Full and complex. A multi-clone blend of five noble varieties. Explosive and evolving aromas of ripe black berries, leather and pencil crayon shavings are followed by hints of cedar wood, tobacco and trademark cassis character. A serious, tightly packed wine with a long lingering finish. A wine with great pedigree that will reward cellaring. Decanting recommended.
These grapes receive six days cold maceration prior to fermentation in stainless steel tanks. Fermented at between 24- 28°C for 1 and a half weeks. The wine was then moved into 225L barrels, 45% new French oak for 14 months maturation.
A velvety opulent wine made with the Cape's own grape Pinotage blended with noble varieties. Rich and intriguing aromas and flavours with exploding layers of red fruits with notes of hazelnut, dark chocolate and oatmeal. Soft tannins, dark red fruit and a long finish are hallmarks of this wine.
All the different grapes spent 5 days on cold maceration, where after it was fermented in stainless steel tanks at optimal temperatures of between 22-28°C. Here after malo-lactic fermentation took place on wood staves in stainless steel tanks. The wine were then matured separately for 10 months in 45% new 225L French and American oak, before being blended and left to marry for a further 2-4 months
A medium to full bodied blend of Shiraz, Mourvèdre and Viognier. Aromas of juniper berry, lavender and cloves. Tantalizing flavours of savoury plums and exotic spices dance on the palate. Smooth velvety tannins and a long rich finish make for an elegant wine with real promise.
The Viognier was partly fermented in stainless steel tanks and then completed fermentation and malo-lactic in 60% new French oak 225L barrels. Both red varieties received four days pre-fermentation cold maceration prior to fermentation in stainless steel tanks. The Shiraz and Mourvèdre then completed malolactic fermentation in 70% new oak 225L barrels and matured in these same barrels. The Shiraz and Mourvèdre was then blended and matured in 40% American and 60% French oak barrel for 12 months.
The maiden release of Idioms Iberian inspired blend. A dark full-bodied wine with savoury Jamon and rosemary on the nose. A unique wine with liquorice, balsamic and sweet sandal wood notes on the palate. The mineral mid-palate derived from iron rich clay soils is supported by a long lingering finish.
Grapes where crushed into bin liners for fermentation, after which it was pressed in a small basket press straight into 225L French oak barrels and then matured for 24 months. The wine was then blended and bottled by hand without filtration and may contain sediment.
Enticing and emotive. This rich, elegant, modern Stellenbosch Sangiovese presents a tantalizing nose and complex mouthfeel. Dark red in colour, earthy aromas of sweet ripe fruits and tobacco follow through to flavours of dark cherries and a hint of vanilla. A tightly packed, well-balanced wine to treasure and enjoy.
The grapes were cold soaked for 4 days prior to fermentation. During fermentation the temperatures were kept at between 22-28°C. Malo-lactic took place in tank, on French oak staves before being matured in 80/20 % French and American 225l oak barrels for 12-14 months.
A rich and dark Barbera from low yielding Stellenbosch vineyards. Deep red in appearance. This distinguished wine exhibits typical varietal aromas of dark red fruit and vanilla with delicate hints of sweet and sour cherries. Complexity and depth are hallmarks of this vintage.
Grapes where crushed into bin liners for fermentation, after which it was pressed in a small basket press straight into 225L French oak barrels and then matured for 24 months. The wine was bottled by hand and due to no filtration, this wine may contain sediment.
Silky and strong. This elegant, medium bodied expression of Stellenbosch Zinfandel exhibits a superb power-to weight ratio. Aromas of caramel and sweet fynbos dominate the nose. An effortless entry leads to an explosive revolving tray of origanum, rosemary and red cherry flavours dancing on the palate. A wine with an attractive long, fresh finish.
The grapes were cold soaked for 4 days prior to fermentation. During fermentation the temperatures were kept at between 22-28°C. Malo-lactic took place in tank, on French oak staves before being matured in 60/40 % French and American 225l oak barrels for 12- 14 months.
A rich noble excellent red. This Stellenbosch expression of Piedmontese varietal, Nebbiolo, from very low yielding vineyards, has typical garnet colour, a floral bouquet and subtle aromas of cinnamon and nutmeg. Tar and savoury flavours on the palate with hints of wild herbs. A firm tannin finish suggests a wine that will reward cellaring.
Grapes are hand harvested into a fermentation bin. The grapes then spend 2days on cold maceration before being inoculated with the optimal yeast culture. Fermentation takes place anything from 7-14days at temperatures of between 22-28°C. The grapes are then pressed through a small 50kg hand press before finishing MLF fermentation in 500L French oak barrels. The wine then matures in these 500L French barrels for anything between 12-24 months, before being lightly filtered and hand bottled.
SPIRIT OF ITALY IN SOUTH AFRICA The Bottega family are proud of their Italian heritage and are active participants in the Italian community in South Africa. Their decision to plant Italian varietals as part of their diversified portfolio of grapes, and actively promote these grape varietals in South Africa, is a celebration of this heritage.