Vineyards and vines: To make the AA Badenhorst Family Red, small parcels of selected fruit, sourced from various vineyards on our farm and from neighbours with good grapes. 2013 was by all accounts a pretty decent vintage, the yields were quite low and 7200L was bottled from this harvest.
Grapes: Shiraz 68% Grenache 18%, Cinsault 10%, Tinta Barocca 4%
Vinification: grapes are sorted meticulously in the vineyard and transported in small picking boxes to a refrigerated container where they are cooled overnight. The next day the grapes are transferred to fermentation vessels of concrete or wood. No grapes are crushed or de-stemmed and minimal sulphur is added at this stage. The grapes are then “foot stomped” to extract juice to assist the onset of natural fermentation. Once fermentation starts the tanks are pigeaged twice daily. The grapes fermented in closed concrete tanks are left on their skins for 6 months before pressing.
Maturation: The wine was pressed into used 4000L casks for a maturation period of 16 months. During this time the wine was topped regularly but not racked until the final blends are made up before bottling.