Brands

Beautiful rich golden colour with very typical Muscat characters on the nose complemented by some undertones of citrus and apricot. Superb mouthfeel with bags of flavour which is backed up with a good balance of acid.

Mathew spent 8 years on Thelema Mountain Vineyards and he is really happy to offer you their Cabernet Sauvignon 2008 from his last harvest.

Mathew has huge respect for their grape growing and winemaking skills. This is what he says about the Cabernet:

“Complex and stylish, with bags of ripe blackcurrant and coffee flavours. This wine is bone dry, yet exhibits a lovely sweet fruit character on the palate. The finish is long and firm. I can only say enjoy this wine and think of me harvesting the grapes when you drink it.”

Made in a German style, with a fragrant, spicy nose. This wine is slightly sweeter than normal, with lower alcohol (11.89%), and will develop complexity with cellaring.

This wine has a beautiful light straw colour with hints of green. The nose shows pure marmalade fruit and complex yeasty flavours in a nice harmony with toasty oak. The palate is clean and pure with a lovely texture and finishes long.

This Pinot Noir was aged in French oak barrels for 9 months. The wine is light and clean, with earthy wild strawberry and raspberry flavours, and a perfumed and elegant finish.

Juicy melon and mineral flavours. This wine is fragrant and fruity with a dry finish.

Two bottles of South African Shiraz in a cool design box in a great new size. Spicy, dark berries, well balanced. Easy to tuck under your arm and head out for some fun.

This BiB is a co-operation between the Danish racing driver Jan Magnussen and his friend Mathew Castle the South African wine farmer from Mats Vineyard.dk.

Mats Vineyard has created a world class red wine that matches the attitude and style of Jan´s driving. Mathew sourced the Merlot grapes from the beautiful vineyards of the Western Cape, South Africa.

“It´s a really well balanced wine. You may find a bit of spicyness together with the fullbodied structure in this red wine. A bit of black berries and maybe some plums will strike you too. Whatever you find – enjoy it.” Mathew Castle.

Jan suggests that you serve this wine with a big juicy steak!

13,5% vol

2,25l BiB

Winemaker Preben Jørgensen’s Tasting Notes:

Grape varieties: 95 % Léon Millot and 5 % Rondo

Colour: Very dark red with purple shades.

Aroma: Cherries, dark berries, liquorice and dark chocolate.

Palate: Cherries, blue plums, white pepper, some chocolate, spicy undertones and a whiff of wood.

Climate: Danish temperate climate – rainfall in Lolland ± 584 mm per annum. The vineyard faces south and ensures healthy grapes because of particularly wide spacing between rows.

Chemical Analysis: Alcohol – 12 vol%; Acidity –6.8 g/l; Res. sugar –3.9 g/l

Winemaker Preben Jørgensen’s Tasting Notes:

Grape varieties: 87 % Regent, 8 % Léon Millot and 5 % Rondo

Colour: Dark red tile

Aroma: Pepper, oak and peony.

Palate: Citrus, dark cherries and burned wood.

Climate: Danish temperate climate – rainfall in Lolland ± 584 mm per annum. The vineyard faces south and ensures healthy grapes because of particularly wide spacing between rows.

Chemical Analysis: Alcohol – 13 vol%; Acidity – 5.6 g/l; Res. sugar –1.6 g/l

Winemaker Preben Jørgensen’s Tasting Notes:
Grape varieties: 47.5 % Regent, 47.5 % Léon Millot and 5 % Rondo

Colour: Deep red with purple shades.

Aroma: A whiff of pepper, cherries’ stones and oak.

Palate: Dark cherries, citrus, spice and wood.

Climate: Danish temperate climate – rainfall in Lolland ± 584 mm per annum.The vineyard faces south and ensures healthy grapes because of particularly wide spacing between rows.

Chemical Analysis: Alcohol – 13 vol%; Acidity – 6.2 g/l; Res. sugar –2.1 g/l

Climate: Temperate. Situated near the east coastline. The vineyard faces south with windbreaker to the north and west for creating a better micro climate.

Soil: Light humus with sand.

Vinification/Maturation:  “Green harvest” has limiting the yield to app. 5000 liter per hectare. Grapes were handpicked and carefully selected. Vinification is done in traditional way with alcoholic fermentation in open vats and stirring by hands. Then undergoes the malolactic fermentation process. The wine matures for 9 mounth in new barriques of Ungarian oak.

Chemical analysis: Alcohol – 12 vol%; Acidity – was 6,5  g/l; Res. sugar – app.1.0 g/l

Climate: Temperate. Situated near the east coastline. The vineyard faces south with windbreaker to the north and west for creating a better micro climate.

Soil: Light humus with sand.

Vinification/Maturation:  “Green harvest” has limiting the yield to app. 5000 liter per hectare. Grapes were handpicked and carefully selected. Vinification is done in traditional way with alcoholic fermentation in open vats and stirring by hands. Then undergoes the malolactic fermentation process. The wine matures for 9 months in new barriques of French oak.

Chemical analysis: Alcohol – 12 vol%; Acidity – was 6,5  g/l; Res. sugar – app.1.0 g/l

- Mathew

Winemaker Duan Britz’s notes: Well toned muscularity, classic cassis/mulberry concentration with dry insistent tannins which yield to memorable finish. Can be enjoyed now but will improve with bottle age and can still be drunk 10 years from vintage

Climate/Terroir: Mediterranian.

Soil: Red Hutton

Vinification/Maturation: Cabernet Sauvignon 2005 was hand picked at optimum ripeness, sorted and vinified from a 19 year old bush vine block and an 11 year old trellised, dry land vineyard.The combination of these two vineyards gives great structure, complexity and depth to the wine.

Grapes get pumped and plunged numerous times during a long fermentation period for maximum extraction.  After fermentation, grapes were lightly pressed in a small traditional basket press. Oaking – 12 months in 40% new, 60% 2^nd fill barrels. MLF done in barrels.  95% French, 5% American oak.

Chemical Analysis: Alcohol – 13.76 vol%; Res. Sugar – 2.4; Acidity – 6.4; pH – 3.72

“Ok so this must be my favourite all day drinking wine. Phil and I have spent so many hours at our local side walk café drinking bottle after bottle. Your palatte just doesn’t tire of it. Its well balanced acids and fruity taste leave you feeling refreshed. It feels like the coca cola of white wine.

Chenin Blanc also known as Pineau de la Loire is the most widely planted cultivar in South Africa. In the 1960’s a brand called Lieberstein (a semi sweet version of Chenin blanc) enjoyed notoriety as the single biggest selling brand in the world.” – Mathew

Winemaker Marcus Milners Tasting Notes

Aroma: Tropical fruit aromas of peach, winter melon.  Flinty mineral hints, backed by an undertone of green pepper.

Palate : An elegant wine, with the nose following well onto the palate.  Showcasing green apple, winter melon, pineapple, green pepper and minerals.  Well-balanced acidity and long clean finish completes this wine.

Vinification/Maturation: Grapes were hand picked and pressed at a sugar level of 23ºB.  Fermentation took place in stainless steel tanks.

Chemical Analysis: Alcohol – 12.5 vol%; pH – 3.6; Acidity – 6 g/l Res. sugar – 1.1 g/l

“The Capensis is a celebration of the Cape Floral kingdom with all its diverse beauty. This Cape blend of Cabernet Sauvignon, Merlot, Shiraz and Pinotage is smooth, fresh and elegant. Its nose and colour mirror the rich aromas and colours of the “fynbos” found in the surrounding mountains.” - Mathew

Winemaker Duan Britz’s notes: Fresh elegance, well balanced with plush velvety feel and classic dryness. Capensis 2004 can be enjoyed now but will definitely improve with bottle age.  Drink 2 -7 years from vintage.

Climate: Mediterranian.

Soil: Red hutton

Vinification/maturation: Capensis was made from the top selection of barrels of the 2004 vintage. The blend consists of 45% Cabernet Sauvignon, 32.5%  Merlot, 12.5% Shiraz and 10% Pinotage. A selection of top dry land vineyard blocks ranging from 7 – 17 years old. Individual cultivars were oaked in 90% new wood and 10% second fill French and American oak barrels for 12 months.  The wine was then blended and returned to second fill French barrels for an additional 6 months to integrate the rich flavours, big structure and loads of fruit.

Chemical Analysis: Alcohol – 13.9 vol%; Res. Sugar – 2.00; Acidity – 5.90;  pH – 3.61