Aaldering Launch Event The Aaldering wine portfolio was launched at La Colombe in Constantia on Thursday, May 6, 2010. Three months before the South African launch the wines were successfully released in the Netherlands. Since the release the wines have been listed in more than 100 top end restaurants, of which 3 are acclaimed Michelin star eateries.
After unsuccessfully searching for his dream vineyard in France and Spain, Dutch businessman and entrepreneur Fons Aaldering, set his sights on South Africa and acquired the Devon Valley property in 2004. "I cannot explain it, but I have always had an affinity for South Africa, a feeling of belonging, of coming home. I am not caught up in the dream of  creating the picture perfect wine farm. Our focus is firstly on producing great wines. The frills will come later. At this point every decision we make is with our long term goal in mind - to become one of the top ten premium brands in South Africa within the next decade," said Fons.
Currently 20 hectares are planted with vines, of which 14 hectares are in full production, producing 80 tons of grapes annually. The planted varietals include 15 year-old Pinotage, 14 year-old Cabernet Sauvignon, 12 year-old Merlot, 12 year-old Shiraz, and relatively new plantings of Chardonnay and Sauvignon Blanc. Production is limited and only 5 000 cases of wine are produced. The Aaldering Wine Portfolio includes a 2007 Pinotage, 2007 Cabernet Sauvignon/ Merlot and a 2007 Shiraz, with a Chardonnay and Sauvignon Blanc planned for release in 2011. The first wines were made from Aaldering grapes in 2007 under the attentive supervision of previous winemaker, viticulturist and general manager Helene van Der Westhuizen. The Pinotage, Cabernet Sauvignon and Merlot rows are planted in a north west direction to allow optimum ripening through displaying different sun projections of morning sun and afternoon sun on alternative sides of the rows.
 The vineyards are pruned very strictly during the winter season and just before harvest grape selection in the vineyard is done, as well as manipulating the quantity of grapes thus ensuring low yields of around 6 tons per hectare, guaranteeing high quality.
Harvest takes place when the correct balance between total acidity, ph and Balling is obtained, and grapes are being fermented in stainless steel tanks for the first alcoholic fermentation that can take anything from 7-10 days to finish. Fermentation takes place at temperatures between 26-30 °C. Secondary fermentation or Malo-lactic fermentation also happens in the tanks and can take anything from 2-6 months as no inoculation was done and we only rely on this process to occur naturally. After this last stage of fermentation, the wines are put in 225 litre French oak barrels where maturation takes place. This can take anything from 12-24 months depending on the choice of  the winemaker and when the maturation has reached the correct desired stage.
During this maturation stage we battonage or stir the wines to ensure that the lees at the bottom is brought into contact with the wines. This lees contains all the flavours, small yeast cells and structure. During the above mentioned process all chemical analyses are handled and if needed adjusted. Before bottling the wine only receives an egg white fining to soften the palate and tannins. Wines undergo three month bottle maturation after bottling, where after they are ready for sales. Wines are bottled in imported French bottles and all labels are put on by hand. The tin embossed capsules are imported from Spain. |
| Wines | Aaldering | Press Release | ||
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