vinotime booklet spier 21 gables & signature

8/13/2019 VinoTime Booklet Spier 21 Gables & Signature

1/18

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


2/18


3/18

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


4/18

SPIER 21 GABLESSAUVIGNON BLANC 2013

WINEMAKERJacques Erasmus

ORIGINTygerberg (Durbanville)

TERROIR/SOILSoils: Oakleaf and Swartland. South-West facing Vineyards from the coolTygerberg Hills. Proximity to ocean 16 km.

VINEYARD AND CLIMATE CONDITIONSA dry-land single vineyard of 14 ha with an age of 15 years yielded the grapes forthis wine. The fruit was harvested in three batches from 7 February to 19 Februaryat a yield of 6 tons per hectare.

WINEMAKINGGrapes were hand-harvested early in the morning in 10kg lug boxes and pre-cooled before sorting, destemming and crushing. Skin contact was limited to 6 hours andthe free run juice drained off to settle overnight before inoculation.

The fermentation took place under controlled temperatures between 12 14 C.The wine matured for 3 months on the lees before blending and bottling.

ANALYSISAlc: 13.85 % TA: 6.2 g/LRS: 2.7 g/L pH: 3.38

APPERANCEPale straw with lime rim edges.

TASTING NOTEThe wine is bold and aromatic with intense flavours of gooseberries, fig leaves andhints of fresh grassiness. Concentrated and richly textured palate with fresh greenfinish.

SERVE WITHGrilled salmon with roasted beets and Arugula or poached shrimp with creamyDijon sauce.


5/18

SPIER 21 GABLESCHENIN BLANC 2012

WINEMAKER Jacques Erasmus

ORIGINTygerberg

TERROIR/SOILSoil: OakleafEast facing Vineyards from the cool Tygerberg Hills. Proximity to ocean 15 km

VINEYARD AND CLIMATE CONDITIONSDry 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

WINEMAKINGGrapes 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 fermentationtook place in 400 liter barrels. The wine matured for 14 months in French barrels, 46% new and 54% second fill.

ANALYSISAlc: 14.0 % TA: 5.60 g/LRS: 6.00 g/L pH: 3.43

APPERANCEPale 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.


6/18

SPIER 21 GABLESPINOTAGE 2011WINEMAKER Johan Jordaan

ORIGINStellenbosch

TERROIR/SOILSoil: 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 temperaturecontrolled 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 tocreate this balanced, cool climate Pinotage with great complexity and ageing potential.

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 tanninsthat balance the wine for a full palateexperience.

SERVE WITH

Serve with mature beef, venison, lamb and ostrich dishes, with berry jus or strongcheese.


7/18


8/18


9/18

SPIER SIGNATURESAUVIGNON BLANC 2013WINEMAKER Anton Swarts

TERROIR/SOILA 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 yeaststrains. 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 bodyand elegance, prior preparation for bottling.

ANALYSISAlc: 13.11% T A : 6 .1 g/LRS: 3.70 g/L p H : 3 . 21

APPERANCEPale straw in colour with a greenish hue.

TASTING NOTEIntense aromas of gooseberries, passion fruit, green and yellow peppers and hints oftropical fruit on the nose. Medium bodied good balance between fruit and acidity onthe palate.

SERVE WITHEnjoy chilled with seafood, pasta, risotto, fish and sushi.


10/18

SPIER SIGNATURECHENIN BLANC 2013WINEMAKER Anton Swarts

ORIGINWestern Cape: Breede River and Coastal regions

TERROIR/SOILCombination 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 theCoastal 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 26CAnnual Rainfall: 40mm - 200mmProximity to ocean:120km.

WINEMAKINGGrapes were hand harvested from selected vineyard blocks that vary from bush vineto trellised vines. Grapes were de-stemmed, slightly crushed before pressing andgiven brief skin contact. Free run juice settled in the tanks overnight and thefollowing 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. Maturationoccurred 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: 3.51APPERANCEPale straw in colour with a greenish hue.

TASTING NOTEThis 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 in parsley butter or creamy goat's cheese, sushi, pasta and pizza.


11/18

SPIER SIGNATURECHARDONNAY 2012WINEMAKERAnton Swarts

ORIGINGrapes are sourced from the Breedekloof and Coastal regions within the WesternCape of South Africa.

TERROIR/SOILSoil and subsoil from various regions of the Western Cape: Clovelly, Estcourt,Kroonstad, Alluvial soil in ancient riverbed, and Glenrosa.

VINEYARD AND CLIMATE CONDITIONSTemperature: Winter 10C / Summer 26CRainfall: 40mm 200mmKm from Ocean 80 100km

WINEMAKINGFrom February, grapes were hand harvested from selected vineyard blocks andreceived at cellar, destemmed, slightly crushed and pressed. Juice of the individual block selections (some separate and some blended) are 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 thefine lees for two months prior preparation for bottling. 5% barrel fermented in newFrench oak barrels.

ANALYSISAlc: 14.10% TA: 5.90g/LRS: 4.4g/L pH: 3.51

TASTING NOTEPale straw in colour with a green hue. On the nose grape fruit, lime, yellow apple, banana, pear and hints of vanilla / butterscotch. The palate is creamy with layeredfruit, pleasant acidity and good balance.

SERVE WITHServe well-chilled. Ideal with pan-fried salmon in a lemon butter sauce.


12/18

SPIER SIGNATUREMETHOD CAP CLASSIC 2010WINEMAKERCellar 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 anaverage of 8 tons per hectare. The vineyards received supplementary drip irrigation.Temperature: Winter 10C; Summer 28CAnnual rainfall: 650mmProximity to ocean: 20km

WINEMAKINGGrapes from two selected vineyard blocks were hand harvested between 19 and 20Balling in 9kg crates. After hand sorting the grapes were whole bunch pressed.

The juice was fermented in stainless steel tanks at 14C. Second fermentation took place 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.


13/18

SPIER SIGNATUREMERLOT 2012WINEMAKERJacques 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: 650mmProximity to Ocean: 20-60km

WINEMAKINGGrapes 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/lRS: 2.70g/l pH: 3.34

APPERANCERich regal red

TASTING NOTERipe 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.


14/18


15/18

SPIER SIGNATUREPINOTAGE 2012WINEMAKER Jacques Erasmus

ORIGIN Western Cape (Darling, Durbanville and Paarl)

TERROIR/SOILClovelly, Hutton and Estcourt.


Trellised vines of 14 -16 years old, planted on northeastern slopes yielded thegrapes for this wine. The vines received supplementary irrigation and produced 10tons per hectare.Temperature: winter 9/18C; summer 14/26CAnnual rainfall: 650-750mmProximity to ocean: 40-80km

WINEMAKINGGrapes 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 at24C. 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/LRS: 3.3 g/L pH: 3.54

APPERANCEClear bright purple red.

TASTING NOTEThis classic South African Pinotage has generous red berry fruit and soft tannins.

SERVE WITHPork with a fruity barbecue sauce, Lamb chops or burgers with caramelised onions.


16/18

SPIER SIGNATURESHIRAZ 2011WINEMAKERJacques Erasmus

ORIGINWestern Cape (Paarl, Stellenbosch & Darling

TERROIR/SOILClovelly, Hutton and Estcourt


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 mmProximity to Ocean: 40-60 km.

WINEMAKINGGrapes 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 steeltanks 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/lRS: 3.50 g/l pH:3.59

TASTING NOTEInviting 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.


17/18

a w a r d s

SPIER 21 GABLESSAUVIGNON BLANC 2013Veritas Wine Awards 2013 Silver

SPIER 21 GABLESCHENIN BLANC 2012Veritas Wine Awards 2013 SilverIWSC SilverDecanter World Wine AwardsKorean Wine Challenge Silver

SPIER 21 GABLESPINOTAGE 2011Veritas Wine Awards 2013 SilverKorean Wine Challenge Gold

SPIER SIGNATURESAUVIGNON BLANC 2013Veritas Wine Awards 2013 Bronze

SPIER SIGNATURECHENIN BLANC 2013Veritas Wine Awards 2013 Silver


18/18

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 spier 21 gables & signature

Documents