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One of South Africa’s top winemakers Adi Badenhorst takes us thru the Badenhorst Family Vineyards Secateurs Chenin Blanc, a Chenin Blanc “totally different” to any other chenin. Insisting on an honest, simple wine that reflects the incredible character of the old bush vines the wine is made from, the Secateurs Chenin Blanc was picked over twelve days.
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This Rhone style blend from Saronsberg, consisting of Shiraz, Viognier, Grenache, and Mouvedre is the result of a long-held dream of winemaker Dewaldt Heyns to showcase the best of what the Tulbagh region has to offer.
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The Shiraz grapes are finally ready for picking and the 2010 harvest has started in earnest for the team at Saronsberg. Winemaker Dewaldt Heyns talks to us about the hand sorting process used on the grapes as well as the reasons for the “force cooling” of the grapes….
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Although Saronsberg is known for its Rhone-style wines and cultivars, their Seismic Bordeaux blend shows that they can make a versatile range of wines without compromising on quality. The 2006 Seismic spent 18 months in new french barrels, with the tannins now beginning to soften producing a full-bodied wine with a long finish.
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Owner / Winemaker David Finlayson talks to us during the 2010 harvest as he and his team are bringing in the Semillion grapes, to be used in their Sauvignon Blanc. At Edgebaston David is able to get back to handcrafted winemaking, which reflects the three generation history of his family making wines in the Cape…
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Dewaldt Heyns talks to us from one of Saronsberg’s younger vineyards as he and his team bring in the Viognier. The picking is done very early in the morning to get the grapes to the cellar as cool as possible, before they are placed in the force cooler and cooled to 4 degrees C.
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David Finlayson has been making hand-crafted wines for over twenty years, carrying on a tradition that goes back three generations in South Africa. He has recently started creating wines on a family farm outside of Stellenbosch, crafting some fantastic wines. In this film, David takes us thru the complexities of the Cabernet Sauvignon, which is full of flavours and will benefit from five to ten years in the cellar.
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Chef Pete Goffe-Wood tastes the Neil Ellis Groenekloof Sauvignon Blanc and matches it with a dish of Seared Yellowtail on a bed of Saldhanna Mussels. The acidity of the Sauvignon Blanc is perfectly matched for the fish and the creaminess of the mussels, a rare feat for a Sauvignon Blanc. Wild Woods is Pete Goffe-Woods’ hot new Bistro in Hout Bay, located at the bottom of Chapmans Peak, serving up his legendary home-from-home food….Neil Ellis Wines are located in the Jonkershoek Valley outside of Stellenbosch and have been making award-winning wines for the past twenty years….
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Dave Hutton talks to Viticulturist Nico Walters about the importance of water in the vineyards, and when you want to make the vines “happy” and when you want them “not so happy”…Nico also talks about the importance of the vineyard workers to the final quality of the wine, and finally Dave takes a look at the level of one of the eleven dams on the farm…
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In this film Winemaker Neil Ellis along with Assistant Winemakers Reg and Warren taste the Groenekloof Sauvignon Blanc 2009, an elegant wine made from specially selected Darling vineyards that Neil has been working with for close to 20 years….
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