Napier Single Vineyard wines are varietals originating from our best single vineyard sites, carefully selected with passion and care by our winemaker Leon Bester. Single Vineyard wines are the smallest production unit under South African wine law and the vineyard sites must not be any larger than maximum 6 hectares.
The Cabernet Sauvignon undergoes cold maceration for 24 hours, after which the temperature is increased to 25 – 28°C for the fermentation. The combination of punch-downs and returns in open fermenters plus maceration on skins post ferment for a further 2 weeks brings structure and aging potential. Thereafter the wine is matured in French oak barrels of different ages for 12 -18 months. The Cabernet Sauvignon is deep red in colour with elegant aromas of vanilla and spice from oak maturation as well as fine, ripe fruit on the palate.
Saint Catherine Chardonnay:
After whole bunch pressing the Chardonnay is fermented at 15-18°C and matured for one year in French oak barrels. 30% of the wine is matured in new oak and the rest in 2nd, 3rd and 4th use. For 3 to 4 month the wine stays on the primary fermentation lees before first racking. On the fine lees, our winemaker does battonage every day for 6 months and every week for the following 3 months. The wine shows a typical golden colour and creamy texture as well as pleasing well-integrated oak aromas.
Greenstone Chenin Blanc:
Made from low yielding 40-year-old vines, the grapes have 4-8 hours skin contact before pressing. Afterwards the fermentation continues at 13-15°C for around 14 days. After racking, the wine stays for minimum 8 months on the fine lees. Bright yellow in colour, Greenstone Chenin Blanc shows tropical fruits with a touch of baked apple on the nose and has a harmonious palate.