Red Wines – Six Hats Fairtrade
Partnership | Change | Potential | Equity | Dignity | Sustainability
With these six principles at the core of our philosophy, we seek to create wines that will contribute not only to your occasion but also to the lives of the people whose hard work is expressed in this wine.
2009 Cabernet Sauvignon
A medium bodied wine with a ruby red colour and typical aromas of ripe berries and spice. Well balanced with soft oak and vanilla.
Grapes are predominantly sourced from Fairtrade vineyards in the Piekenierskloof region. These eighteen year old vineyards are trellised and grow on sand, loamy soils with gravel subsoils. The vineyards are meticulously farmed and yields are managed down to below 6 tons per hectare. Grapes were handpicked and cold soaked for 24 hours to obtain the desired colour and flavour, fermentation is started with selected yeasts strains under controlled conditions at 26 °C. Malolactic fermentation also took place in tank and was matured for six months on French and American oak staves.
Wine of origin: Western Cape
Residual sugar: 2.40 g/l
Alcohol: 14.50 %
2009 Pinotage
A medium bodied wine with an intense red colour and typical aromas of ripe strawberries and plums. Well balanced with soft oak and vanilla.
Grapes are predominantly sourced from Fairtrade vineyards in the Piekenierskloof region. These sixteen year old vineyards are trellised and grow on Tafelberg sandstone soils with gravel underground. Grapes were handpicked and cold soaked for 24 hours to obtain the desired colour and flavour, fermentation is started with selected yeasts strains under controlled conditions at 26 °C. Malolactic fermentation also took place in tank and was matured for six months on French and American oak staves.
Wine of Origin: Western Cape
Residual sugar: 2.31 g/l
Alcohol: 14.00 %
2009 Shiraz
A medium bodied wine with an intense red colour and typical aromas of plums, wood and white pepper. Well balanced with soft oak and a long finish.
Grapes are predominantly sourced from Fairtrade vineyards in the Piekenierskloof region. These twelve year old vineyards are trellised and grow on sandy, loamy soils. The vineyards are meticulously farmed and yields are managed down to below 6 tons per hectare. Grapes were handpicked in the first week of March and cold soaked for 24 hours. Fermentation was started with selected yeast strains under controlled conditions at 26 °C. Malolactic fermentation also took place in tank and th wine was matured for six months on French and American oak staves.
Wine of Origin: Western Cape
Residual sugar: 2.51 g/l
Alcohol: 14.00 %