Naudé Cinsault 2017

Ian Naudé Cinsault 2017

From 20+ years old dry-land Cinsault bush vines grown on the decomposed granitic soils and aged on its lees for 6 months in old French oak. This wine is a true representation of this wonderful variety, characterised by crystalline purity of crunchy red berry fruits and bright fresh acids. With its silky tannins and complex aromatics of rose petals, cherry blossom and Turkish Delight, it is the perfect red wine for all occasions.

BACKGROUND
Composition: 100% Grenache
Wine of Origin: Western Cape
Vineyards: Paarl

CLIMATE / SEASON
This is an exceptional vintage and one to watch. The harvest was slightly higher (approx. 1.4% larger) than 2016 following a dry season.

Cooler nights throughout the growing season and the absence of significant heat waves during harvest time buffered the effect of the drought to some extent and offered a larger crop in Paarl and the Swartland. The relief of rain in these regions and warmer weather conditions meant that us winemakers had to keep a closer eye on the vineyards to manage the water usage very closely. On the plus side, the dry conditions resulted in very healthy vineyards and smaller berries with good colour and flavour concentration.

The post-harvest period (April and May) was very hot and dry, which led to early leaf-fall in some areas, and the accumulation of reserves was moderate. Winter arrived late in most regions, but was cold enough to break dormancy. Although rainfall was higher than the previous season in some areas and could carry the harvest through, it was still below average and the dam and soil water levels remained under pressure. Producers therefore had to irrigate meticulously. Spring arrived on time and warm weather in August contributed to somewhat earlier than normal, but even bud burst. However, cooler weather in September resulted in some instances of later and more uneven bud burst. October and November was characterised by cool nights and warm days. This was beneficial to flowering and berry set.

The generally dry season resulted in very healthy vineyards with limited occurrence of pests, diseases or rot. The dry, warm weather resulted in healthy grapes and small berries with good intensity. Greater variation between night and day temperatures during the ripening stage gave the colour and flavour formation a further boost.

WINEMAKING & VINIFICATION
This wine was made from older bush vines from the Paarl area. I walked through the vineyard several times, tasting the berries more often than in previous years to get the Southern Rhone style and not the typical overcooked / over-ripe South African style Cinsault. It was made with summer in mind, and even though it is a lighter style of red wine it shows the character of the cultivar and the classical traits of the wine’s origin. A careful balance was sought, with both elegance and complexity in mind.

The berries were picked slightly earlier than I would ordinarily pick my reds to capture the freshness I desired. After picking, we took the wines to the winery and dropped the temperature to 10 degrees. The next day I began 40% natural whole bunch fermentation. This lasted for 2 weeks with very soft pump overs so as not to extract too much fruit but rather let the natural fermentation show the beauty and honesty of the cultivar. After press it went to old oak barrels to keep the freshness. A few months later, and I felt it was ready with the freshness of fruit I wanted, while showcasing the terroir and cultivar perfectly.

ANALYSIS
Alc 13,5%
RS 1.3 g/L
TA 5.4 g/L
pH 3.3 g/L

AGEING POTENTIAL 10+ YEARS

Naudé Grenache 2017

Ian Naudé Grenache 2017

This wine from young bush vines was produced in a natural, hands-off style and fermented in old French oak using 80% whole bunches. The bouquet reveals a complex perfume of violets, marzipan and red cherry with a sleek medium bodied palate, brimming with bramble berry, “fraises des bois” and Chinese Spice on the finish. A classic expression of this variety.

BACKGROUND
Composition: 100% Grenache
Wine of Origin: Western Cape
Vineyards: Wellington

CLIMATE / SEASON
This is an exceptional vintage and one to watch. The harvest was slightly higher (approx. 1.4% larger) than 2016 following a dry season.

Cooler nights throughout the growing season and the absence of significant heat waves during harvest time buffered the effect of the drought to some extent and offered a larger crop in Paarl and the Swartland. The relief of rain in these regions and warmer weather conditions meant that us winemakers had to keep a closer eye on the vineyards to manage the water usage very closely. On the plus side, the dry conditions resulted in very healthy vineyards and smaller berries with good colour and flavour concentration.

The post-harvest period (April and May) was very hot and dry, which led to early leaf-fall in some areas, and the accumulation of reserves was moderate. Winter arrived late in most regions, but was cold enough to break dormancy. Although rainfall was higher than the previous season in some areas and could carry the harvest through, it was still below average and the dam and soil water levels remained under pressure. Producers therefore had to irrigate meticulously. Spring arrived on time and warm weather in August contributed to somewhat earlier than normal, but even bud burst. However, cooler weather in September resulted in some instances of later and more uneven bud burst. October and November was characterised by cool nights and warm days. This was beneficial to flowering and berry set.

The generally dry season resulted in very healthy vineyards with limited occurrence of pests, diseases or rot. The dry, warm weather resulted in healthy grapes and small berries with good intensity. Greater variation between night and day temperatures during the ripening stage gave the colour and flavour formation a further boost.

WINEMAKING & VINIFICATION
‘I specifically wanted to make a lighter style Grenache, which takes some doing in our climate. These grapes are from a young vineyard in Wellington. It’s a hot growing area which means the varietal ripens quicker and needs to be picked earlier to give a lighter wine with cherry berry fruit flavours. After picking the grapes they were put into a cold container below 10 degrees. The following day we began 80% whole bunch natural fermentation. This was used for about two weeks with soft pump overs to ensure we didn’t over extract and kept the classic flavour. After pressing it went into old oak French barrels. I love the lighter style of Grenache and believe it to be the perfect summer drinking red.’ – Ian Naudé

ANALYSIS
Alc 13.5%
RS 1.5 g/L
TA 5.7 g/L
pH 3.4 g/L

AGEING POTENTIAL 10+ YEARS

Naudé White Blend 2008

Naudé White Blend 2008

Lots of stinky struck-match quality on the nose and then masses of ripe fruit. Long and full of flavour but not full of alcohol. Useful and sophisticated. 17/20 Jancis Robinson MW

Nose – peach, pineapple and lime. Palate – full bodied ripe fruit which is well integrated with the wood. The fruit components like peach (Chenin Blanc) and pineapple (Semillon) that is the building block of the wine ends in a refeshing lime/citrus (Sauvignon Blanc) finish.

Blend: 55% Chenin Blanc, 20% Sémillon and 25% Sauvignon Blanc

At harvest, the fruit is brought to the winery for fermentation separately by varietal and by lot. The grapes are soft pressed, and all of the Chenin Blanc and approximately sixty percent of the Sémillon is fermented in new French oak barriques. Each lot remains there for about three months. The Sauvignon Blanc is cool fermented in stainless steel tanks. To maintain crispness but add balance and length, roughly forty percent malolactic fermentation is carried out on all white varieties. The components remain at cool temperatures on the lees, with stirring once or twice a week until just prior to final filtration. Over the last month or so before bottling, the blend is progressively assembled. When complete, a light fining, cold stabilisation and gentle crossflow filtration take place.

The composition of Naudé White rests on Chenin Blanc, which constitutes half to three quarters of the blend. Sémillon fills out most of the rest, and Sauvignon Blanc completes the whole, contributing roughly ten percent of the blend. The objective is to strike a balance between old world complexity and elegance and new world fruit and structure. Chenin Blanc provides a foundation of stone fruit, Sémillon adds tropical fruit and Sauvignon Blanc lends citrus, with all three contributing a fresh dose of acidity. The fruit profile is brought together by each varietal’s secondary phenolic traits and the terroir characteristics of each vineyard.

The wine is limpid pale gold in color, with initial aromatic impressions of pear and stone fruit followed by notes of lanolin, lime leaf, citrus peel and smoke on the nose. These lead into a very refined palate of pears, peaches and apricots, with further flavors of lanolin, white pepper, allspice and integrated vanilla. A clean, precise line of citrus underscores the whole in a texture that shows breadth and body without heaviness. The finish is long and succulent, punctuated by vibrant, high toned acidity.

Alcohol: 11.5%
Residual Sugar: 3.5 gr/l
Total Acidity: 6.2 gr/l
pH: 3.36

Naudé White Blends – VinoSA Vertical Club™︎

Naudé White Blends

Ben’s notes – If you’re going to do a vertical tasting it’s normally for wines that are either single varieties or blended wines that follow the same formula. This is not the case here! All wines are bottled and held back until Ian is happy. The grape percentages change dependent on the year’s quality. Most importantly Ian tastes in the moment that he feels shows off the diversity of SA. This is a vertical like no other and I feels shows off each vintage to it’s best as well as the 18 different micro climates and vineyards that the parietals are picked from.

“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.” Ian Naudé

2006
54% Chenin Blanc | 37% Semillon | 9% Sauvignon Blanc
For the spec sheet click here

2007
72% Chenin Blanc | 19% Semillon | 9% Sauvignon Blanc
For the spec sheet click here

2008
55% Chenin Blanc | 20% Semillon | 25% Sauvignon Blanc

2009
55% Chenin Blanc | 20% Semillon | 25% Sauvignon Blanc
For the spec sheet click here

Read more about the VinoSA Vertical Club™, here

Naudé Malvasia Rei Palomino 2017

Ian Naudé Malvasia Rei Palomino 2017 VinoSA

Pale gold. Interesting and unusual aroma that is quite hard to describe: a touch of baked-apple oxidative character as well as ripe apple with a note of honey and creamy spice but still with vibrant citrus. Much more aromatic than I expected from this variety. Rich and sour/spicy on the palate, the texture suggesting a lot of lees richness. Nicely chewy texture and very good acidity for this variety. It tastes as if there had been some skin contact. A lot of flavour at very moderate alcohol. Really tangy with green fruits and citrus on the long finish. Strange that it has the salty tang of sherry as well. In some ways it does taste a little like an unfortified sherry though there is no mention of flor influence in the winemaking details. Should age interestingly. A complex and multilayered wine that needs to be enjoyed as it changes over the course of an evening. 17+/20 Julia Harding MW of jancisrobinson.com

“Made from old vines from an area were they use this variety mostly to make sherry. I’ve always wanted to make a “wine” from these grapes and I managed to get 1 ton to do a ‘experiment. I had to make this wine 100% different to how the grapes are used for sherry. They are picked earlier to capture the freshness but before the acidity drops out. They are crushed very softly not to avoid bitterness from the skins, and naturally fermented. Weirdest fact was that during fermentation the juice was “orange” – never had this before – then fermentation orange starting changing to a paler yellow. I also tried to leave the wine on the lees as long as possible to get maximum flavours. Then it was left in older french oak barrels to settle and bottled with no filtration after 9 months.” Ian Naudé

Alc 12%
TA 5.6
RS 2

Naudé Merlot 2011

Ian Naudé Merlot 2011 VinoSA

This is your typical Stellenbosch Hills terroir style Merlot, top of the hill facing the False Bay area – warm west facing slopes and cool breezes from the ocean at night. Long ripening time that’s why you get high sugar levels but still brilliant acidity. The tannins in this wine are also big and that’s why you need many years in barrel to soften the tannins but enhance the fruit. Stayed on the lees for about 8 months to get all the flavours before racking. Then was put in 4th fill barrels not to get wood extraction to soften the tannins. Loved the style. Not your typical dark chocolate, berry style – but almost more sea-salt tight fruit.

Alc 15.5 %
TA – 7.3
Rs 1.8

Naudé White Blend 2006

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.

Naudé Wines

Ian Naudé

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.

VinoSA Spring Selection 1

VinoSA Seasonal Section 1

Here’s a great opportunity to buy our Spring selection mixed case of 9 wines from VinoSA containing 1 bottle of each of the following:

VinoSA Spring Selection 2

VinoSA Seasonal Section 2

Here’s a great opportunity to buy our Spring selection mixed case of 9 wines from VinoSA containing 1 bottle of each of the following: