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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
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SOUTH AFRICAN WINE
CLAIME D'OR is a boutique wine collection produced by a 6thgeneration 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.
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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.
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SAUVIGNON BLANC
2011
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 amplified
with 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/l
PH 3.25VA 0.53 g/l
Total Extract 24.0 g/lTotal SO 121 mg/lFree SO 42 mg/l
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CABERNET
SAUVIGNON 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 for
36 hours. The juice was then taken from the skins and allowed to
cold-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 reveals
a 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/l
Total SO 131 mg/lFree SO 18 mg/l
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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 redberries 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 Bean
Casseroles.
ANALYSISResidual Sugar 3.3 g/lAlcohol 13.85 %
Acidity 6.2 g/l
PH 3.61VA 0.77 g/l
Total Extract 35.8 g/lTotal SO 92 mg/lFree SO 27 mg/l
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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 right
through 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-runjuice was selected and after settling the clean juice was taken directly to new300 liter French oak barrels. Each barrel was then individually inoculated with
a 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 and
only 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 the
cellar 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 and
a 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).
ANALYSISResidual Sugar 2.8 g/lAlcohol 13.08 %
Acidity 7.8 g/lPH 3.56VA 0.45 g/l
Total Extract 30.4 g/lTotal SO 144 mg/l
Free SO 21 mg/l
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PINOT NOIR 2011
WINEMAKING
The grapes are picked at optimum ripeness at approximately24 Balling (Brix).After destemming and slight crushing the mash was cold soaked for three days before
fermentation. During fermentation the temperature was regulated between 25-28C
and 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 and
was 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 the
cellar. The nose reveals cranberry fruit with hints of mint and eucalyptus and a touch of
oak spice. These flavours also follow through on the palate with gentle tannins and a
generous acidity.
FOOD PAIRING & SERVING SUGGESTION
This 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.
ANALYSISResidual Sugar 3.5 g/l
Alcohol 14.0 %Acidity 6.3 g/lPH 3.29
VA 0.65 g/lTotal Extract 33.8 g/lTotal SO 115 mg/l
Free SO 35 mg/l
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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 wine
making methods are still implemented. During fermentation the temperature wasregulated between 25-28C and the cap regularly wetted by the traditional method ofpushing 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 be
extracted very effectively. It took five days to ferment dry and was then left on theskins for another day before racking and pressing. After malolactic fermentation
started 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 justbefore 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 cellar
allows 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 of
coriander 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 3.41
VA 0.76 g/lTotal Extract 28.5 g/lTotal SO 106 mg/l
Free SO 23 mg/l
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awards
SAUVIGNON BLANC 2011
GOLD Michelangelo 2012SILVER Veritas 2012
SILVER London International Wine and SpiritCompetition (IWSC) UK 2012 and 2010
3.5 STARS John Platter 2013DOUBLE GOLD Michelangelo 2011BRONZE Old Mutual Wine Trophy 2011
GOLD Veritas 2010
4 STARS John Platter 2010
CABERNET SAUVIGNON ROSE 2012
SILVER International Competition of TerroirWines, Brignoles, France 2013 and 2010
BRONZE 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 2012
2012.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 2013
SILVER London International Wine andSpirit Competition (IWSC) UK 2012
BRONZE Veritas 20122008
4 STARS John Platter 2011BRONZE Old Mutual Wine Trophy 2011
CABERNET FRANC 2009
TOP 100 South Africa Wine 2013SILVER International Competition of Terroir
Wines, Brignoles, France 20134 STARS John Platter 2013
GOLD Veritas 2012
GOLD Michelangelo 2012SILVER London IWSC UK 2012
20084 STARS John Platter 2011
BRONZE Old mutual Wine Trophy 2011
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SOUTH AFRICAN WINESPIER is one of the oldest wine farms in South Africa with a recordedhistory dating back to 1692. Its rich cultural heritage includes a restoredManor House, and impressive collection of Cape Dutch gables and theoldest dated wine cellar in the country. While rooted in this heritage, Spierhas a vibrant and conscious energy. The winery is one of the most award-ed in the country and share a great passion for quality and sustainability in
everything they do.
WINEMAKING From vineyard to cellar, the grapes are handled withutmost care. They are picked by hand, and immediately cooled when theyarrive at the cellar.
The grapes are then hand-sorted and, in spite of strict vineyard practices,up to 10% do not make it past the sorting tables. Special attention is paidto the pressing and crushing processan area the Cellar Master believesis critical to the quality of the wine.
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SPIER 21 GABLESis a celebration of the South African heritage.Spier is blessed with the greatest number of beautifully preserved CapeDutch gables of all the historic farms in the Cape. Spier have named theiraward-winning wine range after themnot only to highlight the uniquearchitectural feature, but also their proud history of winemaking in South
Africa, one that dates back to 1692.SPIER SIGNATURE is an expression of what Spier does best. .Like achefs signature dish, Spiers Signature everyday drinking range of winesrepresent what Spier does best. Spier are committed to making qualitywines that capture each grape varietys unique flavor.There are seven single varietals in this range, as well as Spiers MthodeCap Classique Brut
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SPIER 21 GABLES
CHENIN BLANC 2012
WINEMAKERJacques Erasmus
ORIGINTygerberg
TERROIR/SOILSoil: Oakleaf
East facing Vineyards from the cool Tygerberg Hills. Proximity to ocean 15 km
VINEYARD AND CLIMATE CONDITIONS
Dry land, semi-trellised 40 year old vines yielded the grapes for this wine. Thefruit was harvested in three parcels, beginning March, at a yield of 6 tons perhectare.
Temperature: Winter: 9/16C, Summer: 14/26C.Annual Rainfall: 700mm
WINEMAKING
Grapes were hand-harvested in 10kg lug boxes and pre-cooled beforehand
sorting, destemming and crushing. Skin contact was limited to 4 hours and thefree run juice drained off to settle overnight before inoculation. The fermentation
took place in 400 liter barrels. The wine matured for 14 months in Frenchbarrels, 46% new and 54% second fill.
ANALYSISAlc: 14.0 % TA: 5.60 g/L
RS: 6.00 g/L pH: 3.43
APPERANCE
Pale gold with lemon-rind colour rim.
TASTING NOTESoft aromas of dried apricots with an oak and vanilla undertow on the nose.White fleshed peaches, almond paste and windfall oranges on the palate.
SERVE WITHCrisp pork belly, duck breast with honey and spices or pickled fish.
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SPIER 21 GABLES
PINOTAGE 2011
WINEMAKERJohan Jordaan
ORIGIN
Stellenbosch
TERROIR/SOIL
Soil: Decomposed granite.Temperature: winter 10/17C; summer 14/28CAnnual rainfall: 450mm
Proximity to ocean: 7-15km
VINEYARD AND CLIMATE CONDITIONSDry land vineyards on the False Bay side of Stellenbosch. Foliage managementmanipulated berry skin thickness to ultimately impact on colour extraction.
WINEMAKINGGrapes were hand harvested to minimize damage to the berries. Grapes were chilled
before bunch sorting. After de-stemming, the berries were hand sorted to removeraisins, pink berries and large berries. Cold soaking preceded temperature
controlled fermentation in stainless steel tanks and open-top French oak vats. Freerun wine was drained to a combination of 1st and 2nd fill French, American andHungarian oak barrels and matured for 18 months. Barrel selections were made to
create this balanced, cool climate Pinotage with great complexity and ageingpotential.
ANALYSISAlc: 14.5% TA: 6.1 g/LRS: 3.6 g/L pH: 3.33
APPERANCEDark red wine with vibrant red hue.
TASTING NOTEFlavours of caramalised black cherries, hints of dark spice and dark chocolate.
The palate follows with a smooth entry rewarding with fruit and velvety tannins
that balance the wine for a full palate experience.
SERVE WITH
Serve with mature beef, venison, lamb and ostrich dishes, with berry jus or strongcheese.
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SPIER SIGNATURE
SAUVIGNON BLANC 2013
WINEMAKERAnton Swarts
TERROIR/SOIL
A variety of soils used ranging from deep alluvial, well drained and aerated soils todecomposed granite soils from mountain foothills.
VINEYARD AND CLIMATE CONDITIONSTrellised and bush vines aged 14-19 years yielded the grapes for this wine.The vines received supplementary drip irrigation and produced 8-12 tons per
hectare. Sunny days, cool nights and refreshing sea breezes ensure perfectly ripenedgrapes.
Temperature: winter 10C; summer 26CAnnual rainfall: 40mm - 200mm.Proximity to ocean: 120km
WINEMAKINGGrapes were hand harvested from selected vineyard blocks, received at the cellar,
de-stemmed and crushed. It was given short skin contact and then pressed.Clear settled juice was racked from their lees and inoculated with selected yeast
strains. Temperature controlled fermentation took place. Only the best tanks areselected for the final preparation of the blend according to the style of the wine.Maturation occurred on the fine lees for another three months to give extra body
and elegance, prior preparation for bottling.
ANALYSIS
Alc: 13.11% T A : 6 .1 g/LRS: 3.70 g/L p H : 3 . 21
APPERANCE
Pale straw in colour with a greenish hue.
TASTING NOTE
Intense aromas of gooseberries, passion fruit, green and yellow peppers and hints oftropical fruit on the nose. Medium bodied good balance between fruit and acidity on
the palate.
SERVE WITHEnjoy chilled with seafood, pasta, risotto, fish and sushi.
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SPIER SIGNATURE
CHENIN BLANC 2013WINEMAKER
Anton Swarts
ORIGIN
Western Cape: Breede River and Coastal regions
TERROIR/SOIL
Combination of alluvial, well drained and aerated soils as well as decomposedgranite soils from mountain foothills.
VINEYARD AND CLIMATE CONDITIONSThe grapes selected for this wine came from selected blocks on various farms in the
Coastal and Breede River region of the Western Cape. Grapes sourced fromtrellised and bush vines and produced 10 - 15 tons per hectare.Temperature: Winter 10C; Summer 26C
Annual Rainfall: 40mm - 200mmProximity to ocean: 120km.
WINEMAKING
Grapes were hand harvested from selected vineyard blocks that vary from bush vineto trellised vines. Grapes were de-stemmed, slightly crushed before pressing and
given brief skin contact. Free run juice settled in the tanks overnight and the
following morning, the clear settled juice, of the individual block selections (somekept separate and some blended) were racked from their lees and inoculated withselected yeast strains. Fermentation was temperature controlled. Maturation
occurred on the fine lees for another three months to give extra body and elegance.The wine was not oaked.
ANALYSISAlc: 13.5% TA: 6.57g/L
RS: 3.80 g/L pH: 3.51
APPERANCE
Pale straw in colour with a greenish hue.
TASTING NOTE
This Chenin Blanc is both crisp and fruity with green guava, pear, apple and hintsof litchi on the nose. A wellbalanced palate and a strong finish.
SERVE WITH
Serve with crispy bacon, feta and shredded spinach salad, tender fillet of sole inparsley butter or creamy goat's cheese, sushi, pasta and pizza.
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SPIER SIGNATURE
METHOD CAP CLASSIC 2010
WINEMAKERCellar Master: Frans Smit. Winemaker: Jacques Erasmus
ORIGINStellenbosch
TERROIR/SOILEscourt and Glen Rosa.
VINEYARD AND CLIMATE CONDITIONSTrellised vines with average aged of 8 years yielded the grapes for this wine, at an
average of 8 tons per hectare. The vineyards received supplementary drip irrigation.
Temperature: Winter 10C; Summer 28CAnnual rainfall: 650mm
Proximity to ocean: 20km
WINEMAKING
Grapes from two selected vineyard blocks were hand harvested between 19 and 20
Balling in 9kg crates. After hand sorting the grapes were whole bunch pressed.
The juice was fermented in stainless steel tanks at 14C. Second fermentation tookplace in the bottle. After second fermentation thes wine spent 18 months on the lees
before disgorging. The blend for this wine is: 60% Chardonnay 40% Pinot Noir.
ANALYSISAlc: 12.71% TA: 5.40g/LRS: 3.80g/L pH: 3.31
TASTING NOTEGreen apple and subtle raspberry flavors with a hint of lime on the nose. These
flavours are echoed on the smooth creamy palate and a fresh aftertaste adds to theattraction.
SERVE WITHEnjoy now or within 4 years of harvsest. Serve with a gourmet breakfast orseparately as a celebratory aperitif.
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SPIER SIGNATURE
MERLOT 2012
WINEMAKERJacques Erasmus
ORIGINSwartland, Paarl, Overberg and Stellenbocsh in Western Cape.
TERROIR/SOILClovelly, Hutton and Estcourt.
VINEYARD AND CLIMATE CONDITIONS
Trellised vines are 14 -16 years old and planted on north-eastern slopes.The vines received supplementary irrigation and produced 10 tons per hectare.
Temperature: Winter 9/18C; Summer 14/26CAnnual Rainfall: 650mm
Proximity to Ocean: 20-60km
WINEMAKING
Grapes were harvested at 24 Balling, gently crushed, de-stemmed and cooled.After two days of cold soaking the juice was fermented until dry in stainless steel
tanks at 24C. Three pump-overs were conducted daily. After fermentation 20% ofthe wine was matured in French oak barrels for 8-10 months and the remaindermatured in stainless steel tanks with French oak staves.
ANALYSISAlc: 13.8% T A: 5.60g/l
RS: 2.70g/l pH: 3.34
APPERANCE
Rich regal red
TASTING NOTE
Ripe red and black berries, plums and an undertow of eucalyptus and mint.This Merlot has sappy fruit, mint and soft tannins.
SERVE WITHPerfect with a lamb casserole or a vegetarian dish.
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SPIER SIGNATURE
CABERNET SAUVIGNON 2012
WINEMAKERJacques Erasmus
ORIGIN
Western Cape (Paarl, Stellenbocsh and Breedekloof)
TERROIR/SOIL
Clovelly, Hutton and Estcourt.
VINEYARD AND CLIMATE CONDITIONS
Trellised vines of 14 -16 years old, planted on northeastern slopes yielded thegrapes for this wine. The vines received supplementary irrigation and produced 10
tons per hectare.Temperature: winter 9/18C; summer 14/26CAnnual rainfall: 650-850mm
Proximity to ocean: 40-120km
WINEMAKING
Grapes were harvested at 24 balling, gently crushed, de-stemmed and cooled. Aftertwo days of cold soaking the juice was fermented until dry in stainless steel tanks at
24C. Three pump-overs were conducted daily. After fermentation 20% of the winewas matured in French oak barrels for 8-10 months and the remainder matured instainless steel tanks with French oak staves.
ANALYSISAlc: 14.03% TA: 5.9 g/L
RS: 4.9 g/L pH: 3.42
APPERANCE
Dark plum purple in colour.
TASTING NOTE
Ripe fruit, cherries and oak spice that follow through from nose to palate.
SERVE WITH
Roast beef or lamb with gravy.
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SPIER SIGNATURE
PINOTAGE 2012
WINEMAKERJacques Erasmus
ORIGIN
Western Cape (Darling, Durbanville and Paarl)
TERROIR/SOIL
Clovelly, Hutton and Estcourt.
VINEYARD AND CLIMATE CONDITIONS
Trellised vines of 14 -16 years old, planted on northeastern slopes yielded thegrapes for this wine. The vines received supplementary irrigation and produced 10
tons per hectare.Temperature: winter 9/18C; summer 14/26CAnnual rainfall: 650-750mm
Proximity to ocean: 40-80km
WINEMAKING
Grapes were harvested at 24 balling, gently crushed, de-stemmed and cooled. Aftertwo days of cold soaking the juice was fermented until dry in stainless steel tanks at
24C. Three pump-overs were conducted daily. After fermentation 20% of the winewas matured in French oak barrels for 8- 10 months and the remainder matured instainless steel tanks with French oak staves.
ANALYSISAlc: 14.6% TA: 5.6 g/L
RS: 3.3 g/L pH: 3.54
APPERANCE
Clear bright purple red.
TASTING NOTE
This classic South African Pinotage has generous red berry fruit and soft tannins.
SERVE WITH
Pork with a fruity barbecue sauce, Lamb chops or burgers with caramelised onions.
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SPIER SIGNATURE
SHIRAZ 2011
WINEMAKERJacques Erasmus
ORIGIN
Western Cape (Paarl, Stellenbosch & Darling
TERROIR/SOIL
Clovelly, Hutton and Estcourt
VINEYARD AND CLIMATE CONDITIONS
Trellised vines are 14 -18 years old and planted on north-eastern slopes. The vinesreceived supplementary irrigation and produced 10 tons per hectare.Temperature: Winter 9/18C; Summer 14/26CAnnual Rainfall: 650 mm
Proximity to Ocean: 40-60 km.
WINEMAKING
Grapes were harvested at 24 Balling, gently crushed, de-stemmed and cooled.After two days of cold soaking the juice was fermented until dry in stainless steel
tanks at 24C. Three pump-overs were conducted daily. After fermentation, 20%
of the wine was matured in French oak barrels for 8-10 months and theremaindermatured in stainless steel tanks with French oak staves.
ANALYSISAlc:14.46 % TA:6.10 g/l
RS: 3.50 g/l pH:3.59
TASTING NOTE
Inviting aromas of ripe plum, caramel and hints of spice on the nose. The aromasfollow through to a sweet and creamy palate with soft tannins.
SERVE WITHServe with lamb chops or beef ribs.
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awards
SPIER 21 GABLES
SAUVIGNON BLANC 2013Veritas Wine Awards 2013 Silver
SPIER 21 GABLESCHENIN BLANC 2012
Veritas Wine Awards 2013 SilverIWSC SilverDecanter World Wine Awards
Korean Wine Challenge Silver
SPIER 21 GABLESPINOTAGE 2011Veritas Wine Awards 2013 Silver
Korean Wine Challenge Gold
SPIER SIGNATURESAUVIGNON BLANC 2013
Veritas Wine Awards 2013 Bronze
SPIER SIGNATURE
CHENIN BLANC 2013Veritas Wine Awards 2013 Silver
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SAVANHA SUN by SPIER
SAVANHA celebrates the vibrant energy of the South African sun, in afun, relaxed and social way. Spier is the home of Savanha wines.
WINEMAKING Savanha is dedicated to capture the warmth andbeauty of the South African sun by providing terroir-reflective, elegantwines across all categories. Its a unique and wonderful energy, mirroredcompletely in the way we make our wines, and truly inspirational to theadventurous at heart. Savanha wines carry with them an unfailing mark ofquality and accessibility.
VITICULTURE Savanhas vineyard sites are surrounded by toweringmountain ranges and situated within close proximity of the cold Atlanticand warm Indian oceans. Here natures generous forces of soil, wind andrain combine to create some of the finest wine-growing conditions underthe sun. From these rich vineyards, Spiers award-winning winemakerscreate an elegant range of wines that are terroir-reflective with intense
fruit flavours, yet perfectly balanced.
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SAVANHA SUN range comprises easy drinking, accessible wines, foreveryday enjoyment. Richness of colour and flavour, true to the grapevarietals, speak of abundant sunshine and lazy summer days.
These fruit-driven wines are perfectly paired with a picnic or sun-soakeddays outdoors, creating special memories with friends and loved ones.Each varietal reflects its own positive and vibrant colour, mirroring boththe South African landscape and the way sunshine plays through wines ofvarying colours in clear glass.
SUNSHINE LIVING Spiers single-minded dedication to quality startsin the vineyard and follows through the entire winemaking process. Thiscommitment is reflected in the consistently high standard of their winesand the host of awards theyve won on both local and international level.The winery has a dedicated quality assurance team that conducts regularinternal audits and coordinates external audits. A fully equipped
laboratory includes facilities for routine wine testing at the cellar.
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SAVANHA SUN
SAUVIGNON BLANC 2013
WINEMAKERAnton Swarts
ORIGIN
Breedekloof and Coastal areas within the Western Cape.
TERROIR/SOIL
Combination of alluvial, well drained and aerated soils as well as decomposedgranite soils from mountain foothills.
VINEYARD AND CLIMATE CONDITIONSTrellised and bush vines aged 9-17 years yielded the grapes for this wine. The vines
received supplementary drip irrigation and produced 10-14 tons per hectare.Average Temperature:Winter 10C, Summer 26C
Proximity to ocean: ,120kmAnnual Rainfall: 40mm - 200mm
WINEMAKINGGrapes were harvested by hand from selected vineyard blocks. Grapes received at
cellar, destemmed, slightly crushed and pressed. The juice of the individual blockselections (some kept separate and some blended) was temperature controlfermented in stainless steel tanks, with selected yeast strains. Only the best tanks
were selected for the final preparation of the blend. Maturation occurred on the finelees for two months prior preparation for bottling.
ANALYSISAlc: 12.43% T A : 6 . 6 g/LRS: 4.4 g/L p H : 3 . 3 1
APPERANCEPale green in colour with a yellowish hue.
TASTING NOTEFresh, crisp, un-wooded, a medium bodied wine with tropical fruit aromas on the
nose with subtle hints of green pepper and grassiness. These flavours carry through
to the palate thats fresh and crisp. A well balanced and structured wine.
SERVE WITH
Smoked salmon, grilled seafood, green salads and goats cheese.
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SAVANHA SUN
CHENIN BLANC 2013
WINEMAKERAnton Swarts
ORIGIN
Western Cape, predominantly from Breedekloof region within the Western Cape.
TERROIR/SOIL
Combination of alluvial, well drained and aerated soils as well as decomposedgranite soils from mountain foothills.
VINEYARD AND CLIMATE CONDITIONSTrellised and bush vines yielded the grapes for this wine. The vines are 9-15 years
old, received supplementary drip irrigation and produced 10-14 tons per hectare.
WINEMAKING
The grapes were harvested by hand from selected vineyard blocks. Grapes werede-stemmed, slightly crushed and pressed. The juice of the individual blockselections (some kept separate and some blended) was temperature control
fermented in stainless steel tanks, with selected yeast strains. Only the best tankswere selected for the final preparation of the blend. Maturation occurred on the fine
lees for two months prior preparation for bottling.
ANALYSIS
Alc: 13.04 % T A : 5 .50 g/LRS: 4.5 g/L p H : 3 . 3 1
APPERANCEStraw pale in colour with a green hue.
TASTING NOTE
Fresh, fruity, quaffable, un-wooded. Tropical fruit on the nose; pink and red appleson the palate.
.
SERVE WITH
Lightly sauced pastas, grilled fish and baked apple desserts.
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SAVANHA SUN
CHARDONNAY 2013
WINEMAKERAnton Swarts
ORIGIN
Western Cape.
TERROIR/SOIL
Various regions within the Western Cape. Well drained and aerated soils fromalluvial, ancient riverbeds and shale.
VINEYARD AND CLIMATE CONDITIONSTrellised and bush vine yielded the grapes for this wine. The vines are 10-16 years
old, received supplementary drip irrigation and produced 10-14 tons per hectare.Temperature:Winter 10C C; Summer 26C
Annual Rainfall: 40mm 200mmProximity to Ocean: .120km
WINEMAKINGThe grapes were harvested by hand from selected vineyard blocks. Grapes were
de-stemmed, slightly crushed and pressed. The juice of the individual blockselections (some kept separate and some blended) was temperature controlfermented in stainless steel tanks with selected yeast strains. Only the best tanks
were selected for the final preparation of the blend. Maturation occurred on the finelees for two months prior preparation for bottling.
ANALYSISAlc: 14.29 % TA: 5.59 g/LRS: 3.54 g/L pH: 3.7
APPERANCEPale straw in colour with a green hue.
TASTING NOTEA medium-bodied wine with aromas of tropical fruit and citrus that follow through
to a well-structured palate. Fresh, flavourful, easy-drinking, un-wooded.
SERVE WITHPoached or fried fish with citrus sauces, risottos and roasted chicken.
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SAVANHA SUN
MERLOT 2012
WINEMAKERLizanne Jordaan
ORIGIN
Western Cape, predominately from Breedekloof region within the Western Cape.
TERROIR/SOIL
Combination of alluvial, well drained and aerated soils as well as decomposedgranite soils from mountain foothills.
VINEYARD AND CLIMATE CONDITIONSBush vines and five-wire Perold trellised vines aged 10-20 years yielded the
grapes for this wine. The vineyards received supplementary drip irrigation andproduced 8-15 tons per hectare.
WINEMAKINGGrapes were handpicked at optimum ripeness, sorted, de-stemmed and gentlycrushed. The juice was chilled to 10-12C to enable cold maceration prior to
fermentation in stainless steel tanks. Daily pump overs were carried out duringfermentation to extract further colour and flavour. Wines showing well-preserved
fruit were selected for blending and fining. Sterile bottling took place after 6months of maturation and integration.
ANALYSISAlc: 13.82% TA: 5.90g/lRS: 3.10g/l pH: 3.52
APPERANCEStraw pale in colour with a green hue.
TASTING NOTEAn accessible and fruit-driven wine. Plums and raspberries on the nose, with
layers of red berries and a hint of spice on the palate, supported by a soft tannin
structure..
SERVE WITH
Roasted pork, meat loaf, chicken casseroles, pizza and meaty pastas.
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SAVANHA SUN
CABERNET SAUVIGNON 2012
WINEMAKERJacques Erasmus
ORIGIN
Western Cape, predominantly Breedekloof /Swartland / Coastal regions within theWestern Cape.
TERROIR/SOILCombination of alluvial, well drained and aerated soils as well as decomposedgranite soils from mountain foothills.
VINEYARD AND CLIMATE CONDITIONS
Trellised vines and bush vines aged 10-20 years yielded the grapes for this wine.The vineyards received supplementary drip irrigation and produced 8-15 tons perhectare.
WINEMAKINGThe grapes were handpicked at optimum ripeness, selected, de-stemmed and gently
crushed. Cold maceration took place at 10-12C prior to fermentation in stainlesssteel tanks. Daily pump overs were conducted for optimum extraction of colour and
flavour. Wines from selected tanks were blended and fined, and matured for 6months before bottling.
ANALYSISAlc: 13.69 % TA: 5.70 g/LRS: 3.50 g/L pH: 3.51
APPERANCEDeep red in colour
TASTING NOTEBlackberries and tobacco on the nose with layers of dark berry fruit combined with
subtle oak flavours, plums and hints of liquorices, ending off in a reasonably soft
palate with a savoury finish
SERVE WITH
Sirloin or rump steak, roasted duck with orange sauce, hearty soups and maturecheese.
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SAVANHA SUN
PINOTAGE / SHIRAZ 2012
WINEMAKERLizanne Jordaan
ORIGIN
Western Cape, mainly Slanghoek and Breedekloof area.
TERROIR/SOIL
Alluvial, Silt Dundee, Tukulu, Riverbed and Oakleaf.
VINEYARD AND CLIMATE CONDITIONS
8 12 year old trellised and bush vines planted on different slopes yielded thegrapes for this wine. The vines received supplementary drip irrigation and produced
10-15 tons per hectare.Temperature: Winter 15C; Summer 28CAnnual Rainfall: 200mm
Proximity to Ocean: 80- 90km
WINEMAKING
Grapes were handpicked at optimal ripeness sorted, de-stemmed and gentlycrushed. The juice was chilled at 10-12C to enable cold maceration prior to
fermentation in stainless steel tanks. Daily pump overs were carried out duringfermentation to extract further colour and flavour.Wines that showed well-preserved fruit were selected for blending and fining.
Sterile bottling took place 5- 6 months after maturation.
ANALYSIS
Alc: 14.0 % TA: 5.70 g/LRS: 3 4 g/L pH:
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SAVANHA SUN
SHIRAZ 2012
WINEMAKERLizanne Jordaan
ORIGIN
Western Cape, especially Breedekloof and Slanghoek area. Slopes are also facing in
various directions.
TERROIR/SOIL
Various soil types, e.g. Alluvial, Clovelly and sandy soils are represented in thiswine.
VINEYARD AND CLIMATE CONDITIONSTrellised vines aged between 10-20 years, received supplementary drip irrigationand yielded between 12-16 tons per hectare.
WINEMAKINGThe grapes were hand and machine harvested at optimum ripeness, de-stemmed and
gently crushed. Cold maceration took place at 10-12C prior to fermentation instainless steel tanks. Daily pump overs were done to achieve optimum colour and
flavour extraction. Selected tanks were then fined, blended and matured for 6
months before sterile bottling took place.
ANALYSISAlc:14.26 % TA:>5.4 g/lRS: 3-4 g/l pH:3.65
APPERANCEDark ruby red in colour.
TASTING NOTE
Smoky, spicy, black pepper richly fruited wine. Full palate, sweet but not jammy.
SERVE WITH
Juicy chargrilled fillet served with a creamy mushroom and pepper sauce and sweetpotato wedges on the side OR Paella with chorizo and chicken drumsticks,slow-cooked pork hocks with dried fruit sauce.
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M Sh E j
Tastings and Orders
Grant Levy
M: 0405 589 287E: [email protected]
www.facebook.com/vinot imes
E x c l u s i v e i m p o r t e d W i n e s
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