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DORNIER DONATUS
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2003 - Cabernet Franc (43%), Merlot (37%), Cabernet Sauvignon (20%)
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With our DONATUS, we strive to create a premium red blend showing
both a distinctive local character and our individual style. We achieve
this with a careful selection of fruit from our healthy vineyards. All wines
are fermented and aged in separate batches and skilfully blended after
a long ageing process. There are no standard blending components;
consistency is only to be achieved in quality and style. DONATUS offers
the best of old world classic concentration and new world boldness.
Tasting Notes
With its deep red colour this wine possesses
multi-layered aspects. At first one is encountered by the luscious
fruit of cherry and blackberry, sidelined by ever-present hints of cedar
and cassis and perhaps even slight nuances of tobacco on the nose.
Moving on to the palate one unearths elegance, finesse and poise
common to this combination of Bordeaux varieties with soft tannins
and a fresh acidity providing for a lengthy aftertaste of crisp fruit and
liquorice. A truly well balanced wine.
Vintage Conditions
Due to the climatic condition during the harvest period, the grapes
ripened slow and evenly providing for perfect flavour and quality.
Smaller than usual berry sizes also resulted in great concentration
and structure among the red wines.
Fermentation and Ageing
Our red wines for the DONATUS blend were fermented in vineyard
specific batches for between 14 and 21 days being punched down
or pumped over twice a day, the wines then spent a further 20 months
in first fill, French oak barrels.
Analysis
Alcohol : 14.00 %, Residual Sugar : 1.80 g/L, Total Acid : 6.40 g/L,
Final pH : 3.42, VA : 0.5 g/L
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Vintage 2003: Michelangelo Gold, Mundus Vini Gold, Platter 4 Stars,
IWSC Silver & Best in Class, Decanter Silver
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DORNIER DONATUS
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2005 White - Chenin Blanc (65%), Semillon (35%)
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The focus behind this blend is to bring together the opulence and
complexity of the barrel aged Chenin Blanc along with the freshness
and rich mouthfeel of the Semillon.
Tasting Notes
With its rich colour, evidence of the fine barrels aging, this wine
provides for a full spectrum of flavours from ripe peach to white
pear and even some citrus nuances backed up by a seamless
wood ageing. On the palate one is immediately encountered by
the richness and fullness provided by the Semillon with the
freshness and complexity of the Chenin Blanc providing for a
silky fine finish.
Vintage Conditions
The 2005 vintage was virtually the same size as 2004 and produced
many outstanding quality wines with great concentration and acid
balance across the whole spectrum of red and white varieties. Grapes
were healthy and very little disease problems were encountered.
Climatic conditions made for a very early vintage and generally most
growers started the vintage 10 days earlier than 2004.
Fermentation and Ageing
The grapes were mostly brought in early while still cool from the night.
All grapes are whole bunch pressed giving high quality clear juice for
fermentation. The Chenin Blanc portion of the wine was then fermented
slowly in 100% new French oak barrels at 15 degrees Celsius with the
Semillon fermented at cold temperatures in stainless steel tanks. Both
batches then spent a further 7 months on their fine lees providing for
fullness and complexity.
Analysis
Alcohol : 13.00 %, Residual Sugar : 1.30 g/L , Total Acid : 6.20 g/L
Final pH : 3.03, VA : 0.24 g/L
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Vintage 2005: Platter 4,5 Stars
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DORNIER
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This Merlot is the result of a careful selection of fruit from our
healthy vineyards. All wines are fermented and aged in separate
batches and skillfully blended after a long ageing process.
This wine leans towards the full up front ripe flavours giving it its
expressive New World status.
Tasting Notes
This wine has an intense deep red colour, dominated by a fine
concentration of red fruits, cherry and plum, backed up by tones
of cedar, spice and oak on the nose. The palate is typically
reinforced by firm, ripe, yet elegant tannins bursting with fruit
density and a well-integrated harmony between fruit and oak.
It is excellently complimented by a balanced well-rounded acidity
and a full aftertaste providing for great texture and superb longevity..
Vintage Conditions
Due to the climatic condition during the harvest period, the grapes
ripened slow and evenly providing for perfect flavours and quality.
Smaller than usual berry sizes also resulted in great concentration
and structure among the red wines.
Fermentation and Ageing
Our red wines are fermented in vineyard specific batches for between
14 and 21 days being punched down or pumped over twice a day,
the wines then spent a further 18 months in first fill French Oak barrels
before being carefully selected and blended.
Analysis
Alcohol : 14.00 %, Residual Sugar : 3.80 g/L , Total Acid : 6.50 g/L
Final pH : 3.34, VA : 80 g/L
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Vintage 2003: Michelangelo Gold, Mundus Vini Silver
Vintage 2004: Mundus Vini Gold
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DORNIER
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Tasting Notes
Displaying the typical opulent fruit common to this noble variety,
this wine has been carefully aged as to only maintain and slightly
enhance its natural characteristics. Nuances of fresh subtle cassis
and spice dominate nose accompanied by licorice and tobacco notes.
A fine yet powerfully structured palate that fills the mouth with richness
and freshness while balancing the fruit beautifully and ending off with
a complex long finish.
Vintage Conditions
The 2005 vintage was virtually the same size as 2004 and produced
many outstanding quality wines with great concentration and acid
balance across the whole spectrum of red and white varieties. Grapes
were healthy and very little disease problems were encountered.
Climatic conditions made for a very early vintage and generally
most growers started the vintage 10 days earlier than 2004.
Fermentation and Ageing
This wine was fermented in open stainless steel tanks with gentle
punch downs performed twice daily as not to extract too many aggressive
tannins common to this variety. After primary alcoholic fermentation the
wines underwent malolactic fermentation in barrel followed by 18 months
second fill French oak barrel ageing to provide for supple, rounded tannins
Analysis
Alcohol : 14 %, Residual Sugar : 3.3 g/L , Total Acid : 5.8 g/L
Final pH : 3.5, VA : 0.5 g/L
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DORNIER
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Dornier Wines is a boutique winery situated in one of the world’s
prime winegrowing areas, the Stellenbosch Mountain. All our
vineyards lie within a perimeter of two kilometers. Nevertheless,
they offer a surprising richness of different soil types and microclimates.
This Pinotage is the result of a careful selection of fruit from our healthy
vineyards. With this wine we aim to show what we believe this unique
South African varietal should taste like.
Tasting Notes
With its intense purple hue, this wine offers everything from earth- and
mineral-laced fragrant strawberry aromas well complemented by tones
of ripe plum with hints of liquorice. The palate provides for an elegant
balance between a fine classically styled tannin structure and its rich
centered fruit core comprising of wild berry and cedar. On the finish it
entices one with persisting nuances of vanilla and fruit flavour along
with a fresh balanced acidity.
Vintage Conditions
The winter leading up to the 2004 vintage was very dry, with late rains
in December just before veraison. Spring and the start of summer were
fairly cool allowing the grapes to become very concentrated and rich in
flavour. This was then further followed by a relatively cool growing
season which made the grape ripen slowly and achieve phenolic
ripeness, the cool conditions also contributed to balanced and
healthy fruit.
Fermentation and Ageing
This wine was fermented in open stainless steel tanks with gentle punch
downs performed twice daily as not to extract too many aggressive tannins
common to this variety. After primary alcoholic fermentation the wines
underwent malolactic fermentation in barrel followed by 18 months second
fill French oak barrel ageing to provide for supple, rounded tannins
Analysis
Alcohol : 14.50 %, Residual Sugar : 2.72 g/L, Total Acid : 5.76 g/L
Final pH : 3.62, VA : 0.63 g/L
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Vintage 2004: Winemagazin 4 Stars
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COCOA HILL ROSÉ
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2007 - Cabernet Franc, Merlot
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"In a time of seafaring and spice, pirates played in Table Bay…
Among them was Long Ben - as fierce as he was tall,
he looted and pillaged and scavenged from all.
Ben fast became known for being up to no good,
and so fled from the seas and gave up his loot.
He planted some vines, as was the way,
and peered out towards the ocean almost every day.
Long Ben would have gazed longingly at the vista of Table Bay
from where our vines grow today, on Cocoa Hill."
Tasting Notes
The initial attraction of this Rosé has to be its alluring colour.
With nuances of strawberries and cream and some herbaceous
notes on the nose all combine fantastically to present a fresh flavour
packed appeal. On the first entry into the palate one is encountered by
great freshness and clean elegance with flavours of berries and some
citrus too along with its inherent fullness due to the extended lees
ageing. An all round wine that can truly be enjoyed with any occasion.
Vintage Conditions
The season leading up to the harvest period provided excellent
conditions for optimal ripeness and flavour concentration. This year
the harvest started earlier than expected, 10 days to be exact, however
it ended approximately 10 days later. As far as the grapes for the
Rosé were concerned we achieved a good balance between colour
and acidity while maintaining a low alcohol offering all the aspects for
superb Rosé style wine.
Fermentation and Ageing
Produced via undoubtedly the best method for Rosé, whereby the
grapes (83% Cabernet franc / 17% Merlot) are directly pressed upon
reception, after which fermentation takes place at cold temperatures
lasting for approximately 12 days. The wines then remain for a further
3 months on their lees as to provide them with body before filtration and
bottling takes place.
Analysis
Alcohol : 13 %, Residual Sugar : 3.5 g/L , Total Acid : 6.06 g/L
Final pH : 3.2, VA : 0.4 g/L
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Vintage 2007: Michelangelo Silver
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COCOA HILL RED
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2005 - Cabernet Sauvignon (64%), Shiraz (21%), Merlot (15%)
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The Cocoa Hill Red 2005 is a youthful yet refined blend of
Cabernet Sauvignon, Shiraz and Merlot which grow in the
decomposed red granite soils of Cocoa Hill – a hilltop in the
folds of the Stellenbosch Mountain, supremely positioned in
prime South African terroir.
Tasting Notes
This intensely dark coloured wine elegantly combines its three
blending components’ trademark aromas and flavours, evoking
the vineyard’s setting with cassis, roasted coffee and sweet fruit
notes on the nose and delicious cherry and cloves on the palate.
Spicy oak and cigar box lingering tones support a full, fresh and
lively palate with a dense, supple tannin structure and a well
balanced integrated acidity leaving one with a persisting finish of
sweet spice and smoke.
Vintage Conditions
The 2005 vintage was virtually the same size as 2004 and produced
many outstanding quality wines with great concentration and acid
balance across the whole spectrum of red and white varieties.
Grapes were healthy and very little disease problems were
encountered. Climatic conditions made for a very early vintage and
generally most growers started the vintage 10 days earlier than 2004.
Fermentation and Ageing
The wines individually spent approximately 14-21 days in vineyard
specific batches for the primary alcoholic fermentation with punch
downs and pump overs for colour and tannin extraction being
performed twice daily. After this process the wines underwent
malolactic fermentation providing for complexity and fullness.
Certain batches were then carefully barrel matured for 16 months
in second fill French oak barrels.
Analysis
Alcohol : 14.0 %, Residual Sugar : 2.01 g/L , Total Acid : 5.4 g/L
Final pH : 3.68, VA : 0.48 g/L
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Vintage 2004: Wine Magazine 4 Stars,
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