Image Archives - Seven Springs Vineyards

Chardonnay 2012 (Oaked)

June 4, 2015/0 Comments/in Previous Vintages /by Tim

Tasting Notes

This delicate, barrel-fermented Chardonnay has a bright, golden colour in the glass. On the ‘nose’ your senses will be filled with subtle aromas of citrus, honeysuckle and jasmine combined with a pleasant nuttiness and buttered brioche. It is elegant and smooth on the palate showing great integration of the oak and fruit on the palate. Having spent 11 months in second and third fill oak barrels, the wine has a lovely honeyed character with a well-rounded, but textured finish. Pairs well with chicken, fish or pork dishes and drinks best at 14-15 ̊C.

Technical Analysis

Alcohol: 13.86%
Residual Sugar: 2.8 g/l
Total Acidity: 6.2 g/l
pH: 3.36

Harvested by hand on 24th February 2012
Total production: 4,962 bottles (750ml)
Bottled: January 2013
Ageing potential: 5-7 years

International Wine Challenge 2015 – Silver

Platter Wine Award: 4 Star 2015

Harvest Report

The 2012 harvest season was characterised by healthy, ideal growing conditions and a cool, though lengthened, harvesting period without rain or prolonged heat. As August was warmer than usual, bud burst was a week early in some blocks. Abnormally cold and rainy conditions during the second part of flowering resulted in uneven flowering and berry set, with high disease pressure, which Peter, our viticulturist, managed to control very well.

Weather conditions were back to normal in December, and less wind than usual resulted in little damage to vines than previously in previos years. January was exceptionally hot, but through scheduled irrigation the harsh effects were significantly reduced. The ripening period in February and March was further characterised by ideal weather conditions; cool and dry for slow ripening, resulting in good colour and flavour in all blocks. The dry weather also contributed to healthy grapes with minimal disease and rot. The crop quality and size was very good and for some producers one of the best years.

The Seven Springs Chardonnay 2012 was fermented and aged in second and third fill French oak and forth fill American oak, 300L barrels. Wild/natural fermentation started in stainless steel tank and two days later the fermenting juice was transferred to barrel to complete fermentation. There was no malolactic fermentation on this wine. The wine was left to mature on the lees for 11 months to aid in the development of the creamy palate.

Seven Springs Chrdonnay 2012

Unoaked Chardonnay 2013

June 1, 2015/0 Comments/in Current Vintages /by Tim

Tasting Notes

Harvesting at a low sugar ripeness, gives rise to an elegant well balanced unoaked Chardonnay with fresh citrus fruit aromas, subtle notes of white blossom, melon and peaches, together with a fresh and vibrant palate. It has a beautiful lingering mouth feel, that makes it easy to drink on its own but one which is also an excellent accompaniment to a range of foods, from Sushi, to salads and even spicy soups.

Technical Analysis

Alcohol: 12.66%
Residual Sugar: 1.6 g/l
Total Acidity: 5.8 g/l
pH: 3.36

Harvested by hand on 20th February 2013
Total production: 6000 bottles (750ml)
Bottled: October 2013
Ageing potential: 3-5 years

Harvest Report

The Chardonnay vines are planted on the cooler, south facing slope, in the lowest lying area on the farm at 200 meters elevation. It experiences a mush higher water table than other parts of the vineyard and as a result there is rarely need to irrigate during the season. Seven Springs Vineyard use clone 76 for their Unoaked Chardonnay. This clone’s typical organoleptic characteristics include peach and citrus. The yield is also higher than the clones used for the oaked Chardonnay.

Picking of the grapes is generally done early in the morning to preserve the delicate aromas of the fruit and to benefit from cooler temperatures which slows down any deterioration that could happen before it reaches the winery. At Seven Springs, we hand pick early with great care, to ensure only the very best fruit goes into the production of our wine as we believe only good wine can be made from good fruit.

We ferment the wine in stainless steel tanks, with specially selected yeasts to enhance and express the natural characteristics of the Chardonnay fruit . After about 2 weeks the alcoholic fermentation was completed and the wine was left on the lees (dead yeast cells) for approximately 5 months. During this time the lees was agitated regularly to add character, mouth feel and tertiary flavours to the wine. Chardonnay is typically aged in oak barrels, but with the Unoaked Chardonnay, the name says it all.

Unoaked Chardonnay 2013

Syrah 2012

September 14, 2014/0 Comments/in Current Vintages /by Tim

Tasting Notes

Deep rich red / purple in the glass, this wine reflects the bright fruit flavours of mulberry and blueberry. Its perfume of smoky spices, pepper and woodland undertones, gives way to a well-structured palate, sumptuous, full of flavour with a smooth decadent, lingering dark chocolate finish. A great match with and beef, venison and spiced lamb dishes, blue cheese and even dark chocolate pots.

Decanter World Wines Award: Gold 2014

Technical Analysis

Alcohol: 14.66%
Residual Sugar: 2.7 g/l
Total Acidity: 6.3 g/l
pH: 3.46

Harvested by hand on 5th, 7th and 9th March 2012
Total production: 10,740 bottles (750ml)
Bottled: September 2013
Ageing potential: 10-12 years

Harvest Report

Harvested on 3 different days, picking at optimum ripeness, the fruit was transported to the winery, processed and transferred to stainless steel tanks. Dry ice was added to the fruit processed on 5th and 7^th to slow down oxidation and help keep the fruit cool. It was then left to ‘cold soak’ for two days by which time the juice had taken on an intense purple colour and aromas of blackcurrent and mint. The wine was fermented in the tanks, with twice daily pump-overs to aerate the wine and supply oxygen to the yeast. The wine was then moved to 2nd and 3rd fill French oak barrels and left to mature for 15 months.

The fruit processed on the 9th was put in a separate tank as whole bunches. It did not undergo ‘cold-soak’. The must was inoculated and left to ferment dry, after which the wine was left on the skins for a few days, giving extended skin contact. It was pressed and put into barrel to age, with blending in early 2013.

The Syrah vines were planted in 2007 on the north facing slope at 240 meters elevation. Syrah is known for its spicy and smoky flavours coming from the oak barrels and the clones selected. Clones SH1C and SH21K give the resulting wine a berry profile with spicy undertones. Clone SH9C also gives a smoky and spicy profile but given that it is used in only a small part of the Syrah vineyard, (with only 1.3 tons of the total 15 tons -10%) it has a big impact on the whole production. This clone is also part of the selection for the magnums to be released in late 2015.

Review:

Tom Cannavan July 2014

Seven Springs Syrah was excellent in the previous 2010 vintage, but I confess that this Gold Medal winner is even better and is a hugely promising portent as the vines age. Deep and vibrant in colour, the nose is just gorgeous, the wisp of cracked stone, the slick of black fruit and the background of flowers – violet creams even – white pepper and gentle earthiness. The palate is flooded with ripe, silky black fruit, but not at all jammy or overblown. Despite 14.5% alcohol, this has genuine freshness with a crispness to the tannin and acid framework, and the pin-point precision of the black fruit pushing through in a finely-tuned finish.

91+ points for our 2012 Pinot Noir

December 2, 2013/0 Comments/in Wine Reviews /by Tim

Leading South African sommelier, Miguel Chan, has reviewed our latest Pinot Noir (our 2012 ‘Young Vines II’) and scored it 91+ points out of 100. This wine was made from 3.5 year old vines and shows the fantastic potential our vineyard has for this, and our other, varietals. The same wine is being sold in the USA as Over the Mountain Pinot Noir 2012.

Review: Seven Springs Pinot Noir 2012: Migual Chan Review

Pinot Noir 2012 “Young Vines II”

November 13, 2013/0 Comments/in Current Vintages /by Tim

Tasting Notes

A beautifully balanced, vibrant wine it is garnet in colour, with delicate woodland and truffle undertones. Offering opulent aromas of raspberries, cherries and strawberries, the oak is subtle, supporting the fruit driven profile of this wine. The palate is smooth and medium bodied, with bold fruit characters balanced well with the oak. A great food match with game, duck, and perfect with mushroom risotto

International Wine Challenge: Bronze 2015

Platter Wine Award: 4 Star 2015

Technical Analysis

Alcohol: 14.07%
Residual Sugar: 2.8 g/l
Total Acidity: 5.3 g/l
pH: 3.56

Harvested by hand on 14th and 17rd February 2012
Total production: 10,140 bottles (750ml)
Bottled: February 2013
Ageing potential: 5 years

Harvest Report

The 2012 harvest began on Valentine’s Day, with the Pinot Noir fruit being the first of the season to be picked. Strating soon after sunrise, the first sorting took place in the vineyard. At the winery the fruit was de-stemmed, crushed and pumped to stainless steel tanks, where it was left, for five days, to ‘cold soak’ at below 50˚F. The ‘cold-soaking’ process helped the extraction of primary fruit characters to enhance the fruit driven wine style. As the must warmed, the wild yeasts occurring naturally on the skins caused fermention to begin. After two weeks the alcoholic fermentation was complete and the grapes were pressed. It was then moved to second and third fill, French oak barrels and left to mature for 10 months. The older barrels complemented the fruit expression of this style of Pinot Noir; a light bodied, fruit forward wine. Juice from the different clones were kept separate during the whole process and only blended a few months before bottling.

The worlds best Pinot Noir is reputed to result from the selection of clones; a common practice in Burgundy. Clones 777 and 828 are currently favoured in addition to the reliable 114, 115 and 667. These clones are known for their strong colour, elegant rich aroma with hints of small fruits. They give the wine structure and potential for ageing. Seven Springs selected four clones: 777, 667, 115 and 459, planted in 2008, on the warmer north facing slope at 240 mters elevation on Bokkeveld Shale with decomposed granite and deep, rich yellow and red clay subsoil.

Review:

Tom Cannavan July 2014

Fear not that this is boldly declared as ‘young vines’. ‘Old Vines’ doesn’t necessarily guarantee quality, and believe me, this second vintage of wild yeast-fermented Pinot is fragrant and rich, with a touch of game and blood, solid plummy fruit and just a glimpse of more delicate floral and woodland nuances. It is juicy and savoury, the 10 months in older oak adding some clove and smokiness to really sweet fruit, a glimpse of raspberry ripple softness, but that plum and briar character and the 14% alcohol give it flesh and substance. Finishing on natural spice and deep-set fruit, it is a lovely Pinot in a more solid style, but not without elegance.

Over The Mountain Unoaked Chardonnay 2014

January 10, 2013/0 Comments/in Export Wines /by Tim

Tasting Notes

This wine shows aromas of white blossoms, melon and peaches together with a fresh and vibrant palate. It has a beautiful lingering mouth-feel and slight texture that makes this wine a standalone, but also an excellent accompaniment to various dishes; from Sushi, to salads and even spicy soups.

Harvested at low sugar, it has an ideal ripeness for the style of the Unoaked Chardonnay we aim to produce. At this lower sugar level the grapes have fresh or green citrus fruit aromas, subtle notes of blossoms and even a hint of greenery. Also at this low sugar the acidity of the grape is still fresh and this in turn leads to a fresh and crisp palate and a lower alcohol too.

Technical Analysis

Alcohol: 12.51% Residual Sugar: 1.7 g/l Total Acidity: 6.5 g/l pH: 3.29
Harvested 19th February 2013 Bottled: October 2014 Ageing potential: 3-4 years
Production: 12,546 bottles (750ml)

Harvest Report

This was the wettest and toughest vintage Seven Springs’ has endured and it was one on the wettest around the world. Floods and heavy rains throughout the winter, leading to lots of reservoir water for the vines. Summer canopies were lush and beautiful because of all the excess water, but overall the Summer was hot and humid and we did not experience the customary wind conditions. This lead to very high disease pressures in the vineyards and action had to be taken. It was a year of high yields and not the best of quality. This was the vintage where the viticulturists had to show their skill. The quality of wine was determined by the health of your vines. Thank goodness we had Peter. The cooler regions and white wines were the least affected by the bad weather.

Watch our video, listen to what our Winemaker has to say about Seven Springs Unoaked Chardonnay 2014

Over The Mountain Chardonnay 2012

January 10, 2013/0 Comments/in Export Wines /by Tim

Tasting Notes

This delicate, barrel-fermented Chardonnay has a bright, golden colour in the glass. On the ‘nose’ your senses will be filled with subtle aromas of citrus, honeysuckle and jasmine combined with a pleasant nuttiness and buttered brioche. It is elegant and smooth on the palate showing great integration of the oak and fruit on the palate. Having spent 11 months in second and third fill oak barrels, the wine has a lovely honeyed character with a well-rounded, but textured finish. Pairs well with chicken, fish or pork dishes and drinks best at 14-15 ̊C.

IWC 2015 – Silver Platter Wine Award: 4 Star 2015

Technical Analysis

Alcohol: 13.86% Residual Sugar: 2.8 g/l Total Acidity: 6.2 g/l pH: 3.36
Harvested 24th February 2012 Bottled: January 2013 Ageing potential: 5-7 years
Total production: 4,962 bottles (750ml)
Harvest Report

The 2012 harvest season was characterised by healthy, ideal growing conditions and a cool, though lengthened, harvesting period without rain or prolonged heat. As August was warmer than usual, bud burst was a week early in some blocks. Abnormally cold and rainy conditions during the second part of flowering resulted in uneven flowering and berry set, with high disease pressure, which Peter, our viticulturist, managed to control very well.

Weather conditions were back to normal in December, and less wind than usual resulted in little damage to vines than previously in previos years. January was exceptionally hot, but through scheduled irrigation the harsh effects were significantly reduced. The ripening period in February and March was further characterised by ideal weather conditions; cool and dry for slow ripening, resulting in good colour and flavour in all blocks. The dry weather also contributed to healthy grapes with minimal disease and rot. The crop quality and size was very good and for some producers one of the best years.

The Seven Springs Chardonnay 2012 was fermented and aged in second and third fill French oak and forth fill American oak, 300L barrels. Wild/natural fermentation started in stainless steel tank and two days later the fermenting juice was transferred to barrel to complete fermentation. There was no malolactic fermentation on this wine. The wine was left to mature on the lees for 11 months to aid in the development of the creamy palate.

Watch our video, listen to what our Winemaker has to say about Seven Springs Chardonnay 2012

Seven Springs Chardonnay 2012

Over the Mountain Sauvignon Blanc 2013

January 10, 2013/0 Comments/in Export Wines /by Tim

Tasting Notes

2013 marks our fourth vintage and as the vines mature so does the character and quality of the fruit produced by these vineyards. It’s familiar profile of pineapple, elder flower and green apple are evident in the aroma of the wine. On the palate, as with previous vintages is shows a balanced fruit acidity, fresh coastal characteristics and that ever familiar lingering minerality. This year also that typical South African Sauvignon blanc characters of freshly cut grass and fynbos are there at every welcome sip. Serve chilled at 10-12 ̊C. It will open up well in the glass and can be enjoyed as an aperitif or matched with seafood, chicken, lightly spiced or fragrant dishes.

Technical Analysis

Alcohol: 13.14% Residual Sugar: 1.6 g/l Total Acidity: 6.6 g/l pH: 3.36
Harvested 25th February and 8/9 March 2013 Bottled: 9th October 2013 Ageing potential: 3-4 years
Production: 11,070 bottles (750ml)

Harvest Report

The Seven Springs harvest season had never started so late, for producers across the Western Cape it was not only late but also around two weeks shorter than usual. The prolonged winter conditions had continued well into September in some areas and was followed by a cool spring, with the occasional rains and even floods on some farms. These cold, wet weather conditions ensured even bud burst across the vineyard, and the accumulation of water allowed the vines to cope with the warmer conditions later in the season.

The vineyards had good growth in ideal dry weather conditions during flowering and whilst the fruit set, which happens around late October early November. We experienced none of the customary gale force winds which often prevail early in the season and the grapevines were able to flourish, but the southeaster was out in force throughout December.

From mid January until April the conditions were hot and dry, making it a challenging year with respect to irrigation management. The ripening period was dry and warm, keeping our harvest season quite short.

Watch our video, listen to what our Winemaker has to say about Seven Springs Sauvignon Blanc 2013

Over the Mountain Pinot Noir 2013

January 10, 2013/0 Comments/in Export Wines /by Tim

International Wine & Spirits Competition 2016 – SILVER

Tasting Notes

As the vineyards show more maturity so does the wine. Garnet in colour, the wine offers opulent aromas of raspberries and sour cherries. The oak, as always, is subtle and understated, supporting the fruit driven profile of this wine. The 2013 has a leaner mouth feel than previous vintages, but the palate is still smooth and medium bodied, with refined and pure fruit characters. To enjoy it fully we suggest you decant the wine at least an hour before drinking and serve at 16-18 ̊C or as a light red for summer you can serve it at 10-12°C. It can be enjoyed with a variety of foods; such as a mushroom risotto, duck and game dishes or simply on its own.

Technical Analysis

Alcohol: 13.67% Residual Sugar: 1.7 g/l Total Acidity: 5.9 g/l pH: 3.39
Harvested 12th & 13th February 2013 Bottled: January 2014 Ageing potential: 5-7 years
Production: 12,600 bottles (750ml)

Harvest Report

The start of the growing season was cool, with a quite a few overcast days and regular showers. None of the customary gale force winds prevailed early in the season and the grapevines were able to flourish, but the south

Easter was out in force throughout December.

Hardly any rain was recorded from mid-November, and with unrelenting heat from January onwards, producers were challenged by particularly tricky irrigation management. The ripening period was dry and warm making it a bit more condensed for us

Watch our video, listen to what our Winemaker has to say about Seven Springs Pinot Noir 2013

Over the Mountain Syrah 2012

January 10, 2013/0 Comments/in Export Wines /by Tim

Tasting Notes

Deep rich red / purple in the glass, this wine reflects the bright fruit flavours of mulberry and blueberry. Its perfume of smoky spices, pepper and woodland undertones, gives way to a well-structured palate, sumptuous, full of flavour with a smooth decadent, lingering dark chocolate finish. A great match with and beef, venison and spiced lamb dishes, blue cheese and even dark chocolate pots.

Decanter World Wines Award: Gold 2014

Technical Analysis

Alcohol: 14.66%
Residual Sugar: 2.7 g/l
Total Acidity: 6.3 g/l
pH: 3.46

Harvested by hand on 5th, 7th and 9th March 2012
Total production: 10,740 bottles (750ml)
Bottled: September 2013
Ageing potential: 10-12 years

Harvest Report

Harvested on 3 different days, picking at optimum ripeness, the fruit was transported to the winery, processed and transferred to stainless steel tanks. Dry ice was added to the fruit processed on 5th and 7^th to slow down oxidation and help keep the fruit cool. It was then left to ‘cold soak’ for two days by which time the juice had taken on an intense purple colour and aromas of blackcurrent and mint. The wine was fermented in the tanks, with twice daily pump-overs to aerate the wine and supply oxygen to the yeast. The wine was then moved to 2nd and 3rd fill French oak barrels and left to mature for 15 months.

The fruit processed on the 9th was put in a separate tank as whole bunches. It did not undergo ‘cold-soak’. The must was inoculated and left to ferment dry, after which the wine was left on the skins for a few days, giving extended skin contact. It was pressed and put into barrel to age, with blending in early 2013.

The Syrah vines were planted in 2007 on the north facing slope at 240 meters elevation. Syrah is known for its spicy and smoky flavours coming from the oak barrels and the clones selected. Clones SH1C and SH21K give the resulting wine a berry profile with spicy undertones. Clone SH9C also gives a smoky and spicy profile but given that it is used in only a small part of the Syrah vineyard, (with only 1.3 tons of the total 15 tons -10%) it has a big impact on the whole production. This clone is also part of the selection for the magnums to be released in late 2015.

Review:

Tom Cannavan July 2014

Seven Springs Syrah was excellent in the previous 2010 vintage, but I confess that this Gold Medal winner is even better and is a hugely promising portent as the vines age. Deep and vibrant in colour, the nose is just gorgeous, the wisp of cracked stone, the slick of black fruit and the background of flowers – violet creams even – white pepper and gentle earthiness. The palate is flooded with ripe, silky black fruit, but not at all jammy or overblown. Despite 14.5% alcohol, this has genuine freshness with a crispness to the tannin and acid framework, and the pin-point precision of the black fruit pushing through in a finely-tuned finish.