(2019) Around 20% matured in Burgundian oak (new) for six months. Lovely mealy richness to this aromatically, buttery Brazil  nut and a balance between the pear and butterscotch ripeness and oak, and the freshness of the cooler site. Lovely acid balance into a dry, long, finish.
(2019) Subtle Whiff of smokiness, not too pungent or green, quite subtle lychee and tropical fruit, just a touch of leafiness. The palate has a lovely fresh green streak, lots of lemon and lime powering this, some fruit ripeness for sure, but plenty of acid punch, a bit of orange to soften the lemony tang.
(2019) This sees 10 months in oak, but only 15% of the blend, and all new French barrels. Beetroot, earthiness and smokiness, with dark fruit characters beneath. Not heavy or jammy, but the fruit in a savoury aspect, smoky and cherryish, but clean and very nicely balanced.
(2019) Well, I loved this Hemel-en-Aarde Chardonnay, which along with Pinot Noir, are specialisties of Gottfried Mocke. Planted with consultation from Rosa Kruger it has a lovely oak treatment and very exotic nose of Sandalwood and spice, oatmeal and butter, and the gentle earthiness of the wild yeast. Such a grippy, searing acid structure, the fruit taut and lemony, salty acids powering through. A really profound Chardonnay. Great structure and intensity.
(2019) From the two single vineyards named on the label, just released after four years, two in older barrels and two in bottle. 100% Cabernet Sauvignon and a singular wine from an area where this variety is rarely seen. A fascinating nose, with touches of camphor and green, green fig, that austerity and touch of ashy , dry smokiness, but the black fruit is there. Lovely palate, marrying that austerity with a rich, fully ripe and sweet blackcurrant core, a softening underpinning from the barrel and spices, but such fine tannins and cool, clean acidity.
(2019) Also made in the old Vaselin press, fully oxidised. Several picks through the vineyard on thick clay soils, with a bit of elevation. Whole bunches, no sulphur added during winemaking, and no malolactic. Wild yeast, and only around 5% of the 500-litre oak is new, plus around 7% made in amphora. Such a beautifully subtle, lightly kaolin and earthy character, that oatmeal touch to the orchard fruit, such lovely fragrance. The fruit so opulent and sweet on the palate, but the apple skin tang of the orange and lime.
(2019) Grown on shale in the Hemel-en-Aarde Valley. Only picked the south facing side of each vine for the cool fruit, leaving the rest for the farmer. No punch downs or temperature control. Seven months in old wood. Very pale colour, a very pure perfume here, a super light blackcurrant fruitiness, that pastille character comes from two thirds of the wine being made with carbonic maceration perhaps, the final third natural ferment. Cherry and blackcurrant pastille fruit, so pretty, sweet and light, just great acidity but tannins so chalky and fine, and everything so gentle.
(2019) In this bottling 60% whole cluster were used, again wild fermented, and from a vineyard on rocky shale and a warmer site that for the Cuvée Cinema. The extra ‘weight’ seems apparent here, with a richer, slightly more ripe berry fragrance, and there is a lovely spices and plumskin character, lots of chocolate and darker spices, and a long, long finish, a touch of Negroni bitters in the finish.
(2019) Again from the Hemel-and-Aarde Ridge, made with 50% whole clusters from a vineyard on heavy clay with iron. Wild fermented. Just fabulous nose, the exotic spices of the oak and the Pinot fragrance of flowers and seasoning, totally inter-twined, the palate flowing and fresh with red fruits and a hint of rhubarb tart and bittersweetness, lots of tension and drive, but in the most elegant way.
(2019) From the Hemel-en-Aarde Ridge, made in an old Vaselin press with lots of oxygen, fermented in a foudre using wild yeasts. Gorgeous vanillin smoothness and oatmeal and crushed almond, a creamy apple fruit beneath, a touch of flint. The palate overflows with sweet, ripe nectarine, that superb juiciness and ripeness cut by a shimmering acidity into a long, layered finish.