CATHEDRAL CELLAR

CATHEDRAL CELLAR

CABERNET SAUVIGNON

Wines of origin  – Western Cape.

Vineyards:

Stellenbosch 34%, Wellington 15%, Darling 18%, Bottelary Hills 8%, Other 25%

Vintage conditions:

The winter preceding the vintage was characterized by far lower than average rainfall. This trend continued into the summer, resulting in vineyards showing signs of lower soil moisture by way of the reduced berry size and bunch weight. A cooler ripening season with even temperatures led to steady and measured ripening of the grapes. Overall, the smaller berry size and lower yields promise great concentration, good quality and intense colour in the vintage wines.

Winemaking:

After two days of cold maceration, which enhances colour and fruit flavours, the juice was inoculated with a combination of specially selected yeast strains. Alcoholic fermentation lasted approximately seven days. During this time, each tank was subjected to a carefully worked out pump-over schedule. Only after numerous tastings by the winemaking team to ensure the achievement of perfect balance and structure, was the wine pressed off the skins. The wine was racked to the barrel where it underwent malolactic fermentation. It was then racked from the less and returned to the barrel for further maturation.

Wine Description:

This layered and complex Cabernet Sauvignon shows hints of chocolate, dried herbs, dark berries and subtle cassis on the nose. It is truly rich, concentrated and generous, with a full bodied tannin structure and lingering finish.

Maturation:

The wine spent 14 to 16 months in barrel. A 40% portion of the blend was aged in new barrels; the rest in second and third-fill barrels. The wood utilised in the making of the wine comprised 95% French and 5% American oak.

Serving suggestion:

This wine can be enjoyed on its own or paired with flavourful dishes such stews, braised ribs, grilled beef or ostrich steak. It will also pair well with mild flavoured chess.

Cellaring potential:

Enjoy now, or cellar for six to eight years from vintage

Wine analysis:

  • Alcohol 14.39% v/v
  • pH 3.55
  • Total acidity 5.89 g/l
  • Residual sugar : 2.96 g/l


Methode Cap Classique Brut

Wines of origin  – Western Cape.

Vintage conditions:

The harvest will be remembered for its erratic weather changes, which posed a challenge for winemakers and viticulturists alike. Budding occurred earlier than expected, which introduced an early start for the harvest. The mid growing season promoted slow ripening and maximized the development of berry flavours. Above average rainfall was recorded during this period, resulting in increased disease pressure and lower vineyard yields. Quality in general was very good, promising a range of excellent wines from KWV.

HARVEST DATE:

Mid-January

WINEMAKING:

The grapes were hand harvested into bins, in the cool of the morning. They were then whole-bunch pressed and only free run juice was used for the final blend. Select yeast was used for primary fermentation followed by malolactic fermented. The wine was bottled, where it then underwent the iconic MCC fermentation. This was followed by bottle maturation of approximately 24 months, and only then was it disgorged, corked and labelled

WINE DESCRIPTION:

This straw yellow-coloured sparkling wine has prominent aromas of apple and bread dough, with some subtle undertone of citrus. Turkish delight and brioche. The fresh and clean palate is mineral and chalky with a terrific texture balance and persistence. The bubbles are fine and beady.

VARIETALS:

78% Chardonnay and 22% Pinot Noir

MATURATION:

24 Months

DATE OF DISGORGEMENT:

18 April 2012

SERVING SUGGESTION:

Serve well chilled. Enjoy on its own, as an aperitif, with oysters, delicate seafood dishes or salads.

CELLARING POTENTIAL:

The wine can be cellared for up to four years.

Wine analysis:

  • Alcohol 11.94% v/v
  • pH 3.23
  • Total acidity 6.6 g/l
  • Residual sugar 8.5 g/l


CHARDONNAY

Wines of origin  – Western Cape.

Vintage conditions:

The winter preceding the vintage was characterized by numerous cold spells and good, saturating rains, which ensured strong, even budding and replenished soil moisture. With the arrival of spring, cool to moderate temperatures reduced vigour and encouraged higher quality in the grapes. Slower, consistent growth persisted through the early summer thanks to dryer conditions that kept diseases at bay. The uncharacteristic, supplementary rainfall during mid to late summer raised soil moisture levels and slightly extended the vintage and ripening period. Overall, the season delivered fruit concentration, structure and flavour.

Vineyards:

Swartland 38.4%, Elgin 35.8%, Walker Bay 15.2%, Stellenbosch 10.6%

Winemaking:

The juice was fermented with a combination of indigenous and commercial yeast strains. Only partial (10%) malolactic fermentation to preserve maximum varietal and fruit expression was allowed. The wine was left on extended less contact for 80 days after fermentation, and stirred regularly during this period. Thereafter the wine was racked and placed back into barrel for further maturation over six months. A 7% portion of tank-fermented Chardonnay was added to the blend to enhance freshness, minerality and the overall complexity of the wine.

Maturation:

This wine was matured in 50% new, 25% second-fill and 25% third-fill French oak barrels for nine months

Wine Description:

Upfront aromas of limes and golden delicious apples, complemented by hints of toasted bread, raw cashew nuts and shortbread, are well integrated with the subtle nuances of oak and creamy flavours. The judicious use of oak ensures a restrained, fine and crisp palate with a zesty finish.

Serving Suggestion:

Enjoy this wine on its own , with fresh seafood, creamy pastas or a variety of chicken dishes

Cellaring potential:

Enjoy now or cellar for up to four years.

Wine analysis:

  • Alcohol 13.78 % v/v
  • pH 3.21
  • Total acidity 7.27 g/l
  • Residual sugar 2.58 g/l


CHENIN BLANC

Wines of origin  – Western Cape.

Vintage conditions:

The winter preceding the vintage was characterized by numerous cold spells and good, saturating rains, which ensured strong, even budding and replenished soil moisture. With the arrival of spring, cool to moderate temperatures reduced vigour and encouraged higher quality in the grapes. Slower, consistent growth persisted through the early summer thanks to dryer conditions which kept diseases at bay. The uncharacteristic, supplementary rainfall during mid to late summer raised soil moisture levels and slightly extended the vintage and ripening period. Overall, the season delivered fruit with concentration, structure and flavour.

Vineyards:

60% Paarl, 35% Swartland, 5% Stellenbosch

Winemaking:

The wine is a blend of three components. Two of them were fermented in barrel; the first, fermented with an indigenous year strain to enhance the texture and mouthfeel of the wine. The other component was inoculated with commercial yeast to ensure maximum cultivar-derived fruit flavours. The wine was left on extended less contact for 90 days after fermentation and stirred regularly during this period. Thereafter the wine was racked and placed back into the barrel for maturation for another three months. The third component, making up 10% of the final blend, is a tank fermented Chenin blanc. This was added to the blend to enhance freshness, minerality and overall complexity.

Maturation:

The wine was matured for six months in 500L second and third-fill barrels.

Bottling Date:

November 2013

Wine Description:

A true reflection of a great Chenin blanc, this is a wine resplendent with intense flavours of concentrated orange blossom, lime, green fig and Granny Smith apple, supported by notes of tropical fruit, gooseberry and gun flint. It is truly a polished creation. The creamy, seamless palate with its purity of fruit is complemented by raw almonds and subtle, integrated oak. There is refinement in its lingering finish.

Serving Suggestion:

Although this wine can be enjoyed on its own, it will pair well with vegetable dishes, rich fish or cream-based chicken entrees.

Cellaring potential:

The wine may be enjoyed immediately or cellared for the next 2-4 years.

Wine analysis:

  • Alcohol 14.3 % v/v
  • pH 3.27
  • Total acidity 7.14 g/l
  • Residual sugar 4.5 g/l


MERLOT

Wines of origin  – Western Cape.

Vintage conditions:

The winter preceding the vintage was characterized by far lower than average rainfall. This trend continued into the summer, resulting in vineyards showing signs of lower soil moisture by way of the reduced berry size and bunch weight. A cooler ripening season with even temperatures led to steady and measured ripening of the grapes. Overall, the smaller berry size and lower yields promise great concentration, good quality and intense colour in the vintage wines.

Vineyards:

80% Stellenbosch, 9% Darling, 5.5% Wellington, 5.5% paarl

Winemaking:

After two days of cold maceration, which enhances colour and fruit flavours, the juice was inoculated with a combination of specially selected yeast strains. Alcoholic fermentation lasted approximately seven days. During this time, each tank was subjected to a carefully worked out pump-over schedule. Only after numerous tastings by the winemaking team to ensure the achievement of perfect balance and structure, was the wine pressed off the skins. The wine was racked to the barrel where it underwent malolactic fermentation. It was then racked from the less and returned to the barrel for further maturation.

Maturation:

The wine spent 14 to 16 months in the barrel. A 40% portion of the blend spent time in new barrels; the remainder in second and third-fill barrels. Mainly French oak was used.

Wine Description:

This distinctive Merlot is layered with aromas of mint, dark chocolate and cranberries with hints of fynbos and tobacco leaf. On the palate the tannin structure is refined and velvety. Notes of pencil shavings and subtle sweet fruit round off the wine in a long, smooth finish.

Serving Suggestion:

Savour this wine on its own, or enjoy with chicken or pork casseroles, roasted mushrooms, caramelized vegetables or pasta dishes with tomato-based sauces.

Cellaring potential:

Enjoy this wine now or cellar for up to six years.

Wine analysis:

  • Alcohol 14.42% % v/v
  • pH 3.43
  • Total acidity 5.96 g/l
  • Residual sugar 2.87 g/l


PINOTAGE

Wines of origin  – Western Cape.

Vintage conditions:

The winter preceding the vintage was characterized by plenty of cold spells and good, saturating rains, which ensured strong, even budding and replenished soil moisture. With the arrival of spring, cool to moderate temperatures reduced vigour and encouraged higher quality in the grapes. Slower, consistent growth persisted through the early summer thanks to dryer conditions, which kept diseases at bay. The uncharacteristics, supplementary rainfall during mid to late summer raised soil.

Vineyards:

19% Bottelary, 7% Botriver, 42% Darling, 32% Stellenbosch

Winemaking:

After two days of cold maceration, which enhances colour and fruit flavours, the juice was inoculated with a combination of specially selected years strains. Alcoholic fermentation lasted approximately seven days. During this time each tank was subjected to a meticulously calculated pump-over schedule. Only after numerous tastings by the winemaking team to ensure the achievement of perfect balance and structure, was the wine pressed off the skins. The wine was racked to barrel where it underwent malolactic fermentation. It was then racked from the lees and returned to barrel for further maturation.

Maturation:

This wine was matured in a combination of 85% French and 15% American oak barrels, for 16 months.

Wine Description:

This elegant and modern styled Pinotage aromas of berries, plums and sweet fruit with hints of black pepper and cedary oak on the nose. The palate is silky smooth and displays a perfect integration of oak and fruit. The velvet-textured, yet grippy tannins offer the perfect structure to this juicy and vibrant wine, contributing to the lingering finish.

Serving Suggestion:

This Pinotage can be savoured on its own or enjoyed with a variety of meat casseroles, roasted game, Cape Malay curry dishes or cheddar cheeses.

Cellaring potential:

Enjoy the wine now, or cellar it for up to five years from vintage

Wine analysis:

  • Alcohol 14.07% % v/v
  • pH 3.51
  • Total acidity 5.59 g/l
  • Residual sugar 3.11 g/l


SAUVIGNON BLANC

Wines of origin  – Western Cape.

Vintage conditions:

The winter preceding the vintage was characterized by plenty of cold spells and good, saturating rains that ensured strong, even budding and replenished soil moisture. With the arrival of spring, cool to moderate temperatures reduced vigour and encouraged higher quality in the grapes. Slower, consistent growth persisted through the early summer thanks to dryer conditions, which kept disease at bay. The uncharacteristic, supplementary rainfall during mid to late summer raised soil moisture levels and slightly extended the vintage and ripening period. Overall, the season delivered fruit with concentration, structure and flavour.

Vineyards:

45% Darling, 32% Elgin, 13% Stellenbosch, 10% Walkerbay & Durbanvile

Winemaking:

The entire winemaking process- right from the selection of grapes- focused on retaining maximum flavour. Crushing was slow and gentle, to cool down the mash as much as possible and to prevent oxidation of the juice. There were six hours of skin contact to achieve the desired level of total acidity. The grapes were pressed and cold settled for 48 hours followed by careful racking to the fermentation tank. Fermentation of the first 3% was done at 16 to 18 degree celsius, to promote the conversion of thiole (gooseberry, pineapple and guava flavours) in the wine. Further fermentation was done at 12 to 13 degree celsius to preserve the fruit flavours. The wine spent 50 days on fermentation less, stirred up once a week to enhance the mouth feel before being racked, filtered and stabilized for bottling.

Maturation:

None

Wine Description:

This expressive and lively Sauvignon blanc shows distinctive tropical, floral and orange blossom aromas with undertones of rose water, subtle spice and a touch of lime. The palate is juicy and crisp with a linear and mineral elegance followed by a zesty and lingering finish.

Serving Suggestion:

Savour this wine on its own, or with salads, seafood or slightly fragrant dishes.

Cellaring potential:

This wine will be enjoyable now or can be cellared for up to 36 months from vintage.

Wine analysis:

  • Alcohol 13.25% % v/v
  • pH 3.14
  • Total acidity 6.66 g/l
  • Residual sugar 2.25 g/l


SHIRAZ

Wines of origin  – Western Cape.

Vintage conditions:

The harvest in the Western Cape was warmer and normal, resulting in lower yields, smaller bunches and consequently riper flavours. These seasonal conditions produced sound, fully ripe and healthy grapes with resultant wines rich, soft and generous in flavour.

Winemaking:

After two days of cold maceration, which enhances colour and fruit flavours, the juice was inoculated with a combination of specially selected yeast strains. Alcoholic fermentation lasted approximately seven days. During this time each tank was subjected to a meticulously calculated pump-over schedule. Only after numerous tastings by the winemaking team to ensure the achievement of perfect balance and structure, was the wine pressed off the skins. The wine was racked to barrel where it underwent malolactic fermentation. It was then racked from the less and returned to barrel for further maturation.

Wine Description:

This Shiraz shows lifted floral and perfume aromas with layers of spice, cedar and cinnamon. The palate is soft, subtle and velvety with fruit intensity. This wine displays the perfect integration of oak and tannin that enhances the generous and lingering finish.

Maturation:

The wine spent 14 to 16 months in barrel. A 40% portion of the blend was aged in new barrels; the rest in second and third-fill barrels. The wood utilised in the making of the wine comprised 95% French and 5% American oak.

Serving Suggestion:

Serve this wine with roast lamb, char-grilled meats, wild games dishes or any other richly flavoured meat dishes, or enjoy on its own.

Cellaring potential:

Enjoy now or cellar for up to six years from vintage.

Wine analysis:

  • Alcohol 14.25% % v/v
  • pH 3.40
  • Total acidity 6.02 g/l
  • Residual sugar 2.96 g/l


Triptych

Wines of origin  – Western Cape.

Vineyards:

45% Western Cape, 26% Stellenbosch, 11% Cape South Coast, 18% Coastal Region

Cultivar Components:

50% Cabernet Sauvignon, 25% Shiraz, 13% Malbec, 8% Petit Verdot, 4% Cabernet Franc

Vintage Conditions:

The winter preceding the vintage was characterized by numerous cold spells and good, saturating rains, which ensured strong, even budding and replenished soil moisture. With the arrival of spring, cool to moderate temperatures reduced vigour and encouraged higher quality in the grapes. Slower, consistent growth persisted through the early summer thanks to dryer conditions which kept diseases at bay. The uncharacteristic, supplementary rainfall during mid to late summer raised soil moisture levels and slightly extended the vintage and ripening period. Overall, the season delivered fruit with concentration, structure and flavour.

Winemaking:

After two days of cold maceration, which enhances colour and fruit flavours, the juice was inoculated with a combination of specially selected years strains. Alcoholic fermentation lasted approximately seven days. During this time, each tank was subjected to a carefully worked out pump-over schedule. Only after numerous tastings by the winemaking team to ensure the achievement of perfect balance and structure, was the wine pressed off the skins. The wine was racked to the barrel where it underwent malolactic fermentation. It was then racked from the less and returned to the barrel for further maturation. After 14 to 16 months in barrel, only the best barrels were used to go into this vintage Cathedral Cellar Triptych.

Wine Description:

On the nose this vibrantly layered and sophisticated red blend exudes aromas of mint leaves, plums and herbs with subtle hints of cedary oak. The angular tannin structure results in a savoury palate with a well-rounded, lingering finish.

Maturation:

The wine was matured in French oak barrels for 14 to 16 months. A 40% portion was aged in new wood, and the rest in second and third-fill barrels.

Serving Suggestion:

Enjoy this wine on its own or as an accompaniment to meat casseroles, game dishes or any other flavoursome red meat dishes.

Cellaring Potential:

The wine is ready to be enjoyed now, or can be cellared for up to six years from vintage.

Wine analysis:

  • Alcohol 14.38% % v/v
  • pH 3.50
  • Total acidity 5.76 g/l
  • Residual sugar 3.12 g/l