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$28.00
Swartland, South Africa
Most of the grapes for this wine are grown on Kalmoesfontein in the granite soils. The rest of the grapes are from the neighbours with whom they work closely. 70% Mourvèdre, 30% Cinsault. The grapes were picked early in the morning and the whole bunches were transferred to the press and pressed slowly so as not extract too much colour. The Mourvèdre juice was allowed 2 hours of skin contact before being drawn off from the skins. The juices were blended and naturally fermented in tank and 4500L foudres. Match with tempura prawns or quiche lorraine.
Most of the grapes for this wine are grown on Kalmoesfontein in the granite soils. The rest of the grapes are from the neighbours with whom they work closely. 70% Mourvèdre, 30% Cinsault. The grapes were picked early in the morning and the whole bunches were transferred to the press and pressed slowly so as not extract too much colour. The Mourvèdre juice was allowed 2 hours of skin contact before being drawn off from the skins. The juices were blended and naturally fermented in tank and 4500L foudres.
Match with tempura prawns or quiche lorraine.
Varietal / Blend: Mourvèdre & Cinsault
Decant: Not necessary
Closure: Screw cap
Farming Practices: Practising Organics
AA Badenhorst Family Wines are grown, made and matured on Kalmoesfontein farm in the Swartland appellation of South Africa.
The 28ha of old bushvines grow in the Siebritskloof part of the Paardeberg mountain. The property is owned by the dynamic and good looking cousins Hein and Adi Badenhorst. They are originally from Constantia. Their grandfather was the farm manager of Groot Constantia for 46 years. Their fathers were born there and farmed together in Constantia, during the days when people still ate fresh vegetables and Hanepoot grapes, drank Cinsault and there were a lot less traffic lights and hippies still had a presence. On Kalmoesfontein it is back to basics, using traditional winemaking equipment and old cement kuipe
“We make wines with immense character. We’re using what we can afford. We are making the best wines we can. And we are having great experiences. I want to make something, involving interaction from my family.”
Together these two have restored a neglected cellar on the farm that was last used in the 1930′s to make natural wines in the traditional manner.
