The ‘Man with the Ax’ is the nickname for the King of Diamonds in Poker-parlance, and in California, Cabernet is undoubtedly ‘King’. Rich cassis fruit and a good lick of oak make this a plush, easy-drinking example of why it is so highly prized.'.

Tasting Notes

Nose

Ripe blackcurrant and wild berry fruit on the nose complemented sweet vanilla oak.

Palate

Rich cassis and black cherry fruit on the palate with a soft, juicy, yet long finish. Framed by the subtle American oak.

The rivers of Australia help to irrigate the vineyards. Although water is important; the drier the river the better the concentration of flavours in our wines. We are working in close partnership with a family owned winery, which pride themselves on producing consistent and good quality wines. After harvest our wine buyer travelled to Australia to specially select these wines for this range.

Tasting Notes

Colour 

A deep and inky red in colour

Nose

Dry River Shiraz displays a nose of smoky rich fruits with a touch of mint.

Palate

Smooth and rich on the palate with spicy flavours of luscious dark berry fruits, the balanced tannins help to deliver a tremendously concentrated finish.

Oak Treatment - aged with French and American oak chips

Specifications

Head Winemaker Felipe Tosso joined Vina Ventisquero in 2000. After seriously considering alternate careers as a tennis pro and classical guitarist, he elected to enter the wine business, describing it as “one of my big passions because it’s more than work – it’s a lifestyle.”

Tasting Notes

Colour

Deep red color, with ruby color.

Nose

With a characteristic fruitiness characteristic of Maipo Costa, red fruits such as fruitllas, raspberries and cassis are mixed with aromas of black pepper, some moist soil and tobacco.

Palate

Of elegant and smooth body, of balanced structure, good acidity that increases the complexity. Tannins present and soft at the same time, ending with a
prolonged end-of-mouth sensation.

Vinification

A pre-fermentative maceration was carried out at low temperatures between 8°C and 10° C for 5 days in order to achieve greater extraction of color and aroma from the skins. The wort was then fermented in stainless steel tanks. Once the fermentation was finished, post-fermentation maceration was achieved, thus achieving a higher concentration and structure of the wine. 100% of this wine was allowed to stand for 18 months in French oak barrels of extra fine grain (33% new) to remain in the bottle for 8 months.

Winemaker

Tosso’s winemaking travels have taken him to Napa, Sonoma, Argentina, France, Spain, Italy, Australia, back to Concha Y Toro in Chile and then finally to Vina Ventisquero. In 2003, Felipe began a close collaboration with John Duval (ex Penfolds) in the production of icon wines Pangea and Vertice, a partnership that continues to this day. 

Specifications

Tasting Notes

Genuine non-interventionist winemaking from Emiliana, this matches up to all levels of the natural wine criteria. A lovely example of cabernet sauvignon with beautiful purity.

Colour 

Ruby red in colour

Nose

A bright nose that offers aromas of ripe blackcurrant and licorice along with cedarwood notes.

Palate

The palate recalls black currants and red cherry fruit with star anise spice, ripe tannins and a full juicy finish.

Production

Soils are alluvial with good porosity and drainage. The land is flat, rich in minerals with a loamy-clay and muddy texture, irrigated by water coming from snow thaw in the mountains. The season 2014-2015 in the Valley of Maipo was characterized by being warm. The spring was favourable as there were no rains in flowering, which gave rise to a healthy and good harvest. The few frosts that occurred did not affect cabernet sauvignon since they were prior to sprouting. The rains, following the trend, were and concentrated in winter with a total of 230 mm fallen. The temperatures during maturation were high with maximum averages of 30 ° C in January and February and averages of 12.5 ° C for the same months. This led to an early harvest, together the oscillation thermal helped maintain natural acidity. The reception included a triple selection using conveyor belts before and after passing through the destemmer-crusher. The grapes then dropped gently (by gravity) into the fermentation tanks, where they underwent a 5-day pre-fermentation cold soak at 8ºC. Alcoholic fermentation took place in stainless steel tanks using only native yeasts at 24º–26ºC with a program of pump-overs determined by enological criteria. The new wine remained on its skins for an 8-day post-fermentation maceration at 22º–24ºC, for a total maceration (skin contact) time of 28–30 days. Malolactic fermentation took place naturally in barrels. The wine was then aged for 12 months. The wine is stabilized naturally, without treatments, and is only very lightly filtered at bottling with a 3–5 micron (absolute) cartridge. The wine was aged for 12 months, 48% in French oak barrels, 28% in concrete eggs, and 24% in a 2,000-liter French oak foudre.

Producers

Voted by Wines of Chile as "Winery of the Year 2016", Emiliana is one of Chile's most exciting producers and pioneers in organic and biodynamic winemaking. Since 1998, this Chilean winery has been producing award-winning wines from almost 1,000 hectares of vineyards in prime sites including Casablanca, Maipo, Cachapoal, Colchagua and Bio Bio.

Its spectacular biodynamic vineyard and winery at Los Robles is a model that attracts visiting viticulturalists and winemakers from across the world. Emiliana's innovative and natural-leaning wines are made with great care and attention and the results are inspiring.

Sustainable

Emiliana began its conversion to organic production in 1998, and today 100% of its properties are organically managed. It is the world’s largest organic winery. It holds organic certifications in accordance with the standards of the United States, Canada (NOP), Brazil, Chile, Japan, South Korea, China, and Europe. In 2006, Emiliana was the first winery in Latin America to produce a wine with biodynamic certification. Since then, the use of biodynamic practices at its farms and cellars has been accredited and today 100% of its properties are certified. Emiliana received its Fairtrade and Fair For Life certifications in 2011 and 2017 and has been selling fair trade wines since 2012.

Emiliana was a pioneer in the implementation of the Wine of Chile Sustainability Code certification in 2012. This standard was developed for the Chilean wine sector to support the implementation of sustainable practices at a national level, as well as social and environmental responsibility at Emiliana.

Emiliana is certified to use the Vegan Society trademark, which attests that its wines are produced without any animal-derived products.

Emiliana also produces an annual sustainability report.

Specifications

"Home of the Worlds Best Shiraz"

The most sold wine in the Hartenberg portfolio, now celebrating 26 vintages. At a previous Classic Wine Trophy competition ten Gold medals were awarded by the French judges to the 385 red wines. Most estates entered their flagship wines. Due to Hartenbergs' uncompromising approach to standards they felt comfortable entering the pocket-friendly Cabernet Sauvignon Shiraz. The wine won Gold.

Tasting Notes 

Colour

Vibrant red in colour.

Nose

An alluring blend of wild herbs and spices on the nose with hints of freshly picked dark fruits and berries on the palate, ending in a savoury finish. 

Palate 

Ripe, soft tannins balance well with the lingering finish.

The Estate

On the slopes of Bottelary Hills bordering Stellenbosch, is a family estate where nature provides the perfect backdrop to grow, produce and share award-winning wines. Summer at Hartenberg brings picnics on the lawns followed by buoyant games of boule. Winter invites you to intimate fireside lunches and sumptuous reds, smoky charcuterie and olives, and sensorial cellar tours. Our Wetland Conservation Area, alongside the vineyards, makes for a beautiful setting for walks and shared family fun.

Accolades

The King of Red Wines, consistently a show stopper and delivers even better with some aging to it.

94 points Tim Atkin

'Granite and ferricrete soils on the estate are the source of this ultra-reliable estate Cabernet Sauvignon. Intense, concentrated and possessing the backbone of a guardsman, this has grippy, well-integrated tannins, perfumed 50% new wood and classic cassis, coffee bean and pencil shaving characters. 2023-2030.'

Tasting Notes 

Nose

Delightfully perfumed with spicy vanilla oak and an abundance of red fruit and cherry aromas. 

Palate 

Soft silky tannins on the palate with flavours of lead pencil, cigar box and sandalwood. A lingering finish persists. 

 

The Estate

On the slopes of Bottelary Hills bordering Stellenbosch, is a family estate where nature provides the perfect backdrop to grow, produce and share award-winning wines. Summer at Hartenberg brings picnics on the lawns followed by buoyant games of boule. Winter invites you to intimate fireside lunches and sumptuous reds, smoky charcuterie and olives, and sensorial cellar tours. Our Wetland Conservation Area, alongside the vineyards, makes for a beautiful setting for walks and shared family fun.

History

The first settlers to cultivate the virgin land of the estate now known as Hartenberg were friends Cunraad Boin and Christoffel Esterhuizzen who were granted permission to work 60 morgen (20 ha) of the land in 1692. In 1704, Christoffel Esterhuizzen was granted the title deed to "Het Hartenberg" by Governer (Willem Adriaan van der Stel) and by 1718, he had 10 000 vines on his property.

The well-known elephant hunter, Paulus Keyser, bought Hartenberg in 1721 and continued the practice of vineyard cultivation and winemaking on the farm until he sold it to Jacob van Bochen in 1725.  Van Bochen, a former accountant of the Dutch East India Company butchery and holder of the liquor retail monopoly, also bought Weltevrede adjoining Hartenberg.

For about one hundred years after van Bochen, the farm passed through the hands of various owners.  Some with colourful names like Arrie Lekkerwyn (delicious wine), and Aaron van Ceylon (a freed slave) and in 1838 it became the property of the brothers Jacobus and Johannes Bosman.

An important period in the farm's development was ushered in by the Hampf family when they bought Hartenberg in 1928. Mrs Hampf extended the vineyards and planted the many beautiful trees still to be seen around the farm and cellar, while her husband became the first officially recorded winemaker on the estate.

In 1948, Hartenberg was bought by the late Dr Maurice Finlayson (a well-known Cape Town pathologist) and his wife, Eleanor. Discovering the true potential of the estate, they soon began marketing their wines under the label "Montagne". Besides good wine, the Finlaysons also produced two sons, Peter and Walter, who were to become renowned South African winemakers. Uncompromising and sophisticated, Eleanor Finlayson's presence is still felt on Hartenberg today.

Gilbeys were the next owners of the estate, purchasing it from the Finlaysons in 1977. They eventually released the present Hartenberg range as their flagship brand in 1985. On 1 January 1987, Ken Mackenzie, purchased Hartenberg, having seen the potential that the perennial under-achiever offered.

His daughters continue a program of investment in the farm, focusing on three key areas: the replanting to specific sites of premium varietals, the development of production facilities, and upliftment, through knowledge and skills for employees.

The Mackenzie vision, though extremely ambitious, remains simple: to do whatever it takes to produce wines of outstanding quality.

Accolades

Pure red and black berries with a hint of oak and a gentle tannic grip. Non-alcoholic | Vegan friendly | Low in Calories

Tasting Notes 

Showcasing pure red and black berry fruit flavours, with a touch of oak. The elegant palate is underpinned by fine tannin and juicy yet subtle fruit. To be enjoyed in its purest and natural form, without the restrictions of alcohol.

Winemaking

Gentle winemaking practices were followed to minimise the extraction of harsh tannins. Fermentation took place in upright fermenters with one to two pump overs per day. 26 – 28°C. Aged in oak for 9 -12 months prior to racking to the second phase of production.

Producer

Reg Holder started his career with vintages in France, Australia and the USA before returning to South Africa. He then spent 11 years as the winemaker at both Neil Ellis and Delheim. In 2015, while his wife was pregnant with their first child, he started experimenting with de-alcoholised wine for her. When they were expecting their second, in 2017, Reg decided that he was going to move full time into the Lautus de-alcoholised project.

Reg uses his traditional winemaking expertise to craft an outstanding base wine. He then removes the alcohol using a state of the art piece of machinery before carbonating (the traditional Champagne method cannot be used as it will create alcohol in the bottle) the de-alcoholised wine.

He then uses a state of the art piece of machinery that combines centrifugal force and a vacuum in order to extract the alcohol while leaving the wines’ volatile flavour and aromatic essence intact.

So how do they do it?! Remove the alcohol?

The alcohol is removed via spinning cone technology at low temperature under vacuum. The initial phase is to first remove the flavour, and set aside. The alcohol is then removed and once completed the flavour is added back to the de-alcoholised wine. Because there is significant volume loss during this process, a portion of the alcohol water is then again put through the process to extract the water, and added back. This helps to fill out the palate and balance acidity. Normal winemaking practices are followed from here in preparation for bottling. Alc: <0,5% RS: 24g/L ТA: 5.5 PH: 3.65 

Specifications

Specifications

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Specifications

a

Robust and punchy wine for those who are looking for  special occasions.

Tasting Notes

The wine is Merlot, Cabernet, Tempranillo blend and with 30 months of ageing. The heat of the South, grilled plums, cherries in juice and spices from oriental markets

History

They grow in a unique place, on Cape Beykush, the shores of which are washed on one side by the Berezansky estuary, and on the other by the Beykush Bay.  Beykush vineyards are 11 hectares of French and Italian clones of white varieties - Chardonnay, Pinot Grigio, Riesling, Sauvignon Blanc, Rkatsiteli and red - Pinot Noir, Merlot, Saperavi, Cabernet Sauvignon.

In addition, it is an experimental vineyard with white Telti Kuruk, Alvarinho, Timoraso and red Tempranillo, Malbec, Pinotage

Accolades

• 2023 Bronze World Wine Awards - Decanter

Specifications