The Aaldering wines are getting introduced to the world’s finest connoisseurs at a dazzling pace. First at the flourishing Prowein fair in Düsseldorf, then expanding our activities in Asia by our Sales Manager Johnna Zeng visiting the next capital in food & wine, Singapore, for Wine & Spirits Asia and immediately onwards to exhibiting at the Seoul International Wines & Spirits where amongst others our client Asiana Airlines resides.
Meanwhile back in Europe our M&S Manager Janine Smink and Fons & Marianne Aaldering cherished the connection to the airline catering industry at WTCE in Hamburg and on to the exclusive club & fine dining scene of Ibiza with our importer Vino & Co.
Soon we are all bound for Vinexpo Hong Kong, will we be seeing you there?!
Chatting to our winemaker Dustin Osborne while he’s doing pump-overs teaches us the following about the latest harvest: “Harvest 2014 kicked off with a bang on the 3rd of February, and duly ended on the 1st of April with a small special batch of Cabernet Sauvignon making its way into the cellar. Across the board we are witnessing slightly lower alcohols with increased mouth feel and structure.
This bodes well for the longevity of all wines from the 2014 vintage. All that is left now is to let the wines age in tank and we will begin looking at the blending process around 1 month from now. All white wines will be subjected to a vigorous blending and tasting program, as we must get the right combinations in the blends to achieve the top Aaldering quality we are always looking for.”
All Aaldering wines tell a story and are vintage and terroir dependent. The first 2011 red wine which was just released is the Aaldering Shiraz 2011, after a respectable 22 months aging in French oak and the desired bottle aging. The efforts of both winemaker Dustin Osborne, our viticulturist Roewald van Huffel and the vineyard & cellar Team put into each bottle is relentless and makes this Shiraz an excellent wine with great complexity of fruit portrayed in its aromas and palate. Initially the Aaldering Shiraz 2011 is giving hints of ripe blackcurrants and power, which tempers with the typical Aaldering style showing hints of pepper, elegance and poise.
Curious about the full winemaking report of the Aaldering Shiraz 2011, follow the link to read the Fiche Technique online.
Ecstatic is the right word to describe the joy of reading that the Aaldering Luxury Lodges bring an unparalleled experience to the Cape’s most prestigious hotel and lodging destinations.
Both Booking.com and CapeTownMagazine.com took note of the stylish luxury lodges and left us speechless with describing the exact feel that we want our guests to be embraced with: ‘a restful and soul-soothing escape from the loudness of the outside world and embracing life’s simpler pleasures’.
Aaldering Wines is heading your way to give you a taste of the 8 outstanding wines from Devon Valley, Stellenbosch.
Perswijn – Amsterdam 2014, 25-26 May, Casa 400 , Amsterdam
Vinexpo Asia Pacific 2014, 27-29 May 2014, Hong Kong, stand CD66, Hall 1
Beautiful South Tasting, 10-11 September 2014, London
The world´s most influential lady in wine has reviewed our Aaldering Pinotage Blanc 2013 and the gratifying feedback just got published on her website….. An astonishing 17 out of 20 points! A partial impression from Jancis Robinson:“A very pale diaphanous pink, rather lovely to look at. Smells a little bit like crunchy just-picked apples. Quite extraordinary and not at all what I was expecting! Rich, broad and almost honeyed…. It reminds me of a particularly good Alsace Pinot Blanc….”
Searching for a stunning luxury experience in South Africa? Our 5-starred Aaldering Luxury Lodges are already rated #3 of specialty lodging in Stellenbosch on Tripadvisor. Just 4 months after opening this is way beyond our expectations. Our Guest Manager William Mukondwa is looking forward to welcoming you! Keep us posted on your travel plans to South Africa…
On March 3rd the first Aaldering harvest tasting for the professional South African wine trade took place on the Aaldering Estate. Our guests, amongst others Joakim Hansi Blackadder from Rust & Vrede, Alex von Ulmenstein from Delaire Graff and Siobhan Thompson, the new CEO of WOSA, enjoyed a harvest tasting focusing on what our terroir brings to the wines. Therefore especially considerable time was spent in the cellar, where our winemaker Dustin Osborne performed many tastings from the fermenting tanks and barrels, such as the Aaldering Sauvignon Blanc 2014 free run juice, pressed juices and wild ferment.
A similar tasting was done with the Aaldering Chardonnay 2014, with the addition of the wild ferment from new oak, a 300L Damy from the French forest Allier to be precise, and considered a favorite. Next stop indoors was the barrel room for a pre-sampling of the 2012 reds, with Merlot and Shiraz surprising many guests which particularly know us for our flagship Pinotage, now finding out there´s even more to like.
In the relaxed setting of our tasting room, the entire Aaldering range of current vintages was being examined and discussed thoroughly, with Dustin explaining our winemaking philosophy moving forward and leaving the guests with lots of excitement.
Harvest 2014 kicked off with a bang on the 3rd of February with Chardonnay arriving at the cellar at 7.15am. Quality was perfect as usual, and we were afforded a nice day’s harvest with cool temperatures prevailing the whole day. Interestingly enough harvest only started 3 days later than last year, and slightly earlier than what was expected if one takes the growing season as a whole into consideration. Nevertheless we were thrilled with the quality of the first grapes that came in. As per usual our Chardonnay will have quite a few different components in its final blend to build up the tension in the versatile wine. This year we welcome a batch of spontaneous fermented juice in new oak to the blend, this will add even more complexity and mouth feel to our elegant Chardonnay.
Next up in the cellar was our early batch of Sauvignon Blanc which is used as a greener component to the final blend, this came rolling into the cellar on the 8th of February, 4 days later than 2013. Unlike last year we were afforded the opportunity to harvest the Sauvignon Blanc over 3 different days and almost a week and half apart. Last year we took the whole crop in one day, due to heavy rain warnings (that did eventuate 85mm on one day). The opportunity to pick at different levels of ripeness will afford us the opportunity to have a more layered Sauvignon Blanc, in terms of more fruit spectrum and more complexity in mouth feel and structure. Once again spontaneous (wild) fermentation is being employed on the riper tank in the cellar, with stellar results I might add!
The Pinotage crop is also all in the cellar, this being for the Lady M, Pinotage Rose, Pinotage and renowned Pinotage Blanc. The fruit quality is great and is even better once it goes through our manual sorting and automatic sorting machines in the cellar. The Mistral sorting system has done very good work this year making sure that no MOG (matter other than grape) is getting through into our tanks. The wines are showing beautiful fruit aromatics in this early stage and we are happy with the extraction acquired on the wines. The normal Pinotage will have 3 components this year, as our three tanks of Pinotage (harvested on three separate days, from the bottom, middle and top of the block) all received different treatments, including cold soaking, direct inoculation, and different yeast strains. Once again this variation lends a hand to more complex wines. I cannot wait to bottle the 2014 vintage in the future!
With harvest in full swing lots of international guests drop by during their wine tours through the beautiful Cape. Like Master of Wine Cees van Casteren and a group of 20 Dutch sommeliers and wine connoisseurs such as from the illustrous Chateau Neercanne. Our favorite days at the winery. His report on the wines will follow soon.