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Badenhorst Secateurs Rose 2013

Winemaker's Notes:

The grapes are grown in the Swartland region which hugs the wild west coast of Southern Africa. the vineyards are mostly bushvines growning in granite and slate soils, and sourced from a number of traditional farmers. The chenin blanc grape makes up the largest portion of this blend because it is the backbone and structure of the wine. The chardonnay was naturally fermented and took very long to complete the fermentation, resulting in great texture and wacky aromas of dried peaches and apricots and ripe citrus. The Viognier, from one of my favourite growers and vineyards, just completes the Swartland canvas; some spice and palate length is what it brings. grapes are picked by hand, chilled overnight and then pressed to settling tanks overnight. The following day the juice is drawn off into fermentation tanks for fermentation. We don’t really worry too much about hectic temperature control – we concentrate on keeping the cellar beer cold rather and let the wine run its course. Six months after fermentation when things have calmed down, we makeup the blend after a series of intense tastings and dinners with the blend options. the blend that is drunk first at one of these occasions is the one we go for because our experience has told us the this is always the best option!

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Badenhorst Family Wines:
AA Badenhorst Family Wines are grown, made and matured on Kalmoesfontein farm in the Swartland appellation of South Africa. The 28ha of old bushvines grow in the Siebritskloof part of the Paardeberg mountain. The property is owned by the dynamic and good looking cousins Hein and Adi Badenhorst. They are originally from Constantia. Their grandfather was the... Read more
AA Badenhorst Family Wines are grown, made and matured on Kalmoesfontein farm in the Swartland appellation of South Africa. The 28ha of old bushvines grow in the Siebritskloof part of the Paardeberg mountain. The property is owned by the dynamic and good looking cousins Hein and Adi Badenhorst. They are originally from Constantia. Their grandfather was the farm manager of Groot Constantia for 46 years. Their fathers were born there and farmed together in Constantia, during the days when people still ate fresh vegetables and Hanepoot grapes, drank Cinsault and there were a lot less traffic lights and hippies still had a presence. Together these two have restored a neglected cellar on the farm that was last used in the 1930′s to make natural wines in the traditional manner. Read less

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The grapes are grown in the Swartland region which hugs the wild west coast of Southern Africa. the vineyards are mostly bushvines growning in granite and slate soils, and sourced from a number of traditional farmers. The chenin blanc grape makes up the largest portion of this blend because it is the backbone and structure of the wine. The chardonnay was naturally fermented and took very long to complete the fermentation, resulting in great texture and wacky aromas of dried peaches and apricots and ripe citrus. The Viognier, from one of my favourite growers and vineyards, just completes the Swartland canvas; some spice and palate length is what it brings. grapes are picked by hand, chilled overnight and then pressed to settling tanks overnight. The following day the juice is drawn off into fermentation tanks for fermentation. We don’t really worry too much about hectic temperature control – we concentrate on keeping the cellar beer cold rather and let the wine run its course. Six months after fermentation when things have calmed down, we makeup the blend after a series of intense tastings and dinners with the blend options. the blend that is drunk first at one of these occasions is the one we go for because our experience has told us the this is always the best option!

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