TABLE MOUNTAIN

DEVIL’s PEAK Lion’s HEAD

ATLANTIC FALSE BAY 20 miles OCEAN

16 | TRUVINOTABLE | 2019 MOUNTAIN Brand Portfolio | CAPE TOWN 17 89 91

Bush vine Chenin Blanc

Region | Coastal REGION WINDSWEPT SLOW CRYSTALLINE WHOLE BUNCH BUSH VINE OLD SCHOOL SAUVIGNON CHENIN BLANC—2017 CHARDONNAY—2018 CINSAULT MOURVÉDRE PINOTAGE—2017 SYRAH—2018 Named after ’s most iconic bay, which frames much of BLANC—2018 SWARTLAND, STELLENBOSCH, WELLINGTON ROSÉ—2019SWARTLAND, STELLENBOSCH STELLENBOSCH the country’s premium winelands, False Bay Vineyards was borne STELLENBOSCH STELLENBOSCH (BUSHVINE), out of a desire to make ‘real’ wine afordable. OAK TIME: NATURAL FERM: STELLENBOSCH (TRELLISED) OAK TIME: NATURAL FERM: OAK TIME: NATURAL FERM: None Stainless 9 months Stainless & Barrel 9 months Stainless & Barrel In 1994, Paul Boutinot came to the to seek out and OAK TIME: FERMENTATION: OAK TIME: NATURAL FERM: None Stainless None Stainless OAK TIME: NATURAL FERM: Old oak French oak rescue grapes from old, balanced and under-appreciated vineyards. 3 months Stainless & Barrel Unusually for that time, Paul transformed those Cape gems into AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: wines with a minimum of intervention: Wild yeast ferments, no acid AGING POTENTIAL: ALCOHOL: AGING POTENTIAL: ALCOHOL: 3 years 12.73% 5 years 13.76% 5 years 14.05% additions…you know the drill. A familiar story to many ‘real wine’ 3 years 12.8% 5 years 13.62% AGING POTENTIAL: ALCOHOL: lovers now, but back then he was swimming against the tide. Even RESIDUAL SUGAR: ACID: PH: 3 years 12.5% RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: today, making wine this way at the price-level is almost unheard of. RESIDUAL SUGAR: ACID: PH: RESIDUAL SUGAR: ACID: PH: 2.3 g/l 5.6 g/l 3.54 2.16 g/l 6.08 g/l 3.59 2.64 g/l 5.32 g/l 3.6 2.5 g/l 5.1 g/l 3.45 4.0 g/l 5.08 g/l 3.4 RESIDUAL SUGAR: ACID: PH: Today the ingredients remain the same for Waterkloof’s Cellar— 2.6 g/l 6 g/l 3.5 A pure, unoaked rendition of This wine comes from a single vineyard Named Old School as a portion of the Master Nadia Barnard: Fantastic coastal fruit, old vines and wild Cooler windswept vineyards close to the From old vines and named ‘slow’ in relation Chardonnay. Low-yielding coastal of bush-vines that are over 20 years grapes are fermented whole-bunch and yeast abound, with additions avoided. ocean give low yields and grapes imbued to the natural native yeast fermentation vineyards, a partial spontaneous ferment The wine comes from low-yielding, coastal old and have thus had time to find their the wine is aged in large-format neutral with their own natural acidity: These are which often takes over six months to and the extended time on lees, lend an vineyards, delicately whole-bunch natural balance. Really quite fine for oak. The wine’s flavours and textures are the keys to being able to make Sauvignon complete. impressive weight and depth to this basket pressed for only the purest juice. Pinotage. more reminiscent of old-world, rather 20 | TRUVINO | 2019 Brand Portfolio Blanc in a natural way. crystalline wine. A fine wine that happens to be pink. than new-world Syrah. 21