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 a 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 on in the season. This also meant that winter arrived later but at least it was cold enough to break through the dormancy. The fluctuation of temperature was also noticeable from day to night, which also impacted the wine making. 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 end result of total tonnage of harvested grapes. This lead to smaller, more refined, more concentrated wine making and intense flavors. 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 color and flavor 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 which was that his horse and dog always came first and the rest of the world, second.

For a long time I have wanted to make a Cape Heritage blend where the cultivars were Cinsault and Cabernet Sauvignon. I have tasted and enjoyed many of these blends, that date back to the 60’s / 70’s. 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 Grenache 2017

Naudé Grenache 2017 VinoSA

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.

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.

ANALYSIS
Alc 13.5%
RS 1.5
TA 5.7
pH 3.4

AGEING POTENTIAL
10+ Years

Naudé Cinsault 2017

Naudé Cinsault 2017 VinoSA

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.

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.

TASTING NOTE 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.

ANALYSIS:
Alc 13.5%
RS 1.3
TA 5.4
pH 3.3

AGEING POTENTIAL 10+ Years

Naudé Chenin Blanc 2018

Naudé Chenin Blanc 2018 VinoSA

This impressive Chenin Blanc is understated and classical with a fine linear textural focus that builds in the mouth to reveal layers of pineapple pastille fruits, yellow orchard fruits, morning dew on fresh bales of hay, crunchy green apples and a complex stony granitic minerality on the finish. A truly versatile wine for all cuisines and all occasions, you can drink this baby Chenin on release or cellar for another 3 to 5+ years for added complexity. Wine Safari Score: 92/100 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 on in the season. This also meant that winter arrived later but at least it was cold enough to break through the dormancy. The fluctuation of temperature was also noticeable from day to night, which also impacted the wine making. 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 end result of total tonnage of harvested grapes. This lead to smaller, more refined, more concentrated wine making 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

The Chenin Blanc comes from a specific terroir in Swartland. It was naturally fermented in a concrete egg with no additions made to the wine. It was left in the egg for 8 months, and true to this vessel, it showcases the natural fermentation style that reflects the beauty of this varietal. We were delighted by the natural freshness it offered, and by leaving it on lease that bit longer it gave additional depth and complexity to a wine that is characterised by its precision.

ANALYSIS
Alc 13%
RS 1.4
TA 5.8
pH 3.3

AGEING POTENTIAL 10+ Years

Naudé Grenache 2014

Naude Grenache 2014

The wine’s colour seems to have gained a little extra depth of colour in the past year showing a crystalline red plum and red cherry glow. The nose is spectacular with a most complex and evocative perfume of violets, lavender, cherry blossom, polished oak, frais des boisses, cured meats, marzipan, red plums and red cherry confit. Just so much going on and so much depth and earthy complexity. The palate shows a fine sleek medium bodied texture, impressive tension and delicious expressive wild strawberry, bramble berries, cut hedge row, Chinese five spice and subtle sappy peppery spice on the finish. Such lovely cool freshness, intensity, focus and polish, without being at all heavy at 14 Abv. A wonderfully classic Grenache with subtle mineral balance and real personality. This wine is a towering achievement in the unfolding history of South African Grenache. Drink now and over the next 20+ years. Wine Safari Score: 95+/100 Greg Sherwood MW John Platter – Shortlisted 5*

CLIMATE / SEASON

The 2014 harvest had the earliest start in decades. A warm, dry and windy summer kept vineyard growth under control and accelerated ripening by approximately two weeks. The dry weather resulted in the healthiest seasons in years. This led to good grape analyses with low PH, good acidity and sugar levels which form the foundation of high quality wines.

WINEMAKING & VINIFICATION

For many years I worked with Bordeaux style varietals, until Rosa Kruger found this amazing vineyard of Grenache from Agter Paardeberg. I was nervous but excited to get my hands on Grenache with my main intention to move away from those typical heavy/fruity/barnyard style Grenache. After many visits to the vineyard and tasting the grapes to understand their style, I thought of making a lighter (Southern France Style) Grenache. We picked at the ripeness that would make this style of wines, and fermented it with minimal interference, and the wine took a life of its own. I placed it in small French Oak Barrels, and it went through all the stages (of craziness). One week it was the most exciting wine that I have ever taste, the next week it was the worst. After 15 months I wanted to blend the wine with Shiraz just to be done with the experiment, but something prevented me from doing this. Today, it is wild, full of character, constantly evolving and is one of the wines I’m most proud of.

  • Picked in small crates and left overnight in cold room to bring temperature down to roughly 10 degrees Celsius
  • 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 for roughly 2 weeks, pressed and wine transferred into older 225L French oak barrels (minimum oxidation during the process)
  • Barrel ageing commences for 12 – 15 months

ANALYSIS

Alc 14%
RS 1.8 g/L
TA 5.8 g/L
pH 3.4 g/L

AGEING POTENTIAL

This wine was released in 2016 and because of minimal interference and no additions, except for minimal sulphites, this classic wine has got the potential to age for 30+ years.

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

Naude Merlot VinoSA Doing our part

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 Mixed Case of 6 Reds

VinoSA Summer Case of 6-Reds

If you want to taste some really great South African red wine, look no further. This case includes the new vintage Paul Sauer and the eponymous Oupa Willem from our good friend Ian Naudé

The case has 1 bottle each of the following

Kanonkop Paul Sauer 2017
Die Kat Se Snor Pinot Noir 2015
Gabrielskloof Syrah on Shale 2015
Lukas Van Loggerenberg Breton Cabernet Franc 2019
Stellenrust After Eight Shiraz 2015
Naudé Oupa Willem 2018 Cinsault/Cabernet Sauvignon

Click the links above to see individual details.