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SPARKLING BRUT MCC 2008 BACKSBERG > BLACK LABEL RANGE

SPARKLING BRUT MCC 2008 BACKSBERG > BLACK LABEL RANGE. ORIGIN Coastal BLEND 60% Chardonnay, 40% Pinot Noir AGEING POTENTIAL 3 – 5 years WINEMAKER Guillaume Nell

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SPARKLING BRUT MCC 2008 BACKSBERG > BLACK LABEL RANGE

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  1. SPARKLING BRUT MCC 2008 BACKSBERG > BLACK LABEL RANGE ORIGINCoastal BLEND 60% Chardonnay, 40% Pinot Noir AGEING POTENTIAL 3 – 5 years WINEMAKERGuillaume Nell VINIFICATIONWhole bunch pressed. Chardonnay and Pinot Noir picked before ripeness at 19.5 Balling. This ensure a lower alcohol for re-fermentation and a crisp acidity. ANALYSISR/S (g/l): 7.7 pH: 3.19 TA: 7.4 Alc % (vol): 12.28% TASTING NOTEA highly active, lively and extremely fine head. A creamy palate with smooth, filling mousse. A fine flavour with a good, leesy background and well developed flavours, with a bright, fresh finish. FOOD PAIRINGthis MCC is an excellent wine to enjoy with everything from starters to desserts.

  2. CHENIN BLANC 2011 BACKSBERG > PREMIUM RANGE ORIGINPaarl CLIMATEMediterranean SOIL TYPESandy clay, med yield, 225m North East elevation, also bought in VITICULTURE8 year old trellised vineyards Yield: 9t/h. Hand picked at optimal ripeness at 24˚B VINIFICATION Cool picked, crushed, chilled, settled overnight. A long cool fermentation at 13 degCin stainless steel. Very simple, natural wine. BLEND 100% Chenin Blanc AGEING POTENTIAL Best enjoyed within 2 years WINEMAKERGuillaume Nell ANALYSISR/S (g/l): 1.5 pH: 3.54 TA: 6.1 Alc % (vol): 12.31% TASTING NOTEPear, green apple and cashew provide an array of aromatic characters. Ripe fruit is tempered by finely balanced acidity to give a mouth filling, yet refreshing palate, which has a lingering finish. FOOD PAIRINGThe versatility of the Chenin Blanc makes it ideal for almost any occasion.

  3. SAUVIGNON BLANC 2011 BACKSBERG > PREMIUM RANGE ORIGINWestern Cape CLIMATEMediterranean SOIL TYPEClay loam, med-high yield, 315m North East, Durbanville Med yield South facing & Grabouwmed yield East facing VITICULTURE12 year old vineyards, yield 8-12t/ha VINIFICATIONCool picked. Some time on the skins would be allowed to extract the most flavors. Juice is settled for several days. After a very cool fermentation in s/s tanks, the wine is bottled for early consumption. BLEND 100% Sauvignon Blanc AGEING POTENTIAL Best enjoyed within 2 years WINEMAKERGuillaume Nell ANALYSISR/S (g/l): 2.0 pH: 3.50 TA: 5.5 Alc % (vol): 13.48 TASTING NOTEBursting with aromas of gooseberry and passion fruit, this lively wine matches aromatic intensity with freshness and balance. Lime and nettle characters predominate the palate, cleverly matching fruit sweetness with natural acidity. FOOD PAIRINGWith a variety of foods, especially salads, cold meats, chicken and fish

  4. CHARDONNAY 2010 BACKSBERG > PREMIUM RANGE ORIGINWestern Cape CLIMATEMediterranean SOIL TYPERidged sandy clay from Greendale, yield med-low, 195m VITICULTURE4-16 year old vineyards, yield ave 6t/ha VINIFICATIONA combination of whole bunch pressed, oak fermented fruit, and crushed, cool tank fermented wine. The oak part contributing to the fuller, toasty flavors and the tank part contributing in the citrus fresh flavors. BLEND 100% Chardonnay - wooded AGEING POTENTIAL 3 – 5 years WINEMAKERGuillaume Nell ANALYSISR/S (g/l): 1.1 pH: 3.51 TA: 5.7 Alc % (vol): 13.82 TASTING NOTEApricots, almonds and cream combine in a fusion of intense aromas – hallmarks of a Backsberg Chardonnay. These characters, balanced by fresh acidity, complete the palate that is long and powerful. FOOD PAIRINGAlthough perfect as an aperitif, this flavour-filled wine ideally matches seafood and cream based pasta dishes

  5. ROSE NV BACKSBERG > PREMIUM RANGE ORIGINPaarl CLIMATEMediterranean BLEND Viognier, Merlot, Pinotage VINIFICATION Color extracted from the red skin of the very fruity Grenache grape. Cool tank fermented and bottled as a white wine. AGEING POTENTIAL Best enjoyed within 2 years WINEMAKERGuillaume Nell ANALYSISR/S (g/l): 23.7 pH: 3.64 TA: 4.2 Alc % (vol): 11.97 TASTING NOTEExuberant flavours of raspberry, strawberry and peach combined with a refreshing mouth. A wine made seamless, friendly and with a very good balance between fruit and acidity. This Rose is a fantastic example of a wine with classy, feminine characters and quality. FOOD PAIRINGEnjoy chilled with cheese, cold meats, poultry and pasta, or just solo.

  6. DRY RED NV BACKSBERG > PREMIUM RANGE ORIGINWestern Cape VINIFICATIONA combined fermentation of mostly Shiraz and Cabernet. Pressed early for a fruity, soft easy drinking taste. Some oak aged components and better aged wines often work its way into the Dry Red, making this wine a real value for money option. AGEING POTENTIAL Best enjoyed within 2 years WINEMAKERGuillaume Nell ANALYSISR/S (g/l): 3.2 pH: 3.87 TA: 5.0 Alc % (vol): 13.17 TASTING NOTEBacksberg’s reliable everyday drinking wine. Ripe berry and floral aromas with a soft, fruity taste. Light and easy drinking – enjoy slightly chilled. FOOD PAIRINGProbably the most versatile of the range, to be enjoyed without ceremony, on any occasion.

  7. PINOTAGE 2011 BACKSBERG > PREMIUM RANGE ORIGINCoastal CLIMATE Mediterranean SOIL TYPESandy clay from Sonop, med-low yield, 165m West – South-West elevation VITICULTURE16 year old vineyards, yield ± 12t/ha VINIFICATIONDue to its thick, tannic skin, colour is extracted from the Pinotage grapes within the first couple of days of fermentation. Early press and immediate oakingmakes for this fruity, young Pinotage that shows no aggressive tannins. BLEND 100% Pinotage – wooded 50% AGEING POTENTIAL 2 - 5 years WINEMAKERGuillaume Nell ANALYSISR/S (g/l): 3.0 pH: 3.57 TA: 6.2 Alc % (vol): 13.8 TASTING NOTERipe mulberry and sweet strawberry flavours with a touch of herbs. A juicy mouth-feel with supple, ‘sweet’ tannins. FOOD PAIRINGThis sweet, fruity style makes it lovely on its own as well as an ideal accompaniment to a variety of lamb dishes.

  8. MERLOT 2010 BACKSBERG > PREMIUM RANGE ORIGINWestern Cape CLIMATEMediterranean SOIL TYPEClay loam, med-high yield, 280m north elevation VITICULTURE2-12 year old vineyards, yield 7-12t/ha VINIFICATIONLong skin fermentation with lots of aeration. Oak maturation for 12 – 18 months in 225l oak barrels. BLEND 100% Merlot - wooded AGEING POTENTIAL 5 - 7 years WINEMAKERGuillaume Nell ANALYSISR/S (g/l): 2.1 pH: 3.75 TA: 5.8 Alc % (vol): 14.39 TASTING NOTEPungent aromas of raspberry and red plums are tempered by the deft use of French oak maturation. The palate is redolent with succulent, sweet fruit flavours and finely coated in ripe, mouth-filling tannins. Smokey and savoury oak characters provide a subtle background to this complex and well balanced wine. FOOD PAIRINGGoes very well with duck, lamb, sirloin steak and pastas. Also great with chocolate and mint desserts.

  9. CABERNET SAUVIGNON 2009 BACKSBERG > PREMIUM RANGE ORIGINPaarl CLIMATEMediterranean SOIL TYPESandy clay from Greendale, med-low yield, 190m, East – South East elevation VITICULTURE9 year old vineyards, yield 8-12t/ha VINIFICATIONCool crushed and soaked for a few days before fermentation starts, fermentation with aerated pump-overs 4 times a day and post fermentation contact on the skin. Oak aged for 18 - 24 months. BLEND 100% Cabernet Sauvignon AGEING POTENTIAL 7 – 10 years WINEMAKERGuillaume Nell ANALYSISR/S (g/l): 1.7 pH: 3.83 TA: 5.7 Alc % (vol): 14.22 TASTING NOTESpicy aromas of liquorice and vanilla with blackcurrant fruit. Layers of fruit and oak provide the necessary framework for ripe, full fruit flavours of plum and blackberry. Complex and long, this wine has depth and power and will reward further bottle ageing. FOOD PAIRINGA classic Cab that will compliment all meals when a fine red wine is called for, or to end off an evening with rich cheeses.

  10. ELBAR 2007 BACKSBERG > MEDITERRANEAN RANGE ORIGINCoastal CLIMATEMediterranean BLEND Malbec 38%, Mourvedre 32%, Sangiovese 12%, Petit Verdot 8%, Shiraz 7%, Zinfandel 3% Wooded separately for 6mnths, blended and further aged for 6mnths in 2-3 year barrels VINIFICATIONCool crushed and warm fermentation. Early pressed, for a soft, fruity and juicy pallet. 6 – 12 months in oak barrels. AGEING POTENTIAL 2 – 8 years WINEMAKERGuillaume Nell ANALYSISR/S (g/l): 2.1 pH: 3.77 TA: 5.4 Alc % (vol): 14.2 TASTING NOTELightly pressed to make a fruity, light wine. Aged in older barrels, this wine can be drunk quite young. Mediterranean medley of flavours – herbs, dried fruit and potpourri. A blend of varietals associated with vineyards around the Mediterranean. FOOD PAIRINGA good food wine, matching pasta, pizza and any other Mediterranean delicatessen.

  11. Beyond Borders PINOT NOIR 2010 BACKSBERG > BLACK LABEL RANGE ORIGINElgin CLIMATEMediterranean SOIL TYPEFrom Elgin area BLEND 100% Pinot Noir - wooded VINIFICATIONFermented in open top bins and aged in 500Litre barrels for 12 months. AGEING POTENTIAL 3 – 5 years WINEMAKERGuillaume Nell ANALYSISR/S (g/l): 1.7 pH: 3.55 TA: 5.8 Alc % (vol): 13.44 TASTING NOTE This wine offers engaging aromas of strawberry and black berry, with delicate savoury textures and hints of spice on the palate. Ready to drink now but worth ageing for 3-5 years. FOOD PAIRINGA delightful wine to enjoy with salmon, pasta and poultry dishes.

  12. JOHN MARTIN 2012 BACKSBERG > BLACK LABEL RANGE ORIGINCoastal CLIMATEMediterranean SOIL TYPEClay loam, med-high yield, 315m North East, Durbanville Med yield South facing & Grabouw med yield East facing VITICULTURE 12 year old vineyards, yield 8-12t/ha VINIFICATION Very cool picked, crushed and left on the skins in ice cold conditions for 12 – 24 hours. Only free run juice is used to settle and ferment cold in steel tanks. 15 – 20 % of the blend is fermented in small French oak barrels and left on the lees for 3 – 6 months. The blend is bottled 9months after picked. BLEND 100% Sauvignon Blanc – lightly wooded AGEING POTENTIAL 2 – 5 years WINEMAKERGuillaume Nell ANALYSISR/S (g/l): 2.1 pH: 3.37 TA: 6.2 Alc % (vol): 13.56 TASTING NOTEGooseberry, green fig and guava aromas with grassy undertones combined with elegance and freshness, adds to the intriguing qualities of this wine. FOOD PAIRINGThe length and complex aftertaste creates a wonderful partner to cheese, fish and poultry.

  13. JOHN MARTIN 2010 BACKSBERG > BLACK LABEL RANGE ORIGINCoastal CLIMATEMediterranean SOIL TYPEClay loam, med-high yield, 315m North East, Durbanville Med yield South facing & Grabouw med yield East facing VITICULTURE 12 year old vineyards, yield 8-12t/ha VINIFICATION Very cool picked, crushed and left on the skins in ice cold conditions for 12 – 24 hours. Only free run juice is used to settle and ferment cold in steel tanks. 15 – 20 % of the blend is fermented in small French oak barrels and left on the lees for 3 – 6 months. The blend is bottled 9months after picked. BLEND 100% Sauvignon Blanc – lightly wooded AGEING POTENTIAL 2 – 5 years WINEMAKERGuillaume Nell ANALYSISR/S (g/l): 3.0 pH: 3.47 TA: 6.7 Alc % (vol): 14.09 TASTING NOTEGooseberry, green fig and guava aromas with grassy undertones combined with elegance and freshness, adds to the intriguing qualities of this wine. FOOD PAIRINGThe length and complex aftertaste creates a wonderful partner to cheese, fish and poultry.

  14. HILLSIDE VIOGNIER 2009 BACKSBERG > BLACK LABEL RANGE ORIGINPaarl CLIMATEMediterranean SOIL TYPEClay loam, med-high yield, 275-290m North – North East elevation VITICULTURE8-12 year old vineyards, yield ± 15t/ha VINIFICATIONWhole bunch, light pressed, settled over night and fermented in small oak barrels for 3 months. Bottled in the same year of fermentation. BLEND 100% Viognier – 50% wooded for 8mnths in new barrels AGEING POTENTIAL 3– 5 years WINEMAKERGuillaume Nell ANALYSISR/S (g/l): 4.9 pH: 3.63 TA: 4.6 Alc % (vol): 14.55 TASTING NOTEExceptional flavours of apricots, peach and lemon, with complex nuances of cinnamon and hazelnut derived from barrel fermentation. Ageing on the yeast lees has added a creamy texture with a powerful finish. FOOD PAIRINGSuperb as an aperitif, with creamy cheeses or light flavoured fusion dishes.

  15. PUMPHOUSE SHIRAZ 2008 BACKSBERG > BLACK LABEL RANGE ORIGINPaarl CLIMATEMediterranean SOIL TYPE Clay loam, med-high yield, 300- 330m North and North East elevation VITICULTURE8-18 year old vineyards, yield 7-12t/ha VINIFICATIONSoft-skinned Shiraz is fermented warm for 5-6 days. It is pressed to finish fermentation in oak. 12 – 18 months in small oak barrels. BLEND 100% Shiraz – wooded for 24mnths AGEING POTENTIAL 7 – 10 years WINEMAKERGuillaume Nell ANALYSISR/S (g/l): 3.3 pH: 3.65 TA: 6.3 Alc % (vol): 14.29 TASTING NOTEBlack berry, raspberry and rich mocha aromas are given added complexity via subtle aniseed and vanillin tones, derived from maturation in small French and American oak barriques. The palate has weight and depth due to layers of fruit tannins and sheer flavour intensity. FOOD PAIRINGSavoury dishes such as roasted game and winter stews match this dark, brooding wine.

  16. KLEIN BABYLONSTOREN 2007 BACKSBERG > BLACK LABEL RANGE ORIGINPaarl CLIMATEMediterranean VITICULTURE2-12 year old vineyards, yield 8-12t/ha VINIFICATIONSeperately prepared cultivars of Merlot and Cabernet, are blended with other bordeauxvarietals. Long skin and oak maturation, makes this a very age worthy wine BLEND Cabernet Sauvignon 49.7%, Merlot 50.3% Wooded for 24mnths AGEING POTENTIAL 7 – 10 years WINEMAKERGuillaume Nell ANALYSISR/S (g/l): 2.3 pH: 3.67 TA: 5.8 Alc % (vol): 13.66 TASTING NOTEa Specially crafted cuvee on the basis of varietal intensity and character. Violets, cassis and dried herb aromas form a complex bouquet hinting at the palate’s awaiting intensity. Flavours of blackberry and earthy forest floor elements are neatly meshed by fine, ripe fruit tannins that finishes dry, with oak derived characters of cinnamon and vanilla. FOOD PAIRINGThis blend matches classic evening meals such as roast beef and lamb.

  17. FAMILY RESERVE WHITE 2009 BACKSBERG > FAMILY RESERVE RANGE ORIGINPaarl CLIMATEMediterranean VINIFICATIONProduced from the finest grapes with extreme care, blending only the best parcels from different varieties. Produced only in exceptional years and kept on the lees during the entire ageing. BLEND Chardonnay 55%, Roussanne 40%, Viognier 5% - 95% wooded for 8mnths in 55% new barrels AGEING POTENTIAL 3 - 5 years WINEMAKERGuillaume Nell ANALYSISR/S (g/l): 2.0 pH: 3.60 TA: 5.9 Alc % (vol): 13.72 TASTING NOTEA wonderful medley of apricot, peach and aniseed aromas combined with vanilla, and a creamy aftertaste. FOOD PAIRINGThis extra ordinary blend goes extremely well with game, fish, Asian fusion and mild cheeses.

  18. FAMILY RESERVE RED 2005 BACKSBERG > FAMILY RESERVE RANGE ORIGINPaarl CLIMATEMediterranean VINIFICATIONProduced from the finest grapes with extreme care, blending only the best parcels from different varieties. Produced only in exceptional years. Oaked for 24 – 36 months in new french oak barrels. BLEND Cabernet 34%, Merlot 26%, Cabernet Franc 18%, Shiraz 15%, Malbec 7% Wooded for 24mnths AGEING POTENTIAL 7 - 10 years WINEMAKERGuillaume Nell ANALYSISR/S (g/l): 1.4 pH: 3.63 TA: 6.3 Alc % (vol): 15.0 TASTING NOTEHigh density vineyards produce grapes with exceptional flavours of cassis, raspberry and tobacco. Extended skin contact and ageing in small French barriques have contributed added complexity via cedar and vanilla characters. FOOD PAIRINGThis blend matches classic evening meals such as roast beef or lamb.

  19. KOSHER BRUT MCC 2008 BACKSBERG > KOSHER RANGE ORIGINPaarl CLIMATEMediterranean SOIL TYPESandy clay, med yield, 180m West- South West elevation VITICULTURE4-16 year old vineyards, yield ave 6t/ha VINIFICATIONCrush and de-stemmed Chardonnay, makes the base wine of this citrus, fresh Method Cap Classique sparkling wine. Pasteurized in the juice stage of its life cycle, and prepared by the Cape Town Beth Din, makes this MCCsparklingwine, Mevushal/ Kosher for Passover BLEND Chardonnay 100% AGEING POTENTIAL 3 - 5 years WINEMAKERGuillaume Nell ANALYSISR/S (g/l): 8.7 pH: 3.52 TA: 4.6 Alc % (vol): 13.06 TASTING NOTEA highly active, lively and extremely fine head. A fine flavour with good, leesy background and well developed flavours, with a bright, fresh finish. FOOD PAIRINGThis MCC is an excellent wine to enjoy with everything from starters to desserts.

  20. KOSHER CHARDONNAY 2011 BACKSBERG > KOSHER RANGE ORIGINPaarl CLIMATEMediterranean SOIL TYPESandy clay, med yield, 180m West- South West elevation VITICULTURE4-16 year old vineyards, yield ave 6t/ha VINIFICATIONCrushed and lightly pressed ripe Chardonnay, creates this tropical flavored Chardonnay. Pasteurized in the juice stage of production, and prepared with the Cape Town Beth din, makes this wine Mevushal / Kosher for passover. BLEND Chardonnay 100% - wooded 30% for 4mnths AGEING POTENTIAL 2 – 3 years WINEMAKERGuillaume Nell ANALYSISR/S (g/l): 1.4 pH: 3.63 TA: 5.0 Alc % (vol): 13.51 TASTING NOTELemon zest, melon and hazelnut characters mingle to give a complex and fresh aroma. Natural acidity is balanced by sweet fruit flavours of white peach, providing a medium bodied palate with a long, rewarding finish. FOOD PAIRINGThe acid balance of this wine is perfect with salads, cold meats and light pasta dishes.

  21. KOSHER PINOTAGE 2011 BACKSBERG > KOSHER RANGE ORIGINPaarl CLIMATEMediterranean SOIL TYPESandy clay, med-low yield, 165m West- South West elevation VITICULTURE 16 year old vineyards, yield ± 12t/ha VINIFICATIONFermented on the skins for 4 days, pressed, pasteurized and bottled early. Prepared under supervision of the Cape Town Beth Din, makes this wine Mevushal/ Kosher for passover. BLEND 100% Pinotage – wooded 30% for 9mnths AGEING POTENTIAL 2 – 3 years WINEMAKERGuillaume Nell ANALYSISR/S (g/l): 1.9 pH: 3.65 TA: 4.7 Alc % (vol): 14.25 TASTING NOTEThe oak derived vanillin nuances provide the perfect backdrop to youngberry and mulberry fruit flavours. Fresh, yet soft, this wine provides sheer Pinotage intensity with a supple finish. FOOD PAIRINGEnjoy with tomato based pasta dishes

  22. KOSHER MERLOT 2011 BACKSBERG > KOSHER RANGE ORIGINPaarl CLIMATEMediterranean SOIL TYPEClay loam, med-high yield, 280m north elevation VITICULTURE2-12 year old vineyards, yield VINIFICATIONFermentation of 5-6 days with no maturation in oak barrels, creates this very fruity style Merlot. Pasteurized and prepared under supervision of the Cape Town Beth Din, makes this wine Mevushal/Kosher for passover. BLEND 100% Merlot – wooded 30% for 9mnths AGEING POTENTIAL 2 – 3 years WINEMAKERGuillaume Nell ANALYSISR/S (g/l): 14.6 pH: 3.66 TA: 4.2 Alc % (vol): 14.12 TASTING NOTEThe wine displays aromas of raspberry and red plums, succulent sweet fruit flavours and finely coasted tannins. FOOD PAIRINGThis sweet, fruity style makes it lovely on its own as well as an ideal accompaniment to a variety of lamb dishes.

  23. KOSHER KIDDUSH SWEET RED 2011 BACKSBERG > KOSHER RANGE ORIGINPaarl CLIMATEMediterranean SOIL TYPEClay loam, med-high yield, 280m north elevation VITICULTURE2-12 year old vineyards, yield VINIFICATIONRipe fruit, ferment to dryness, sweetened with Kosher grape consentrate to a very intensely sweet wine. Fruity, red and sweet. This wine has been pasteurized and prepared by the Cape Town Beth din. It is both Mevushal / Kosher for passover. BLEND 100% Merlot AGEING POTENTIAL 2 – 20 years WINEMAKERGuillaume Nell ANALYSISR/S (g/l): 92.6 pH: 4.94 TA: 4.0 Alc % (vol): 12.5 TASTING NOTERaspberry and red plum aromas combined with succulent fruit flavours and finely coated tannins, ensure a pleasurable drinking experience. FOOD PAIRINGAs an aperitif before or after dinner.

  24. PINNEAU 2010 BACKSBERG > FORTIFIED RANGE ORIGINPaarl CLIMATEMediterranean SOIL TYPESandy clay, med yield, 225m North East elevation, also bought in VITICULTURE8 year old trellised vineyards Yield: 9t/h. Hand picked at optimal ripeness at 24˚B VINIFICATIONJuice of ripe Chenin grapes is fortified with Backsberg Brandy. No fermentation takes place in this wine, leaving all natural grape sugar. All the alcohol comes from the brandy. The wine is matured for a year in barrels before bottling, BLEND 100% Chenin Blanc AGEING POTENTIAL 2 – 20 years WINEMAKERGuillaume Nell ANALYSISR/S (g/l): 198 pH: 3.84 TA: 2.0 Alc % (vol): 17.56 TASTING NOTEPure raisin and oak spices, the wine is delightfully sweet. FOOD PAIRINGAs an aperitif before or after dinner.

  25. PORT 2010 BACKSBERG > FORTIFIED RANGE ORIGINPaarl CLIMATEMediterranean SOIL TYPEClay loam, high yield, 215m North-North East elevation VITICULTURE11 year old vineyards, yield VINIFICATION Ripe fruit, stopped mid fermentation at the wanted sugar level (fortified) with Backsberg Brandy. Aged for another 2/3 years in small french oak barrels. BLEND 100% Cabernet Franc AGEING POTENTIAL 2 – 20 years WINEMAKERGuillaume Nell ANALYSISR/S (g/l): 121.2 pH: 3.7 TA: 4.9 Alc % (vol): 19.45 TASTING NOTEFruit cake and raisin with notes of cherry drenched in Brandy. A christmas morning treat! FOOD PAIRINGAs an aperitif before or after dinner.

  26. TREAD LIGHTLY CHENIN BLANC 2011 BACKSBERG > TREAD LIGHTLY RANGE ORIGINPaarl CLIMATEMediterranean SOIL TYPESandy clay, med yield, 225m North East elevation, also bought in VITICULTUREEight year old trellised vineyards Vineyard Yield: 9 tons/hectare Hand picked at optimal ripeness at 24˚B VINIFICATION Cool picked, crushed and juice settled overnight. Long, cool fermentation and early, fresh bottling in PET bottles. BLEND 100% Chenin Blanc AGEING POTENTIAL Best enjoyed within 2 years WINEMAKERGuillaume Nell ANALYSISR/S (g/l): 1.7 pH: 3.53 TA: 6.1 Alc % (vol): 12.53% TASTING NOTEPear, green apple and cashew provide an array of aromatic characters. Ripe fruit is tempered by finely balanced acidity to give a mouth filling, yet refreshing palate, which has a lingering finish. FOOD PAIRINGThe versatility of the Chenin Blanc makes it ideal for almost any occasion.

  27. TREAD LIGHTLY SAUVIGNON BLANC 2011 BACKSBERG > TREAD LIGHTLY RANGE ORIGINWestern Cape CLIMATEMediterranean SOIL TYPEClay loam,med-high yield, 315m North East, Durbanville Med yield South facing & Grabouw med yield East facing VITICULTURE 12 year old vineyards, yield 8-12t/ha VINIFICATIONEarly morning picked, crushed, pressed and fermented for 3 weeks at 13 degC. Bottled within the production year in PET bottles. BLEND100% Sauvignon Blanc AGEING POTENTIAL Best enjoyed within 2 years WINEMAKERGuillaume Nell ANALYSISR/S (g/l): 1.9 pH: 3.47 TA: 5.4 Alc % (vol): 13.10 TASTING NOTEBursting with aromas of gooseberry and passion fruit, this lively wine matches aromatic intensity with freshness and balance. Lime and nettle characters predominate the palate, cleverly matching fruit sweetness with natural acidity. FOOD PAIRINGWith a variety of foods, especially salads, cold meats, chicken and fish

  28. TREAD LIGHTLY MERLOT 2010 BACKSBERG > TREAD LIGHTLY RANGE ORIGINWestern Cape CLIMATEMediterranean SOIL TYPEClay loam, med-high yield, 280m north elevation VITICULTURE 2-12 year old vineyards, yield 7-12t/ha VINIFICATION5-6 day cool fermentation and 12 months oak maturation. The fruity, lighter batches is selected for this wine range bottled in PET. BLEND100% Merlot – wooded 25% AGEING POTENTIAL 2 – 3 years WINEMAKERGuillaume Nell ANALYSISR/S (g/l): 2.1 pH: 3.71 TA: 5.6 Alc % (vol): 14.32 TASTING NOTEThe oak derived vanillin nuances provide the perfect backdrop to youngberry and mulberry fruit flavours. Fresh, yet soft, this wine provides sheer intensity with a supple texture. FOOD PAIRINGEnjoy with tomato based pasta dishes

  29. SYDNEY BACK BRANDY NV BACKSBERG > SPIRITS ORIGINWestern Cape CLIMATEMediterranean SOIL TYPESandy clay, med yield, 225m North East elevation, also bought in VITICULTURE8 year old trellised vineyards Yield: 9t/ha VINIFICATIONChenin Blanc base wine is used for distillation. Double distilled in a 60hl Alembic pot still, matured for at least 5 years in oak barrels. BLEND100% Chenin Blanc BARREL MATURATION5 – 8 years WINEMAKERGuillaume Nell ANALYSISAlc% (vol): 40 TASTING NOTERich golden hue. Delightful nose of honey, rose, honeysuckle, dried peach, apricot and a range of nuts. Distinct sweet tobacco hints with tea and cinnamon. Smooth in the mouth, warming sensation, long genteel finish. FOOD PAIRINGThis complex brandy is best enjoyed neat or with a drop of natural spring water at room temperature.

  30. SYDNEY BACK BRANDY 10 year BACKSBERG > SPIRITS ORIGINWestern Cape CLIMATEMediterranean SOIL TYPESandy clay, med yield, 225m North East elevation, also bought in VITICULTURE8 year old trellised vineyards Yield: 9t/ha VINIFICATIONChenin Blanc base wine, double distilled in a 60hl Alembic pot still. Spiritus aged for 10 years +. BLEND100% Chenin Blanc BARREL MATURATION10+ years WINEMAKERGuillaume Nell ANALYSISAlc% (vol): 40 TASTING NOTE10 Years of maturation contrives to imprint a vast array of complex aromas and flavours. Hazelnut, peach and subtle liquorice lift on the vapor of fine, pure spirits. The palate is warm yet filled with savoury, sweet flavours of almond and apricot. FOOD PAIRINGThis complex brandy is best enjoyed neat or with a drop of natural spring water at room temperature.

  31. SYDNEY BACK BRANDY 15 year BACKSBERG > SPIRITS ORIGINWestern Cape CLIMATEMediterranean SOIL TYPESandy clay, med yield, 225m North East elevation, also bought in VITICULTURE8 year old trellised vineyards Yield: 9t/ha VINIFICATIONChenin Blanc base wine, double distilled in 60hl Alembic pot still. Aged for more than 15 years. BLEND100% Chenin Blanc BARREL MATURATION15+ years WINEMAKERGuillaume Nell ANALYSISAlc% (vol): 40 TASTING NOTEA crystal clear, lively golden amber colour. Full bodied, complex bouquet of aromatic oak, shaved and polished teak- like with walnut, floral / potpourri, spicy vanilla, sweet caramel toffee and butterscotch. Refined, subtle and delicate, with a lingering fruity aroma and dry finish. FOOD PAIRINGThis complex brandy is best enjoyed neat or with a drop of natural spring water at room temperature.

  32. SPECIAL LATE HARVEST 2012 BACKSBERG > FORTIFIED & SWEET WINES ORIGINPaarl CLIMATEMediterranean SOIL TYPEViognierfrom clay loam, med-high yield, 275-290m North – North East elevation Gewurztraminer from ridged sandy clay, med-low yield, 196m VITICULTURE5-12 year old vineyards, 6-15t/ha VINIFICATIONVery ripe picked white grapes, pressed and fermented until 12 % alcohol. The fermentation is stopped by filtration and natural sugar remains in the wine. BLENDViognier 78%, Gewürztraminer 22% BARREL MATURATION2 – 20 years WINEMAKERGuillaume Nell ANALYSISR/S (g/l): 64.9 pH: 3.86 TA: 5.8 Alc % (vol): 11.59 TASTING NOTE Ripe pear and sweet peach. FOOD PAIRING Ice cold, before a meal, very spicy meal companion or as a after dinner wine.

  33. HANEPOOT 2004 - discontinued BACKSBERG > FORTIFIED & SWEET WINES ORIGINPaarl CLIMATEMediterranean VITICULTUREGrapes bought in BLEND100% Hanepoot BARREL MATURATION2 – 20 years WINEMAKERGuillaume Nell ANALYSISR/S (g/l): 150 pH: 3.08 TA: 4.4 Alc % (vol): 18.21 TASTING NOTE FOOD PAIRING

  34. MALBEC 2009 – tasting room only BACKSBERG > BLACK LABEL WINES ORIGINPaarl CLIMATEMediterranean SOIL TYPEClay loam, 323m North East elevation, med – high yield VITICULTURE6 year old vineyard, 1.5t/ha BLEND100% Malbec BARREL MATURATION2 – 7 years WINEMAKERAlicia Rechner ANALYSISR/S (g/l): 2.2 pH: 3.81 TA: 5.8 Alc % (vol): 14.74 TASTING NOTERich, dark and juicy. Purple grapes with a thin skin, used mostly in bordeaux blends. Plum flavour. FOOD PAIRING

  35. BARBERRA 2009 – tasting room only BACKSBERG > BLACK LABEL WINES ORIGINPaarl CLIMATEMediterranean SOIL TYPEClay loam, 245-310m North East elevation, med – high yield VITICULTURE6 – 13 year old vineyards, 7t/ha BLEND100% Barberra BARREL MATURATION2 – 5 years WINEMAKERAlicia Rechner ANALYSISR/S (g/l): 1.8 pH: 3.62 TA: 6.6 Alc % (vol): 13.86 TASTING NOTEItalian grape variety, with a deep colour, low tannins with a high, natural acidity. Flavours of blackberries, cherries and dried fruit. FOOD PAIRING

  36. DURIF/VIOGNIER 2009 – tasting room only BACKSBERG > BLACK LABEL WINES ORIGINPaarl CLIMATEMediterranean SOIL TYPERidged sandy clay, at 192m, med – low yield VITICULTURE5 year old vineyard, 12t/ha BLENDDurif 90%, Viognier 10% BARREL MATURATION2 – 5 years WINEMAKERAlicia Rechner ANALYSISR/S (g/l): 1.9 pH: 3.62 TA: 6.7 Alc % (vol): 13.74 TASTING NOTEA spicy grape varietal with a very firm tannin structure. Bright, dark colour. Viognier blended in for juicy fruitiness. FOOD PAIRING

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