Single Vineyard Malbec

Serve with roast leg of lamb, also great with matured cheese and preserves. Springbok fillet cooked in a Malbec reduction.

The valley in which Doolhof lies is blessed with unique and varied terroirs. The microclimates, growing conditions and soil types make it ideal for growing wine grapes. The Estate lies between Bain’s Kloof and the Groenberg Mountain Range. The result is soils that are finer, more balanced and deeper than in the surrounding countryside with clay content evenly distributed. A combination of Malmesbury shale, homogenic Glenrosa and Clovelly soils ensure that the roots are able to descend to four metres or beyond. Roughly 40 of the farm’s 380 hectares are planted to vine. Soils, growing conditions and microclimates vary considerably across this large expanse (which reaches up into Bain’s Kloof), and each grape varietal is faithfully wedded to its ideal terroir. Two white varietals, Sauvignon Blanc and Chardonnay, are grown, with a substantial number of reds. They include Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Malbec, Merlot, Pinotage and Shiraz. The white varietals are planted on the eastern slopes of the Groenberg, which allow the grapes cooler days and less direct sunlight. The late sunrise and early sunset also allow for a longer ripening process, enhancing the elegance of the award winning wines.

Situated on a semi-alluvial riverbed, with deep, mineral rich soils, this Malbec vineyard experiences slow and even ripening. As a result, it produces top-tier fruit characterized by impeccable equilibrium and a delightful, lively inherent acidity.

Subsequently, the wine matures for 12 months in 33% new French oak barrels, 33% 2nd,3rd and 4th fill French, Hungarian and American barrels and 34% in a concrete tank. This maturation is followed by racking and bottling in May 2023.

Following manual harvesting, the grapes undergo a meticulous weeklong sorting process as whole clusters, before being gently crushed and separated from stems, finally finding their place within a stainless-steel tank. The primary extraction occurs through a two-day cold soak, succeeded by a gradual fermentation process. The skins continue to interact with the liquid after fermentation, enhancing the aromatic profile. Once the natural malolactic fermentation concludes, the grapes are gently pressed until dry.