2013  Swartland

A.A. Badenhorst is the result of one family’s long-term love affair with wine. The estate is owned by cousins Adi and Hein Badenhorst - their grandfather was the farm manager of Groot Constantia for 46 years and their fathers grew up on the estate. A graduate of Elsenburg College in South Africa, Adi moved overseas to work harvests at Chateau Angelus, Alain Graillot and Wither Hills in New Zealand. He returned to South Africa and worked at Simonsig, Steenberg and Groote Post before his appointment as winemaker for Rustenberg, the highly regarded estate in Stellenbosch. The Swartland appellation of South Africa has become ground central for a small, but influential group of talented young winemakers who are establishing new boundaries for South African wines. A.A. Badenhorst is located in the Siebritskloof area of the Paardeberg mountain range in Swartland. In 2008, after working with Rustenberg for nine years, Hein and Adi bought a dilapidated 148 acre farm called Kalmoesfontein for its 62 acres of old bush vines. Their Cinsault (Cape Hermitage) and Grenache vines are some of the oldest in the country - the average age is 45 years old and 58 years respectively - and their Chenin Blanc is on average 40 years old. The vineyards are dry-farmed and biodynamic methods are practiced throughout the farm. The vineyards are particularly noteworthy for their exposition - instead of facing one direction; the parcels were planted on east, north and south facing slopes. The soils are composed of low-bearing Paardeberg, Lammershoek or Lemoenfontein granite. While Adi and Hein have modernized the cellar and the 1930’s farm house, Adi’s winemaking methods are traditional. All the wines begin with whole bunches. The white grapes are transferred directly into old casks or concrete tanks for fermentation and aging. The red grapes are fermented in concrete tanks or wood casks. Minimal sulfur is added before and after fermentation, otherwise, no other stabilizers or chemicals of any kind are used. Both A.A. Badenhorst estate wines are made in the same manner. The grapes were sorted in the vineyard and placed in refrigerated containers to rest overnight. The whole bunches were fermented naturally in concrete or wood tanks - the grapes weren’t mechanically crushed, but trodden by foot and minimal sulfur was added. Once fermentation began, the must was punched down twice per day and then left on its skins for six months before pressing. The wine was pressed into 4000L casks and aged for 16 months, during which time the wine was topped regularly but not racked until the final blends are complete.

2015  

"Deep, bright-rimmed ruby. Displays intensely perfumed dark berry, cherry preserve and olive aromas, along with hints of succulent flowers and incense. Sweet and expansive on the palate, offering sappy black raspberry, licorice and spicecake flavors that become livelier on the back half. Plays richness off finesse smoothly and finishes impressively long and sweet, with velvety tannins coming in late." - 93pts Vinous

2017  Thomson Family

Thomson Family ---- "The Best's Great Western Thomson Family Shiraz 2017 encapsulates the best of Australian shiraz, and at 13.5% abv to boot! Grapes are meticulously hand-harvested, selected and sorted. It was first made in 1993, one hundred years after the Thomson family settled in the area. It is produced predominantly from the fifteen rows of vines planted by Henry Best in 1868, recorded as "Hermitage" by Henry in his daily journal. It was elevated to the highest and rarest Langton’s Classification of "Exceptional" in the 2018 Classification VII. It is the only Victorian Shiraz in this category." James Halliday: "Predominantly from the 1868 plantings, with lesser amounts from 1996 and '70, hand-picked and sorted, 50% crushed, 45% whole berry, 5% whole bunch. You'd stand up for royalty, and that's this wine. To use the spit bucket is lese majeste. Just savour it, drop by drop, as it magically finds its way unbidden down your throat. It's got the full rainbow of cool-grown shiraz flavors, a conjunction with a year made for it by Dionysis, and, glory be, comes with a screwcap." - 99 Points JH

2017  Gigondas

Gigondas -- "More concentrated and tannic than the 2016, the 2017 Gigondas shows outstanding potential. Marked by hints of charred wood and mocha, it's nevertheless rich, ripe and fruity, with a long finish." - 91-93pts WA

2001  La Landonne

2011  Francois de Tournon WA 95

2013  Cotes du Rousillion

1997  Côte-Rôtie

2014  

Predominantly made from Shiraz grapes (PT23 1654) grown on our estate vineyard in Murrumbateman with a small amount of fruit from Long Rail Gully and Quarry Hill vineyards. Soil is decomposing granite. The fruit was handpicked and de-stemmed into small 2 tonne open fermenters. Fermentation took approximately 2 weeks with gentle hand plunging twice daily. Following fermentation the wine was drained to old 500 litre French oak puncheons (20% new) for 15 months of maturation. 400 cases made.

2012  Gundagai

400 cases produced. 100% Shiraz. 13% abv. Silky, sexy and fragrant, the 2012 Gundagai Shiraz, sourced form a single vineyard on the Murrumbidgee River represents exactly what Gundagai Shiraz is all about. Power and density wrapped up in a medium bodied style. Amongst the sheep paddocks of Gundagai old soils formed over 400 million years ago by rich rain forests and dense wetlands have become verdant soils for viticulture. Rich, dense boysenberry nose with a whiff of coffee follows through on the palate.

2016  St. Joesph Chemin Faisant

St. Joesph Chemin Faisant -- "Chemin Faisant" or "On the Way" is a complex St Joseph with peppery aromas on the nose followed by gorgeous depth and freshness. Structure and finesse reign supreme in this beautiful bottle.

1998  Dionneres, WA90