Cellar Master Series Collection

Winemaking Techniques

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The Cabernet Franc and Merlot was given a long cold maceration of 4 days after which they
were individually inoculated with a yeast cultivated in Bordeaux. The extraction methods
included 2 punch downs and 2 aerated pump-overs per day until 10˚B. 3 closed pump-overs
per day followed, until all the sugar was fermented out. The wines were then given a 2-week
maceration on the skins before being pressed and MLF allowed to complete in tank and
transferred later in 2019 into big 400 and 500 liter vats where it lay for 30 months.
I did final selection, blending and bottling in February 2022 and a mere 2300 bottles were
bottled. The blend consists of 85% Cabernet Franc and 15% Merlot.

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The grapes were harvested by hand at 23.4° Balling and picking was done in the early morning
hours to ensure the grapes arrived cool at the cellar and whole bunch pressed immediately.
A long gentle “Champagne” press program was selected where all the juice was pumped
into one tank and settled overnight.1/3 was fermented in Stainless Steel, 1/3 in new untoasted
300-liter French oak and 1/3 in 3rd fill 400-liter French oak barrels. The wine was matured
for 7 months before being blended and bottled.

Vineyards

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Tradouw is in the heart of the Little Karoo and is known for its continental climate with
cold nights and warm days. These conditions are detrimental for colour and fruit development.
The Cabernet Franc and Merlot are grown on clay/loam soils with some decomposed
Bokkeveld Shale. These soils produce wines with a certain amount of depth, elegance,
minerality and freshness. The wines are also recognised to have lower pH’s which prolongs
the longevity.
The age of the Cabernet Franc vineyard in 2019 was 20 years and that of the Merlot, 18
years.

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Tradouw is in the heart of the Little Karoo and is known for its continental climate with
cold nights and warm days. These conditions are detrimental for colour and fruit development.
The 22-year-old block of Chardonnay is grown on decomposed Bokkeveld Shale soil. These
soils produce wines with a certain amount of purity, elegance, flintiness and freshness. The
wines are also recognized to have lower pH’s which prolongs the longevity.

Vintage Conditions

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The total rainfall in 2018 was a mere 90mm, compared to the average of 470mm. Although
this was extremely low, there was enough water to ripen the grapes to its full maturity. Nice
and even budburst was possible because of the consistent cooler airflow transcending from
the nearby Langeberg Mountain range.
The drier ripening season meant the conditions were favourable for an ultra-low disease
risk which meant much less spraying of fungicides and providing conditions of organic farming.
Grapes were picked by hand in the cool of the morning during the 3rd week of March.

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The 2022 growing season will be remembered by how late everything happened. Bud break
was between 2 and 3 weeks later than the norm, which in effect led to the harvest to also
start 2 weeks later. A long ripening season led to producing elegant wines with great phenolic
maturity and complexity. The drier ripening season meant the conditions were favourable
for an ultra-low disease risk which meant much less spraying of fungicides and providing
conditions for organic farming.

Food Pairing

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Roasted pork or duck with cranberry jus
Barbequed thickly cut Karoo lamb loin chops with rosemary
Lamb tomato stew
Feta cheese

Scallops and langoustines
Lightly seasoned white fish with squeezed lemon
Sushi

Appellation: Tradouw
Varieties: Cabernet Franc, Merlot | 100% Chardonnay
Harvest Date: March | Vintage: 2019 | 2022

ALC: 14.42% | 14.02% | RS: 2.7g/l | 3.5g/l | pH: 3.63 | 3.33 | TA: 5.8g/l | 6.6g/l