VINEYARDS AND WINEMAKING:

The grapes were harvested during February and March 2011. Syrah was harvested from trellised vineyards in Paarl, grown on decomposed granite soils. Cinsaut was sourced from two older bush vine sites in Paarl and Agter-Paarl. Mourvèdre is primarily from dryland bush vines in the Swartland, on koffieklip soils. Grenache and Carignan were also from Swartland vineyards. All grapes were harvested fully ripe at between 24 and 26 degrees balling. Grapes were destalked but not crushed and fermentation took place in stainless steel tanks using Rhône yeasts. After primary fermentation the wines were racked off and sent back to tanks for malolactic fermentation. This lasted two to three months. The wine is then lightly sulphured and sent to older barrels for approximately seven months. No new wood is used.

BLEND:

Syrah 61%
Cinsaut 16%
Mourvèdre 12%
Grenache 5%
Carignan 4%
Petite Syrah 2%

TASTING NOTE:

Bright ruby in the glass. Fresh berry aromas layered with subtle spice and smoky notes. Light to medium bodied with young juicy berry flavours, fine integrated oak and smooth tannins. A beautifully balanced wine with a soft finish.

Our caprine colleagues who stayed behind in the Western Cape have carefully selected the finest grapes from which to make this intense wine with its ripe spicy fruit, judicious lick of new wood and elegant structure, amply befitting the noble gesture made by the Goats do Roam in African Villages.

IN THE VINEYARD:

The Shiraz grapes are predominantly from a selection of vineyards grown on deep decomposed granite soils on the Fairview farm in Paarl and Agter-Paarl regions. The Pinotage is mainly from dryland vineyards in the Swartland region.

HARVEST DATE: February 2009

WINEMAKING:

The Shiraz is destalked, not crushed, and fermented in pumpover style stainless steel tanks. Once fermented, the grapes were pressed and malolactic fermentation took place in stainless steel tanks. Once completed the wine was transferred to a mixture of 2nd to 4th fill French and American oak for 14 months. The fermentation protocol for the Pinotage was similar to the Shiraz, and the wine was aged in used French and American oak barrels. After 14 months the two wines were blended and bottled, with no fining, and only light filtration.

VARIETIES:

Shiraz 70%
Pinotage 30%

WINEMAKER’S COMMENTS:

This vintage produced more elegant wines, making a wine that is not quite as robust as the preceding years’ wines. We have made a fruit-forward style that is already drinking well. Anthony de Jager

TASTING NOTE:

Intense purple red colour. Dark fruit aromas dominate the nose, with hints of oak spice. Smoky notes show on the palate accompanied by dark berry flavours. The wine has a rich mouthfeel with firm tannins and ripe fruit on the finish.

IN THE VINEYARD:

Don Goatti’s personal selection comprises Barbera and Nebbiolo from Paarl Sangiovese from Darling, and Cabernet Sauvignon from Stellenbosch.

BLEND:

Barbera 35%
Sangiovese 27%
Cabernet Sauvignon 24%
Nebbiolo 14%

WINEMAKING:

After being de-stalked and lightly crushed, the juice was fermented in stainless steel tanks. After malolactic fermentation the various components were sent to 225l barriques for 13 months. The wine was matured in a mix of French and American oak, mainly 2nd to 4th fill, with approximately 10 percent new wood being used. The components are all kept separate and blended to achieve the style that Don Goatti is looking for. The wine was lightly filtered once before being bottled.

TASTING NOTE:

Aromas of bright red cherries and cassis with perfumed hints of lavender spices. An elegant medium bodied palate with fresh acidity. Subtle oaking emphasising the fruit flavours, with a lingering finish.

CLOSURE:

Stelvin

IN THE VINEYARD:

The fruit for this wine was mainly sourced from 8 year old vineyards from the Fairview farm on the slopes of Paarl Mountain, grown on decomposed granite soils.

HARVEST DATE: early February 2011

BLEND:

Viognier 56%
Roussanne 24%
Grenache Blanc 20%

WINEMAKING:

Grapes are picked once optimal ripeness has been reached. All wines were cold fermented in stainless steel tanks. After fermentation the individual components were left on their gross lees for 3 months prior to racking, blending and bottling for early enjoyment.

WINEMAKERS COMMENTS:

Last year, the majority of the grapes came from our farm, this year all of the grapes were from our farm. We have been planting Roussanne and Grenache Blanc over the past few years and this quality of wine produced is encouraging.

TASTING NOTE:

Floral notes of peach blossom. Light apricot with pear drops on the palate. A rich palate balanced well by fruit driven freshness.

IN THE VINEYARD:

Most of the fruit is from trellised vineyards on Fairview with supplementary drip irrigation, planted on decomposed granite soils. Supplementary fruit is from unirrigated bushvines in the Swartland, and from an old bushvine vineyard in the Piekenierskloof near Citrusdal.

HARVEST DATE: Early to mid- February 2011

WINEMAKING:

The different varietals were harvested ripe and lightly crushed. After 6 to 12 hours of skin contact depending on the parcels and colour extracted the juice was removed from skin contact. All the juice was settled and cold fermented at 14°C.

BLEND:

Syrah 46%
Mourvèdre 25%
Grenache 15%
Gamay Noir 14%

WINEMAKER’S NOTES:

Although Rosé is often seen as being fun and easy drinking, it can be one of the more rewarding wines to make. When making rosé in the traditional saignée method, with the various components and the final blending , the wine requires a lot of individual attention.

TASTING NOTE:

Bright colour in the glass, with delicate aromas of cherry and strawberry. The entry on the palate is slightly sweet and fruit-driven, finishing on an intense yet refreshing note. Surprisingly complex with a lingering aftertaste.

IN THE VINEYARD:

The fruit for this wine was mainly sourced from the Fairview farm on the slopes of Paarl Mountain, grown on decomposed granite soils. Supplementary Grenache Blanc is from vineyards in the Piekenierskloof mountains, near Citrusdal.

HARVEST DATE: First three weeks of February 2010

BLEND:

Viognier 68%
Roussanne 17%
Grenache Blanc 15%

WINEMAKING:

Grapes are picked once optimal ripeness has been reached. Most of the Viognier was whole bunch pressed, while the other varietals were destalked and lightly crushed. All wines were cold fermented in stainless steel tanks. After fermentation the individual components were left on their gross lees briefly prior to racking, blending and bottling for early enjoyment.

WINEMAKERS COMMENTS:

This is the first time that the majority of the grapes are from our farm, showing that the new varieties planted are adapting well. We have been planting Roussanne and Grenache Blanc over the past few years and this first experience is encouraging.

TASTING NOTE:

Intense aromas of soft pear and litchi accompanied by floral notes and coconut hints. A rounded palate shows rich apricot and marzipan with a slight oily texture on the finish, balanced well by fruit-driven freshness.

Read more…

Wine Spectator score: 89 points

Issue: June 2009

Find out more about Goat-Roti Syrah Viognier 2007.

IN THE VINEYARD

The fruit for this wine is sourced from a number of vineyards in the Western Cape. Viognier is predominantly from vineyards on the slopes of Paarl mountain, grown on decomposed granite soils. Grenache Blanc is from vineyards in the Piekenierskloof mountains, near Citrusdal. Roussanne is from a trellised vineyard in the Agter-Paarl.

HARVEST DATE

First three weeks of February 2009

WINEMAKING

Grapes are picked once optimal ripeness has been reached. Most of the Viognier was whole bunch pressed, while the other varietals were destalked and lightly crushed. All wines were cold fermented in stainless steel tanks. After fermentation the individual components were left on their gross lees for three months prior to racking, blending and bottling for early enjoyment.

WINEMAKERS COMMENTS

This is the first time that we have harvested Roussanne and this varietal has brought a lovely character to the wine. We have been planting Roussanne over the past few years and this first experience is encouraging. I am looking forward to the variety playing more of a role in the future.

TASTING NOTE

Rich aromas of peach and pear with floral fragrance and citrus. Mouthfeel has richness, and fruit flavours follow through from the nose with honeysuckle on the finish.

Wine of Origin Western Cape