 years 13.1% 15 years 13.88%
BIODYNAMIC FARMING
At Longridge, we strive to be as environmentally conscious as RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH:
possible. Biodynamic viticultural methods are utilized to the fullest 20-year-old bush vines. 2.1 g/l 5.8 g/l 3.61 2.0 g/l 6.1 g/l 3.49 2.3 g/l 5.5 g/l 3.28 4.5 g/l 5.9 g/l 3.27
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, Cabernet 90%, Merlot 8%, Cabernet Merlot 96%, Cabernet Franc 4%. Chardonnay 100% Organic Certified. 11-year-old vines. Integrated balance
herbicides, fungicides and fertilizers. 93 WA-92 Franc 2%. Rooted in deep decomposed Right-Bank in style, gripping, firm Whole bunch pressed, natural primary between fruit and oak characters.
2015 granite over clay soils on the slopes of backbone, rooted in decomposed and secondary fermentations. Rooted Slightly flinty, mineral aromas with a hint
the Helderberg Mountain. granite on the lower slopes of the in decomposed granite on the lower of citrus and brioch.
Helderberg Mountain in Stellenbosch, slopes of the Helderberg Mountain in
this cool climate area is ideal for Merlot. Stellenbosch.
1 0 | TRUV IN O | 201 9 B r and Portf ol i o 11
THE EMILY Champagne inspired in a still wine fashion.
This wine was originally created by accident a few
Oak Time: 6 months French oak
Natural Ferm: 95 94
2017 vintages back when a Rosé bubbles production
Partly barrel & stainless
(Champenoise Methode) was stuck and didn’t go
through secondary fermentation. The wine was
bottled as still wine and sold off. The Emily has Aging Potential (Years)
quickly grown to be a top seller in the portfolio! 8
3 30+
Emily Hobhouse (British born)
has become an honorary South African Alcohol %
through her selfless and courageous 12.85
actions, which exposed the inhumanity 8 14.5
of British concentration camps during
the Anglo-Boer War (1899-1902) in Residual Sugar (Grams Per Liter)
which she saved thousands of lives. We 3.1
dedicate this wine to her memory and 0 14+
brave women fighting for what is right,
all over the world. The book: “Emily Acidity (Grams Per Liter)
Hobhouse—Beloved Traitor” can be 5.6
found on Amazon Book Store. 4 10
LONGRI DGE LONGRI D G E KO N K ELB ER G KON K ELB ER G
PH
C LOS DU C IE L— 2016 E KL IP TIKA— 2015 R O UG E— 2017 SAUV B LA N C— 2017
3.54
0 14 OAK TIME: NATURAL FERM: OAK TIME: NATURAL FERM: OAK TIME: NATURAL FERM: OAK TIME: FERMENTATION:
12 months Barrel 22-24 months Barrel 17 months Barrel None Stainless
French oak French oak French oak
LONGRI DGE MCC AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL:
RE V E RSE BRUT— 2016 15 years 13.93% 25+ years 13.86% 5 years 13% 5 years 12.5%
C H A R D O N N AY ( 9 6 % ) RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH:
90 90 2.2 g/l 5.9 g/l 3.26 1.9 g/l 6.8 g/l 3.46 3.4 g/l 5.6 g/l 3.56 2.2 g/l 6.4 g/l 3.37
PINOT NOIR (4%)
93
Michelangelo Early-harvest Chardonnay (small portion in French Chardonnay 100%. Nine different Cabernet Franc 90%, Merlot 8%, Cabernet Syrah 75%, Cabernet Franc 25%. The Grapes were whole-bunch pressed and
Double gold oak), barrel-aged Pinot Noir from Elgin. Whole-bunch Chardonnay clones were planted almost Sauvignon 2%. Ekliptika is named after grapes were hand-sorted before and after naturally fermented in stainless steel tanks.
pressed, natural native yeast fermentations. A fresh 30 years ago by the legendary John the phenomenon in which the earth, stars de-stemming, and placed into stainless The wine was left on the lees for three
wine with a lovely salmon hue, bursting with aromas of Platter, and named Clos du Ciel, which and moon align in their orbit with the sun. steel tanks for cold maceration. It was months before being racked. The wine is
ripe guava, pineapple, kiwi, green apple, and a hint of means “Heavenly Vineyard”. Natural Both the name and the label illustrate our fermented with wild yeast without the use bottled without the use enzymes or
strawberry, ending with a well-balanced, firm, early- native yeast fermented, aged in new biodynamic way of farming. of enzymes. fining agents.
harvest-acidity and a lingering finish. French oak.
1 2 | TRUV IN O | 201 9 B r and Portf ol i o MCC = Méthode Cap Classique = 13
100% Champenoise Méthode
91 92 94 92
WA-92
JASPER RAATS — SINGLE VINYARD WINES C UV É E RI KA DI E P L E K D R I EF ON T EI N D R I EF O N T EI N
Region | Coastal REGION • District | Stellenbosch P INOT NOIR— 2016 C INSAULT— 2016 SAUV IG N ON SYR A H— 2016
Region | CAPE SOUTH COAST • DISTRICT | ELGIN ELGI N STELLENBOSCH B LA N C— 2016 HELDERBERG, STELLENBOSCH
HELDERBERG, STELLENBOSCH
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, OAK TIME: NATURAL FERM: OAK TIME: NATURAL FERM: OAK TIME: FERMENTATION: OAK TIME: NATURAL FERM:
14 months Barrel 14 months Barrel 10 months Barrel 19 months Barrel
wines with a sense of place and truly terroir-driven. Single vineyard wines to the core,
French oak Old oak Old oak French oak
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 AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL:
characteristics for what he desires most in each of the four varietals. Each wine carries 10 years 14.8% 10 years 12.31% 10 years 12.98% 15 years 14.21%
the name of the vineyard (except Cuvée Rika) and is biodynamically farmed with
natural fermentations. RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH:
1.6 g/l 5.9 g/l 3.41 2.2 g/l 5.5 g/l 3.43 2.8 g/l 6.2 g/l 3.3 2.8 g/l 5.3 g/l 3.56
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.
11-year-old vines. Elegant and light in 36-year-old vines. Lightly tinted and 9-year-old vines. Ripe tropical flavours 15-year-old vines. On the nose, the wine
Such a unit must consist of a single variety and the area may not exceed 6 hectares.
style, with an abundance of ripe berries, medium-bodied, this wine greets you complimented by a subtle minerality that shows cinnamon, black cherries and
— SAWIS.co.za juicy strawberries and suble spices on on the nose with aromatic floral notes contributes towards a wonderful and charcuterie. Well-rounded tannins make
the nose which follow through on the following through onto the palate with refreshingly long finish. for a wine which is accessible now, but
palate where it marries perfectly with a ripe strawberries, cherries, sweet spices with enough structure and balance to
1 4 | TRUV IN O | 201 9 B r and Portf ol i o savoury meatiness. and soft tannins on the mid palate. age and reward well, in years to come.
15
TABLE MOUNTAIN
DEVIL’s PEAK Lion’s HEAD
CAPE TOWN ATLANTIC
FALSE BAY OCEAN
20 miles
TABLE MOUNTAIN | CAPE TOWN
1 6 | TRUV IN O | 201 9 B r and Portf ol i o 17
CirCUMstance 92 91
CAB ER NET SAUV I GNON
2015
Oak Time: 16 months French oak 90
Natural Ferm:
Barrel
Aging Potential (Years)
15
5 30+
Alcohol %
13.5
8 14.5
Residual Sugar (Grams Per Liter)
2.2
0 14+
Region | Coastal REGION • District | Stellenbosch — SOMMERSET WEST Acidity (Grams Per Liter) C I RC UMSTANC E C I RC UMSTA N C E C I R C UM STA N C E C I R C UM STA N C E
ME RLOT— 2015 C ABE RNET M O URV ÉD R E— 2016 C A P E COR A L
5.4 F RANC—2015 R OS É— 2018
It was improbable that I would ever find the plot of land needed, but 4 10
my worldwide search spanning more than a decade ended when we
OAK TIME: NATURAL FERM: OAK TIME: NATURAL FERM: OAK TIME: NATURAL FERM: OAK TIME: NATURAL FERM:
discovered a natural amphitheatre lying 1000 feet above and just two miles PH
18 months Barrel 23 months Barrel 15 months Barrel None Barrel
from False Bay on the Schapenberg.
3.68 French oak French oak French oak
0 14
Decisions were then taken on appropriate cultivars, planting density and AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL:
training. Biodynamic farming practices were implemented. Vinification and 15 years 13% 15 years 13.5% 10 years 13% 8 years 13%
maturation techniques were determined, a cellar was designed to facilitate
these methods and construction began. The final and critical ingredient? From a warmer north-facing slope (most of RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH:
A great team of people with a common goal: To produce fine wine. Waterkloof’s vineyard is on cooler south-
1.3 g/l 5.4 g/l 3.47 1.8 g/l 5.4 g/l 3.61 2.2 g/l 4.1 g/l 3.4 1.9 g/l 4.7 g/l 3.4
facing slopes), this wine is a little more
—Paul Boutinot, Former waiter, sommelier, wine importer, winemaker A growing season mid-way between On Waterkloof, living soils and an equally From a single parcel of bush-vines worked Compared favourably by Jancis Robinson
typical of those from more inland areas of
and now Custodian at Waterkloof Bordeaux and The Loire in terms of length, natural approach in the cellar leads to entirely by hand and horses, with every to the great Domaine Tempier Rosé of
Stellenbosch.
combined with a notable absence of the wines that truly reflect the circumstances bunch of grapes pressed only with feet, Bandol, does this wine have a compelling
heat spikes normally associated with warm in which the grapes are grown: A cooler, this is a remarkably fine rendition of one claim to be the finest Rosé in the southern
93 92
climate regions such as California, make
Merlot ideally suited to this extremely
windswept ocean-facing vineyard
perched 800 ft. above and just two miles
of the wildest red grape varieties. hemisphere?
1 8 | TRUV IN O | 201 9 B r and Portf ol i o coastal, cooler biodynamic farm. from The Atlantic Ocean. 1989 91
Bush vine Chenin Blanc
Region | Coastal REGION W I N DSW EPT S LOW C RYSTAL L I NE WHOL E B UN C H B US H V I N E OLD S C HOO L
SAU VI GN O N C HE NIN BL ANC— 2017 C HARDONNAY— 2018 C INSAULT M O URV ÉD R E P IN OTAG E— 2017 SYR A H— 2018
Named after South Africa’s most iconic bay, which frames much of B LA NC—2 01 8 SWA RTLA ND, STELLENBOSCH STELLENBOSCH, W ELLI NGTON ROSÉ — 2019 SWARTLAND, STELLENBOSCH STELLENBOSCH
the country’s premium winelands, False Bay Vineyards was borne ST E L L E N B OSC H STELLENBOSCH (BUSHVINE),
out of a desire to make ‘real’ wine affordable. STELLENBOSCH (TRELLISED)
OAK TIME: NATURAL FERM: OAK TIME: NATURAL FERM: OAK TIME: NATURAL FERM:
OAK TIME: FERMENTATION: OAK TIME: NATURAL FERM: None Stainless 9 months Stainless & Barrel 9 months Stainless & Barrel
In 1994, Paul Boutinot came to the Western Cape to seek out and Old oak French oak
None Stainless None Stainless OAK TIME: NATURAL FERM:
rescue grapes from old, balanced and under-appreciated vineyards.
3 months Stainless & Barrel
Unusually for that time, Paul transformed those Cape gems into AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL:
wines with a minimum of intervention: Wild yeast ferments, no acid AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: 3 years 12.73% 5 years 13.76% 5 years 14.05%
additions…you know the drill. A familiar story to many ‘real wine’ 3 years 12.8% 5 years 13.62% AGING POTENTIAL: ALCOHOL:
lovers now, but back then he was swimming against the tide. Even RESIDUAL SUGAR: ACID: PH: 3 years 12.5% RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH:
today, making wine this way at the price-level is almost unheard of. RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: 2.3 g/l 5.6 g/l 3.54 2.16 g/l 6.08 g/l 3.59 2.64 g/l 5.32 g/l 3.6
2.5 g/l 5.1 g/l 3.45 4.0 g/l 5.08 g/l 3.4 RESIDUAL SUGAR: ACID: PH:
Today the ingredients remain the same for Waterkloof’s Cellar— 2.6 g/l 6 g/l 3.5
A pure, unoaked rendition of This wine comes from a single vineyard Named Old School as a portion of the
Master Nadia Barnard: Fantastic coastal fruit, old vines and wild Chardonnay. Low-yielding coastal of bush-vines that are over 20 years grapes are fermented whole-bunch and
Cooler windswept vineyards close to the From old vines and named ‘slow’ in relation
yeast abound, with additions avoided. vineyards, a partial spontaneous ferment old and have thus had time to find their the wine is aged in large-format neutral
ocean give low yields and grapes imbued to the natural native yeast fermentation The wine comes from low-yielding, coastal
with their own natural acidity: These are which often takes over six months to and the extended time on lees, lend an vineyards, delicately whole-bunch natural balance. Really quite fine for oak. The wine’s flavours and textures are
the keys to being able to make Sauvignon complete. impressive weight and depth to this basket pressed for only the purest juice. Pinotage. more reminiscent of old-world, rather
crystalline wine. than new-world Syrah.
20 | TRUV IN O | 201 9 B r and Portf ol i o Blanc in a natural way. A fine wine that happens to be pink. 21Paarl
REGION | COASTAL REGION • 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.
2 2 | TRUV IN O | 201 9 B r and Portf ol i o 23
AVONDALE ORGANIC ESTATE • 1997
22 | TRUV IN O | 201 9 B r and Portf ol i o 23Region | Coastal REGION • District | PAARL LA LU NA B O R DEAUX CYC LUS C AMI SSA AMI NA JO N T Y’ S D UC KS JON T Y’ S D UC KS
B LEND—2 01 2 W HITE BL E ND— 2015 ROSÉ — 2018 C HE NIN B LA N C— 2016 P EK IN G WHIT E— 2016 P EK IN G R ED — 2014
At Avondale, we make extraordinary wines approved by Mother Nature.
Our ethos, Terra Est Vita meaning ‘Soil is Life’ encapsulates our view of OAK TIME: NATURAL FERM: OAK TIME: NATURAL FERM: OAK TIME: NATURAL FERM: OAK TIME: NATURAL FERM: OAK TIME: NATURAL FERM: OAK TIME: NATURAL FERM:
Avondale Estate as a dynamic living system where soil, water and energy; 12-16 months Amphoras & Oak 12 months Amphoras & Oak 12 months Oak & Stainless 12 months Amphoras & Oak 6 months Oak & Stainless 12-14 months Oak & Stainless
plants, animals and people; even our buildings, are part of a complex web
of relationships and networks. We uphold the key principle of Life—
AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL:
to constantly create conditions conducive to more Life.
15 years 14.13% 10 years 13.71% 6 years 13.53% 10 years 14.32% 6 years 13.51% 6 years 13.74%
Certified Organic and practicing Biodynamic agriculture, we go beyond RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH:
both these beneficial systems of natural farming by using the best 21st 3.5 g/l 6.2 g/l 3.49 4.4 g/l 4.8 g/l 3.43 3.5 g/l 5.4 g/l 3.24 4.7 g/l 5.4 g/l 3.35 4.5 g/l 5.7 g/l 3.35 3.2 g/l 5.6 g/l 3.49
Century science, technology and knowledge to enhance sustainability.
Layers of mineral-intense fruit, infused Roussanne 30%, Viognier 20%, Chenin A blend of three flavourful varieties, Winter melon, pineapple, lime and a hint Pure fruit of lime, grapefruit, pineapple, Blackcurrant, liquorice, with a hint of dark
The vigour of our well-tended vines leads to excellent grapes bursting
with gentle tannins are uplifted with Blanc 20%, Semillon 15% and Chardonnay Camissa arrests the nose with rose petals. of honey confirm the elegance and fullness quince, with just a dash of honey on the chocolate and ground coffee. The wine has
with fresh flavours that are evident in our individually-styled, classic
fresh acidity uniting in a glorious fusion 15%. A soft, rich nose of violets and peach, Scented pelargonium and zest attest of this softly wooded, supple Chenin nose. The palate is dense with ripe flavours an explosion of fruit on the palate and well
wines, so full of life and character. of full-bodied flavour. The dark purple and just a hint of frangipani. Intense flavours to the perfect acidity of this wine, for Blanc. The palate is dense with fresh fruit and juicy with tangy peach and brie integrated, elegant tannins to support it.
colour infused with classic berry flavours of pear, golden apple, spicy apricot and Camissa may appear sweet but it finishes flavours of gooseberry, quince and peach, flavours, delivered with good intensity The layers of fruit and silky finish will leave
and a hint of tobacco embody the vital hints of clementine are rounded off with a completely dry. all harmonizing superbly with the soulful and freshness. you wanting more, while a lingering after
elements so sought after in the great beautiful minerality and ends in a creamy minerality that gives this wine its name. taste makes for a rather attractive finish.
24 | TRUV IN O | 201 9 B r and Portf ol i o wines of Avondale. long-structured finish. 25ROBERTSON
REGION | Breede River Valley • 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.
2 6 | TRUV IN O | 201 9 B r and Portf ol i o 27
MONT BLOIS WINE ESTATE
26 | TRUV IN O | 201 9 B r and Portf ol i o 27CABERNET SAUVIGNON INSPIRATIONAL BATCH 7
BLOK A9 — 2017 PINOTAGE — 2017
Oak Time: 14 months Foudré casks Oak Time: 11 months French oak
Natural Ferm: Natural Ferm:
Spontaneous Spontaneous
Aging Potential (Years) Aging Potential (Years)
15 15
5 30+ 5 30+
Region | BREEDE RIVER VALLEY • District | ROBERTSON • Ward | BONNIEVALE
Alcohol % Alcohol %
“My philosophy is to create great single vineyard wines from unique soil, 13.5 13.5
climate and location. It’s the soil with all the microbes, cycle of elements 8 14.5 8 14.5
and the help of living organisms that create the heartbeat for my vines.
The location towards the sun wind and holistic climatical conditions Residual Sugar (Grams Per Liter) Residual Sugar (Grams Per Liter)
reflects the uniqueness of each vineyard.” 3.1 2.5
0 14+ 0 14+
NATURAL SPONTANEOUS FERMENTATIONS
Acidity (Grams Per Liter) Acidity (Grams Per Liter)
“All my Single Vineyard Wines are made with minimal interference 5.5 5.3
throughout the vinification. During fermentation natural yeasts are used 4 10 4 10
with no enzymes. Maturation takes place in neutral vessels to bring
through the unique vineyard characteristics, that’s specific to the site.
PH PH
The handcrafted approach by human nature helps to add to the final 3.57 6.62
balance of this unique product.” 0 14 0 14
— Lourens Van der Westhuizen, wine maker
Soil: Calcareous, loam, Karoo shale Soil: Chalk, loam and Karoo shale
Location of vineyard: Between Langeberg Location of vineyard: Grown on farm
The term “single vineyard wine” may only be used for wine produced
from grapes derived from a unit officially registered for the production and Riviersonderend Mountain range, West number: 06027/07, Wakkerstroom,
of single vineyard wine. Such a unit must consist of a single variety and facing slope above the banks of the Breede Robertson, Western Cape
the area may not exceed 6 hectares. — SAWIS.co.za River, South in the Robertson Wine Valley,
Wakkerstroom Wes, R317, Arendsig Farm.
93 93
28 | TRUV IN O | 201 9 B r and Portf ol i o 2993 94 91 WM-90 92 94
ARENDSIG ARENDS I G A R EN DS IG ARE NDSI G ARE NDSI G ARE NDSI G A R EN DS I G A R EN DS I G
C ABERNET SAUVIGNON SHIRAZ CH AR DO NNAY SAUV IGNON BL ANC SOL ARA SAUV IGNON INSP IRAT IO N A L B ATC H IN S P IR AT ION A L B ATC H IN S P IR AT ION A L B ATC H
BLOK A9 —2017 B LOK A 1 2 —2 01 7 B LO K A1 2 —2 01 7 BLOK A10— 2017 BL ANC BLOK 2— 2017 3 C HE NIN B LA N C— 2017 8 P IN OTAG E— 2017 9 M OURV ÉD R E— 2016
OAK TIME: NATURAL FERM: OAK TIME: NATURAL FERM: OAK TIME: NATURAL FERM: OAK TIME: FERMENTATION: OAK TIME: FERMENTATION: OAK TIME: NATURAL FERM: OAK TIME: NATURAL FERM: OAK TIME: NATURAL FERM:
14 months Spontaneous 14 months Spontaneous 10 months Spontaneous None Stainless Spontaneous None Stainless 10 months Spontaneous, 10 months old Spontaneous, 12 months neutral Spontaneous,
Foudré casks Foudé casks Old oak Foudré casks Barrel French oak Barrel French oak Barrel
AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL:: AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL:
15 years 13.5% 10 years 14% 7 years 13.77% 7 years 12.5% 5+ years 13.72% 7 years 13.36% 15 years 14% 15 years 14.5%
RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH:
3.1 g/l 5.5 g/l 3.55 4.2 g/l 5.4 g/l 3.56 3.1 g/l 7.6 g/l 3.0 2.0 g/l 7.6 g/l 3.12 1.6 g/l 7.2 g/l 3.17 2.7 g/l 7.0 g/l 3.1 2.7 g/l 6.1 g/l 3.58 3.4 g/l 5.6 g/l 3.55
Soil: Calcareous, loam, Karoo shale Soil: Calcareous, loam, Karoo shale Soil: Calcareous, loam, Karoo shale Soil: Calcareous, loam, Karoo shale Soil: Dark Alluvial Soils Soil: Clay soil Soil: Chalk, loam and Karoo shale Soil: Clay, Sand Stone
Location of vineyard: Between Langeberg Location of vineyard: Between the Location of vineyard: Between the Location of vineyard: Between the Location of vineyard: McGregor Location of vineyard: Between the Location of vineyard: Grown on farm Location of vineyard: Against
and Riviersonderend Mountain range, west- Langeberg and Riviersonderend Langeberg and Riviersonderend Langeberg and Riviersonderend Langeberg and Riviersonderend number: 06027/07, Wakkerstroom, Langeberg Mountains, west-facing
Granadilla, kiwi fruit and guava with
facing slope above the banks of the Breede Mountain range, east-facing slope Mountain range, east-facing slope Mountain range, east-facing slope Mountain range, north & south-facing Robertson, Western Cape slope, Klaasvoogds East, Robertson
hints of lime and green citrus. The fruit
River, south in the Robertson Wine Valley, above the bank of the Breede River, above the bank of the Breede River, above the bank of the Breede River, vineyards, south in the Robertson valley
lingers with a firm balanced acidity with
Wakkerstroom Wes, R317, Arendsig Farm. south in the Robertson Wine Valley, south in the Robertson Wine Valley, south in the Robertson Wine Valley, grown on Rivergold farm number: 06069
beautiful creamy mouthfeel.
Wakkerstroom, R317, Arendsig Farm. Wakkerstroom, R317, Arendsig Farm. Wakkerstroom, R317, Arendsig Farm.
30 | TRUV IN O | 201 9 B r and Portf ol i o 3193 93 90 91
90 92 93 93
Region | BREEDE RIVER VALLEY • District | ROBERTSON • Ward | HOOPSRIViER
GR O OT ST EEN KWE E KKAMP BACC HUS P OMP HUI S HA R P I E
The history of Mont Blois Wine Estate and the Bruwer family begins in
CH EN I N B LANC—2 016 C HARDONNAY— 2016 C ABE RNE T SAUV IGNON/ MUSC AD EL— 2016 M US C A D EL— 2016
1869 when the first farm was bought. Six generations later, Ernst Bruwer P E TIT V E RDOT— 2016
now manages our three farms in Robertson: namely Mont Blois, La Fontaine
OAK TIME: NATURAL FERM: OAK TIME: NATURAL FERM: OAK TIME: NATURAL FERM: OAK TIME: FERMENTATION: OAK TIME: FERMENTATION:
and Sunshine. The Mont Blois Wynlandgoed cellar was built in 1884.
12 months Barrel 12 months Barrel 24 months Barrel 12 months Fortified 12 months Fortified
French oak French oak French oak French oak French oak
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 AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL:
Grandfather Ernst Bruwer Sr. He believed in sustainable farming and that 10 years 12% 10 years 13.6% 20 years 13.5% 50 years 16.10% 50 years 16%
older vineyards should be cared for.
RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH:
Winemaker Nina-Mari and Ernst met whilst studying Viticulture & Enology 2.9 g/l 5.88 g/l 3.5 3.1 g/l 6.9 g/l 3.2 2.5 g/l 6.3 g/l 3.6 246 g/l 4.5 g/l 3.47 293 g/l 5.1 g/l 3.47
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
31-year-old vines. Spicy big bold wine 12-year-old vines on chalky limestone Cabernet Sauvignon 80%, Petit Verdot A full sweet dessert wine with a rich Rich golden colour. Distinct litchi, floral,
Wine Master. The husband and wife team are passionate about making site yet elegant. Similar to a Loire wine. Spicy soils. Elegant, mineral, delicate wine. Good 20%. Complex nose of cassis, tobacco, golden colour. A bouquet of yellow marmalade and pear aromas on the nose.
specific quality wines. nose with grapefruit, marmalade, white structure, linearily, well balanced. Crisp and red cherries and a herbaceous freshness. peaches, apricots, ripe melons, raisins, Well-balanced on the palate with endless
peaches. Beautiful and long finish. Slight lingering aftertaste. Only 5 barrels made. Violets, black cherry, chocolate and a burnt caramel, crème brûlée, Turkish layers of flavor. Mouth-filling, balanced with
bitter almond finish. Only 5 barrels made. sweet cassis notes follow through onto delight and mint Humbugs. Full-bodied, good length and texture. Deliciously ripe
the palate with luscious oak spice. plush, multi-layered and syrupy on the peaches, honeycomb, litchis and apricots
32 | TRUV IN O | 201 9 B r and Portf ol i o palate yet fresh and balanced by acidity. follows through onto the palate. 33ELGIN
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.
34 | TRUV IN O | 201 9 B r and Portf ol i o 35
OAK VALLEY ESTATE • 1898
34 | TRUV IN O | 201 9 B r and Portf ol i o 35TOP 100
93 92 93 WA-92 Double gold 92
2016
2016 2012 2015
TOP 100 WM-93
WA-90 Double gold 2016
2014
TOP 100
Double gold 93
2013
Region | CAPE SOUTH COAST • District | ELGIN
STO N E & ST EEL F OUNTAI N OF YOUTH BE NE ATH THE C LOUDS SOUNDS O F S I LEN C E G R OEN LA N D B ER G G R O EN LA N D B ER G
Oak Valley Estate is a 5th generation family farm owned by the Rawbone-
R I ES LI NG—2 01 8 SAUV IGNON C HARDONNAY— 2017 P INOT NO IR — 2017 P IN OT N OIR — 2017 C HA R D O N N AY— 2017
Viljoen family since 1898 when the property was purchased by Sir Antonie BL ANC— 2018
Viljoen. In 1902, Antonie planted the first Semillon and Cinsault and in
OAK TIME: FERMENTATION: OAK TIME: FERMENTATION: OAK TIME: NATURAL FERM: OAK TIME: NATURAL FERM: OAK TIME: NATURAL FERM: OAK TIME: NATURAL FERM:
1908 he built the first wine cellar in Elgin.
None Stainless None Stainless 9 months Barrel 9 months Barrel 11 months Barrel 11 months Barrel
With vineyards 500m above sea level, the high altitude, cool south- French oak French oak French oak French oak
easterly winds, cloud cover and cold winters make Elgin the coolest wine
AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL:
region in South Africa. This cool climate allows for the gradual ripening of
15+ years 12.32% 5 years 13.50% 7 years 13.96% 7 years 13.62% 15 years 13.63% 8 years 13.93%
grapes, creating wines of delicacy, freshness, flavour and balance.
Towering above our vineyard is the Groenlandberg mountain with its RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH:
highest peak of 1,181m. The Groenlandberg slows down ripening even 4.1 g/l 7.5 g/l 3.12 2.1 g/l 6.2 g/l 3.3 2.3 g/l 6.3 g/l 3.28 1.5 g/l 5.1 g/l 3.57 1.8 g/l 5.2 g/l 3.51 2.1 g/l 6.8 g/l 3.2
further by casting its shadow over the vines and directing cold air
down the valley at night. When passing this vineyard, it often Our Sauvignon Blanc is allowed good The prevailing summer wind, the south- Cool south-facing vineyard sites located Highest vineyard on the farm. Cool, Made from hand-selected parcels of
looks like it’s having a ‘bad hair’ day. Our hang time and develops an abundance of easter or Cape Doctor, brings cloud at altitude on the foothills of the whole-bunch ferments, with gentle fruit found high on the Groenlandberg
Our mission at Oak Valley is to produce world-class cool climate approach is to keep bunches shaded with delicate fruit flavours and freshness. Saline cover over the valley, encouraging slow Groenlandberg mountain. Treated gently punch downs and careful use of oak to mountain, this Chardonnay is made
Chardonnay and Pinot Noir that speak to our unique terroir. large canopies to delay ripening. Partially minerality and passion fruit. ripening while retaining natural acidity. in the cellar under cool fermentation allow fruit to come to the fore. Elegant, to reflect cool climate terroir and
arrest fermentation to achieve a perfect Spontaneous fermentation in French conditions. Delicate bright red fruit and refined, intense red fruit, silky tannins. understated elegance. Flinty, oatmeal,
sugar-to-acid balance. Lemon citrus, fresh barriques. Citrus fruit and freshness. careful use of oak. lemon peel and honeysuckle.
36 | TRUV IN O | 201 9 B r and Portf ol i o and dry on the palate. 3794 93 95 95 FROZEN
ELEMENTARY
2016
Oak Time: 6 months French oak
Fermentation:
Partly barrel & stainless
Aging Potential (Years)
7
3 30+
Alcohol %
12.85
8 14.5
Residual Sugar (Grams Per Liter)
3.1
0 14+
Region | CAPE SOUTH COAST • District | ELGIN S PIO EN KO P SP I OE NKOP SP I OE NKOP SP I OE NKO P
Acidity (Grams Per Liter)
PI N OTAGE—2 01 7 1900 P INOTAGE — 2017 SARAH RAAL— 2017 RIE SL ING — 2016
“Spioenkop — “Spy Mountain” The Roose Family dreamed of a place where 5.6
OAK TIME: FERMENTATION: OAK TIME: FERMENTATION: 4 10
life can be treasured and grapes make one reflect on the beauty of the earth OAK TIME: NATURAL FERM: OAK TIME: NATURAL FERM:
& nature. The Spioenkop estate is founded on steep slopes and ideal soils. 12 months Barrel 11 months Spontaneous 3 months Stainless None Stainless
French oak Steel French oak PH
All my wines are organic and vegan. I don’t use any product from animals, 3.54
AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: 0 14
milk, gelatine, or fish. I have no certificates and never want to have them, they
20 years 13.86% 20 years 14% 15 years 12.67% 20+ years 12.8%
are money sucking scams!
RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH:
I’m the only producer in Elgin that planted Pinotage.” 6.6 g/l 7.4 g/l 3.19 2.4 g/l 7.6 g/l 3.01
2.2 g/l 6 g/l 3.35 2.4 g/l 5.5 g/l 3.58
Who can deny the beautiful wisdom that we have
— KOEN ROOSE
10-year-old vines. Bouquet offers intense This wine shows a healthy dark-ruby/ 10-year-old vines, 100% Chenin Blanc. 9-year-old vines. Fine mineral fragrances to transform, to nourish our imagination? Creating
terroir flavours of graphite, violets, black purple color and the bouquet offers at Pale lemon straw color with a clean of ferricrete soil, charcoal and ginger in a wine that is not pushing us but seducing us!
olives and dark forest fruit. Later you first generous red cherry, violet, grenadine nose of unexpected linear purity of a tight corset is observed on the nose. Only then, it shows the genuine soul of its creator.
detect cassis, cinnamon and cloves. The and strawberry flavors. Shows remarkable fruit. You’ll find a layered complexity of Unripe pineapple, white stone fruit and
Sometimes it’s better to put our idealism aside and
palate also offers leather, red cherry, evolution in aroma and palate while being nuttiness, apple, pickling spices, white fennel with strong undertones of quince
citrus blossoms, grapefruit pith and a fine and lemon are experienced. be “frozen”, to be able to make the most beautiful
potpourri and dried apricots. A medium stirred and freshly picked black plum,
bodied wine with a nice dense, pure and graphite, black olives and well-integrated minerality surprise on the palate. thing one can ever imagine.
38 | TRUV IN O | 201 9 B r and Portf ol i o wonderful acidity. spicy flavors. 39Walker 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.
40 | TRUV IN O | 201 9 B r and Portf ol i o 41
40 | TRUV IN O | 201 9 B r and Portf ol i o 4192 90 91
LI GH T H O U S E L I GHTHOUSE BE NGUE L A COV E BE NGUE LA COV E B EN G UELA COV E B EN G UELA COV E
Region | CAPE SOUTH COAST • District | WALKER BAY SAU VI GN O N DRY ROSÉ — 2018 NOBL E L ATE SE MIL LO N /SAUV IG N ON C A B ER N ET ESTAT E
Benguela Cove Lagoon Wine Estate is situated in the premium
B LA NC —2018 HARV E ST— 2015 BL ANC— 2016 SAUV IG N ON — 2015 COLLAG E— 2015
wine-growing area of Walker Bay, adjacent to the Bot River Lagoon
OAK TIME: FERMENTATION: OAK TIME: FERMENTATION: OAK TIME: FERMENTATION: OAK TIME: NATURAL FERM: OAK TIME: NATURAL FERM: OAK TIME: NATURAL FERM:
and the shoreline of the South Atlantic Ocean a few minutes from
None Stainless None Stainless 20% Stainless & Barrel 5 months Barrel 24 months Barrel 18 months Barrel
Hermanus, South Africa’s whale watching capital. It is this unique
French Oak French Oak French oak French Oak
location, when combined with the total terroir package, which
makes these award-winning wines so exceptional. AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL:
5 years 12.99% 7 years 13.07% 10 years 9.5% 10 years 13.31% 25 years 13.62% 10 years 14.42%
The estate features its own custom built 400-ton winery with
advanced technology to ensure total control of quality. Our winery RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH:
equipment and fermenters have been innovatively designed to 3.2 g/l 7 g/l 3.23 3 g/l 6.3 g/l 3.33 190 g/l 8.3 g/l 3.17 1.9 g/l 6.4g/l 3.09 1.8 g/l 5.8 g/l 3.5 2.6 g/l 5.5 g/l 3.41
customize each grape cultivar, as we pursue the journey of treating
each cultivar and vineyard with individual attention.
Fresh and crisp with an abundance of This is a one-of-a-kind Rosé blended by The Sauvignon Blanc grapes used in the Semillon 55%, Sauvignon Blanc 45%. Cabernet Sauvignon, like many other Cabernet Sauvignon 52% , Malbec 32%,
citrus and tropical fruit this wine can be co-fermenting Shiraz-Mourvedre-Viognier. making of this wine hail from a sheltered The skill in producing this blend lies in places in the world is the king of red Petit Verdot 12%, Merlot 4%. Incorporates
enjoyed young, but will also benefit from Dry in style, this wine is best when enjoyed vineyard on the northern slopes of the achieving a perfect balance between the grapes. Grown in the cooler climate of the a blend of four different grape varieties
18 -24 months bottle maturation. while young. Serve well-chilled on its own estate. The grapes were exposed to a two grapes. The Sauvignon Blanc harvest, Walker Bay region, Cabernet Sauvignon which went through a seven-stage
or pair with a variety of dishes such as cooling mist from the ocean, causing it to produced wines with juicy, fleshy flavours produces elegant wines with notes of selection process. Each wine was tasted
tapas, salads or seafood. be susceptible to botrytis cinerea (noble while the Semillon brought optimum palate cherry, black olive, cigar box and individually to determine its own unique
42 | TRUV IN O | 201 9 B r and Portf ol i o rot) and produce grapes of concentrated weight and length. cedar aromas. attributes and contribution to the blend.
43
intensity.2017 — SYRAH, CAB FRANC,
MERLOT, PINOTAGE, VIOGNIER
Ferm:
Stainless Steel
Handcrafted and Certified Sustainable,
Aphaea is a red blend of the finest in estate Aging Potential (Years)
grapes, offering a smooth, rich taste profile 8
that features ripe, dense blackberry, with notes 5 30+
of chocolate, rich raspberry and bursts of wild
strawberry. Creamy, molten blueberry lingers on Alcohol %
the nose harmoniously balancing the long-lasting 13.71
finish with whispers of cedar spices and wild fruit. 8 14.5
This lush palate experience takes its name from Residual Sugar (Grams Per Liter)
Aphaea, a lone, majestic tree rooted in the heart 10.8
B R EW CR U BRE W C RU of South Africa’s Western Cape. Overlooking a 0 14+
CH AR DO NNAY—2 018 P INOT NOIR— 2018 luscious green valley and nestled on the foot of a
Region | CAPE SOUTH COAST • District | Walker Bay WAL KE R B AY WA LKER BAY magnificent mountain range, the stately Aphaea Acidity (Grams Per Liter)
symbolizes the history and grandeur that is 5.6
Brew Cru is dedicated to cool-climate wines from the Cape South Coast, OAK TIME: FERMENTATION: OAK TIME: FERMENTATION: deeply embedded in this area. 4 10
sourcing grapes from maritime wine wards such as Elim and Walker Bay. 10 months Barrel 10 months Barrel
French oak French oak PH
Both our Elim and Walker Bay vineyards share hardened landscapes with 3.52
constant gusts of Atlantic sea wind which contributes to a cooler climate. AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL:
UB-100 0 14
This unique terroir provides extended ripening periods and extremely low 10 years 13.7% 15 years 13.4%
yields resulting in small, intensely flavored berries with great potential.
RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH:
2.6 g/l 6.6 g/l 3.2 2.4 g/l 5.6 g/l 3.5 Soil: Chalk, loam and Karoo shale
Driven by a deep passion for Burgundian-style wines, we are constantly
WESTERN CAPE Location of vineyard: Grown on farm
exploring the back roads of the Cape South Coast in search of unique
number: 06027/07, Wakkerstroom,
vineyard pockets to produce authentic site-specific wines that Whole-bunch pressed, a portion was Whole-berry and whole-bunch
Robertson, Western Cape
reflect their wild origins. fermented with an indigenous yeast strain, fermentations lasting six days, racked once
no secondary malolactic fermentation, during the 10-month maturation period.
extended lees contact for 280 days, stirred Vineyard located in close proximity to
occasionally, French oak barrels 10 months the coast. The 2018 vintage shows great
(50% new oak), no filtration, no fining. potential for aging over the next 7 years
44 | TRUV IN O | 201 9 B r and Portf ol i o and perhaps beyond.
45Walker 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.
46 | TRUV IN O | 201 9 B r and Portf ol i o 47
H.P.F. FARM • 1855
46 | TRUV IN O | 201 9 B r and Portf ol i o 47B LO OS WI TBROODJI E P OSME E STE R SWARTSKAA P K LI EN B O ET B O R D EAUX D I E M A R T HA
DRY R OS É—2 01 8 SE MIL LON— 2016 ME RLOT— 2018 C AB F RA N C— 2015 B LEN D — 2015 R HON E B LEN D — 2013
Region | Cape South Coast • District | Walker Bay • Ward | Sunday’s Glen
OAK TIME: FERMENTATION: OAK TIME: NATURAL FERM: OAK TIME: NATURAL FERM: OAK TIME: NATURAL FERM: OAK TIME: NATURAL FERM: OAK TIME: NATURAL FERM:
3-4 months Barrel 10 months Barrel 10 months Barrel 18 months Barrel 24 months Barrel 24 months Barrel
Were it not for the sheep, we would not have a story to tell. In the early
French oak French oak French oak French oak French oak French oak
1800s, farmers from the Overberg region imported a teacher by the
name of Hermanus Pieters to teach their children Dutch, the forefunner AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL:
to the Afrikaans language. Mostly paid in sheep, they used to graze at n/a 13.45% 20 years 12.10% 10 years 13.8% 20 years 12.8% 20 years 13.3% 10 years 14%
a fountain where he camped. This spot soon became known as
“Hermanus Pieters’ Fontein”. RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH:
3.4 g/l 5.8 g/l 3.4 2.5 g/l 6.05 g/l 3.2 2.2 g/l 5.35 g/l 3.5 2.05 g/l 5.65 g/l 3.5 2.3 g/l 5.5 g/l 3.5 2.5 g/l 6.05 g/l 3.45
HPF combines a European mindset and gravity concept to minimize
handling and intervention in the winemaking process. The conservation-
“The shy girl with long legs” “The apple of her grandfather’s eye” “We have a lot to thank him for” “The black sheep of the family” “Nothing small about him” “The mother of our family”
conscious farm is located in South Africa’s cool climate, premium wine Bordeaux blend of Merlot, Malbec, She can never do wrong. Elegant red blend, offering fresh fruit Aroma of black olive, fynbos and spice. Cabernet Sauvignon (39%), Merlot Shiraz (79%), Mourvedre (11%), Grenache
producing region and nestles in the sheltered mountainous area called Cabernet Sauvignon, Cabernet Franc and generous drinkability. (34%), Petit Verdot (12%), Malbec (11%), (7%), and Viognier (3%). Aroma of sweet
Sondagskloof. Less than 20% under vine, our viticulture strategy and Petit Verdot. Cabernet Franc (4%). Balance between spices, dark chocolate and black olive.
focuses on low-yield farming in the interest of quality. dark fruit and fynbos spice, intense
palate and bold structure.
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ACKNOWLEDGMENTS
A special thanks to our Chicago partners. The photo to the right is
from our 2018 customer trip to South Africa. From left to right:
Andrea Balsimo—Truvino, Johann Fourie—Benguela Cove,
Colin Crawford—Burke Beverage, Jeff Sukowski—Famous Liquors,
Bo Bres—Savway, Jesse Balsimo—Truvino, Kevin Ball—In Grape Company,
Layne Shottenkirk—Truvino, Kyle Lester—G&M, Clay Caldwell—Commonground,
Matt Harnden—AVA Wine + Spirits.
Also on this trip but not seen in photo; Carl Albright—AVA Wine + Spirits,
Mike Allas—Tannins Wine Bar,
Thank you for your support, friendship, and an unforgettable trip!
To join us on a future South African trip extravaganza please reach out:
us@truvino100.com
Creative Kudos
Clay Caldwell—Commonground Creative (owner), designer of the Truvino
website and this product brand book, your mad skills are much appreciated!
Tom Thulen—Tom Thulen Photography (owner), photographer of bottle shots
and live images found on our website and this product brand book.
Truly exceptional!
TRUVINO, INC.
To all of our winery suppliers, distributors, and retail & restaurant partners,
5865 Neal Ave. N. #120 • Stillwater, MN 55082
we consider you Tru friends and thank you for your support.
us@TruVino100.com • 651-603-4499 Copyright © TruVino, Inc. 2019
Jesse Balsimo—Truvino, CEO & Founder TruVino100.com
52 | TRUV IN O | 201 9 B r and Portf ol i oYou can also read
