The wines of Theuniskraal

Vineyards (viticulturists: Wagner & Andries Jordaan)

Winemaking (winemaker: Andries Jordaan)

Vineyards (viticulturists: Wagner & Andries Jordaan)

Theuniskraal comprises 350ha with 140ha under vine, mostly Cape Riesling, Chardonnay and Sauvignon blanc. The soils are predominantly gravel and sandy loam.

The Sémillon grapes, which dominate the blend, were grown in south-facing, trellised and irrigated vineyards at an altitude of 240m above sea level. All the vines, planted in 1988, are cultivated in loamy clay soils, which keep roots cool in the summer months and preserve the varietal flavours.

The south-facing Chardonnay vineyards are also planted at an altitude of 240m above sea level, in stony, loamy soils as well as deeper loamy soils. The trellised vines, established in 1991, receive supplementary drip irrigation.

Winemaking (winemaker: Andries Jordaan)

Both the Sémillon and Chardonnay were harvested by hand mostly from pre-dawn to early morning. The Sémillon was picked in late February at 22,5° Balling, while the Chardonnay was picked at 24° Balling in early and mid-February.

Both varietals were vinified individually and received skin contact for three hours. After cold fermentation at 13° to 15°C for 14 to 21 days, the wines remained in stainless steel tanks without any oak maturation until blending.

Theuniskraal comprises 350ha with 140ha under vine, mostly Cape Riesling, Chardonnay and Sauvignon blanc. The soils are predominantly gravel and sandy loam.

The trellised, south-facing vineyards are grown in loamy clay soil and situated at an altitude of 240m above sea level. The vines are irrigated.

The Gewürtztraminer block comprises 2ha and was planted in 2001, while the Muscat de Frontignan was planted in 2000.

Both the Gewürtztraminer and Muscat de Frontignan were harvested by hand and machine, mostly from pre-dawn to early morning. The Gewürtztraminer grapes were picked in the beginning of February at 23° Balling, while the Muscat de Frontignan grapes were harvested at 21° Balling in mid-February.

Both varietals were individually vinified and received skin contact for six hours. After cold-fermentation at 14° for 14 days, the fermentation was completed. The wine was next blended and bottled.

Theuniskraal comprises 350ha with 140ha under vine, mostly Cape Riesling, Chardonnay and Sauvignon blanc. The soils are predominantly gravel and sandy loam.

The Ruby Cabernet grapes, which dominate the blend, were grown in south-facing, trellised and irrigated vineyards at an altitude of 240m above sea level. All the vines, planted in 1999, are cultivated in loamy clay soils, which keep the roots cool in the summer months and preserve the varietal flavours.

The south-facing Cabernet Sauvignon vineyards are also planted at an altitude of 240m above sea level, in stony, loamy as well as deeper loamy soils. The trellised vines, established in 1998, receive supplementary, drip irrigation.

The Shiraz, planted in 2000, is clone 22 on Rugeri rootstock in sandy loam soils. The vines are trellised on a six-wire hedge system and receive supplementary, drip irrigation.

Theuniskraal comprises 350ha with 140ha under vine, mostly Cape Riesling, Chardonnay and Sauvignon blanc. The soils are predominantly gravel and sandy loam.

The Muscat Ottonel grapes, which dominate the blend, were grown in trellised and irrigated vineyards situated some 240m above sea level on slopes facing in a southerly direction. All the vines were planted in 1986 and are cultivated in loamy clay soils which assists in keeping the roots cool during the summer months and also in preserving the varietal flavours.

The Colombard grapes were sourced from south-facing vineyards situated at an altitude of around 240m above sea level and grown in stony, sandy loam soils. The trellised vines, established in 1994, receive supplementary drip irrigation.

The Shiraz grapes came from a trellised vineyard which receive supplementary drip irrigation and was planted in 2000.

Both the Muscat Ottonel and Colombard grapes were harvested by hand, mostly from pre-dawn to early morning. The Muscat Ottonel fruit was picked in mid-February at 19,5° Balling, while the Colombard was picked at 21° Balling in late February. The Shiraz grapes were harvested by hand at 22° to 23° Balling.

The three varietals were vinified separately. The two white varietals (Muscat Ottonel and Colombard) received skin contact for four hours and were cold-fermented until dry at 13° to 15°C for a period of 14 to 21 days. The skins of the Shiraz grapes were removed 12 hours and fermentation was stopped when a sugar level of 75 g/l was attained. None of the varietals were wooded and remained in stainless steel tanks until blending.