Winemaking

Winemaking methods includes cold fermentation to capture the flavour intensity of white wines, traditional Portuguese-style open fermenters for ports, and a cellar of over 400 mainly-French barrels of different sizes for Chardonnay and the reds .

The oaking practice varies, depending on what best suits the wine. Different-sized French and American barrels are used. Maturation for the reds is between 9 – 24 months, and the Chardonnays spend around 9 months in the barrels. Vintage-dated ports are matured for 36 months or longer in older oak barrels.

Coopers used are Radoux, Nadalie, World Cooperage and Loureiro.

De Wet Lategan – the 6th generation winemaker on this family estate, is highly skilled and experienced, and was awarded the Breedekloof / Worcester Winemaker of the year in 2005 and 2007. With a degree in Oenology and Viticulture from the University of Stellenbosch, De Wet has the technical expertise to ensure that the wines are well made, under the best cellar conditions. However, his winemaking philosophy is to work as naturally and simply as possible, to capture the unique terroir of the vineyards in his wines.

Winemaker De Wet Lategan

Wines

BERGSIG SAUVIGNON BLANC

CELLAR TREATMENT
Grapes grown on mountain slopes were handpicked early in the morning at different levels of ripeness. Skin contact for additional flavour was allowed before settling and cold fermentation of the clear juice.

TASTING NOTES
A delicate, pale straw colour, showing complex layers of lemongrass, ripe apples and pear-drops. A full-flavoured wine with a lingering, tangy dry finish. Ideal to serve with roast duck, poultry, creamy pasta dishes and creative salads

BERGSIG CHENIN BLANC

CELLAR TREATMENT
The grapes were harvested at 22 – 23°B. Only free run juice was used, to capture the freshness of the grapes. After cold fermentation, the wine was left on the lees for 60 days for added complexity and flavour, before final filtration. 100% Chenin Blanc from older vineyards.

TASTING NOTES
Has an intriguing lemonade tang and hints of guava. A full-bodied dry white wine packed with flavour, making it both food-friendly and delicious to drink on its own. Try it with white meat dishes, fish or cold alfresco meals.

BERGSIG CHARDONNAY

CELLAR TREATMENT
Grown on mountain slopes, the grapes were picked at 23 – 25 °B. Fermented and matured on the lees for 9 months in a combination of new French and American small oak barrels, for added richness and flavour.

TASTING NOTES
The best selling white wine on the estate, and a multiple award winner. With complex fragrance and flavours of buttered toast, caramel and citrus, and a very long, lingering finish, it has the ability to age 2 – 3 years. A powerful wine, and the most food compatible one in Bergsig’s range.

BERGSIG GEWÜRZTRAMINER

CELLAR TREATMENT
Early morning picked at 22-23 °B to capture the freshness and exotic fragrance of the variety. There was skin contact for 4 hours, followed by cold fermentation..

TASTING NOTES
Careful handling and winemaking has revealed the lowish alcohol, refined rose petal, litchi character this variety shows at its elegant best. There is a hint of sweetness, coupled with mouthfilling aromatics, but the finish is dry. Delicious on its own, or as the ideal companion to curries and spicy foods.

BERGSIG SHIRAZ ROSÉ

CELLAR TREATMENT
Grapes were picked early morning at 22.5 – 23.5 °B and cooled down before a short period of skin contact for colour extraction was allowed. Lightly coloured free run juice was settled overnight before cold fermentation commenced. Fermentation was stopped to leave a little residual sugar, before final filtration and bottling.

TASTING NOTES
Has a bright coral pink colour and fresh strawberry aromas. A well-balanced off-dry palate with red berry flavours and a crisp, firm finish. Has enough character to match flavourful food like creamy asparagus quiche, glazed ham or spicy chicken salad. Perfect lunchtime fare.

BERGSIG ESTATE SPECIAL LATE HARVEST

CELLAR TREATMENT
The grapes were picked at ±26ºB, with a small percentage of botrytis infected grapes. Skin contact at low temperature was allowed and fermentation was stopped to leave a high level of residual sugar

TASTING NOTES
Bergsig Estate Special Late Harvest is a perfectly balanced semi-sweet wine with prominent fruit character and a soft honey finish. This wine has the potential to age well.

BERGSIG ESTATE BOUQUET LIGHT

CELLAR TREATMENT
Made from Ferñao Pires grapes. The grapes were picked early at below 20ºB to ensure a low alcohol.

TASTING NOTES
Low alcohol wine with a grapy, summer fruit salad character. Has a touch of sweetness, balanced by refreshing acidity. Attractively packaged in a distinctive frosted bottle. Made in limited quantities for the health conscious.

BERGSIG ESTATE SAUVIGNON BLANC BRUT

CELLAR TREATMENT
Grapes grown on mountain slopes were picked early in the morning at 21-22.5°B. After low temperature skin contact for 6 hours for flavour enhancement, the wine was cold fermented then impregnated with carbon dioxide prior to bottling.

TASTING NOTES
A refreshing sparkling wine with delicate fruity crispness. The grassy, pear-drop character supported by lively bubbles and a dry finish, makes it an ideal aperitif, or perfect to celebrate any occasion.

BERGSIG ICARUS

CELLAR TREATMENT
Picked at full ripeness of 24°B. Pumped over during fermentation for colour and flavour extraction. Wood matured in French oak barrels for 25 months after undergoing full malolactic fermentation.

TASTING NOTES
Cabernet Sauvignon, Touriga National and Shiraz in perfect harmony; opulent plums and black berries with cigar box and vanilla spicing from 25 month new oak maturation. Vibrant, elegant, already showing silky accessibility but with a long life ahead!

BLEND: 78% Cabernet Sauvignon, 14% Touriga National and 8% Shiraz

BERGSIG RUBY CABERNET/MERLOT

CELLAR TREATMENT
Picked at full ripeness, 23 – 24 °B. Pumped over during fermentation for colour and flavour extraction. Partially wood matured after undergoing full malolactic fermentation. A 75/25 blend

TASTING NOTES
Deep red colour, and attractive wild cherry and plum aromas. The exuberantly fruity style, soft smooth tannin and integrated oak flavours, make this a friendly, easy-drinking wine. Serve with casseroles, red meat dishes and mature cheese.

BERGSIG PINOTAGE

CELLAR TREATMENT
The grapes were picked at 23 °B. Pumped over during fermentation to extract optimum colour and flavour. Malolactic fermentation was completed prior to 24 months maturation in new small barrels, mainly American, small portion French.

TASTING NOTES
The best selling red wine in the range. Has vanilla-spiced ripe berry and plum flavours, backed by a well-textured tannin structure. This rounded, generous wine is a traditional South African variety. Has 4+ years ageing potential. Enjoy with venison and game birds, or well-matured meat.

BERGSIG CABERNET SAUVIGNON

CELLAR TREATMENT
Grapes were picked at 23 – 24 °B. Pumped over during fermentation to extract maximum colour and flavour. Malolactic fermentation was completed before oak maturation in small French and American barrels for up to 24 months.

TASTING NOTES
An elegant wine with deep ruby colour, plums and red berry fruit, and smoothly integrated tannin. Accessible now, but well enough structured for 4+ years ageing potential. The ideal wine to serve with roasts, venison and mature cheeses.

BERGSIG CAPE RUBY PORT N/V

CELLAR TREATMENT
Tinta Barocca grapes were picked at full ripeness and fermented in open cement tanks, in the traditional Portuguese way. Fortified with brandy spirits. No oak was used to allow the fruit to be the main focus. A blend of vintages.

TASTING NOTES
Rich, full-bodied and of exceptional quality. Multi-layered with plum pudding flavours and mineral nuances. It is the perfect companion to hearty soups, a cheese board, shortbread and fruitcake.

BERGSIG CAPE LBV PORT

CELLAR TREATMENT
Tinta Barocca grapes were picked at full ripeness. Fermented in open cement tanks in the traditional Portuguese way. Fortified with brandy spirits and matured in various size used oak barrels for 36 months

TASTING NOTES
Classically styled Late Bottled Vintage port of one harvest, aged in wood. A premium quality product. Dark tones, with opulent, spicy cherry-chocolate flavours and richly smooth finish. Best enjoyed after a meal, to accompany cigars, coffee and confectionary

BERGSIG CAPE VINTAGE

CELLAR TREATMENT
Tinta Barocca grapes picked at optimum ripeness were fermented in open cement tanks in the traditional Portuguese way. Fortified with brandy spirits, then matured in various size used oak barrels for 36 months.

TASTING NOTES
The top of the port range. A traditionally styled port of one harvest, aged in wood. Full-bodied with spicy Xmas pudding flavours, offset by complex savoury, minerally notes. Its richness can best be appreciated as a fitting end to a good meal.

BAIN’S KLOOF CHENIN BLANC / CHARDONNAY

CELLAR TREATMENT
Grapes were picked at full ripeness. Fermented at 21-26°C and only free-run juice was used to capture the freshness of the grapes.

TASTING NOTES
A crisp dry white wine packed with citrus and lemon flavours, making it both food friendly and delicious to drink on its own. Try it with meat dishes, fish or cold alfresco meals.

BAIN’S KLOOF MERLOT

CELLAR TREATMENT
Grapes were picked at full ripeness. Fermented at 24-28°C. Malolactic fermentation was completed before a 6 months bottle maturation period.

TASTING NOTES
An elegant wine with deep ruby red colour, rich mocha nuances and sweet black berry tones. Toasty vanilla oak on the palate, but ripening into fragrant mouthful of plums with hints of peppermint and fruitcake. This is the ideal wine to serve with classic steak tartare or roast ribs and baked potatoes with sweet mustard sauce.

BAIN’S KLOOF SHIRAZ

CELLAR TREATMENT
Grapes were picked at full ripeness. Fermented at 24-28°C. Malolactic fermentation was completed before a 6 months bottle maturation period.

TASTING NOTES
An elegant wine that shows strong varietal character with rich, intense aromas of cherries, plums and dark spices. Flavours of ripe summer fruits, liquorice and chocolate are rounded off by well balanced, smooth tannins. Enjoy with red meat dishes, casseroles and venison.

BAIN’S KLOOF TOURIGA NACIONAL

CELLAR TREATMENT
Grapes were picked at full ripeness. Fermentation were conducted at temperatures ranging from 24 – 28°C with a specially selected yeast. Malolactic fermentation was completed before the six months barrel maturation period.

TASTING NOTES
An elegant wine with deep ruby colour, mocha and black berry tones. It displays fragrant toasty oak on the palate. This is the ideal wine to serve with venison or roast ribs with sweet mustard sauce.

BAIN’S KLOOF SPECIAL LATE HARVEST

CELLAR TREATMENT
The grapes were picked at ±26ºB. A small percentage of botrytis infected grapes was used. Skin contact at low temperature was allowed. Fermentation was stopped to leave a high level of residual sugar.

TASTING NOTES
Bainskloof Special Late Harvest is a perfectly balanced semi-sweet wine with prominent fruit character and a soft honey finish. This wine has the potential to age well.