> Pella

Knowing that all premium vineyards in South Africa are influenced by the ocean, Daniël realized during travels to Europe that South Africa does not have one cool continental vineyard like the famous continental vineyards of Europe. He started to search for this cool continental terroir locally. His quest took him to Sutherland in the arid Karoo. As a result, the first vines were then planted in 2004 on the sheep farm Kanolfontein, which then officially became the new Sutherland-Karoo wine growing region.

The farm Kanolfontein nestles at the foot of Sneeuberg at an altitude of approximately 1500 metres above sea level and 350kms inland from the Indian Ocean, which makes it the highest and coldest wine growing region in Africa. It is blessed with deep scali and clay soils, a result of ancient layers of soil deposited here over time. During initial soil probes, Daniel was pleasantly surprised to see the homogeneity of the soil with no or few restrictions. When Johannes eventually disappeared in the hole he was digging, they remained startled by the incredible depth of the soil – unseen in the Western Cape area. “This is what I have dreamt of!” Daniel exclaimed, as he believes that everything starts with the soil. “If this does not meet certain requirements, it is useless trying to make a great wine. As a rule, poor soil such as this, with its complex structure and good aeration, will be ideal for a fine wine with many nuances in its bouquet and taste. The incredible depth will give very deep root penetration and help the vines to still flourish during the extreme conditions of the dry summer season. Furthermore, the scali soils would also impart a mineral character to the wine as the vines mature.”

The microclimate of this terroir is characterized by its low humidity with dry winds, clear skies with high light intensity. “I believe the famous continental varieties of Europe will thrive here and make even better wines here than when they are planted at the coast.” So small plantings of Pinot Noir, Tempranillo, Nebbiolo, Riesling, Sauvignon Blanc, Cabernet Sauvignon and Chardonnay followed the initial plantings of Syrah.
Kanolfontein has good water, supplied by the melting snow from Sneeuberg Mountain, snowcapped in winter. The high altitude ensures cool temperatures in summer, normally not exceeding 32°C during day time and as low as 5°C during the night. These low average temperatures have a major beneficial impact on the flavours.

To this day not a drop of insecticide or pesticide has been sprayed on this piece of land because there are no diseases. This is due to the remoteness of the vineyard but also to the cold winter temperatures. Although the cold might be a blessing for healthy grapes, it comes with its own challenges. The area gets black frost in spring when the young shoots are at their most vulnerable. This we experienced firsthand when we lost our first harvest due to frost. Alternative yields are also experienced due to this frost. Other climatic conditions such as the dry humidity and high light intensity, and its formidable height above sea-level, all effect the annual harvest of these small, highly concentrated berries.

Furthermore this tiny parcel of greenery seems like paradise to all the birds and baboons of the Karoo as they feast blissfully on the ripening grapes!

Mount Sutherland / Riesling / Back to the top> top

Riesling 2014

Grapes originating from the first vineyards in the newly allocated Sutherland-Karoo region. Highest vineyards in South Africa, planted at 1500m above sea level. Coldest wine growing region in South Africa. Vineyard established in 2007 on virgin soils. Hand-sorted grapes, 3 tons/ha. The grapes undergo 24 Hour skin maceration at 8°C before fermentation carried out. The wine then spends a further 8 months on the lees, adding complexity before bottling. All Organic practices.

TASTING NOTES:

"Trocken" (Dry) German style Riesling, Layers of citrus blossom, honey and pear, enhanced by firm acidity, and a lengthy finish.

FOOD AND WINE PAIRINGS:

  • Cheese
  • Cured Meat
  • Dessert
  • Duck
  • Pork
  • Shrimp

Mount Sutherland / Syrah / Back to the top> top

Syrah 2013

Grapes originating from the first vineyards in the newly allocated Sutherland-Karoo region. Highest vineyards in South Africa, planted at 1500m above sea level. Coldest wine growing region in South Africa. Single vineyard wine. Yielding 3 tons per hectare. Fruit cold soaked for 10 days at 8º Celsius. Pumped over 3 times daily to maintain a low temperature in the cap. Whole-bunch fermentation at low temperatures. Both free-run and press juice were used. Aged for 14 months in French oak barrels, of which 20% new. South Africa’s first true continental climate wine. All Organic practices.

TASTING NOTES:

Continental style Syrah. Layers of aromas such as rose petals, black cherries, cloves and freshly milled white pepper. Succulence and richness on the palate and ends in a pleasant, long and ripe finish.

FOOD AND WINE PAIRINGS:

  • Cheese
  • Cured Meat
  • Lamb
  • Red Meat

Mount Sutherland / Pinot Noir / Back to the top> top

Pinot Noir 2014

Grapes originating from the first vineyards in the newly allocated Sutherland-Karoo region. Highest vineyards in South Africa, planted at 1500m above sea level. Coldest wine growing region in South Africa. Vineyard established in 2007 on virgin soils. Hand-sorted grapes, less than 3 tons/ha. Fruit cold soaked for 8 days at 8ºC. Low fermentation temperatures. Aged for 13 months in French oak barrels. Manual punch downs are carried out until fermented dry. Manual Basket press is used –  Free run and pressed juice used.  All organic practices.

TASTING NOTES:

Layers of cherry, raspberry and cranberry. Liquorice, mushroom and tobacco undertones, lead to a highly extracted palate, with soft, delicate tannins, and a lingering finish.

FOOD AND WINE PAIRINGS:

  • Crab
  • Duck
  • Fish
  • Red Meat
  • Veg
  • White Meat

Mount Sutherland / Tempranillo / Back to the top> top

Tempranillo 2013

Grapes originating from the first vineyards in the newly allocated Sutherland-Karoo region. Highest vineyards in South Africa, planted at 1500m above sea level. Coldest wine growing region in South Africa. Vineyard established in 2007 on virgin soils. Hand-sorted grapes, 3 tons/ha. Fruit cold soaked for 7 days at 8º Celsius. Low fermentation temperatures. Aged for 16 months in French oak barrels. Manual punch downs are carried out on a daily basis until fermented dry. Manual Basket press is used –  Free run and pressed juice used.  All organic practices.

TASTING NOTES:

Layers of cherry and plum, with leather, vanilla and clove undertones, lead to a rich, highly extracted palate, with bold, yet ripe tannins and a lingering finish.

FOOD AND WINE PAIRINGS:

  • Cheese
  • Cured Meat
  • Pasta
  • Red Meat
  • White Meat

Mount Sutherland / Nebbiolo / Back to the top> top

Nebbiolo 2014

Grapes originating from the first vineyards in the newly allocated Sutherland-Karoo region. Highest vineyards in South Africa, planted at 1500m above sea level. Coldest wine growing region in South Africa. Vineyard established in 2007 on virgin soils. Hand-sorted grapes, less than 2.5 tons/ha. Fruit cold soaked for 6 days at 8ºC. Low fermentation temperatures. Aged for 14 months in French oak barrels. Manual punch downs are carried out on a daily basis until fermented dry. Manual Basket press is used –  Free run and pressed juice used.  All organic practices. Only 400 Bottles total production

TASTING NOTES:

Layers of cherry and truffles. With leather, rose and violet undertones. Leading to a rich, highly extracted palate, with bold, yet ripe tannins and a lengthy finish.

FOOD AND WINE PAIRINGS:

  • Cheese
  • Cured Meat
  • Ostrich
  • Pasta
  • Red Meat
  • Veg
  • White Meat

Mount Sutherland / Sauvignon Blanc / Back to the top> top

Sauvignon Blanc 2013

Grapes originating from the first vineyards in the newly allocated Sutherland-Karoo region. Highest vineyards in South Africa, planted at 1500m above sea level. Coldest wine growing region in South Africa. Vineyard established in 2007 on virgin soils. Hand-sorted grapes, 3 tons/ha. The grapes undergo 24 Hour skin maceration at 10°C before fermentation carried out. The wine then spends a further 6 months on the lees, adding complexity before bottling. All Organic practices.

TASTING NOTES:

Aromas of kiwi, lime and white peach lead to green bell pepper and mineral undertones

FOOD AND WINE PAIRINGS:

  • Goats Cheese
  • Lobster
  • Salad
  • Veg
  • White Meat