> Mount Sutherland

The name Pella means “place of gathering” which refers to the union of terroir and vines.

When I started my search for exceptional single vineyards right through the Western Cape many years ago, there were several factors I had to keep in mind, e.g. the right variety for the right slope, bush vines versus trellised, depth of the soil, clay content, microclimate, age of the vines and equilibrium of the vineyard. All of these are factors that are crucial to the quality of the wine in the end.

My search for coastal vineyards was all about perfect equilibrium. I looked for older vines with minimum vegetative growth, therefore a good balance. “The age of a vine in itself does not guarantee quality wine; it must still be planted in the right soil. The soil is crucial. It must be well drained with a high clay content to ensure a steady, but moderate water supply during the hot summer months of the Cape.”

Where old vines give more body and complexity, younger vines can also provide a wine with attractive characteristics such as freshness and purity of fruit.

Vines can tolerate mild water stress without a negative effect on wine quality, it can even enhance quality, but too big a canopy of leaves can be fatal for younger vines’ wine quality. Therefore it is very important that younger vines are planted on poor soils with a poor pot clay base. This type of soil will ensure a well balanced vineyard with minimum vegetative growth (excessive growth is a big problem with younger vineyards) and a good resistance during dry, hot months.

Recipes

Kanniedood Chenin 2015

Pella / Kanniedood Chenin Blanc / Back to the top

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Kanniedood Chenin Blanc 2015

Hand harvested, sorted and de-stemmed. Old hardy bush vines, surviving decades of formidable conditions, resulting in highly complex fruit; hence the name ‘Kanniedood’, meaning ‘cant die/diehard’ in Afrikaans. Yielding only 2.5 tons per hectare. Fruit undergoes fermentation in French and Hungarian oak; after fermentation the wine remains in barrels for a further 12 months for natural stabilization.┬áB├ótonnage┬áis carried out on a scheduled basis, to add complexity and a ‘buttery’ mouth feel.

TASTING NOTES:

Rich layers of citrus, peach and apple blossom, enhanced by a buttery mouth feel, lifted by a fresh acidity.

FOOD AND WINE PAIRINGS:

  • Cheese
  • Crab
  • Lamb
  • Sushi
  • Thai
  • Veg
  • White Meat

Pella / Oukliprant Malbec / Back to the top

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Oukliprant Malbec 2014

Hand harvested, sorted and de-stemmed. Riddled with ancient stone artefacts, these vineyards flourish side by side with Acheulean tools, dating back over 40,000 years ago; That is were the name ‘Oukliprant’ is derived from, meaning ‘old stone ridge’.East-facing slope. Yielding 4.5 tons per hectare. Vineyard benefits from a cool microclimate, with deep, weathered granite soils. Harvested periodically to ensure fermentation occurs on skins with a ripe tannin structure. Cold soak for ten days at 9’C and fermented at low temperatures . Manual punch downs are carried out on a daily basis until fermented dry. Manual Basket press is used. Aged for 14 months in predominately French oak barrels.

TASTING NOTES:

Layers of black cherry, pomegranate and plum, enhanced by a soft , velvety texture, with gamey and cocoa undertones.

FOOD AND WINE PAIRINGS:

  • Beef
  • Cured Meat
  • Duck
  • Lamb
  • Ostrich
  • Red Meat

Pella / Petit Verdot / Back to the top

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Petit Verdot 2013

Hand harvested, sorted and de-stemmed. Vines established 2005, on the Valley Floor. Yielding 3.5 tons per hectare. Vineyard benefits from a cool microclimate, with deep, weathered granite and ‘Koffieklip’ soils. Harvested periodically to ensure fermentation occurs on skins with a ripe tannin structure. Fermented at a maximum of 28’C, followed by 3 weeks post maceration. Manual punch downs are carried out on a daily basis until fermented dry. Manual Basket press is used. Aged for 18 months in predominately French oak barrels.

TASTING NOTES:

Layers of blackcurrant and violet, with leathery undertones, lead to a rich, highly extracted palate, with ripe tannins and a lengthy finish.

FOOD AND WINE PAIRINGS:

  • Beef
  • Cured Meat
  • Duck
  • Hamburger
  • Lamb
  • Ostrich
  • Red Meat

Pella / Granietbult Cabernet Sauvignon / Back to the top

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Granietbult Cabernet Sauvignon 2014

We aspire to create a New World style of Cabernet Sauvignon, with voluptuous fruit and complexity, and a bold, yet ripe tannin structure. South-facing vines on an elevated hill of granite, thriving on a combination of crumbled rock and clay, the result of countless years of decomposition; consequently the wine is named ‘Granietbult’ translating to ‘granite hill/hump’ from Afrikaans. The fruit was cold soaked for 10 days at 8┬║C under a CO2 blanket. Thereafter the wine was fermented up to a maximum temperature of 28┬║ Celsius. During fermentation the wine was pumped over 3 times daily to maintain a low temperature in the cap of solids. 30 days post-maceration. Both free-run and press juice were used. 18 months in french oak barrels, of which 40% new.

TASTING NOTES:

Concentrated aromas of red and black berries, follow through onto a rich, highly extracted palate with refined tannins, ending in a lengthy finish.

FOOD AND WINE PAIRINGS:

  • Cheese
  • Cured Meat
  • Red Meat

Pella / Thomas se Dolland Pinotage / Back to the top

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Thomas se Dolland Pinotage 2013

One of the gems of the Cape, rich in heritage; as one of the oldest blocks of Pinotage in South Africa. A Single Vineyard, bushvine, planted in 1960. This vineyard was named after Thomas, the person who used to work with horse and plough in this vineyard on the old Canettevallei Farm. Hand harvested, sorted and de-stemmed. Yielding less than 3 tons per hectare. Cold soak for ten days at 8’C and fermented up to a maximum of 30’C. Manual punch downs and basket pressing. Aged for 18 months in French oak barrels. Only 900 bottles total production.

TASTING NOTES:

Intense aromas of ripe plums and mulberries follow through onto a concentrated, rich, highly extracted palate ending in a pleasant, lengthy finish

FOOD AND WINE PAIRINGS:

  • Cheese
  • Cured Meat
  • Red Meat
  • Veg

Pella / Verlatenkloof Merlot / Back to the top

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Verlatenkloof Merlot 2013

Hand harvested, sorted and de-stemmed. Old dry land bush vines, in a once forgotten little valley, now revived, offering highly concentrated fruit; The name ‘Verlatenkloof’, meaning ‘desolate pass/valley’ in Afrikaans. North-facing slope. Yielding┬áless than 3 tons┬áper hectare. Harvested periodically to ensure fermentation occurs on skins with a ripe tannin structure. Cold soak for ten days at 8’C and fermented up to a maximum of 25’C. Manual punch downs are carried out on a daily basis until fermented dry. Manual Basket press is used. Aged for 12 months in predominately French oak barrels.

TASTING NOTES:

Aromas of raspberry and blackcurrant, firm yet ripe tannins, uplifted by black cherry and plum flavours

FOOD AND WINE PAIRINGS:

  • Beef
  • Cheese
  • Cured Meat
  • Duck
  • Red Meat
  • Veg
  • White Meat

Pella / Sauvignon Blanc / Back to the top

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Sauvignon Blanc 2014

‘Sunrise Harvest’ in order to get fruit into cellar as early as possible to ‘lock in freshness’. Hand harvested, sorted and de-stemmed in order to ensure only the finest fruit is processed. Vineyards from specially selected combination of different soil pockets. Yielding ┬áan average of less than 5 tons per hectare. 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.

TASTING NOTES:

Aromas of guava and cape gooseberries lead to fig, mineral and light grassy undertones on the palate, lifted by a fresh acidity and lengthy finish.

FOOD AND WINE PAIRINGS:

  • Crab
  • Goats Cheese
  • Salad
  • Veg
  • White Meat

Pella / Cinsaut / Back to the top

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Cinsaut 2015

Hand harvested, sorted and de-stemmed. Old dryland bush vines, producing low yields of concentrated fruit. East-facing slope. Yielding 3.5 tons/h. Vineyard benefits from a cool microclimate, with a combination of clay, sandy and shale soils. Whole bunch fermented at low temperatures. Manual punch downs are carried out on a daily basis until fermented dry. Manual Basket press is used, both free run and press juice used. Aged for 12 months in predominately French oak barrels.

TASTING NOTES:

Rich, meaty aromas, with hints of pepper and black cherry on the palate, lifted with a fresh acidity, well integrated tannins and a silky finish.

FOOD AND WINE PAIRINGS:

  • Beef
  • Cured Meat
  • Duck
  • Lamb
  • Ostrich
  • Red Meat
  • White Meat