SPARKLING BRUT MCC 2008 BACKSBERG > BLACK LABEL RANGE ORIGIN Coastal BLEND 60% Chardonnay, 40% Pinot Noir AGEING POTENTIAL 3 – 5 years WINEMAKER Guillaume Nell VINIFICATION Whole bunch pressed. Chardonnay and Pinot Noir picked before ripeness at 19.5 Balling. This ensure a lower alcohol for re-fermentation and a crisp acidity. ANALYSIS R/S (g/l): 7.7 pH: 3.19 TA: 7.4 Alc % (vol): 12.28% TASTING NOTE A highly active, lively and extremely fine head. A creamy palate with smooth, filling mousse. A fine flavour with a good, leesy background and well developed flavours, with a bright, fresh finish. FOOD PAIRING this MCC is an excellent wine to enjoy with everything from starters to desserts.
Transcript
SPARKLING BRUT MCC 2008BACKSBERG > BLACK LABEL RANGE
ORIGIN Coastal
BLEND 60% Chardonnay, 40% Pinot Noir
AGEING POTENTIAL 3 – 5 years
WINEMAKER Guillaume Nell
VINIFICATION Whole bunch pressed. Chardonnay and Pinot Noir picked before ripeness at 19.5 Balling. This ensure a lower alcohol for re-fermentation and a crisp acidity.
ANALYSIS R/S (g/l): 7.7 pH: 3.19
TA: 7.4 Alc % (vol): 12.28%
TASTING NOTE A highly active, lively and extremely fine head. A creamy palate with smooth, filling mousse. A fine flavour with a good, leesy background and well developed flavours, with a bright, fresh finish.
FOOD PAIRING this MCC is an excellent wine to enjoy with everything from starters to desserts.
CHENIN BLANC 2011 BACKSBERG > PREMIUM RANGE
ORIGIN Paarl
CLIMATE Mediterranean
SOIL TYPE Sandy clay, med yield, 225m North East elevation, also bought in
VITICULTURE 8 year old trellised vineyards
Yield: 9t/h. Hand picked at optimal ripeness at 24˚B
VINIFICATION Cool picked, crushed, chilled, settled overnight. A long cool fermentation at 13 degC in stainless steel. Very simple, natural wine.
BLEND 100% Chenin Blanc
AGEING POTENTIAL Best enjoyed within 2 years
WINEMAKER Guillaume Nell
ANALYSIS R/S (g/l): 1.5 pH: 3.54
TA: 6.1 Alc % (vol): 12.31%
TASTING NOTE Pear, green apple and cashew provide an
array of aromatic characters. Ripe fruit is
tempered by finely balanced acidity to give a mouth filling, yet refreshing
palate, which has a lingering finish.
FOOD PAIRING The versatility of the Chenin Blanc makes
it ideal for almost any occasion.
SAUVIGNON BLANC 2011 BACKSBERG > PREMIUM RANGE
ORIGIN Western Cape
CLIMATE Mediterranean
SOIL TYPE Clay loam, med-high yield, 315m North East, Durbanville Med yield South facing & Grabouw med yield East facing
VITICULTURE 12 year old vineyards, yield 8-12t/ha
VINIFICATION Cool picked. Some time on the skins would be allowed to extract the
most flavors. Juice is settled for several days. After a very cool fermentation in
s/s tanks, the wine is bottled for early consumption.
BLEND 100% Sauvignon Blanc
AGEING POTENTIAL Best enjoyed within 2 years
WINEMAKER Guillaume Nell
ANALYSIS R/S (g/l): 2.0 pH: 3.50
TA: 5.5 Alc % (vol): 13.48
TASTING NOTE Bursting with aromas of gooseberry and passion fruit, this lively wine matches aromatic intensity with freshness and balance. Lime and nettle characters
predominate the palate, cleverly matching fruit sweetness with
natural acidity.
FOOD PAIRING With a variety of foods, especially salads, cold meats, chicken and fish
CHARDONNAY 2010BACKSBERG > PREMIUM RANGE
ORIGIN Western Cape
CLIMATE Mediterranean
SOIL TYPE Ridged sandy clay from Greendale, yield med-low, 195m
VITICULTURE 4-16 year old vineyards, yield ave 6t/ha
VINIFICATION A combination of whole bunch pressed, oak fermented fruit, and crushed, cool tank fermented wine. The oak part
contributing to the fuller, toasty flavors and the tank part contributing in the citrus fresh flavors.
TASTING NOTE Pungent aromas of raspberry and red plums are tempered by the deft use of French oak maturation. The palate is redolent with succulent, sweet fruit
flavours and finely coated in ripe, mouth-filling tannins. Smokey and savoury oak characters provide a
subtle background to this complex and well balanced wine.
FOOD PAIRING Goes very well with duck, lamb, sirloin steak and pastas. Also great with
chocolate and mint desserts.
CABERNET SAUVIGNON 2009BACKSBERG > PREMIUM RANGE
ORIGIN Paarl
CLIMATE Mediterranean
SOIL TYPE Sandy clay from Greendale, med-low yield, 190m, East – South East elevation
VITICULTURE 9 year old vineyards, yield 8-12t/ha
VINIFICATION Cool crushed and soaked for a few days before fermentation starts, fermentation with aerated pump-overs 4 times a day and post fermentation contact on the skin. Oak aged for 18 - 24 months.
TASTING NOTE Spicy aromas of liquorice and vanilla with blackcurrant fruit. Layers of fruit and oak provide the necessary framework for ripe, full fruit flavours of plum and blackberry. Complex and long, this wine has depth and power and will reward further bottle ageing.
FOOD PAIRING A classic Cab that will compliment all meals when a fine red wine is called for, or to end off an evening with rich
cheeses.
ELBAR 2007BACKSBERG > MEDITERRANEAN RANGE
ORIGIN Coastal
CLIMATE Mediterranean
BLEND Malbec 38%, Mourvedre 32%, Sangiovese 12%, Petit Verdot 8%,
Shiraz 7%, Zinfandel 3% Wooded separately for 6mnths,
blended and further aged for 6mnths in 2-3 year barrels
VINIFICATION Cool crushed and warm fermentation. Early pressed, for a soft, fruity and juicy pallet. 6 – 12 months in oak barrels.
TASTING NOTE Lightly pressed to make a fruity, light wine. Aged in older barrels, this wine can be drunk quite young. Mediterranean medley of flavours – herbs, dried fruit and potpourri. A blend of varietals associated with vineyards around the Mediterranean.
FOOD PAIRING A good food wine, matching pasta, pizza and any other Mediterranean
delicatessen.
Beyond Borders PINOT NOIR 2010BACKSBERG > BLACK LABEL RANGE
ORIGIN Elgin
CLIMATE Mediterranean
SOIL TYPE From Elgin area
BLEND 100% Pinot Noir - wooded
VINIFICATION Fermented in open top bins and aged in 500Litre barrels for 12 months.
TASTING NOTE This wine offers engaging aromas of strawberry and black berry, with delicate savoury textures and hints of spice on the palate. Ready to drink now but worth ageing for 3-5 years.
FOOD PAIRING A delightful wine to enjoy with salmon, pasta and poultry dishes.
JOHN MARTIN 2012BACKSBERG > BLACK LABEL RANGE
ORIGIN Coastal
CLIMATE Mediterranean
SOIL TYPE Clay loam, med-high yield, 315m North East, Durbanville Med yield South facing & Grabouw med yield East facing
VITICULTURE 12 year old vineyards, yield 8-12t/ha
VINIFICATION Very cool picked, crushed and left on the skins in ice cold conditions for 12 – 24 hours. Only free run juice is used to
settle and ferment cold in steel tanks. 15 – 20 % of the blend is fermented in
small French oak barrels and left on the lees for 3 – 6 months. The blend is
TASTING NOTE Exceptional flavours of apricots, peach and lemon, with complex nuances of cinnamon and hazelnut derived from barrel fermentation. Ageing on the yeast lees has added a creamy texture with a powerful finish.
FOOD PAIRING Superb as an aperitif, with creamy cheeses or light flavoured fusion
dishes.
PUMPHOUSE SHIRAZ 2008BACKSBERG > BLACK LABEL RANGE
ORIGIN Paarl
CLIMATE Mediterranean
SOIL TYPE Clay loam, med-high yield, 300-330m North and North East
elevation
VITICULTURE 8-18 year old vineyards, yield 7-12t/ha
VINIFICATION Soft-skinned Shiraz is fermented warm for 5-6 days. It is pressed to finish
fermentation in oak. 12 – 18 months in small oak barrels.
TASTING NOTE Black berry, raspberry and rich mocha aromas are given added complexity via subtle aniseed and vanillin tones, derived from maturation in small French and American oak barriques. The palate has weight and depth due to layers of fruit tannins and sheer flavour intensity.
FOOD PAIRING Savoury dishes such as roasted game and winter stews match this dark,
brooding wine.
KLEIN BABYLONSTOREN 2007BACKSBERG > BLACK LABEL RANGE
ORIGIN Paarl
CLIMATE Mediterranean
VITICULTURE 2-12 year old vineyards, yield 8-12t/ha
VINIFICATION Seperately prepared cultivars of Merlot and Cabernet, are blended with other bordeaux varietals. Long skin and oak maturation, makes this a very age worthy wine
TASTING NOTE a Specially crafted cuvee on the basis of varietal intensity and character. Violets, cassis and dried herb aromas form a complex bouquet hinting at the palate’s awaiting intensity. Flavours of blackberry and earthy forest floor elements are
neatly meshed by fine, ripe fruit tannins that finishes dry, with oak derived
characters of cinnamon and vanilla.
FOOD PAIRING This blend matches classic evening meals such as roast beef and lamb.
FAMILY RESERVE WHITE 2009BACKSBERG > FAMILY RESERVE RANGE
ORIGIN Paarl
CLIMATE Mediterranean
VINIFICATION Produced from the finest grapes with extreme care, blending only the best parcels from different varieties. Produced only in exceptional years and kept on the lees during the entire ageing.
TASTING NOTE High density vineyards produce grapes with exceptional flavours of cassis,
raspberry and tobacco. Extended skin contact and ageing in small French barriques have contributed added complexity via cedar and vanilla characters.
FOOD PAIRING This blend matches classic evening meals such as roast beef or lamb.
KOSHER BRUT MCC 2008BACKSBERG > KOSHER RANGE
ORIGIN Paarl
CLIMATE Mediterranean
SOIL TYPE Sandy clay, med yield, 180m West-South West elevation
VITICULTURE 4-16 year old vineyards, yield ave 6t/ha
VINIFICATION Crush and de-stemmed Chardonnay, makes the base wine of this citrus, fresh Method Cap Classique sparkling wine. Pasteurized in the juice stage of its life cycle, and prepared by the Cape Town Beth Din, makes this MCCsparkling wine, Mevushal / Kosher for Passover
TASTING NOTE A highly active, lively and extremely fine head. A fine flavour with good, leesy background and well developed flavours, with a bright, fresh finish.
FOOD PAIRING This MCC is an excellent wine to enjoy with everything from starters to desserts.
KOSHER CHARDONNAY 2011BACKSBERG > KOSHER RANGE
ORIGIN Paarl
CLIMATE Mediterranean
SOIL TYPE Sandy clay, med yield, 180m West-South West elevation
VITICULTURE 4-16 year old vineyards, yield ave 6t/ha
VINIFICATION Crushed and lightly pressed ripe Chardonnay, creates this tropical flavored Chardonnay. Pasteurized in
the juice stage of production, and prepared with the Cape Town Beth din, makes this wine Mevushal / Kosher for passover.
TASTING NOTE Lemon zest, melon and hazelnut characters mingle to give a
complex and fresh aroma. Natural acidity is balanced by sweet fruit flavours of white peach, providing a medium bodied palate with a long, rewarding finish.
FOOD PAIRING The acid balance of this wine is perfect with salads, cold meats and light pasta dishes.
KOSHER PINOTAGE 2011BACKSBERG > KOSHER RANGE
ORIGIN Paarl
CLIMATE Mediterranean
SOIL TYPE Sandy clay, med-low yield, 165m West- South West elevation
VITICULTURE 16 year old vineyards, yield ± 12t/ha
VINIFICATION Fermented on the skins for 4 days, pressed, pasteurized and bottled
early. Prepared under supervision of the Cape Town Beth Din, makes this wine
TASTING NOTE The oak derived vanillin nuances provide the perfect backdrop to youngberry and mulberry fruit flavours. Fresh, yet soft, this wine provides sheer Pinotage
intensity with a supple finish.
FOOD PAIRING Enjoy with tomato based pasta dishes
KOSHER MERLOT 2011BACKSBERG > KOSHER RANGE
ORIGIN Paarl
CLIMATE Mediterranean
SOIL TYPE Clay loam, med-high yield, 280m north elevation
VITICULTURE 2-12 year old vineyards, yield
VINIFICATION Fermentation of 5-6 days with no maturation in oak barrels, creates
this very fruity style Merlot. Pasteurized and prepared under supervision of the Cape Town Beth Din, makes this wine
TASTING NOTE The wine displays aromas of raspberry and red plums, succulent sweet fruit flavours and finely coasted tannins.
FOOD PAIRING This sweet, fruity style makes it lovely on its own as well as an ideal
accompaniment to a variety of lamb dishes.
KOSHER KIDDUSH SWEET RED 2011
BACKSBERG > KOSHER RANGE
ORIGIN Paarl
CLIMATE Mediterranean
SOIL TYPE Clay loam, med-high yield, 280m north elevation
VITICULTURE 2-12 year old vineyards, yield
VINIFICATION Ripe fruit, ferment to dryness, sweetened with Kosher grape consentrate to a very intensely sweet wine. Fruity, red and sweet. This wine has been pasteurized and prepared by the Cape Town Beth din. It is both Mevushal / Kosher for
TASTING NOTE Raspberry and red plum aromas combined with succulent fruit
flavours and finely coated tannins, ensure a pleasurable drinking experience.
FOOD PAIRING As an aperitif before or after dinner.
PINNEAU 2010BACKSBERG > FORTIFIED RANGE
ORIGIN Paarl
CLIMATE Mediterranean
SOIL TYPE Sandy clay, med yield, 225m North East elevation, also bought in
VITICULTURE 8 year old trellised vineyards
Yield: 9t/h. Hand picked at optimal ripeness at 24˚B
VINIFICATION Juice of ripe Chenin grapes is fortified with Backsberg Brandy. No fermentation takes place in this wine, leaving all natural grape sugar. All the alcohol comes from the brandy. The wine is matured for a year in barrels before bottling,
TASTING NOTE Pure raisin and oak spices, the wine is delightfully sweet.
FOOD PAIRING As an aperitif before or after dinner.
PORT 2010BACKSBERG > FORTIFIED RANGE
ORIGIN Paarl
CLIMATE Mediterranean
SOIL TYPE Clay loam, high yield, 215m North-North East elevation
VITICULTURE 11 year old vineyards, yield
VINIFICATION Ripe fruit, stopped mid fermentation at the wanted sugar level (fortified) with Backsberg Brandy. Aged for another 2/3 years in small french oak barrels.
TASTING NOTE Bursting with aromas of gooseberry and passion fruit, this lively wine matches aromatic intensity with freshness and balance. Lime and nettle characters
predominate the palate, cleverly matching fruit sweetness with
natural acidity.
FOOD PAIRING With a variety of foods, especially salads, cold meats, chicken and fish
TREAD LIGHTLY MERLOT 2010BACKSBERG > TREAD LIGHTLY RANGE
ORIGIN Western Cape
CLIMATE Mediterranean
SOIL TYPE Clay loam, med-high yield, 280m north elevation
VITICULTURE 2-12 year old vineyards, yield 7-12t/ha
VINIFICATION 5-6 day cool fermentation and 12 months oak maturation. The fruity, lighter batches is selected for this
TASTING NOTE The oak derived vanillin nuances provide the perfect backdrop to youngberry and mulberry fruit flavours. Fresh, yet soft, this wine provides sheer intensity with a supple texture.
FOOD PAIRING Enjoy with tomato based pasta dishes
SYDNEY BACK BRANDY NVBACKSBERG > SPIRITS
ORIGIN Western Cape
CLIMATE Mediterranean
SOIL TYPE Sandy clay, med yield, 225m North East elevation, also bought in
VITICULTURE 8 year old trellised vineyards
Yield: 9t/ha
VINIFICATION Chenin Blanc base wine is used for distillation. Double distilled in a
60hl Alembic pot still, matured for at least 5 years in oak barrels.
BLEND 100% Chenin Blanc
BARREL MATURATION 5 – 8 years
WINEMAKER Guillaume Nell
ANALYSIS Alc % (vol): 40
TASTING NOTE Rich golden hue. Delightful nose of honey, rose, honeysuckle, dried
peach, apricot and a range of nuts. Distinct sweet tobacco hints with tea and cinnamon. Smooth in the mouth, warming sensation, long genteel
finish.
FOOD PAIRING This complex brandy is best enjoyed neat or with a drop of natural spring
water at room temperature.
SYDNEY BACK BRANDY 10 yearBACKSBERG > SPIRITS
ORIGIN Western Cape
CLIMATE Mediterranean
SOIL TYPE Sandy clay, med yield, 225m North East elevation, also bought in
VITICULTURE 8 year old trellised vineyards
Yield: 9t/ha
VINIFICATION Chenin Blanc base wine, double distilled in a 60hl Alembic pot still. Spiritus aged for 10 years +.
BLEND 100% Chenin Blanc
BARREL MATURATION 10+ years
WINEMAKER Guillaume Nell
ANALYSIS Alc % (vol): 40
TASTING NOTE 10 Years of maturation contrives to imprint a vast array of complex
aromas and flavours. Hazelnut, peach and subtle liquorice lift on the vapor of fine, pure spirits. The palate is warm yet filled with savoury, sweet flavours of almond and apricot.
FOOD PAIRING This complex brandy is best enjoyed neat or with a drop of natural spring
water at room temperature.
SYDNEY BACK BRANDY 15 yearBACKSBERG > SPIRITS
ORIGIN Western Cape
CLIMATE Mediterranean
SOIL TYPE Sandy clay, med yield, 225m North East elevation, also bought in
VITICULTURE 8 year old trellised vineyards
Yield: 9t/ha
VINIFICATION Chenin Blanc base wine, double distilled in 60hl Alembic pot still. Aged for more than 15 years.
BLEND 100% Chenin Blanc
BARREL MATURATION 15+ years
WINEMAKER Guillaume Nell
ANALYSIS Alc % (vol): 40
TASTING NOTE A crystal clear, lively golden amber colour. Full bodied, complex
bouquet of aromatic oak, shaved and polished teak- like with walnut, floral / potpourri, spicy vanilla, sweet caramel toffee and
butterscotch. Refined, subtle and delicate, with a lingering fruity
aroma and dry finish.
FOOD PAIRING This complex brandy is best enjoyed neat or with a drop of natural spring
water at room temperature.
SPECIAL LATE HARVEST 2012BACKSBERG > FORTIFIED & SWEET WINES
ORIGIN Paarl
CLIMATE Mediterranean
SOIL TYPE Viognier from clay loam, med-high yield, 275-290m North – North East elevationGewurztraminer from ridged sandy
clay, med-low yield, 196m
VITICULTURE 5-12 year old vineyards, 6-15t/ha
VINIFICATION Very ripe picked white grapes, pressed and fermented until 12 % alcohol. The fermentation is stopped by filtration and natural sugar remains in the wine.
