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Naudé Oupa Willem 2019

Naudé Oupa Willem Old Vines 2018 VinoSA

TASTING NOTES:

To appreciate heritage is one of the most important building blocks for long-term success. This premium Old Vine red draws on the unique South African expressions of bush vine Cinsault blended with prime Cabernet Sauvignon. Fermented naturally using 40% whole bunches, this elegant wine displays a weightless concentration of the red and black berry fruits that are embroidered with classical fragrant notes of red cherry, rose petals, violets and marzipan underpinned by a mouth watering acidity. A cellar-worthy Cape heritage blend that would have made Oupa Willem very proud.

CLIMATE / SEASON

The 2019 harvest had numerous challenges and resulted in one of the smallest crops in more than a decade. This was because of the prolonged drought – the worst in over 100 years – accompanied by water restrictions and frost damage early in the season. This also meant that winter arrived later, but it was cold enough to break through the dormancy. The fluctuation of temperature was also noticeable from day to night, which also impacted the winemaking. The harvest happened mid to end April instead of end March/beginning April, leaving us winemakers in anticipation for a further 14 days or so.

The dry weather had some advantages as vines were healthier, with little or no pests and diseases. The berries started to bud much later and were much smaller than usual, which affected the total tonnage of harvested grapes. This led to smaller, more refined, more concentrated winemaking and intense flavours. We also noticed the uneven flowering and berry set was common due to the windy conditions, cold periods and precipitation in most of the areas. After slow shoot growth initially, vines picked up the pace as temperatures rose towards the end of November. Although December and January were hot, with temperatures reaching 35°C, none of the usual heat waves were present.

The rest of the growing season and harvest were notably cooler than normal. By the end of February, the nights became cooler, which was beneficial for colour and flavour formation in the cultivars that ripen later in the season. Vineyards were overall healthier, berries were overall more concentrated, and the wines made from this vintage more intense and unique due to the drought and poor weather conditions. This was a vintage that won’t soon be forgotten.

WINEMAKING & VINIFICATION

Oupa Willem was my Grandfather. I never had the opportunity to meet him, but since a young age, others in my family have told me so many wonderful stories about him that I felt as though I knew him. One of my fondest tales about Oupa Willem was his favourite saying: his horse and dog always came first and the rest of the world second.

I have wanted to make a Cape Heritage blend where the cultivars were Cinsault and Cabernet Sauvignon for a long time. I have tasted and enjoyed many of these blends that date back to the ’60s / ’70s. They are still drinking beautifully and ageing gracefully. I believe we are losing out on our heritage by not sticking to these proven classic wines.

After making this blend, I wanted to give it a story and a character to personalise it. And my mind kept going back to Oupa Willem. I believe his spirit and his stories are inherent in this wine, and I hope he would be proud to know that.

Cinsault: 77% Cabernet Sauvignon: 23%

ANALYSIS
Alc 11.5%
RS 1.2
TA 5.65
pH 3.5

AGEING POTENTIAL 15+ Years

Naudé Langpad Old Vines Colombard 2021 Magnum

Naudé Langpad Old Vines Colombard 2020 VinoSA

Langpad 2021 (long road) – The first ‘old vine certified’ Colombard produced in South Africa.

This fabulous white has all the seduction and appeal you could possibly want from an old vine expression showing amplified aromatics of crunchy white peaches, green apple pastille, cream soda nuances, grated limes, crushed tangerine peels and a dusty, granitic liquid minerality. On the palate, Ian Naude has managed to coax out the most regal of the old vine Colombard characteristics, revealing an impressively linear, taut mid-palate texture, crisp crystalline green fruit notes and a clarity as pure as freshly driven snow. With just enough glycerol weight and acid effervescence, this wine will not only make the perfect stand-alone aperitif white but will also be a champion food matching partner with its pronounced pithy, piquant, subtly bitter lemon finish and its classic Cape West Coast bite of sea salt on the long, briney, granadilla and guava tinged finish. This wine is the taste of excitement, long hot balmy carefree summers that you don’t want to end and chilled fresh Bellini cocktails on a Cape West Coast beach. A truly evocative wine. Drink from release or cellar comfortably for 3 to 8+ years.  95/100 Greg Sherwood MW

CLIMATE / SEASON

Due to much cooler evenings, we picked the 2020 harvest at least a week later than in previous years. The mornings were foggy and chilly, resulting in the vineyards taking slightly longer to ripen. Daytime temperatures average at a hot 38 degrees Celsius, followed by a drastic drop in temperatures during the nights.

WINEMAKING & VINIFICATION

Arriving in South Africa during the 1920s, Colombard (or Colombar as pronounced by some locals), became a variety that few talk about, yet many (knowingly or unknowingly) often drink some form of it. Mostly used as a blending grape (or to produce Brandy or Cognac), Colombard’s neutral character opens itself up to various personalities. But when the vines are planted in the right place and have been in the ground for long enough, Colombard becomes a mirror reflecting its terroir. This is when the grape is really able to shine. I believe that old vineyards have their own story to tell, and Colombard is no exception. My job is to bottle that story.

Picked in small crates, from the truck and straight into whole-bunch pressing. Natural fermentation started after about 3 days. Thereafter wine was kept on the lees for as long as possible because that is where the “magic” happens as complex flavours and texture develops. Because nature has already done the work, the winemaking process is kept as natural as possible with minimal interference.

TASTING NOTES

Our Old Vines Colombard was grown on a 35-year-old vine in the Vredendal-area, on the West Coast of South Africa. The farm lies about 35km from the ocean, resulting in an amazing Kelpy seaspray finish. We were amazed at how classic this cultivar can present itself, beginning with a gorgeous white peach and passion fruit on the nose, followed by pears and peaches and finishing with that saline salty freshness. The resulting wine is beautifully balanced and precise. True to its origins, it is understated and classical with a fine linear textural focus; however, the palate is focused and bright, bristling with excitement due to its prominent acidity. The long, saline finish will keep you coming back for more, but we recommend that you try and keep a few bottles back for ageing.

ANALYSIS:
Alc. 12%
RS 1.3 g/L
TA 6.1 g/L
pH 3.3 g/L

AGEING POTENTIAL: 10+ years.

Naudé Langpad Old Vines Colombard 2021

Naudé Langpad Old Vines Colombard 2020 VinoSA

Langpad 2020 (long road) – The first ‘old vine certified’ Colombard produced in South Africa.

This fabulous white has all the seduction and appeal you could possibly want from an old vine expression showing amplified aromatics of crunchy white peaches, green apple pastille, cream soda nuances, grated limes, crushed tangerine peels and a dusty, granitic liquid minerality. On the palate, Ian Naude has managed to coax out the most regal of the old vine Colombard characteristics, revealing an impressively linear, taut mid-palate texture, crisp crystalline green fruit notes and a clarity as pure as freshly driven snow. With just enough glycerol weight and acid effervescence, this wine will not only make the perfect stand-alone aperitif white but will also be a champion food matching partner with its pronounced pithy, piquant, subtly bitter lemon finish and its classic Cape West Coast bite of sea salt on the long, briney, granadilla and guava tinged finish. This wine is the taste of excitement, long hot balmy carefree summers that you don’t want to end and chilled fresh Bellini cocktails on a Cape West Coast beach. A truly evocative wine. Drink from release or cellar comfortably for 3 to 8+ years.  95/100 Greg Sherwood MW

CLIMATE / SEASON

Due to much cooler evenings, we picked the 2020 harvest at least a week later than in previous years. The mornings were foggy and chilly, resulting in the vineyards taking slightly longer to ripen. Daytime temperatures average at a hot 38 degrees Celsius, followed by a drastic drop in temperatures during the nights.

WINEMAKING & VINIFICATION

Arriving in South Africa during the 1920s, Colombard (or Colombar as pronounced by some locals), became a variety that few talk about, yet many (knowingly or unknowingly) often drink some form of it. Mostly used as a blending grape (or to produce Brandy or Cognac), Colombard’s neutral character opens itself up to various personalities. But when the vines are planted in the right place and have been in the ground for long enough, Colombard becomes a mirror reflecting its terroir. This is when the grape is really able to shine. I believe that old vineyards have their own story to tell, and Colombard is no exception. My job is to bottle that story.

Picked in small crates, from the truck and straight into whole-bunch pressing. Natural fermentation started after about 3 days. Thereafter wine was kept on the lees for as long as possible because that is where the “magic” happens as complex flavours and texture develops. Because nature has already done the work, the winemaking process is kept as natural as possible with minimal interference.

TASTING NOTES

Our Old Vines Colombard was grown on a 35-year-old vine in the Vredendal-area, on the West Coast of South Africa. The farm lies about 35km from the ocean, resulting in an amazing Kelpy seaspray finish. We were amazed at how classic this cultivar can present itself, beginning with a gorgeous white peach and passion fruit on the nose, followed by pears and peaches and finishing with that saline salty freshness. The resulting wine is beautifully balanced and precise. True to its origins, it is understated and classical with a fine linear textural focus; however, the palate is focused and bright, bristling with excitement due to its prominent acidity. The long, saline finish will keep you coming back for more, but we recommend that you try and keep a few bottles back for ageing.

ANALYSIS:
Alc. 12%
RS 1.3 g/L
TA 6.1 g/L
pH 3.3 g/L

AGEING POTENTIAL: 10+ years.

Naudé White Blend 2008

Naudé White Blend 2006 VinoSA

Chenin Blanc provides a foundation of stone fruit, Sauvignon Blanc offers citrus and the Semillon adds a tropical finish, while all three contribute a fresh dose of acidity. Part of the Chenin Blanc and the Semillon were fermented in new French Oak barrels, lending body and complexity.

This wine has settled beautifully and is showing lovely concentration, freshness and intriguing secondary characteristics.

16 years after bottling, this wine has finally entered its ideal drinking window. It has settled beautifully and is showing lovely concentration, freshness and intriguing secondary characteristics.

Chenin Blanc 55%
Semillon 20%
Sauvignon Blanc 25%

ANALYSIS
Alc:  11.5%
RS:   3.5g/l
TA:   6.2 g/l
pH:  3.36

Naude Old Vine 2020 Chenin Blanc

Naude-Old-Vine-Chenin-Blanc-2020

CLIMATE / SEASON

2020 had much larger yields than in 2019, characterized by decent bunch numbers thanks to good post-harvest and winter conditions. Soil profiles were also supplemented well due to late winter rainfall.

WINEMAKING & VINIFICATION

Our Chenin Blanc 2020 is the first vintage produced entirely from a single vineyard. It was picked earlier than previous years.

  • Picked in small crates and left overnight in cold room to bring temperature down to roughly 10 degree Celsius.
  • Following day 100% whole bunch pressing – slow, soft press of whole bunches.
  • Fermented naturally in stainless steel for roughly two weeks.
  • Cooler fermentation to keep classic flavours.
  • After fermentation, goes into old oak barrels for 6 months on the lees
  • Bâtonnage, or lees stirring, for the first 6 months to extract all the flavours of the lease

ANALYSIS
Alc. 12% | RS 1.1 g/L | TA 6.1 g/L | pH 3.3 g/L | VA 0.4

AGEING POTENTIAL
20+ years

Ian Naude Grenache 2019

Naude-Grenache-2019

CLIMATE / SEASON

Crops were one of the smallest ever due to the ongoing drought. Severe weather fluctuations during bud break and flowering, contributed to an already challenging season. The positive was, despite a small crop, an increase in quality of the fruit. (Winter of 2019 received high rainfall however vineyards and soils will still take some time to recover from the severe drought.)

WINEMAKING & VINIFICATION

For many years I worked with Bordeaux style varietals, until Rosa Kruger found his amazing vineyard of Grenache from Agter Paardeberg. After only one vintage (2014) with this block, I lost it until 2019. I was excited to put my hands on this Grenache again and just like the 2014-vintage, my main intention was to move away from those typical heavy/fruit/barnyard style Grenache. Many visits to the vineyard and picking at the ripeness that would make a lighter Grenache-style of wine, and fermenting it with minimal interference, this wine took a life of its own. I placed it in small French Oak Barrels, and went through all various stages.

  • Picked in small crates and left overnight in cold room to bring temperature down to roughly 10 degrees Celsius.
  • The challenge is to interpret the current vintage conditions in order to balance whole bunch, destemming of grapes and adding stalks (tannins).
  • A combination of whole bunch, destemmed grapes and stalks go into a stainless steel tank and left until natural fermentation starts.
  • One to two soft pump-overs per day and left roughly for two weeks, pressed and wine transferred into older 225L French oak barrels (minimum oxidation during the process.)
  • Barrel aging commences for 12 – 15 months.

AGEING POTENTIAL
Released end of 2020 and because of minimal interference and no additions, except
for a little sulphites, this wine has got the potential to age for 30+ years.

ANALYSIS
Alc. 12% | RS 1.2 g/L | TA 6.1 g/L | pH 3.2 g/L

Naudé Langpad Old Vines Colombard 2020

Naudé Langpad Old Vines Colombard 2020 VinoSA

Langpad 2020 (long road) – The first ‘old vine certified’ Colombard produced in South Africa.

This fabulous white has all the seduction and appeal you could possibly want from an old vine expression showing amplified aromatics of crunchy white peaches, green apple pastille, cream soda nuances, grated limes, crushed tangerine peels and a dusty, granitic liquid minerality. On the palate, Ian Naude has managed to coax out the most regal of the old vine Colombard characteristics, revealing an impressively linear, taut mid-palate texture, crisp crystalline green fruit notes and a clarity as pure as freshly driven snow. With just enough glycerol weight and acid effervescence, this wine will not only make the perfect stand-alone aperitif white but will also be a champion food matching partner with its pronounced pithy, piquant, subtly bitter lemon finish and its classic Cape West Coast bite of sea salt on the long, briney, granadilla and guava tinged finish. This wine is the taste of excitement, long hot balmy carefree summers that you don’t want to end and chilled fresh Bellini cocktails on a Cape West Coast beach. A truly evocative wine. Drink from release or cellar comfortably for 3 to 8+ years.  95/100 Greg Sherwood MW

CLIMATE / SEASON

Due to much cooler evenings, we picked the 2020 harvest at least a week later than in previous years. The mornings were foggy and chilly, resulting in the vineyards taking slightly longer to ripen. Daytime temperatures average at a hot 38 degrees Celsius, followed by a drastic drop in temperatures during the nights.

WINEMAKING & VINIFICATION

Arriving in South Africa during the 1920s, Colombard (or Colombar as pronounced by some locals), became a variety that few talk about, yet many (knowingly or unknowingly) often drink some form of it. Mostly used as a blending grape (or to produce Brandy or Cognac), Colombard’s neutral character opens itself up to various personalities. But when the vines are planted in the right place and have been in the ground for long enough, Colombard becomes a mirror reflecting its terroir. This is when the grape is really able to shine. I believe that old vineyards have their own story to tell, and Colombard is no exception. My job is to bottle that story.

Picked in small crates, from the truck and straight into whole-bunch pressing. Natural fermentation started after about 3 days. Thereafter wine was kept on the lees for as long as possible because that is where the “magic” happens as complex flavours and texture develops. Because nature has already done the work, the winemaking process is kept as natural as possible with minimal interference.

TASTING NOTES

Our Old Vines Colombard was grown on a 35-year-old vine in the Vredendal-area, on the West Coast of South Africa. The farm lies about 35km from the ocean, resulting in an amazing Kelpy seaspray finish. We were amazed at how classic this cultivar can present itself, beginning with a gorgeous white peach and passion fruit on the nose, followed by pears and peaches and finishing with that saline salty freshness. The resulting wine is beautifully balanced and precise. True to its origins, it is understated and classical with a fine linear textural focus; however, the palate is focused and bright, bristling with excitement due to its prominent acidity. The long, saline finish will keep you coming back for more, but we recommend that you try and keep a few bottles back for ageing.

ANALYSIS:
Alc. 12%
RS 1.1 g/L
TA 5.9 g/L
pH 3.4 g/L

AGEING POTENTIAL: 10+ years.

Naudé Oupa Willem 2018

Naudé Oupa Willem Old Vines 2018 VinoSA

This elegant red wine displays a fabulous brightness and a weightless concentration of red and black berry fruits that are embroidered with classical fragrant notes of red cherry, rose petals, violets and marzipan underpinned by mouth-watering acidity.

Indeed all the amazing old historical South African red wines of the 1950s and 1960s exploited this incredible synergy between the elegance, finesse and lithe, supple purity of Cinsault and the plushness, power, flesh and textural concentration of the Cabernet Sauvignon. Once these varieties join hands in union, the whole is immediately incrementally greater than the sum of its individual parts. Having tasted and reviewed every wine Ian has ever made, this incredible Oupa Willem 2018 release represents a new pinnacle of quality in the next chapter of Naude Family Wines. Drink now or cellar for 20+ years. Wine Safari Score: 96/100 Greg Sherwood MW

CLIMATE / SEASON

The 2018 harvest had numerous challenges and resulted in one of the smallest crops in more than a decade. This was because of the prolonged drought – the worst in over 100 years – accompanied by water restrictions and frost damage early in the season. This also meant that winter arrived later, but it was cold enough to break through the dormancy. The fluctuation of temperature was also noticeable from day to night, which also impacted the winemaking. The harvest happened mid to end April instead of end March/beginning April, leaving us winemakers in anticipation for a further 14 days or so.

The dry weather had some advantages as vines were healthier, with little or no pests and diseases. The berries started to bud much later and were much smaller than usual, which affected the total tonnage of harvested grapes. This led to smaller, more refined, more concentrated winemaking and intense flavours. We also noticed the uneven flowering and berry set was common due to the windy conditions, cold periods and precipitation in most of the areas. After slow shoot growth initially, vines picked up the pace as temperatures rose towards the end of November. Although December and January were hot, with temperatures reaching 35°C, none of the usual heat waves were present.

The rest of the growing season and harvest were notably cooler than normal. By the end of February, the nights became cooler, which was beneficial for colour and flavour formation in the cultivars that ripen later in the season. Vineyards were overall healthier, berries were overall more concentrated, and the wines made from this vintage more intense and unique due to the drought and poor weather conditions. This was a vintage that won’t soon be forgotten.

Total crop size: 2018 was 15% lower than in 2017.

WINEMAKING & VINIFICATION

Oupa Willem was my Grandfather. I never had the opportunity to meet him, but since a young age, others in my family have told me so many wonderful stories about him that I felt as though I knew him. One of my fondest tales about Oupa Willem was his favourite saying: his horse and dog always came first and the rest of the world second.

I have wanted to make a Cape Heritage blend where the cultivars were Cinsault and Cabernet Sauvignon for a long time. I have tasted and enjoyed many of these blends that date back to the ’60s / ’70s. They are still drinking beautifully and ageing gracefully. I believe we are losing out on our heritage by not sticking to these proven classic wines.

After making this blend, I wanted to give it a story and a character to personalise it. And my mind kept going back to Oupa Willem. I believe his spirit and his stories are inherent in this wine, and I hope he would be proud to know that.

Cinsault: 80% Cabernet Sauvignon: 20%

ANALYSIS
Alc 13%
RS 2.3
TA 6.1
pH 3.34

AGEING POTENTIAL 15+ Years

Naudé White Blend 2007

Naudé White Blend 2006 VinoSA

Chenin Blanc provides a foundation of stone fruit, Semillon adds tropical fruit and Sauvignon Blanc offer citrus, while all three contribute a fresh dose of acidity.

Part of the Chenin Blanc and the Semillon were fermented in new French Oak barrels, lending body and complexity.

Constantly evolving, this wine shows a fine palate of pears, peaches and apricots with a striking line of citrus. While the texture shows body, the vibrant acidity gives the wine a feeling of weightlessness. All of the components have settled, revealing an integrated whole with secondary complexity and a long, mouthwatering finish.

16 years after bottling, this wine has finally entered its ideal drinking window. It has settled beautifully and is showing lovely concentration, freshness and intriguing secondary characteristics.

Chenin Blanc 72%
Semillon 19%
Sauvignon Blanc 9%

ANALYSIS
Alc:  11.5%
RS:   1.7g/l
TA:   6.8 g/l
pH:  3.16

Naudé Wines

Ian Naudé VinoSA

Naudé Wines is the culmination of a journey that began more than 30 years ago. Since that first harvest, I’ve worked all over the world, hoping to craft wines that tell a story of time and place.

I love the diversity we have in South Africa. Not just of the people, but the soils, the microclimates, and the wine varietals that thrive under their own unique conditions. I’m fortunate to have been introduced to a few of these vineyards, and work with some of the wonderful grapes that they produce, many of these from certified old vines.

The grapes on these vines are storied, complex and unique. Each year they represent something different – whatever nature allows them – and with any luck, I don’t get in the way.