2024 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.8 g/L
pH 3.35
Total Acidity 6.1 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Gamay Noir
Gamay Noir100%
Region Stellenbosch
Soil Pure granite
Orientation South-East
Fermentation Vessels Oak Fermenter, Oak Barrel
Pressing Method Basket Press
Natural Yeast Yes
Carbonic Maceration Yes
Oak Aging 10 months
Oak Types French
Barrel Size 300L
Production Details The grapes were harvested by hand in the early morning and manually sorted. The whole berries were transferred to a 7000L oak fermenter for carbonic maceration, using wild yeast only. Very light extraction was employed. After whole berry fermentation, the pomace was pressed in a basket press. The wine was then transferred to 300L French oak barrels for malolactic fermentation and maturation. Barrel maturation lasted 10 months and no new oak was used.
Tasting Notes
Nose: raspberry, aromatic mulberry, spiced plum, violet
Palate: medium weight, silky tannins, rewarding finish
2023 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.1 g/L
pH 3.59
Total Acidity 5.5 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Gamay Noir
Gamay Noir100%
Region Stellenbosch
Soil Granite
Orientation South-East
Sites 2 vineyards on the Polkadraai hills in Stellenbosch
Fermentation Vessels Oak Fermenter, Oak Barrel
Pressing Method Basket Press
Natural Yeast Yes
Carbonic Maceration Yes
Oak Aging 10 months
Oak Types French
Barrel Size 300L
Production Details The fruit came from 2 south-east-facing vineyards on the Polkadraai hills. The grapes were harvested by hand in the early morning and, once at the cellar, were manually sorted to ensure only the best bunches were selected, then destemmed, but not crushed. The whole berries were transferred to a 7000L oak fermenter for carbonic maceration, using wild yeast only. This technique lifts the fruit and creates intensity, while remaining fresh and sprightly. Very light extraction was employed, with the focus on creating a lithe, supple texture. After the whole berry fermentation, the pomace was pressed in a basket press. The wine was then transferred to 300L French oak barrels for malolactic fermentation and maturation. Barrel maturation lasted 10 months and no new oak was used.
Tasting Notes
Nose: aromatic mulberry, spiced plum, violet
Palate: medium weight, ripeness, substantial tannin, full finish
2022 Technical Specifications
Grape Varieties Gamay Noir
Gamay Noir100%
Region Stellenbosch
Sites Polkadraai Hills blocks in Stellenbosch, including a portion of older vines and predominantly fruit from two Radford Dale-planted blocks
Vegan Yes
Vegetarian Yes
Closure Screwcap
Production Details Official producer sources describe the 2022 Vinum Gamay as sourced from blocks in the sought-after Polkadraai Hills in Stellenbosch, with a portion of older vines and the predominant fruit coming from two blocks Radford Dale planted in recent history. The producer notes these were the first Gamay plantings in South Africa for more than 20 years. Current producer materials describe the wine as bottled in lightweight 396 g glass with a recyclable screwcap.
Tasting Notes
cherry, raspberry, floral lift, white pepper, stony minerality, roundness, richness
Food Pairing cassoulet with chicken, pork belly, smoked sausage
Producer Information
Website
Address
Rust en Vrede Farm, opposite Eikendal, R44, Stellenbosch, W Cape, 7600, South Africa
Phone
+27 21 855 5528
Email
Owner
Ben Radford and Alex Dale (Founders)