Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Lowest shop price | 2017 / 750ml | ≈ $86.75Original CHF 71.70 | fr.millesima.ch ↗ |
2022 Technical Specifications
Alcohol 14.5%
Residual Sugar 1.9 g/L
Total Acidity 6.5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot, Malbec
Cabernet Sauvignon75%
Petit Verdot20%
Malbec5%
Region Jonkershoek Valley
Soil Stoney decomposed granite, Clay subsoil
Elevation 500.0 meters
Orientation South Westerly
Fermentation Vessels Open Tanks
Natural Yeast Yes
Oak Aging 22 months
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types French
Unfined Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Volume 3,246 bottles
Bottles3,246
Production Details All of the grapes were hand-picked in mid-March. The Oude Nektar Cabernet Sauvignon vineyard was the last to pick on the farm. The grapes were cooled overnight and then de-stemmed and carefully sorted. Fermentation was in small-lot open tanks. The wine was cold-soaked for two days before fermentation with natural yeasts. Regular punchdowns 4-6 times a day during the vigorous part of fermentation and then 2 times towards the end. After 9 days on the skins, the wine was pressed and racked to barrel for malo-lactic fermentation. The wine spent 22 months in barrel, all small French oak, about 50% new. Bottled with no fining and no filtration.
Certifications Ecocert
2020 Technical Specifications
Alcohol 14.0%
Residual Sugar 2.8 g/L
Total Acidity 6.5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot, Cabernet Franc, Malbec
Cabernet Sauvignon89%
Petit Verdot5%
Cabernet Franc5%
Malbec1%
Region Jonkershoek Valley
Soil Stoney decomposed granite soil with a clay subsoil
Elevation 500.0 meters
Orientation South Westerly
Grapes Picked mid-March
Natural Yeast Yes
Maceration 10 days
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types French
Barrel Size small French oak
Unfined Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Details All of the grapes were hand-picked in mid-March. This was our last vineyard to pick. The grapes were cooled overnight and then de-stemmed and carefully sorted. Fermentation was in small-lot open tanks. The wine was cold-soaked for two days before fermentation with natural yeasts. Because of the pandemic, our winemaker was in the cellar all by himself most days. He did punchdowns 4-6 times a day during the vigorous part of fermentation and then 2 times towards the end. After about 10 days on the skins, the wine was pressed and racked to barrel for malo-lactic fermentation. The wine spent 22 months in barrel, all small French oak, about 50% new. Bottled with no fining and no filtration. This vineyard is organic-in-conversion.
Certifications Organic-in-conversion
2019 Technical Specifications
Alcohol 13.5%
Residual Sugar 2 g/L
Total Acidity 6.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot
Cabernet Sauvignon85%
Petit Verdot15%
Region Jonkershoek Valley
Soil Stoney decomposed granite, Clay subsoil
Elevation 540.0 meters
Orientation South Westerly
Vineyard Yield 5.5 hL/ha
Grapes Picked mid-March
Grape Clone 169, 23
Fermentation Vessels Open Top Fermenter, Oak Barrel
Natural Yeast Yes
Maceration 10 days
Oak Aging 22 months
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types French
Barrel Size small
Unfined Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Volume 3,275 bottles
Bottles3,275
Production Details This is the sixth vintage of this single-vineyard wine, from one of Stellenbosch's highest elevation vineyards. It is characterized by its intense cassis flavours and orange-zest notes. This wine is based around the highest elevation vineyard on the farm – at 500 meters arguably one of Stellenbosch's highest Cabernet vineyards. Originally planted in 2003, it burned down in 2009 and was re-planted. It is an ideal combination of soil and site. It has a very stoney decomposed granite soil with a clay subsoil and it has an almost perfect aspect towards the afternoon sun. This aspect and elevation means that the vineyard receives almost 45 minutes more direct sunlight than Stellenbosch average. This is the sixth vintage of this wine after re-planting the vineyard. Our idea has always been to make what is basically a single-vineyard Cabernet Sauvignon from this unique vineyard – although it is not a true single-vineyard in that we have blended in a barrel selection of our very best Petit Verdot. The Cabernet has a very intense cassis aroma with unique citrus-rind notes. It has a firmer tannin structure than many of our wines, but still with the elegance for which Jonkershoek Valley wines are known. The 2019 was the fifth year of our ongoing drought, but paradoxically it was not a particularly warm growing season with no really severe heat spikes. The yields were extremely low with good fruit quality. The grapes were able to be harvested at relatively low sugar levels and produced wines with lower than average alcohol levels and excellent balance between fruit, acidity and tannin. All of the grapes were hand-picked in mid-March. This was our last vineyard to pick. The grapes were cooled overnight and then de-stemmed and carefully sorted. Fermentation was in small-lot open tanks. The wine was cold-soaked for two days before fermentation with natural yeasts. We did punchdowns 4-6 times a day during the vigorous part of fermentation and then 2 times towards the end. After about 10 days on the skins, the wine was pressed and racked to barrel for malo-lactic fermentation. The wine spent 22 months in barrel, all small French oak, about 50% new. Bottled with no fining and no filtration. This vineyard is organic-in-conversion.
2018 Technical Specifications
Alcohol 14.0%
Residual Sugar 2.4 g/L
Total Acidity 6.3 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot, Malbec
Cabernet Sauvignon85%
Petit Verdot10%
Malbec5%
Region Jonkershoek Valley
Soil Stoney decomposed granite soil with a clay subsoil
Elevation 500.0 meters
Orientation South Westerly
Vineyard Yield 55 hL/ha
Grapes Picked mid-March
Fermentation Vessels Small-Lot Open Tanks, Oak Barrel
Natural Yeast Yes
Maceration 10 days
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types French
Unfined Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Details This is the fifth vintage of this single-vineyard wine, from one of Stellenbosch's highest elevation vineyards. It is characterized by its intense cassis flavours and orange-zest notes. This wine is based around the highest elevation vineyard on the farm – at 500 meters arguably one of Stellenbosch's highest Cabernet vineyards. Originally planted in 2003, it burned down in 2009 and was re-planted. It is an ideal combination of soil and site. It has a very stoney decomposed granite soil with a clay subsoil and it has an almost perfect aspect towards the afternoon sun. This aspect and elevation means that the vineyard receives almost 45 minutes more direct sunlight than Stellenbosch average. All of the grapes were hand-picked in mid-March. This was our last vineyard to pick. The grapes were cooled overnight and then de-stemmed and carefully sorted. Fermentation was in small-lot open tanks. The wine was cold-soaked for two days before fermentation with natural yeasts. We did punchdowns 4-6 times a day during the vigorous part of fermentation and then 2 times towards the end. After about 10 days on the skins, the wine was pressed and racked to barrel for malo-lactic fermentation. The wine spent 20 months in barrel, all small French oak, about 50% new. Bottled with no fining and no filtration. This vineyard is organic-in-conversion. This is the fifth vintage of this wine after re-planting the vineyard. Our idea has always been to make what is basically a single-vineyard Cabernet Sauvignon from this unique vineyard – although it is not a true single-vineyard in that we have blended in barrel selections of the best of our other Bordeaux varieties. The Cabernet has a very intense cassis aroma with unique citrus-rind notes. It has a firmer tannin structure than many of our wines, but still with the elegance for which Jonkershoek Valley wines are known.
Tasting Notes
cassis, orange-zest, citrus-rind
2017 Technical Specifications
Alcohol 14.0%
Residual Sugar 1.9 g/L
Total Acidity 6.7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot, Malbec
Cabernet Sauvignon95%
Petit Verdot3%
Malbec2%
Region Jonkershoek Valley
Soil Stoney decomposed granite, Clay subsoil
Elevation 540.0 meters
Orientation South Westerly
Grapes Picked mid-March
Fermentation Vessels Open Tank
Pressing Method Destemmed
Natural Yeast Yes
Oak Aging 20 months
Oak Details 70% First Fill New Oak
First Fill New Oak70%
Oak Types French
Unfined Yes
Unfiltered Yes
Production Details We planned this wine for more than 15 years, re-claiming a site overgrown with alien vegetation and planting the right mix of clone and rootstock. We made a small "test run" in 2008, but the vineyard burned the following year and we had to re-plant. It is based around this unique Cabernet vineyard and blended with the best parcels of our other Bordeaux varieties. Oude Nektar is the historical name for our farm. This wine is based around the highest elevation vineyard on the farm – at 550 meters arguably one of Stellenbosch's highest Cabernet vineyards. Originally planted in 2003, it burned down in 2009 and was re-planted. It is an ideal combination of soil and site. It has a very stoney decomposed granite soil with a clay subsoil and it has an almost perfect aspect towards the afternoon sun. This aspect and elevation means that the vineyard receives almost 45 minutes more direct sunlight than Stellenbosch average. All of the grapes were hand-picked in mid-March. This was our last vineyard to pick. The grapes were cooled overnight and then de-stemmed and carefully sorted. Fermentation was in small-lot open tanks. The wine was cold-soaked for two days before fermentation began. 100% natural yeast fermentation. We did punchdowns 4-6 times a day during the vigorous part of fermentation and then 2 times towards the end. After about 10 days on the skins, the wine was pressed and racked to barrel for malo-lactic fermentation. The wine spent 20 months in barrel, all small French oak, about 70% new. Bottled with no fining and no filtration. This is the fourth vintage of this wine after re-planting the vineyard. Our idea has always been to make what is basically a single-vineyard Cabernet Sauvignon from this unique vineyard – although it is not a true single-vineyard in that we have blended in barrel selections of the best of our other vineyards. The Cabernet has a very intense cassis aroma with unique citrus-rind notes. It has a firmer tannin structure than many of our wines, but still with the elegance for which Jonkershoek Valley wines are known.
2016 Technical Specifications
Alcohol 14.0%
Residual Sugar 1.8 g/L
Total Acidity 6.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot, Cabernet Franc, Malbec
Cabernet Sauvignon89%
Petit Verdot6%
Cabernet Franc3%
Malbec2%
Region Jonkershoek Valley
Soil Stoney decomposed granite, Clay subsoil
Elevation 500.0 meters
Orientation South Westerly
Grapes Picked mid-March
Grape Clone 169, 23
Vine Age planted 2003, re-planted 2009
Fermentation Vessels Small-Lot Open Tanks
Maceration 10 days
Oak Aging 20 months
Oak Details 70% First Fill New Oak
First Fill New Oak70%
Oak Types French
Unfined Yes
Unfiltered Yes
Production Details We have been planning this wine for more than 15 years. We made a small "test run" in 2008, but the vineyard burned the following year and we had to re-plant. It is a Bordeaux-style blend based around this unique Cabernet vineyard and blended with the best parcels of our other Bordeaux varieties. This is the third vintage of this wine after re-planting the vineyard. Our idea has always been to make what is basically a single-vineyard Cabernet Sauvignon from this unique vineyard – although it is not a true single-vineyard in that we have blended in barrel selections of the best of our other vineyards. The Cabernet has a very intense cassis aroma with unique citrus-rind notes. It has a firmer tannin structure than many of our wines, but still with the elegance for which Jonkershoek Valley wines are known. All of the grapes were hand-picked in mid-March. This was our last vineyard to pick. The grapes were cooled overnight and then de-stemmed and carefully sorted. Fermentation was in small-lot open tanks. The wine was cold-soaked for two days before fermentation began. We did punchdowns 4-6 times a day during the vigorous part of fermentation and then 2 times towards the end. After about 10 days on the skins, the wine was pressed and racked to barrel for malo-lactic fermentation. The wine spent 20 months in barrel, all small French oak, about 70% new. Bottled with no fining and no filtration.
2015 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.5 g/L
Total Acidity 5.3 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot, Merlot
Cabernet Sauvignon74%
Petit Verdot20%
Merlot6%
Region Jonkershoek Valley
Soil Stoney decomposed granite, Clay subsoil
Elevation 540.0 meters
Orientation South Westerly
Grapes Picked mid-March
Grape Clone 169, 23
Fermentation Vessels Open Top Fermenter
Maceration 10 days
Oak Aging 20 months
Oak Details 70% First Fill New Oak
First Fill New Oak70%
Oak Types French
Unfined Yes
Unfiltered Yes
Production Details We have been planning this wine for more than 15 years. We made a small "test run" in 2008, but the vineyard burned the following year and we had to re-plant. It is a Bordeaux-style blend based around this unique Cabernet vineyard and blended with the best parcels of our other Bordeaux varieties. This wine is based around the highest elevation vineyard on the farm – at 600 meters arguably one of Stellenbosch's highest Cabernet vineyards. Originally planted in 2003, it burned down in 2009 and was re-planted. It is an ideal combination of soil and site. It has a very stoney decomposed granite soil with a clay subsoil and it has an almost perfect aspect towards the afternoon sun. This aspect and elevation means that the vineyard receives almost 45 minutes more direct sunlight than Stellenbosch average. This is the first vintage of this wine after re-planting. Our idea has always been to make what is basically a single-vineyard Cabernet Sauvignon from this unique vineyard – although it is not a true single-vineyard in that we have blended in barrel selections of the best of our other vineyards. The Cabernet has a very intense cassis aroma with unique citrus-rind notes. It has a firmer tannins structure than many of our wines, but still with the elegance for which Jonkershoek Valley wines are known. All of the grapes were hand-picked in mid-March. This was our last vineyard to pick. The grapes were cooled overnight and then de-stemmed and carefully sorted. Fermentation was in small-lot open tanks. The wine was cold-soaked for two days before fermentation began. We did punchdowns 4-6 times a day during the vigorous part of fermentation and then 2 times towards the end. After about 10 days on the skins, the wine was pressed and racked to barrel for malo-lactic fermentation. The wine spent 20 months in barrel, all small French oak, about 70% new. Bottled with no fining and no filtration.
2014 Technical Specifications
Alcohol 14.5%
Residual Sugar 2 g/L
Total Acidity 5.5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot, Merlot
Cabernet Sauvignon73%
Petit Verdot14%
Merlot13%
Region Jonkershoek Valley
Soil Stoney decomposed granite soil with a clay subsoil
Elevation 540.0 meters
Orientation South Westerly
Grapes Picked mid-March
Grape Clone 169, 23
Fermentation Vessels Small-Lot Open Tanks
Maceration 10 days
Oak Aging 22 months
Oak Details 70% First Fill New Oak
First Fill New Oak70%
Oak Types French
Unfined Yes
Unfiltered Yes
Production Volume 1220 bottles
Bottles1220
Production Details We have been planning this wine for more than 15 years. We made a small "test run" in 2008, but the vineyard burned the following year and we had to re-plant. It is a Bordeaux-style blend based around this unique Cabernet vineyard and blended with the best parcels of our other Bordeaux varieties. This wine is based around the highest elevation vineyard on the farm. Originally planted in 2003, it burned down in 2009 and was re-planted. It is an ideal combination of soil and site. It has a very stoney decomposed granite soil with a clay subsoil and it has an almost perfect aspect towards the afternoon sun. This aspect and elevation means that the vineyard receives almost 45 minutes more direct sunlight than Stellenbosch average. All of the grapes were hand-picked in mid-March. This was our last vineyard to pick. The grapes were cooled overnight and then de-stemmed and carefully sorted. Fermentation was in small-lot open tanks. The wine was cold-soaked for two days before fermentation began. We did punchdowns 4-6 times a day during the vigorous part of fermentation and then 2 times towards the end. After about 10 days on the skins, the wine was pressed and racked to barrel for malo-lactic fermentation. The wine spent 22 months in barrel, all small French oak, about 70% new. Bottled with no fining and no filtration. This is the first vintage of this wine after re-planting. Our idea has always been to make what is basically a single-vineyard Cabernet Sauvignon from this unique vineyard. It is not a true single-vineyard in that we have blended in barrel selections of the best of our other vineyards. The Cabernet has a very intense cassis aroma with unique citrus-rind notes. It has a firmer tannins structure than many of our wines, but still with the elegance for which Jonkershoek Valley wines are known.
Tasting Notes
cassis, citrus-rind
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2017 / 750ml | ≈ $86.75Original CHF 71.70 | fr.millesima.ch ↗ |
| Shop price | 2018 / 750ml | ≈ $88.56Original CHF 73.20 | fr.millesima.ch ↗ |
| Wine-SearcherLWIN 2220239 | — | — | wine-searcher.com ↗ |