VinoTime Booklet Claime d'Or

8/13/2019 VinoTime Booklet Claime d'Or

1/12

E x c l u s i v e i m p o r t e d W i n e s

Meet. Share. Enjoy with complim ents of VinoTime TM


2/12

SOUTH AFRICAN WINE

CLAIME D'OR is a boutique wine collection produced by a 6 th generation wine maker on a 10 ha vineyard in the beautifulRobertson valley, located in the world renown Cape wine lands ofSouth Africa. The rich fruitful soil has produced excellent grapes,resulting in multi award winning wine.

THE NAME CLAIME D'OR was created by combining a French andan English word to refer to a special piece of earth. The original nameof the farm was Goudmyn meaning "Goldmine, so the passionateowners felt that using the English word "CLAIM" meaning "a right ortitle, mining claim or a piece of land" and "D'OR" which is "gold" inFrench would both honor the history of the land and describe the wineit produces.

It's officially VINO TIME and we are helping local wine lovers share special memories together intheir favourite restaurants and trendy wine bars. VinoTime is passionate about wine, bringing youexclusive award winning boutique wine labels from around the globe to be enjoyed by everyone.


3/12

THE LOCATION

The farm is located in Robertson valley in the heart of Route 62 which isthe longest wine route in the world. With its spectacular scenery,Victorian buildings, jacaranda-lined streets and pristine gardens it has

become one of the most attractive Cape Winelands towns in the region.

ROBERTSONS SOILS

The soils of the Robertson Wine Valley are quite variable, but can begrouped into two main categories:

Soil derived from transported material which includes the sandy andloamy alluvial soil, as well as the red clay loam and clay "Karoo"soils.

Residual soils which include the shale soils of the Malmesbury andBokkeveld soil families.

The red clay loam and clay Karoo soils are the most dominant soil typesin the wine valley and are often very calcareous. The water holding

capacity of these soils is very good and the potential of growing qualitywine on these soils is very high.


4/12

SAUVIGNON BLANC2011

WINEMAKINGThe grapes were harvested by hand and the first batch was picked at 18 Balling(Brix) which enhanced the grassy character of the wine. The second batch,essential for the ripe fruity character and full body of the wine, was picked at23 Balling. In the cellar, the juice fermented at an average of 15C in stainlesssteel tanks.

TASTING NOTEElegant, lively and finely balanced, Claim d'Or Sauvignon Blanc is tightlywound around a core of crisp, flinty and mineral notes. Its vibrancy is amplifiedwith allusions to ripe green figs and succulent grapefruit. The sleek mouth-feelculminates in an elegant, crisp and decidedly dry finish.

FOOD PAIRING & SERVING SUGGESTIONIt is a finely balanced, fresh Sauvignon Blanc with a typical grass character.This is a wine to sip, but also one that can cope with robust flavours. Claim d'OrSauvignon Blanc is a wine to savour with just harvested West Coast oysters,spiked with lemon and chili. A wine that partners a variety of poultryand fish dishes.

ANALYSISResidual Sugar 3.3 g/l

Alcohol 12.94 %Acidity 8.0 g/lPH 3.25VA 0.53 g/lTotal Extract 24.0 g/lTotal SO 121 mg/lFree SO 42 mg/l


5/12

CABERNETSAUVIGNON ROSE 2012

WINEMAKINGThe grapes were picked at 25 Balling (Brix). After de-stemming and slightcrushing the mash was taken to stainless steel tanks where it cold-soaked for36 hours. The juice was then taken from the skins and allowed tocold-ferment at an average temperature of 15C till dry.

TASTING NOTEThis is a very fruity but DRY Ros made from 100% Cabernet Sauvignon.A mixture of berry fruit flavours explode on the nose while the palate revealsa full-bodied wine with lingering aftertaste A ros not to be taken lightly.

FOOD PAIRING & SERVING SUGGESTIONA perfect partner for salads, seafood and light meals in general.Serve chilled (7-10C).

ANALYSISResidual Sugar 2.7 g/lAlcohol 11.68 %

Acidity 6.3 g/lPH 3.30VA 0.26 g/lTotal Extract 23.6 g/lTotal SO 131 mg/lFree SO 18 mg/l


6/12

CABERNETSAUVIGNON/

CABERNET FRANC 2009WINEMAKINGThe grapes were picked very ripe at approximately 26 Balling (Brix) on average.After destemming and slight crushing the mash was taken to open cement fermenterswhere traditional wine making methods are still implemented. During fermentationthe cap was regularly wetted by the traditional method of pushing the skins down intothe must manually every two hours. This wine was made in a very old world style.Matured in 300 litre new French oak barrels for 18 months.

TASTING NOTEThis is a blend of 70% Cabernet Sauvignon and 30% Cabernet Franc. Ripe red

berries and cherry fruit abound in this blend of two noble varieties. The palateoffers structure from youthful tannins and the spicy finish is reminiscent ofcherry tobacco, white pepper and cloves. Will improve with ageing for at least5 years.

FOOD PAIRING & SERVING SUGGESTIONA perfect partner for Rump Steak, Rare Roast Beef and hearty BeanCasseroles.

ANALYSISResidual Sugar 3.3 g/lAlcohol 13.85 %Acidity 6.2 g/l

PH 3.61VA 0.77 g/lTotal Extract 35.8 g/lTotal SO 92 mg/lFree SO 27 mg/l


7/12

CABERNETFRANC 2009

WINEMAKINGThe selection process for this special cuv already started with the identificationof the specific vineyard and working at it with special care from pruning rightthrough to harvesting ensuring a low yield (approximately 5 tons per hectare)and premium quality.

TASTING NOTEThis wine offers cranberry, mulberry and mocha notes on the nose with hints offragrant cedar wood. The fruit is beautifully ripe and accessible on the palate,the tannins soft and integrated and dark chocolate lingers on the finish.

FOOD PAIRING & SERVING SUGGESTIONWill age for 3 5 years but enjoy now with Roast Pork Belly and Polenta with WildMushroom Sauce.

ANALYSISResidual Sugar 3.3 g/lAlcohol 14.32 %Acidity 6.6 g/lPH 3.52VA 0.76 g/lTotal Extract 34.2 g/lTotal SO 100 mg/lFree SO 22 mg/l


8/12

CHARDONNAY 2011

WINEMAKINGThe selection process for this special cuve already started with the identificationof this specific vineyard and working at it with special care from pruning rightthrough to harvesting ensuring a low yield (approximately 8 tons per hectare)and premium quality.The grapes were picked by hand at 24 B (Brix). After crushing only the free-run

juice was selected and after settling the clean juice was taken directly to new300 liter French oak barrels. Each barrel was then individually inoculated witha specific cultivated yeast strain. After alcoholic fermentation the barrels was

tasted and only those showing the most potential was left to mature for a further10 months. After maturation each barrel was tasted again, scored and rated andonly the finest were selected for this special release.Bottling commenced midDecember 2011.

TASTING NOTEClaime dOr Chardonnay is a full-bodied, complex wine with excellent fruit andwood integration. Lots of work in the vineyard and minimal interference in thecellar allows this wine to express its terroir to the fullest.A complex nose with appealing roasted citrus aromas and vibrant lime and toasty

oak flavours, also revealing nuances of butterscotch with touches of pineappleand white pear. The palate is full and well balanced with rich citrus fruit anda silky thread of coconut milk, subtle oak and a firm acid. Added toastinessemerges on the end-palate and a long-lasting aftertaste makes for a satisfying finish.

FOOD PAIRING & SERVING SUGGESTIONPair with roasted chicken, grilled duck or any creamy poultry dishes.Serve chilled (7-10C).



9/12

PINOT NOIR 2011

WINEMAKINGThe grapes are picked at optimum ripeness at approximately24 Balling (Brix).After destemming and slight crushing the mash was cold soaked for three days beforefermentation. During fermentation the temperature was regulated between 25-28Cand the cap regularly wetted by the traditional method of pushing the skins down intothe must manually every two-three hours. It took about five days to ferment dry andwas then left on the skins for another two days before racking and slight pressing.After malolactic fermentation started the wine was transferred to 300 liter French oak

barrels, 10% new and the balance second fill, where it was left to mature for 12months.

TASTING NOTEPinot Noir is extremely difficult cultivar to work with in the vineyard a well as in thecellar. The nose reveals cranberry fruit with hints of mint and eucalyptus and a touch ofoak spice. These flavours also follow through on the palate with gentle tannins and a

generous acidity.

FOOD PAIRING & SERVING SUGGESTIONThis wine definitely benefits from being decanted an hour or two before serving.A perfect match for seared duck breast or antipasto. Serve at room temperature (18C)or slightly chilled.



10/12

SHIRAZ 2010

WINEMAKING

The selection process for this special cuv already started withthe identification of the specific vineyards and working at itwith special care from pruning right through to harvesting ensuring a low yield(approximately 5 tons per hectare) and premium quality. The grapes were picked atoptimum ripeness approximately 27 Balling (Brix). After de-stemming and slightcrushing the mash was taken to open fermentation tanks where traditional winemaking methods are still implemented. During fermentation the temperature wasregulated between 25-28C and the cap regularly wetted by the traditional method of

pushing the skins down into the must manually every two hours. This together with pumping-over of the must onto the skins allows the colour and flavour to beextracted very effectively. It took five days to ferment dry and was then left on theskins for another day before racking and pressing. After malolactic fermentationstarted the wine was transferred to 300 liter French oak barrels where it was left tomature for eighteen months. 3% Viognier of the 2011 vintage was blended in just

before bottling.

TASTING NOTEClaime dOr Shiraz is a full-bodied, complex wine with excellent fruit and woodintegration. Lots of work in the vineyard and minimal interference in the cellarallows this wine to express its terroir to the fullest. A deep red, almost black colour.A spicy mix of freshly cracked black pepper with hints of coriander and cinnamonfollowed by robust red berry fruit are evident on the nose.On the pallet the rounded red berry fruit gives a full mouth feel with silky tones ofcoriander and hints of coffee, mocha and bitter chocolate, ending with a noticeabletoastiness and soft touch of vanilla flavours. Excellent fruit and wood integrationwith firm but juicy tannins that will allow this wine to age beautifully.

FOOD PAIRING & SERVING SUGGESTIONThis wine will pair with barbequed steak or any other red meat dishes.

Serve at room temperature (18C).

ANALYSISResidual Sugar 4.3 g/lAlcohol 14.38 %Acidity 7.3 g/lPH 3.41VA 0.76 g/lTotal Extract 28.5 g/lTotal SO 106 mg/l

Free SO 23 mg/l


11/12

a w a r d s

SAUVIGNON BLANC 2011

GOLD Michelangelo 2012SILVER Veritas 2012SILVER London International Wine and SpiritCompetition (IWSC) UK 2012 and 20103.5 STARS John Platter 2013DOUBLE GOLD Michelangelo 2011BRONZE Old Mutual Wine Trophy 2011GOLD Veritas 20104 STARS John Platter 2010

CABERNET SAUVIGNON ROSE 2012

SILVER International Competition of TerroirWines, Brignoles, France 2013 and 2010BRONZE Veritas 2011

CHARDONNAY 2011

NOVARE TERROIR TROPHY South AfricaRegional Terroir Wine Award 2012.TOP CHARDONNAY TERROIR AWARDRobertson District and Swellendam District.SILVER Michelangelo 2012.

BRONZE London International Wine andSpirit Competition (IWSC) UK 20122012.SILVER Chardonnay-du-Monde 2013.

SHIRAZ 2010

3.5 STARS Johan Platter 2013

BRONZE London International Wine and SpiritCompetition (IWSC) 2012.

CABERNET SAUVIGNON/CABERNET

FRANC BLEND 2009

GOLD International Competition of TerroirWines, Brignoles, France 20134 STARS John Platter 2013SILVER London International Wine andSpirit Competition (IWSC) UK 2012BRONZE Veritas 20122008

4 STARS John Platter 2011BRONZE Old Mutual Wine Trophy 2011

CABERNET FRANC 2009

TOP 100 South Africa Wine 2013SILVER International Competition of TerroirWines, Brignoles, France 20134 STARS John Platter 2013GOLD Veritas 2012GOLD Michelangelo 2012SILVER London IWSC UK 201220084 STARS John Platter 2011BRONZE Old mutual Wine Trophy 2011


12/12

Meet. Share. Enjoy with complim ents of VinoTime T M

Tastings and Order s Grant Levy

M: 0405 589 287E: [email protected] www.facebook.com/vinotimes

E x c l u s i v e i m p o r t e d W i n e s

VinoTime Booklet Claime d'Or

Documents

Transcript of VinoTime Booklet Claime d'Or