Origin:
Stellenbosch is the area of origin of all the grapes that are used in the Skilpadvlei wines.The temperate climate of the region is enhanced by the cool sea breeze from False Bay,cooling the vineyards in the late afternoons and evenings during summer.These factors contribute to the unique characteristics and flavour components in our wines.

Vinification:
Made reductively. Grapes were harvested cool. Stopped harvesting at 25ºC. Grapes were given ± 8 – 10 hours skin contact. Used enzymes to help extract flavours while on skin. VIN 13 Yeast was used.

Tasting Notes:
Lovely nose of tropical fruit lifted with some green apple and honeysuckle tones; nicely rounded and easy drinking with a refreshing finish. Enjoy now or within the next two years.

Origin:
Stellenbosch is the area of origin of all the grapes that are used in the Skilpadvlei wines.The temperate climate of the region is enhanced by the cool sea breeze from False Bay,cooling the vineyards in the late afternoons and evenings during summer.These factors contribute to the unique characteristics and flavour components in our wines.

Vinification:
The grapes were hand harvested at optimal ripeness. They were then destalked and crushed. The mash was cooled to 10°C and skin contact followed for 8 hours. The average temperature during fermentation was 12°C. After fermentation the wine was left on its lees for one month. Protein and tartrate stabilization took place before bottling.

Tasting Notes:
The wine is full and dry with well-balanced acid. It has tropical fruit, flintiness and hints of asparagus and figs on the nose that all follow through to the palate. Enjoy now or within a year to really appreciate the fruitiness.

Awards:
Veritas Bronze 2007 , Michelangelo Silver 2008

Origin:
Stellenbosch is the area of origin of all the grapes that are used in the Skilpaddop range.

Vinification:
The grapes are hand-harvested at optimal ripeness. They are then destalked, crushed and fermented for 3 days on their skins in open fermenting tanks. The average fermentation temperature is 32°C. After fermentation the skins are pressed in traditional basket presses. The free run and pressed juices are combined and malolactic fermentation spontaneously takes place in the tank. The wine is then racked into 225L oak barrels (80% French, 20% American) for 4 months. After barrel maturation the wine is blended (Merlot and Pinotage), fined, filtered and bottled.

Tasting Notes:
Cherry and red berry characters of the Merlot are apparent and complimented by plum and banana fruitiness of the Pinotage. Enjoy now or within the next 2-5 years.

Awards:
Best Value 2006

Origin:
Stellenbosch is the area of origin of all the grapes that are used in the Skilpadvlei wines.

Vinification:
The grapes are hand-harvested at optimal ripeness. They are then destalked, crushed and fermented for 3 days on their skins in open fermenting tanks. The average fermentation temperature is 32ºC. After fermentation the skins are pressed in traditional basket presses. The free run and pressed juices are combined and malolactic  fermentation spontaneously takes place in the tank. The wine is then racked into 225L oak barrels (80% French,20 % American) for 9 months. After barrel maturation the wine is blended (Cabernet Sauvignon and Shiraz), fined and bottled.

Tasting Notes:
65% Cabernet Sauvignon and 35% Shiraz
Spicy and peppery on the nose, integrated berry flavours with a soft and smooth finish. Can be enjoyed now or within 3-5 years.

Awards:
Veritas Bronze 2008

Origin:
Stellenbosch is the area of origin of all the grapes that are used in the Skilpadvlei wines.

Vinification:
Grapes are harvested by hand at optimal ripeness. This unique blend was matured for 18 months in French Oak barrels.

Tasting Notes:
44% Shiraz, 39% Cabernet Sauvignon and 17% Merlot
Skilpadvlei Flagship premium Red blend with black berry flavours complimented by the fruity Merlot undertones. Enjoy now or within 5-10 years.

Awards:
Veritas Silver 2008
Veritas Bronze 2009