THE EFFECT OF THE CONTINIOUS DROUGHT WAS ONCE AGAIN FELT WITH A TINY CROP AND GRADUAL RIPENING OF THE FRUIT. TINY BERRIES ALLOWED THE PRODUCTION OF WINES WITH HIGHLY CONCENTRATED VARIETAL CHARACTER.
THE GRAPES WERE HARVESTED ON FEB 20TH AT 25.3°B. FERMENTED AT 26 – 28°C FOR ABOUT 4 DAYS. PUMPED OVER DAILY DURING ALCOHOLIC FERMENTATION. MALOLATIC FERMENTATION TOOK PLACE IN BARRELS. THE WINE MATURED IN NEW AND 2ND FILL FRENCH OAK BARRELS FOR 18 MONTHS.
THIS WINE SHOWS MARASCHINO CHERRY AND PLUM FLAVOURS ON THE NOSE, COMPLIMENTED BY A SILKY TANNIN STRUCTURE AND A LINGERING FINISH. IN GOOD CELLARING CONDITIONS, THIS WINE HAS AN AGEING POTENTIAL OF 10 YEARS PLUS.
This vintage chenin blanc shows rich tropical flavours of peach, pear and white pear blossoms. This is followed by a lingering finish of green apple on the palate. The wine can be enjoyed on its own, or paired with seafood or poultry
The lifecycle of Kukumakranka Gin starts with the Gethyllis Verticillata plant that is indigenous to the Cape Flats Sand Fynbos and also grows in Bellevue. The Kukumakranka plant blooms with a single flower that only lasts for five days over the Christmas period. The fruit only appears at the start of the winter in May.
Once the yellow to maroon coloured fruit ripens. It is harvested by hand and used on the distillation process for the gin
As the temperature heats up, a refreshing case of Bellevues award winning wines will ensure you can fill your glass with a refreshing cool chill that will take the wilt out of your day. Get stocked up with our summer mixed case, a curated experience you and guests will enjoy during the hot summer months
A sharp and snappy Brut Rose that will lend kick and fitness to any celebration. A liquid joy with a salmon pink colour – just what you need to let your spirit soar from the bottom of your glass. This méthode cap classique delivers notes of freshly picked berries and peach flavours on the palate
VITICULTURIST DIRKIE MORKEL
WINEMAKER ANNEKE POTGIETER
ORIGIN BOTTELARY, STELLENBOSCH
CULTIVARS 100% PINOT NOIR
AGE OF VINES 23 YEARS
YIELD 3 TONS PER HECTARE
A BETTER WINTER AFTER THREE DRY WINTERS DIDN’T PREVENT A TINY CROP AND GRADUAL RIPENING. TINY BERRIES ALLOWED THE PRODUCTION OF WINES WITH HIGHLY CONCENTRATED VARIETAL CHARACTER.
GRAPES WERE HAND HARVESTED EARLY VERY LIGHTLY PRESSED. FIRST FERMENTATION WAS STAINLESS STEEL TANKS AT 14 – 15 °C. THEN IT WAS INOCULATED FOR SECOND FERMENTATION IN THE BOTTLE. AFTER 2 YEARS AND 8 MONTHS, IT WAS DEGORGED AND MATURED FOR FURTHER 3 MONTHS UNDER CORK.
THIS LIGHTLY COLOURED MCC SHOWS NOTES OF RED BERRIES WITH AN ADDITIONAL WELCOMING QUINCE THAT ADDS TO THE COMPLEXITY. IT SPENT 2 YEARS AND 8 MONTHS IN THE BOTTLE ON THE LEES AFTER 2ND FERMENTATION. THIS BRINGS A CREAMINESS, ALTHOUGH THE STRUCTURE STILL SUPPORTS THE CRISPNESS. IT CAN BE ENJOYED ON ITS OWN OR WITH WITH RED BERRY DESSERTS.
Simple, young and fresh. Imbued with all the virtues of Pinotage, with flavours of strawberries, plums and raspberries and strawberries. A deliriously silky finish for those who like the fun to linger a little longer
An elegantly structured rose with a fruity acidity. An excellent wine for when longer, warmer days call for something more refreshing. This fresh rose hewn from the Bottelary Hills is nicely dry, snappy and surprisingly fruity
This sauvignon blanc shows rich tropical flavours of pineapple, granadilla and litchi. This is followed by green apple and a lingering freshness on the palate. The wine can be enjoyed on its own, or paired with seafood or poultry.
THE EFFECT OF THE CONTINUOUS DROUGHT WAS ONCE AGAIN FELT WITH A TINY CROP AND GRADUAL RIPENING OF THE FRUIT. TINY BERRIES ALLOWED THE PRODUCTION OF WINES WITH HIGHLY CONCENTRATED VARIETAL CHARACTER
THE GRAPES WERE HARVESTED AT 23°B THE JUICE SPENT 6 HOURS ON THE SKINS BEFORE INOCULATION. FERMENTATION TOOK PLACE AT 26 – 28°C FOR ABOUT 4DAYS, PUMPED OVER 3 TIMES DAILY DURING ALCOHOLIC FERMENTATION, MALOLATIC FERMENTATION WAS COMPLETED IN TANKS. THE WINE MATURE IN FRENCH AND AMERICAN OAK.
THEIS WINE IS A TYPICAL EXAMPLE OF A MODERN SHIRAZ, SHOW MOCHA. WOOD SMOKE AND MULBERRIES ON THE NOSE. THIS FOLLOWED BY BOLD LAYERS OF RIPE FRUIT AND SMOKED BEEF ON THE PALATE THE WINE HAS AN AGEING POTENTIAL OF 5 YEARS.