Technical Analysis
A commitment to social responsibility is integral to the Indaba philosophy, and a portion of the sales supports early education for workers’ children.
Tasting note
This succulent Bordeaux blend flaunts alluring aromas and juicy flavours of blackcurrant, ripe brambly berry fruit and dark chocolate, with subtle spice notes. Soft, gentle tannins coat the palate. The 2020 blend consists of 77% Merlot, 12.7% Cabernet Sauvignon, 8.3% Malbec, 2% Petit Verdot.
Vintage conditions
The 2020 harvest period was characterized by typical dry conditions and moderate temperatures. Carry-over effects from the heat during spring and effective canopies promoted ripening in the early cultivars and were therefore harvested much earlier. Sustained moderate temperatures occurred until the end of March and resulted in effective plant functioning and full maturity in late cultivars.
Vinification details
The grapes were harvested in the cool early morning hours. They were then de-stemmed and crushed. The Cabernet Sauvignon was fermented for eight days, with regular pumpovers. It was then pressed and racked to concrete tanks to complete alcoholic fermentation. The remainder of the components were fermented in stainless steel tanks until dry, with gentle pumpovers performed regularly. The wine was then pressed and returned to tank for malolactic fermentation and aging. Approximately 15% of the blend was aged in French oak.
Technical Analysis
A commitment to social responsibility is integral to the Indaba philosophy, and a portion of the sales supports early education for workers’ children.
Tasting note
This succulent Bordeaux blend (71% Cabernet Sauvignon, 9.4% Merlot, 9.3% Malbec, 8.6% Cabernet Franc, 1.7% Petit Verdot) flaunts enticing aromas and juicy flavours of blackcurrant, ripe brambly berry fruit and dark chocolate, with subtle spice notes. Soft, gentle tannins coat the palate, enticing you to take another sip!
Vintage conditions
The very dry, warm weather conditions throughout the 2019 harvest resulted in healthy grapes and small berries with good intensity. Despite the drought conditions yields were good in the general Coastal and Breed river area. The vintage was free of disease and vine stress, and the vines were able to carry the crop to optimum ripeness.
Vinification details
The grapes were harvested in the cool early morning hours before being de-stemmed and crushed. The Cabernet Sauvignon was fermented for six days, with regular pumpovers. It was then pressed and racked to concrete tanks to complete alcoholic fermentation and undergo malolactic fermentation. The remainder of the components were fermented in stainless steel tanks until dry, with gentle pumpovers performed regularly. The wine was then pressed and returned to tank for malolactic fermentation and aging. Approximately one third of the blend was aged on French oak. The Cabernet Franc was aged in second- and third-fill 225 and 300 litre French oak barrels for 16 months. The Petit Verdot (from the 2018 vintage) was aged in second- and third-fill French oak barrels for 36 months.
Technical Analysis
A commitment to social responsibility is integral to the Indaba philosophy, and a portion of the sales supports early education for workers’ children.
Tasting note
This juicy Bordeaux blend (62% Cabernet Sauvignon, 36% Merlot, 2% Cabernet Franc) displays enticing aromas and succulent flavours of blackcurrant, ripe brambly berry fruit and dark chocolate, with subtle spice notes. Soft, gentle tannins coat the palate, enticing you to take another sip!
Vintage conditions
The 2018 harvest kicked off 7-14 days later than usual in most regions. After slow shoot growth initially, vines picked up the pace as temperatures rose towards the end of November. Although December and January were hot, none of the usual heatwaves were present. The rest of the growing season and harvest were notably cooler than normal. Vineyards were healthy with limited incidences of pests, diseases or rot thanks to the dry weather.
Vinification details
The grapes were harvested in the cool early morning hours before being de-stemmed and crushed. The Cabernet Sauvignon was fermented for six days, with regular pumpovers. It was then pressed and racked to concrete tanks to complete alcoholic fermentation and undergo malolactic fermentation. The remainder of the components were fermented in stainless steel tanks until dry, with gentle pumpovers performed regularly. The wine was then pressed and returned to tank for malolactic fermentation and aging. Approximately one third of the blend was aged on French oak. The Cabernet Franc was aged in second- and third-fill 225 and 300 litre French oak barrels for 16 months.
Technical Analysis
A commitment to social responsibility is integral to the Indaba philosophy, and a portion of the sales supports early education for workers’ children.
Tasting note
This lip-smacking Bordeaux blend (78% Cabernet Sauvignon, 12% Merlot, 6% Cabernet Franc, 4% Petit Verdot) displays alluring aromas and juicy flavours of blackcurrant, ripe brambly berry fruit and dark chocolate, with subtle spice notes. Soft, gentle tannins coat the palate, enticing you to take another sip!
Vintage conditions
2017 was an exceptional vintage. The growing season was characterised by extremely dry conditions, with ideal warm days and cool nights and none of the typical summer heatwaves. The drought conditions meant that there was no rot or disease pressure and resulted in small berries and reduced yields. Grapes retained excellent natural acidity and the vintage produced wines of great freshness, concentration and flavour intensity.
Vinification details
The grapes were harvested in the cool early morning hours before being de-stemmed and crushed. The Cabernet Sauvignon was fermented for six days, with regular pumpovers. It was then pressed and racked to concrete tanks to complete alcoholic fermentation and undergo malolactic fermentation. The remainder of the components were fermented in stainless steel tanks until dry, with gentle pumpovers performed regularly. The wine was then pressed and returned to tank for malolactic fermentation and aging. Approximately one third of the blend was aged on French oak. The Cabernet Franc (2016 vintage) was aged in second and third fill 225 and 300 litre French oak barrels for 16 months. The Petit Verdot (2014 vintage) was aged in second- and third -fill French oak barrels for 36 months.
