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Rall White 2013

Blend: Chenin blanc, Verdelho, Chardonnay, Viognier  
Vineyards: Mostly Swartland (Paardeberg) and some Stellenbosch (Bottelary and Helderberg) Soil: Decomposed granite and some gravel
Vinification: The grapes are picked as early as possible and rushed to the cellar where depending on the varietal it could either be crushed and destemmed or transferred directly into a tiny manually opperated basket press to be proccessed whole bunch. The unsettled juice now goes into older french barrels with nothing but sulphur added at this stage. Fermentation occurs naturally without the addition of any yeasts or nutrients and usually takes between 3 to 9 months to be completed depending on the variety. The wine stays on the lees in barrel with regular battonage for 10 months before blending and bottling.
   
Alc 14.38%
TA 5.6 g/l
pH 3.42
RS 2.3 g/l
   
Winemaker`s Notes:

With a cold and wet 2012 winter 2013 was potentially a great vintage if the grapes were picked at the right stage. The grapes ripened at lower sugar levels than usual which had the added benefit of greater acidity and freshness than usually is the case.

The 2013 has the concentration of previous vintages but with a naturally low pH and a very mineral core from the dominating Swartland Chenin. The texture and floral notes from the Verdelho and Viognier makes this an interesting match with most seafood and Asian inspired dishes. Drink now or over the next 5 years.

Decanting recommended

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rall white


rall red

Rall Red 2012

Blend: Syrah/Grenache noir
Vineyards: Swartland
Soil: Mostly shale (Syrah) and sand (Grenache)
Vinification: The grapes are picked as early as possible and rushed to the cellar where depending on the varietal it could either be destemmed or fermented whole bunch. Fermentation occurs naturally without the addition of any yeasts or nutrients after about 3 to 5 days and can take up to between 3 months to be completed. As soon as fermentation starts the grapes are given a soft pigeage twice daily during the first week and once every few days thereafter just to keep the cap wet. When the desired extraction is achieved the wine gets drained and pressed by hand in a tiny manually opperated basket press and transfered into second fill french oak for 22 months before bottling unfined and unfiltered.

Alc: 14.22%
TA: 5.3 g/l
pH: 3.64
RS: 2.0 g/l

Winemaker`s Notes:

In 2012 we decided to use a slightly different approach to the red compared to past vintages. The goal was to make a fresh and delicate red from the very dry Swartland by using only the 2 vineyards that we believed could be picked earlier while still using the ripe stems for structure and freshness.

This 2012 shows very perfumed purple fruit on the nose which also leads the palate. The concentration and density of the Syrah is balanced by the delicate and fruit forward Grenache. Soft and textured with loads of fruit, spice and a mineral finish. Perfect with game. Drink now or over the next 10 years

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