AA Badenhorst Family Red
Vineyards: Small parcels of selected fruit is sourced from 7 vineyards on our farm Kalmoesfontein and from neighbours with good tasting grapes. The 2018 vintage was beyond expectations in terms of quality and fruit expression. The yields were low, averaging around 5.3 tons/ha and 6000 L was bottled from this harvest.
Grapes: Shiraz, Grenache Noir, Cinsault and Tinta Barocca.
Vinification: We hand harvest all the grapes on the same day from these vineyards. The grapes are sorted meticulously in the vineyard and transported in small picking boxes to a refrigerated room where they are left overnight to cool down. The following day the grapes are transferred to fermentation vessels made of concrete or wood. Around 40% of the grapes are destemmed and minimal sulphur is added at this stage. The whole bunches are “foot stomped” to extract juice to assist the onset of natural fermentation. Once fermentation has started the tanks are pigeaged twice daily. The grapes fermented in closed concrete tanks are left on their skins for 3 to 6 months before pressing.
Maturation: The wine is pressed into old 4000L vats and 8% new 600L casks for a maturation period of 16 months. During this time the wine is topped regularly but not racked until just before bottling.
The 2018 AA Badenhorst is our 13th release of this appellation wine.. This vintage will be quite reserved in its youth but I expect it to mature very well and evolve into its potential. The tannins are prominent, well-integrated and refreshing. The aromas are brooding but with complex notes of pepper, liquorice, perfume, and black cherries. The palate entry is quite dense with lavender and dark berry fruit. The finish is dry with well spread tannins ending with savoury and black currant
Total production 8000 bottles A