CHARDONNAY 2012 (100% Chardonnay)

TASTING NOTES CHARDONNAY 2012 (100% Chardonnay)

ALCOHOL: 14.0% AREA OF PRODUCTION: on the slopes of the Simonsberg Mountain between the wine growing areas of Stellenbosch and Paarl, Western Cape, South Africa. SOIL COMPOSITION: Klapmuts/Longlands type soils of Malmesbury shale origin. VINIFICATION & PRODUCTION SYSTEM: grapes were cold pressed and fermentation was started in stainless steel tanks. On the 3rd day after fermentation started the wine was transferred into new 300 litre French oak barrels. After fermentation the was kept on the thick lees for about 3-4 months and was batonnaged every 3 weeks. It was then racked and sulphured up and went back into the barrels for another 8 months, totalling 12 months, and then bottled. ORGANOLEPTIC DESCRIPTION: dry, full bodied white wine. COLOUR: light yellow with good depth. BOUQUET: good balance between citrus and wood, nice minerality, well integrated. TASTE: full mouth-feel with lingering aftertaste. SERVING TEMPERATURE: chilled, 11-12°C (51-53°F). PRESERVATION: ready to be enjoyed within the year of production, but will be at its peak 1 to 2 years of aging. GASTRONOMIC SUGGESTIONS: creamy pasta and soup dishes, as well as with white meat, like chicken. AWARDS & APPRECIATIONS: 4 stars in the John Platter Wine Guide (South Africa’s most renown wine guide). Babylonstoren Farm · Klapmuts/Simondium Road Franschhoek · South Africa twitter: @babylonstoren · Instagram: @babylonstoren Facebook: facebook.com/Babylonstoren www.babylonstoren.com TASTING NOTES NEBUKADNESAR 2012 (32% Cabernet Sauvignon, 27% Cabernet Franc, 19% Merlot, 17% Malbec and 5% Petit Verdot)

ALCOHOL: 14.0% AREA OF PRODUCTION: on the slopes of the Simonsberg Mountain between the wine growing areas of Stellenbosch and Paarl, Western Cape, South Africa. SOIL COMPOSITION: combination of Klapmuts/Longlands type soils of Malmesbury shale origin as well as Oakleaf and Hutton type soils of Cape granite origin. VINIFICATION & PRODUCTION SYSTEM: cultivars are harvested separately and made separately. Fermentation take place on the skins for about 7 days after which it gets an extended maceration period of about one week. The wine then gets pressed into new 300 litre French oak barrels. After malolactic fermentation the wine gets racked, sulphured up and then returned to the barrels for another 24 months before the blend is made for bottling. ORGANOLEPTIC DESCRIPTION: dry, full bodied red wine. COLOUR: deep, saturated ruby colour. BOUQUET: fragrance of violets and thyme, intense blackcurrant and cigar box. TASTE: good balance of vibrant, multi-layered fruit supported by tight, well-honed tannins. SERVING TEMPERATURE: room temperature, 16-18°C (60-64°F). PRESERVATION: 2 years after production, will age well up to 10 years. GASTRONOMIC SUGGESTIONS: robust red meat dishes/slow cooked stews. AWARDS & APPRECIATIONS: only released November 2014. Babylonstoren Farm · Klapmuts/Simondium Road Franschhoek · South Africa twitter: @babylonstoren · Instagram: @babylonstoren Facebook: facebook.com/Babylonstoren www.babylonstoren.com TASTING NOTES BABEL RED 2013 (27% Cabernet Sauvignon, 21% Merlot, 17% Malbec, 14% Cabernet Franc, 11% Shiraz and 10 % Petit Verdot)

ALCOHOL: 14.0% AREA OF PRODUCTION: on the slopes of the Simonsberg Mountain between the wine growing areas of Stellenbosch and Paarl, Western Cape, South Africa. SOIL COMPOSITION: combination of Klapmuts/Longlands type soils of Malmesbury shale origin as well as Oakleaf and Hutton type soils of Cape granite origin. VINIFICATION AND PRODUCTION SYSTEM: cultivars are harvested separately and made separately. Fermentation take place on the skins for about 7 days after which it gets an extended maceration period of about one week. The wine then gets pressed into a combination of 2nd and 3rd fill 300 litre French oak barrels. After malolactic fermentation the wine gets racked, sulphured up and then returned to the barrels for another 12 months before the blend id made for bottling. ORGANOLEPTIC DESCRIPTION: dry, full bodied red wine. COLOUR: intense red colour. BOUQUET: fine structure between red berry flavours and wood. TASTE: good mouth-feel, creamy tannins, soft and well rounded off. Good balance. SERVING TEMPERATURE: room temperature, 16-18°C (60-64°F). PRESERVATION: 1 to 2 years after production, will age well up to 5 years. GASTRONOMIC SUGGESTIONS: rack of lamb and a good piece of beef! AWARDS & APPRECIATIONS: Gold at 2014 Veritas Wine Awards (South Africa’s most renown wine competition), Best Blended Red in its category in the Paarl Region at the 2014 Terroir Wine Awards. Babylonstoren Farm · Klapmuts/Simondium Road Franschhoek · South Africa twitter: @babylonstoren · Instagram: @babylonstoren Facebook: facebook.com/Babylonstoren www.babylonstoren.com TASTING NOTES CHENIN BLANC 2014 (100% Chenin Blanc)

ALCOHOL: 13.5% AREA OF PRODUCTION: on the slopes of the Simonsberg Mountain between the wine growing areas of Stellenbosch and Paarl, Western Cape, South Africa. SOIL COMPOSITION: Oakleaf type soils of Cape granite origin. VINIFICATION & PRODUCTION SYSTEM: soft pressing, cold fermentation in stainless steel tanks for 3 weeks. Racked of fermentation lees and kept on thin lees for 4 months before bottling. ORGANOLEPTIC DESCRIPTION: dry, unwooded, crisp, medium bodied white wine. COLOUR: light, greenish tint. BOUQUET: elegant style, guava violet type fruit. TASTE: acid well balanced, refreshing aftertaste. SERVING TEMPERATURE: chilled, 11-12°C (51-53°F) PRESERVATION: preferably drink within one year of production, but can be aged for 1 year thereafter. GASTRONOMIC SUGGESTIONS: served with salads and light fish dishes, or just on its own! AWARDS & APPRECIATIONS: best Chenin Blanc in the Paarl region at 2014 South African Terroir Wine Awards.

Babylonstoren Farm · Klapmuts/Simondium Road Franschhoek · South Africa twitter: @babylonstoren · Instagram: @babylonstoren Facebook: facebook.com/Babylonstoren www.babylonstoren.com TASTING NOTES MOURVÈDRE ROSÉ 2014 (100% Mourvèdre)

ALCOHOL: 13.0% AREA OF PRODUCTION: on the slopes of the Simonsberg Mountain between the wine growing areas of Stellenbosch and Paarl, Western Cape, South Africa. SOIL COMPOSITION: Klapmuts/Longlands type soils of Malmesbury shale origin. VINIFICATION & PRODUCTION SYSTEM: grapes were given 3 hours skin contact in the press after which it underwent cold fermentation in stainless steel tanks for 3 weeks. Racked of fermentation lees and kept on thin lees for 6 months before bottling. ORGANOLEPTIC DESCRIPTION: dry, unwooded, medium bodied rosé wine. COLOUR: light pink salmon colour. BOUQUET: fruity, soft, red berry flavours. TASTE: well rounded of almost sweet aftertaste, although classified as dry. SERVING TEMPERATURE: chilled, 11-12°C (51-53°F). PRESERVATION: preferably drink within one year after production. GASTRONOMIC SUGGESTIONS: a wine for fish dishes, especially trout. AWARDS & APPRECIATIONS: 3.5 stars in the John Platter Wine Guide, South Africa’s most renown wine guide.

ALCOHOL: 14.5% AREA OF PRODUCTION: on the slopes of the Simonsberg Mountain between the wine growing areas of Stellenbosch and Paarl, Western Cape, South Africa. SOIL COMPOSITION: Klapmuts/Longlands type soils of Malmesbury shale origin. VINIFICATION & PRODUCTION SYSTEM: fermentation take place on the skins for about 7 days after which it gets an extended maceration period of about one week. The wine then gets pressed into a combination of 70% new and 30% 2nd fill 300 litre French oak barrels. After malolactic fermentation the wine gets racked, sulphured up and then returned to the barrels for another 15 months before bottling. ORGANOLEPTIC DESCRIPTION: dry, full bodied red wine. COLOUR: intense red colour. BOUQUET: nice balance between nut and spicy flavours. TASTE: good structure, creamy tannins with pepper flavours on the aftertaste. SERVING TEMPERATURE: room temperature, 16-18°C (60-64°F). PRESERVATION: 1 to 2 years after production, will age well up to 10 years. GASTRONOMIC SUGGESTIONS: any venison or game dish with a berry sauce. AWARDS & APPRECIATIONS: Gold at 2014 Michelangelo Wine Awards.

ALCOHOL: 14.5% AREA OF PRODUCTION: on the slopes of the Simonsberg Mountain between the wine growing areas of Stellenbosch and Paarl, Western Cape, South Africa. SOIL COMPOSITION: Dundee type soils of Table Mountain sandstone origin. VINIFICATION & PRODUCTION SYSTEM: 70% of the wine underwent cold fermentation in stainless steel tanks for 3 weeks. Racked of fermentation lees and kept on thin lees for 6 months before bottling. 30% of the wine was fermented and matured in 2nd and 3rd fill 300 litre French oak barrels for 6 months before blended together and bottled. ORGANOLEPTIC DESCRIPTION: dry, slightly wooded, full bodied white wine. COLOUR: light, yellowish tint. BOUQUET: stone fruit flavours, wood contributes to depth, although not strongly noticeable. TASTE: well balanced, full bodied structure. SERVING TEMPERATURE: chilled, 11-12°C (51-53°F) PRESERVATION: ready to be enjoyed within the year of production, but will definitely benefit with 1 to 2 years of aging. GASTRONOMIC SUGGESTIONS: served best with any type of curry, spicy dish. AWARDS & APPRECIATIONS: Best Viognier in the Paarl region at 2014 South African Terroir Wine Awards, Grand ‘d Or (double gold) medal at 2014 Michelangelo Wine Awards.

Babylonstoren Farm · Klapmuts/Simondium Road Franschhoek · South Africa twitter: @babylonstoren · Instagram: @babylonstoren Facebook: facebook.com/Babylonstoren www.babylonstoren.com