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Raised by Wolves – Stellenbosch

With a lengthy, successful stint at Klein Constantia under his belt (amongst other things), Adam Mason is currently Mulderbosch’s head winemaker, one of South Africa’s established vinous stars. His wines are made from a selection of unique vineyards from his travels around the Cape and are produced in limited quantities, making them rare examples of the Cape’s most interesting vineyards. Small batch, experimental wines like these are at the forefront of what has transformed the Cape into one of the most dynamic regions in the world, the name parodying the constant one-upmanship of winemakers. The Joubert Chenin is from a Stellenbosch planting of the historic, rare and small-berried Montpellier clone.

Both the classification defying La Colline Semillon Gris and the La Colline Semillon come from one of the Cape’s most historic vineyards – the eponymous La Colline – planted in Franschoek in the 1930s. The Gris sees partial carbonic maceration. The two separate varieties are not recognised individually in South Africa and must be labelled solely as Semillon, the bottlings identified by coloured stickers! The 777 Chardonnay is from the high altitude Piekenierskloof, 777 metres above sea level on the Sandveld plateau. After whole bunch pressing it ferments in 228l Burgundian pieces and ages for 9 months. New to the range is the Bonniemile Muscat from Stellenbosch. Carbonic maceration for 10 days prior to pressing results in a pithily textured, highly aromatic expression of this ancient variety. Once pressed, the almost dry must is transferred to neutral 500l barrels for completion of fermentation and 6 months maturation. The Old School Cinsault/Cabernet (75% Rustenhof Cinsault/25% Bonniemile Cabernet) pays homage to the days when many of SA’s benchmark Cabs contained more Cinsault than Cabernet. The Bonniemile Cabernet Sauvignon is from a 1986 block of Cabernet located off the Polkadraai Road. Occupying just 0,89Ha of land, it is planted to just 3100 vines. Vinified in traditional open-topped concrete fermentation tanks it matures in neutral 300l hogsheads for 18 months before bottling.

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