Lion Hound Lucky Lady Rose 2022

Bottle Analysis

Winemaker: Toit Wessels
Alcohol: 12.5% vol
pH: 3.29
RS: 3.7  g/l
Total Acid: 6.3 g/l
Extract: 21.0 g/l
Bottled: 07 June 2022
Release Date: June 2022

Bottles: 2858 bottles
Cellaring:  None
Origin: Paarl
IPW: Yes
WIETA: Yes

Tasting Notes

A fresh, array of red summer berries evolves to notes of pomegranate and delicate strawberry sorbet on the palate.

Food Paring

The Lion Hound Rose is ideal with medium bodied seafood dishes, summer salads or lightly cured meats.

Viticulture

The vineyards used to produce our lively tropical Sauvignon Blanc are planted in an East-West direction to avoid direct sun exposure to the bunches and to protect the delicate tropical flavours. The vines grow in deep Oakleaf soils irrigated according to soil moisture availability and leaf water potential.

Harvest

The grapes were hand harvested at varying degrees of ripeness from 31 January – 7 February 2022 to maximise complexity and overall flavour range.

  • Analysis:

Sugar     : 18.5o Balling       20.5o Balling                     21.5o Balling

Acid        : 10.2g/l                 7.35g/l                               6.1g/l

pH          : 2.95                       3.05                                    3.35

 

Wine making

The grapes were harvested at night and destemmed only to press under reductive conditions.

The juice was settled with pectalytic enzyme for 48 hours at 9oCelsius before being racked and inoculated with selected commercial yeast cultures.

Fermentation was managed at 14-16o Celsius and lasted for 21 days.

After primary ferment was completed the component cultivars were blended and a short 60-day period of lees contact enhanced midpalate while still retaining the crisp Rose character.

Great care was taken to retain the delicate red berry flavours and a light filtration was done before bottling.

Ridgeback Methode Cap Classique 2016

Bottle Analysis

Winemaker: Toit Wessels
Alcohol: 12.5% vol
Residual Sugar: 4.3 g/l
pH: 3.15
Total Acid: 6.50 g/l
Bottled: November 2019
Release Date: April 2021
Bottles: 2576 bottles
Cellaring: Drink now to 5 years and beyond.

Tasting Notes

This unique, bottle fermented, Viognier Methode Cap Classique offers elegant notes of fresh citrus rind and biscotti which are complemented by a rich, creamy midpalate and delicately fine mousse.

Food Pairing

This delicate wine can be paired with fresh oysters, sushi or lightly prepared white fleshed fish, but is equally enjoyed in celebration on its own!

Viticulture

The immaculate Viognier vineyards used in this premium niche sparkling wine are East-West facing and vertically shoot positioned to ensure minimal direct sun exposure to the bunches. The vines are grown in Oakleaf and Clovelly soils and are irrigated according to soil moisture and leaf water potential requirements.

Harvest

The specially selected grapes for this wine were handpicked on 12 January 2015 and taken from a greener portion of the vineyard to encourage more neutral initial flavours and allow for the full expression of the secondary ferment flavours.

Analysis:

Sugar: 18.1o Balling
Acid: 7.95 g/l
pH: 3.15

Winemaking

The grapes used in this premium wine were whole bunch pressed to allow for softer juice extraction.

The juice was settled overnight at 9 degrees Celsius and the clear juice was then fermented in a combination of 85% stainless-steel tank and 15% third fill French Oak barrel.

The barrels underwent natural fermentation for the first 5 degrees balling and were then inoculated with a commercial yeast strain to ensure a clean ferment to dryness.

After 9 months the different Viognier components were blended and prepared for secondary bottle fermentation.

Then bottle fermentation and ageing lasted for 36 months during which time the wine gained the complexity and typically yeasty characteristics of a true Methode Cap Classique.

During disgorging the addition of a fine dosage further enhanced the character of this impressive sparkling wine.

Ridgeback Mischief 2018

 

Bottle Analysis

Winemaker: Toit Wessels
Alcohol: 12.5% vol
Residual Sugar: 6.0 g/l
pH: 3.17
Total Acid: 5.9 g/l
Extract: 22.3 g/l
Bottled: 14 August 2018
Release Date: September 2018
Bottles: 11000 bottles
Cellaring: None

Tasting Notes

A fresh, upfront, tropical array of lime, pineapple and green guava evolves to hints of orange blossom and citrus on the palate and flinty minerality lingering on the aftertaste.

Viticulture

There are 2 varieties used in this wine:

  • Sauvignon blanc (96%)
  • Viognier (4%)

Winemaking

  • The grapes of both varieties were harvested at night and destemmed only to press under reductive conditions.
  • The Sauvignon Blanc juice was settled with pectalytic enzyme for 48 hours at 9oCelsius before being racked and inoculated with a selected commercial yeast culture.
  • Fermentation in a Stainless Steel tank was managed at 14-16o Celsius and lasted for 21 days.
  • The juice of the Viognier component was also settled for 48 hours before being racked to barrel where ferment started naturally and was then aided by the addition of a specifically selected commercial yeast culture.
  • A short 60 day period of lees contact enhanced midpalate while still retaining the appealing tropical character of both components.
  • Great care was taken to retain the delicate flavours by careful reductive juice and wine management from grape to bottle.

Ridgeback Chenin Blanc 2019

Chenin Blanc 2014

Bottle Analysis

Winemaker: Toit Wessels
Main Variety: Chenin Blanc
Alcohol: 13.5% vol
pH: 3.17
RS: 3.3g/l
Total Acid: 5.7 g/l
Extract: 21.6 g/l
TSO2: 94 mg/l
Bottled: 21 November 2019
Release Date: July 2020
Bottles: 7391 bottles
Cellaring: Drink now to 5 years
Origin: Paarl
IPW: Yes

Characteristics

Type: White
Style: Dry
Taste: Fruity

Tasting Notes

Rich, upfront notes of pineapple and sweet orange blossom evolve to a fresh, juicy midpalate with hints of lemon zest and white peach lingering on the finish.

Food Pairing

This bold wine will complement a more robust fish dish such as Tuna or Salmon and work equally well with Roast Pork.

Blend Information

Viticulture

The specially selected premium 30-year old bush vines used in this exceptional wine are grown in deep Oakleaf and Clovelly soils where the well-established root systems require minimal irrigation and produce well balanced canopies.

Harvest

The grapes were handpicked on 8 and 11 February 2019. On the first pick much attention was given to only selecting the sun-kissed bunches which showed full flavour and optimal ripeness throughout. The slightly less exposed bunches were harvested once the flavour had developed sufficiently.

Analysis:

Sugar :23.1- 23.60 Balling
Acid:  6.30g
pH:  3.15

Winemaking

The bunches harvested for this rich premium wine were destemmed without crushing, retaining a whole-berry component to press at about 70%.

Juice was settled overnight with pectalytic enzyme in a stainless-steel tank and then the clear juice was gravity fed to 400-litre French oak barrels.

All barrels underwent natural fermentation to start and were then inoculated with a commercial yeast strain to ensure ferment to dryness. For additional complexity a small portion (3%) of Viognier was included in the blend.

The wine was matured for 8 months in 20% new oak barrels and batonaged regularly to develop mouthfeel, then received a light filtration before bottling.

Ridgeback Ember 2016

….Ridgeback African Ember 2015 

Bottle Analysis

Winemaker: Toit Wessels
Main Variety: Shiraz, Grenache, Mourvedre, Viognier
Alcohol: 14.0% vol
pH: 3.64
RS: 2.4 g/l
Total Acid: 5.9g/l
Extract: 33.3 g/l
TSO2: 89 mg/l
Bottled: 14 June 2017
Release Date: January 2020
Bottles: 9817 bottles
IPW: Yes
WIETA: Yes

Characteristics

Type: Red
Style: Dry
Taste: Elegant

Tasting Notes

Upfront juicy dark cherries, black pepper and liquorice with hints of violets and mineral earthiness complimented by a soft and juicy midpalate and a long savoury finish.

Food Pairing

This elegantly bright and fruity blend pairs well with dishes lighter, expressive dishes such as charcuterie and olives, capers or pesto.

Viticulture

There are 4 varieties used in this blend:

  • Shiraz 81%
  • Grenache 12%
  • Mourvedre 6%
  • Viognier 1%

The Shiraz, Grenache, Mourvedre and Viognier vineyards farmed for this classic blend are East- West facing and are grown in deep Oakleaf soils. The vines are vertically shoot positioned on extended trellises for optimal vine ripening and sunlight penetration. Irrigation is scheduled according to soil moisture monitoring.

.

Harvest

                     Shiraz         Grenache         Mourvedre      Viognier

Sugar           :24.0B            24.9B                   25.2B                     23.5B

Acid             :5.65g/l          5.15g/l                  5.15g/l                    5.85g/l

pH                  :3.69              3.65                      3.85                        3.55

 

Winemaking

  • The 3 red varieties were destemmed and berries crushed, only retaining approx 20% whole berry fraction onto the sorting table. Shiraz, Grenache and Mourvedre were fermented separately in open top stainless steel fermenters.
  • The red wines were fermented at 24-28 degrees Celsius with commercial yeast strains suited to the varieties. The wines were removed from the skins before complete dryness in order to retain softness.
  • The Viognier grapes were crushed, pressed and allowed to settle for 2 days at 10 degrees Celsius. The clear juice was then gravity fed to 400 liter French oak barrels and underwent natural ferment to dryness. The wine was aged for 3 months and stirred monthly to encourage the development of mid-palate and length, then blended with the red fractions.
  • All red wines underwent MLF and 13 months of ageing in second and third fill barrels ensuring good wood/fruit integration.
  • The wine was then blended and lightly filtered shortly before bottling.

Ridgeback Journey 2019

Bottle Analysis

Winemaker: Toit Wessels
Main Variety: Cabernet Franc
Alcohol: 14.5% vol
pH: 3.79
RS: 2.6 g/l
Total Acid: 6.0 g/l
Extract: 36.2 g/l
TSO2: 73mg/l
Bottled:  18 June 2020
Release Date: March 2022
Bottles: 10356 bottles
Origin: Paarl
IPW: Yes
WIETA: Yes

Characteristics

Type: Red
Style: Dry
Taste: Mineral

Tasting Notes

Intense mulberry, plum and pepper spice with a hint of mint evolves to notes of Christmas cake and leather. The rich, juicy mid palate runs seamlessly onto a long, mineral finish.

Food Pairing

This blend is immensely versatile and would complement dishes including braised lamb, game or veal as well as dark chocolate.

Viticulture

The North-South facing vineyards used for this premium wine are grown in deep Oakleaf soils and are vertically shoot positioned. Irrigation is scheduled according to soil moisture availability. Leaf plucking in the bunch zone and a narrow canopy enables efficient sunlight penetration into the canopy ensuring ripe tannins and optimal flavour at harvest.

There are 4 varieties used in this blend:

  • Cabernet Franc 43%
  • Merlot 28%
  • Cabernet Sauvignon 23%
  • Petit Verdot 6%

Harvest

The 4 cultivars used in our Journey blend were harvested at optimal ripeness at various stages during the period of 07 February and 19 March 20198.

The generous attention given to all component vineyards which included leaf plucking, narrow canopies and bunch trimming ensured optimally ripe fruit tannin and full berry flavour.

Analysis:

Cab Franc      Merlot             Cab Sauv          Petit Verdot

Sugar          25.1°balling   25.2°balling     24.8°balling      24.5°balling

Acid             5.5g/l              5.6g/l               5.8g/l              6.25g/l

Ph               3.75                  3.70                 3.65                3.62

Winemaking

All the component cultivars were de-stemmed without excessive crushing and all unwanted stalks removed on the sorting table. The whole-berry component in the open stainless-steel fermenters was at 30%.

After 12 hours of cold soaking each of the musts were inoculated with a commercial yeast strain best suited to the specific variety.

Pump overs were given three to four times daily to extract colour, tannin and flavour.

Fermentation for each of the cultivars ran at 24-28 degrees Celsius and lasted for 5- 7 days.

Thereafter the wine was gently pressed and free run was consolidated with sufficient press fraction to enhance structure.

The wine was gravity fed to second and third fill French oak barrels for secondary malo-lactic fermentation.

Maturation in 225 litre French oak barrels lasted for 13 months.

The specially selected barrels for all 4 varieties were then blended and lightly filtered prior to bottling

Ridgeback Merlot 2018

Bottle Analysis

Winemaker: Toit Wessels
Main Variety: Merlot
Alcohol: 14.5% vol
pH: 3.58
RS: 2.8 g/l
Total Acid: 6.2 g/l
Extract: 35.3 g/l
TSO2: 89 mg/l
Bottled:  24 October 2019
Release Date: June 2021
Bottles: 10123 bottles
Origin: Paarl
Cellaring: 10+ years
IPW: Yes
WIETA: Yes

Characteristics

Type: Red
Style: Dry
Taste: Classic

Tasting Notes

Intense aromatics of dark plum, mulberry and liquorice with a hint of mint. A generously juicy midpalate is well cradled by ripe tannin and lingering pepper wood spice on the long finish.

Food Pairing

The bold structure of this Merlot ensures versatility and would pair well with a wide range of game, especially ostrich.

Blend Information

100% Merlot

Viticulture

The North- South facing vineyards used for this premium wine are grown in deep Oakleaf soils and are vertically shoot positioned. Irrigation is monitored and scheduled according to soil moisture availability. Early leaf plucking in the bunch zone and a narrow canopy enables efficient sunlight penetration into the canopy ensuring ripe tannins and optimal flavour at harvest.

Harvest

Grapes were handpicked between 10 and 16 February 2018.

Bunches were healthy and harvested at optimal berry and seed ripeness.

Analysis:

Sugar   24.9° – 25.3° Balling
Acid  5.65 g/l
pH  3.60

Winemaking

The bunches were destemmed onto the sorting table ensuring the removal of all stalks and retaining a whole berry component of 30% in the fermenter.

The mash was then cold soaked overnight at 12 degrees Celsius.

Fermentation was done in open stainless-steel fermenters at 24-28 degrees Celsius using a commercial yeast strain specifically suited to the cultivar.

Pumpovers were done 3-4 times daily to extract flavour and tannins for structure.

The mash was pressed immediately after primary fermentation was completed to avoid harsh tannin extraction.

The wine was gravity fed to 225l French oak barrels after Malo-lactic fermentation.

Maturation in 29% new, 35% second fill and 36% third fill French oak barrels lasted for 17 months and the wine was then lightly filtered prior to bottling.

Ridgeback Cabernet Sauvignon 2017

Bottle Analysis

Winemaker: Toit Wessels
Main Variety: Cabernet Sauvignon
Alcohol: 14.0% vol
pH: 3.70
RS: 1.9 g/l
Total Acid: 5.8 g/l
Extract: 35.4 g/l
TSO2: 90 mg/l
Bottled: 31 October 2018
Release Date: July 2020
Bottles: 10721 bottles
Origin: Paarl
Cellaring:  10+ years
IPW: Yes
WIETA: Yes

Characteristics

Type: Red
Style: Dry
Taste: Classic

Tasting Notes

Classic upfront cassis, dark plum and a hint of mint evolves to notes of cigar box and dried herbs. Firm, ripe tannin, wood spice and minerality lingers on the finish.

Food Pairing

The bold nature of this Cabernet Sauvignon ideally lends itself to red meat, big and bold Rib eye or Venison.

Blend Information

100% Cabernet Sauvignon

Viticulture

The North- South facing vineyards used for this premium wine are grown in deep Oakleaf soils and are vertically shoot positioned and irrigated according to soil moisture availability schedules. Leaf plucking in the bunch zone enables sufficient sunlight penetration into the canopy ensuring ripe tannins and optimal berry flavour at harvest.

Harvest

Grapes were handpicked between 22- 24 February 2017.

Bunches were healthy and harvested at optimal vine and seed ripeness.

Analysis:

Sugar:   24.5 – 25.2° Balling
Acid: 5.55- 5.75g/l
pH:  3.67

Winemaking

The bunches were destemmed onto the sorting table with moderate crushing retaining a whole berry component of 30% in the fermenter. All stalks were removed.

The mash was then cold soaked overnight at 12 degrees Celsius for colour extraction.

Fermentation, using a specific commercial yeast strain, was done in open stainless-steel fermenters at 24-28 degrees Celsius and the ferment lasted 7 days.

Gentle pumpovers were applied 3-4 times daily to extract flavour and tannins for structure.

The mash was pressed immediately after primary fermentation was completed.

The wine was then gravity fed to 225l barrels for secondary or Malo-lactic fermentation.

Maturation in 31% new, 45% second fill and 24% third fill French oak barrels lasted for 16 months and the wine was then lightly filtered prior to bottling.

Ridgeback Shiraz 2016

Bottle Analysis

Winemaker: Toit Wessels
Main Variety: Shiraz
Alcohol: 13.5% vol
pH: 3.75
RS: 2.6 g/l
Total Acid: 5.8 g/l
Extract: 35.8 mg/l
TSO2:  83mg/l
Bottled: 25 October 2018
Release Date: July 2021
Bottles: 13709 bottles
Origin: Paarl
Cellaring: 10 t0 15 years
WIETA: Yes
IPW: Yes

Characteristics

Type: Red
Style: Dry
Taste: Fruity

Tasting Notes

Intense, upfront notes of dark cherry, cracked black pepper, liquorice and a hint of tobacco leaf are cradled by oak spice and suede tannins on the long savoury finish.

FOOD PAIRING:

The elegantly bold and mildly spicy nature of our Shiraz pairs well with robust flavours such as Rump or Ribeye with blue cheese and truffle

Viticulture

The vineyards used in this premium wine are North-South facing and grown in a combination of Glenrosa and Oakleaf soils. The vine shoots are vertically trellised for optimal vine and bunch ripening. Irrigation is scheduled according to soil moisture monitoring and leaf water potential profiles.

HARVEST:

Grapes were handpicked from 2-15 February 2016

Analysis:

Sugar                    :24.1- 25.5 Balling.

Acidity                   :5.35g/l

pH                         :3.67

WINEMAKING:

Harvesting was scheduled to obtain optimal phenolic ripeness and to ensure the retention of the vibrant fruit flavour in the berries. The hand harvested bunches were destalked onto a sorting table where only the very best berries were selected for ferment.

A whole berry component of about 30% reached the fermenter. For complexity and freshness a 5% portion of ripe stalks were added to the berries in the tank.

The mash was fermented in open top stainless steel fermenters at 24-280 C and ferment lasted 5-7 days.

Judicious pumpovers for extraction of flavour, aromatics and tannins were carried out 3- 4 times daily during this time.

The mash was immediately pressed after alcoholic fermentation was completed and the free run and pressed fractions were consolidated.

The wine was then gravity fed to 225Li barrels for secondary Malo-Lactic fermentation.

The wine was racked twice for clarification during the maturation period.

Maturation lasted for 17 months in 20% first, 67% second and 13% third-fill French oak barrels.

Blending of selected barrels was followed by a light filtration before bottling.

Ridgeback His Master’s Choice Signature C 2017

Bottle Analysis

Winemaker: Toit Wessels
Main Variety: Cabernet Franc
Alcohol: 14.5% vol
pH: 3.61
RS: 2.4 g/l
Total Acid: 6.0g/l
Extract: 33.8 g/
TSO2: 97mg/l
Bottled: 30 October 2018
Release Date: September 2019
Bottles: 3005
Origin: Paarl
Cellaring: 15+ years
IPW: Yes

Characteristics

Type: Red
Style: Dry
Taste: Fruity

Tasting Notes

Classic upfront cassis, mulberry and dark plum with notes of cigar box and liquorice. Firm, ripe tannin supports the rich midpalate and elegant pepper spice finish.

Food Pairing

This blend is immensely versatile and would complement dishes including roast lamb, game or veal as well as dark chocolate.

Blend Information

Cabernet Franc 70%, Merlot 10%,

Cabernet Sauvignon 10%, Petit Verdot 10%

Viticulture

The precision selected vineyards used for this ultra-premium wine face North-South and are grown in deep Oakleaf soils. Irrigation is scheduled according to soil moisture availability. The vine shoots are vertically positioned where leaf plucking in the bunch zone and a narrow canopy enables sufficient sunlight penetration into the canopy ensuring ripe tannins and optimal flavour at harvest.

Harvest

The 4 cultivars used in our flagship blend were harvested at optimal ripeness at various stages during the period of 9 to 27 February 2017.

The generous attention given to all component vineyards which included leaf plucking, narrow canopies and bunch trimming ensured optimally ripe fruit tannin and full berry flavour.

Analysis:     Cab Franc      Merlot              Cab Sauv         Petit Verdot

Sugar             25.2°balling   25.3°balling      24.9°balling     24.5°balling

Acid                5.5g/l           5.3g/l               5.8g/l              6.05g/l

Ph                    3.75             3.75                 3.60                3.60

Winemaking

The hand selected cultivars for this blend were destemmed without excessive crushing and all unwanted stalks removed on the sorting table. The whole berry component into the open stainless-steel fermenters was at 30%.

After 12 hours of cold soaking each of the musts was inoculated with a commercial yeast strain best suited to the specific variety.

Pump overs were given three to four times daily to extract colour, tannin and flavour. Each tank also received a single rack and return for further soft extraction.

Fermentation for each of the cultivars ran at 24-28 degrees Celsius and lasted for 5- 7 days.

Thereafter the wine was gently pressed and free run was consolidated with sufficient press fraction to enhance structure.

The wine was gravity fed to 80% new, 10% second fill and 10% third fill 225 litre French oak barrels for secondary Malolactic fermentation.

After 12 months of maturation the component cultivars were blended together and racked back to barrel for a further 6 months of integration.

The specially selected barrels were lightly filtered prior to bottling.