Taste Something Worthy! Totus wines are produced in harmony with nature. Each varietal reflects the unique soil, climatic and growing conditions of this vintage and expresses its own natural characteristics in the bottle.

WINE OF ORIGIN: Western Cape

VINTAGE CONDITIONS

The 2011 season was characterised by considerable climatic fluctuations, especially unrelenting drought and heat throughout summer. It was a good year in terms of yield and quality, especially with regard to early and midseason cultivars. The start of the growing season was cool. During the warm, dry ripening period several cultivars ripened simultaneously, thereby placing severe pressure on cellar capacity at times. Berry sizes were smaller than previously, however, which in turn had a positive effect on quality. Despite a challenging year the producers, the wines will comply with the consumer’s requirements and standards.

VINIFICATION

The fruit is handpicked in the early hours of the morning and only the best selected bunches are transported to the cellar. Only 550L per ton grapes is extracted with skin contact lasting for 24 hours to preserve freshness and increase flavour intensity. Inoculation with selected yeast cultures followed with fermentation continuing for 14 – 21 days @ 13ºC. The wine then spends a further 3 months on the lees providing complexity and richness.

TASTING NOTES

A fresh aromatic wine with lively fruit flavours of green apples, passion fruit and green fig. Crisp acidity leads to a vibrant herbaceous finish.

ANALYSIS

Alcohol: 13.5%
RS: 2.4 g/l
TA: 6.5 g/l
VA: 0.32
PH: 3.20

Taste Something Worthy! Totus wines are produced in harmony with nature. Each varietal reflects the unique soil, climatic and growing conditions of this vintage and expresses its own natural characteristics in the bottle.

WINE OF ORIGIN: Coastal Region

VINTAGE CONDITIONS

The 2010 crop was smaller than the 2009 crop. The quality is nevertheless exceptional, even better than the very good 2009 crop. It was a tricky season, but the good wine quality of the 2010 harvest is a highlight. Harvesting initially took place under almost perfect conditions and most of the white crop was in before the prolonged heat wave. Due to the smaller crop most blocks could be picked at optimal ripeness. Chenin blanc had good fruit flavours and acid composition. Overall the grapes were very healthy and analyses good.

VINIFICATION

The fruit is handpicked in the early hours of the morning and only the best selected bunches are transported to the cellar. Crop levels vary between 4 – 5 tons to the hectare. Inoculation with selected yeast cultures followed with fermentation lasting between 14 – 21 days @ 13ºC. The wine then matures a further 6 -8 months in new & second fill French oak and undergoes second fermentation in the barrel on the lees providing complexity and richness.

TASTING NOTES

Rich tropical fruit flavours and subtle oak tones leads to a mouth filling wine with well balanced acidity and a complex finish.

ANALYSIS

Alcohol:     13.5%
RS:                6.5 g/l
TA:                5.4 g/l
VA:                0.40 g/l
PH:               3.30

Taste Something Worthy! Totus wines are produced in harmony with nature. Each varietal reflects the unique soil, climatic and growing conditions of this vintage and expresses its own natural characteristics in the bottle.

WINE OF ORIGIN – Coastal Region

VINTAGE CONDITIONS
A cold winter paired with continued rain in spring was accompanied by cooler than usual temperatures. Rain was unseasonable during the ripening period and varieties ripened out of sequence. Disease pressure was counteracted by the cool temperatures and strong south easterly winds that dried the vineyards after the rain. The usual summer temperatures arrived in March and the ripening process gathered good momentum. The mid – later ripening varieties had a longer ripening period, which resulted in excellent phenolic ripeness at lower sugar levels. A good, but challenging year for the SA wine industry.

VINIFICATION
The fruit is handpicked when optimum flavour levels are reached in the vineyard and delivered to the cellar where any unwanted berries are excluded on the sorting table. Crop levels vary between 4 – 5 tons to the hectare. The fruit is gently crushed to small open fermenters to allow cold soaking for 3 days. Inoculation with selected yeast cultures followed with fermentation lasting between 7 – 14 days @ 20ºC – 26ºC. The cap is gently punched through 3 times a day allowing maximum colour and flavour extraction. The wine undergoes malolactic fermentation in first and second fill French & Hungarian oak and allowed to mature for 12 months.

TASTING NOTES
A deep, unique individual wine with intense notes of raspberry and black berry flavours. Well structured with lingering notes of juicy fruit and harmoniously balanced oak. This wine is a true reflection of South African Pinotage.

ANALYSIS
Alcohol: 13.71%
RS:  2.6 g/l
TA:  5.4 g/l
VA:  0.62 g/l
PH:  3.72

Taste Something Worthy! Totus wines are produced in harmony with nature. Each varietal reflects the unique soil, climatic and growing conditions of this vintage and expresses its own natural characteristics in the bottle.

WINE OF ORIGIN – Coastal Region

VINTAGE CONDITIONS
A cold winter paired with continued rain in spring was accompanied by cooler than usual temperatures. Rain was unseasonal during the ripening period and varieties ripened out of sequence. Disease pressure was counteracted by the cool temperatures and strong south easterly winds that dried the vineyards after the rain. The usual summer temperatures arrived in March and the ripening process gathered good momentum. The mid – later ripening varieties had a longer ripening period, which resulted in excellent phenolic ripeness at lower sugar levels. A good, but challenging year for the SA wine industry.

VINIFICATION
The fruit is delivered to the cellar in separate batches once optimum flavour and tannin levels are reached. Crop levels vary between 4 – 5 tons to the hectare. All unwanted berries are excluded on the sorting table. The fruit is gently crushed to small open fermenters to allow cold soaking for 3 days. Inoculation with selected yeast cultures followed with fermentation lasting between 7 – 14 days @ 20ºC – 26ºC. The cap is gently punched through 3 times a day allowing maximum colour and flavour extraction. The wine undergoes malolactic fermentation in new, first and second fill French, American & Hungarian oak and allowed to mature for 12 months. The Shiraz and the Mourvèdre are then carefully and skillfully blended to an exceptional wine.

TASTING NOTES
A rich and complex wine with pronounced notes of pepper, spice and black cherry flavours, balanced by soft grape and oak tannins, leads to a smooth round finish.

ANALYSIS
Alcohol: 14.52%
RS:  3.6 g/l
TA:  5.0 g/l
VA:  0.45 g/l
PH:  3.71

Taste Something Worthy! Totus wines are produced in harmony with nature. Each varietal reflects the unique soil, climatic and growing conditions of this vintage and expresses its own natural characteristics in the bottle.

WINE OF ORIGIN – Coastal Region

VINTAGE CONDITIONS
A cold winter paired with continued rain in spring was accompanied by cooler than usual temperatures. Rain was unseasonal during the ripening period and varieties ripened out of sequence. Disease pressure was counteracted by the cool temperatures and strong south easterly winds that dried the vineyards after the rain. The usual summer temperatures arrived in March and the ripening process gathered good momentum. The mid – later ripening varieties had a longer ripening period, which resulted in excellent phenolic ripeness at lower sugar levels. A good, but challenging year for the SA wine industry.

VINIFICATION
After carefully monitoring the vineyards, the fruit is handpicked and delivered to the cellar only once optimum flavour and tannin maturity is reached. Crop levels vary between 4 – 5 tons to the hectare. All unwanted berries are excluded on the sorting table. The fruit is gently crushed to small open fermenters to allow cold soaking for 3 days. Inoculation with selected yeast cultures followed with fermentation lasting between 7 – 14 days @ 20ºC – 26ºC. The cap is gently punched through 3 times a day allowing maximum colour and flavour extraction. The free run and pressings were carefully blended to add complexity and structure. The wine undergoes malolactic fermentation in new and old French, American & Hungarian oak and allowed to mature for 12 months.

TASTING NOTES
A full bodied and supple wine displaying classic currant, plum and black cherry flavours. Richly textured with lingering notes of intense ripe berry fruit and well integrated oak.

ANALYSIS
Alcohol: 14.97%
RS:  3.7 g/l
TA:  5.6 g/l
VA:  0.41 g/l
PH:  3.75