Winery: Slaley
The wines from Slaley:
Stellenbosch | |
Slaley - Broken Stone Cabernet | |
| A red wine made from Cabernet Sauvignon | |
| Wine Information Alcohol 14.11 Ph 3.60 Acidity 5.9 Free SO2 55 Total SO2 105 Total Extract 33.6 Residual Sugar 2.9 Fermentation Fermented between 25 and 28 degrees using a commercial yeast. Malolactic fermentation was completed Maturation 14 months in wood: 100% French oak, 4th to 5th fill barrels Fining Egg white, 2 eggs per barrel Filtration Bulk and course sheet Comments Winemaker's Comment Less American oak was used, to focus on the varietal characteristics. The wine shows typical Cabernet Sauvignon aromas with a hint of savouriness and is ready to be enjoyed. An herbaceous nose with aromas of mint, red cherries and cassis. A dry entry becoming smoother and creamier to the finish. You might recognize flavours such as mulberries, milk chocolate and fruit cake. | |
Slaley - Broken stone Pinotage | |
| A red wine made from Pinotage | |
| Wine Information Alcohol 13.67 Ph 3.58 Acidity 5.6 Free SO2 55 Total SO2 105 Total Extract 34.4 Residual Sugar 2.8 Fermentation With the nature of Pinotage, fermentation didn't exceed 28 degrees again. The grapes were cold soaked for 3 days and then inoculated with a commercial yeast to ensure smooth problem free fermentation. Maturation 14 months in wood. 3rd to 5th fill oak. 45% American and 55% French Fining 1.5 Egg white per barrel Filtration 14 months in wood, 3rd - 5th fill barrels (45%/55% American and French oak Comments Winemaker's Comment Again the goal was to produce a Pinotage with excellent fruit, balance and drink-ability. More American oak was used this year because 2004 was even warmer than 2003 so the sweet fruit aromas were in abundance in the grapes. The French oak was there to tone down on to much sweetness and give a pleasant subtleness to the wine. This year our Pinotage can be found packed with aromas such as dark chocolate, bramberry, bubblegum, strawberry and the usual wallop of raspberry. The palate is yet again smooth and elegant with flavours of vanilla, butterscotch, sweet red berries and candyfloss. | |
Slaley - Broken stone sauvignon blanc | |
| A red wine made from Sauvignon Blanc | |
| Wine Information Alcohol 13.06 Ph 3.22 Acidity 6.8 Total Extract 30 Residual Sugar 60 Fermentation 23 Maturation 2.0 Fining No skin contact before pressing and 14 days fermentation at 12 degrees. Filtration On fine lees for 8 months Comments Winemaker's Comment Bentonite and Isinglass | |
Slaley - Broken Stone Shiraz | |
| A red wine made from Shiraz | |
| Wine Information Alcohol 14.92 Ph 3.48 Acidity 6.2 Total Extract 40 Residual Sugar 95 Fermentation 32.2 Maturation 3.2 Fining The grapes were fermented between 24 and 31 degrees using commercial yeast, that showed very good tr Filtration 14 months in wood (10% new New oak) 83% American oak of total barrels used. Comments Winemaker's Comment Egg white, 1 egg per barrel. | |
| For all vintages of Slaley - Broken Stone Shiraz we have 1 offers on record. | |
Slaley - Brokenstone Cabernet Sauvignon / Shiraz | |
| A red wine made from a Cabernet-Shiraz Blend | |
| Wine Information Alcohol 14.38 Ph 3.56 Acidity 6.3 Total Extract 33 Residual Sugar 95 Fermentation 34.4 Maturation 3 Fining Both varieties were fermented at cool temperatures not exceeding 30 degrees to enhance fruit and acc Filtration 12 months in wood, 2nd to 4th fill barrels. 76% French oak and 24% American oak. Comments Winemaker's Comment 2 Eggs/barrel | |
| For all vintages of Slaley - Brokenstone Cabernet Sauvignon / Shiraz we have 1 offers on record. | |
Slaley - Social LIndsay Whimsy cape blend | |
| A red wine made from a Red Blend | |
| Wine Information Alcohol 15 Ph 3.37 Acidity 6.7 Free SO2 27 Total SO2 113 Total Extract 33.1 Residual Sugar 3.2 Fermentation All reds were fermented in tank, cold fermentation to enhance fruit, 2 week post fermentation maceration, Malolactic fermentation were done in tank. Maturation Pinotage were matured in tank on staves for 14 months, Cabernet Sauvignon were matured in 3rd fill b Fining None Filtration Light sheet filtration only Comments Winemaker's Comment The best new world style that we can come up with. A wine that totally over deliver on price. Sweet aromas of coffee, mocha, toffee, plums, we can carry on because this wine is so complex that only a smile and a laugh can tell the truth. A wine made with passion to share with friends. | |
Slaley - Social Lindsay Whimsy Rose | |
| A red wine made from Pinotage | |
| Wine Information Alcohol 13.49 Ph 3.20 Acidity 6.3 Free SO2 31 Total SO2 68 Residual Sugar 5.7 Fermentation Grapes were treated as white grapes from the word go! Pinotage was picked less ripe at 21.5 balling and cold soaked for 5 hours. Free run as well as press juice was used. The juices were fermented at 12 degrees for 14 days and matured on thin lees before bottling. Maturation On fine lees for 6 months Fining Bentonite for proteien stability Filtration Light sheet only Comments Winemaker's Comment Pinotage again, we firmly believe it is the way to go. A vibrant fruity wine. Sweet, ripe fruit flavours. Strawberries, cherries, raspberry and candyfloss. A dry Rosé, but with a dash of sugar of round the mid palate off. This is a super summer quaffing wine. | |
Slaley Cabernet Sauvignon-Merlot | |
| A red wine made from Cabernet-Merlot | |
| First harvest for new winemaker, Marius Malan. Open fermenters and manual punch downs were introduced. Key to his style. Wine shows tones of ripe fruit, opulent dark berry aroma's with soft tones of spice. Well integrated wood. Mouth-puckering tannins with backbone structure true to Stellenbosch. Age this wine. Believe it will be good to drink around 2012. | |
Slaley Chardonnay | |
| A red wine made from Chardonnay | |
| Wine Information Alcohol 13.85 Ph 3.24 Acidity 6.3 Free SO2 44 Total SO2 130 Total Extract 20.6 Residual Sugar 1.7 Fermentation Naturally barrel fermented. Maturation 11 Months in oak Fining 40g/hl bentonite Filtration Light sheet | |
| For all vintages of Slaley Chardonnay we have 1 offers on record. | |
Slaley Merlot | |
| A red wine made from Merlot | |
| Wine Information Alcohol 14.20 Ph 3.49 Acidity 5.9 Total Extract 45 Residual Sugar 132 Fermentation 30.5 Maturation 3.3 Fining Fermented at 30 degrees and spent a total of 20 days on the skins Filtration 18 months in wood, only French, 50% new oak used Comments Winemaker's Comment Ellagitannin and egg white. | |
| For all vintages of Slaley Merlot we have 1 offers on record. | |
Slaley Pinotage | |
| A red wine made from Pinotage | |
| Wine Information Alcohol 13.49 Ph 3.62 Acidity 5.4 Free SO2 53 Total SO2 138 Total Extract 35.7 Residual Sugar 2.9 Fermentation Two days cold soaking was given prior to inoculation. The wine fermented dry on the skins peeking at a fermentation temperature over 30 degrees. Malolactic fermentation were done in stainless steel tanks before it was taken to barrel. Maturation 12 months in wood (50% New oak) 20% American oak of total barrels used. Fining Egg white: 1 egg per barrel Filtration Bulk and course sheet Comments Winemaker's Comment Mineral and earthy with truffle, cigar box and leather aromas. Firm tannins with typical Pinotage varietal characteristics of coffee, toffee, cedar and pencil shavings. | |
Slaley Reserve Chardonnay NLH | |
| A red wine made from Chardonnay | |
| Winemaker's Comment A lot of noble rot caused perfect concentration of sugar without compromising acid. This year we went from 3 barrels in 2006 to 10, and all came out to perfection. Unlike 2006, I had enough to stabilize the lot and prevent sediment formation in the bottle with time. A well balanced fruitful sticky with huge aging potential and a structure that will please any palate. Enjoy in the summer with crushed ice, over a sorbet or as a aperitif, and in winter along a fire to warm you up. | |
Slaley Shiraz | |
| A red wine made from Shiraz | |
| Wine Information Alcohol 13.67 Ph 3.58 Acidity 6.00 Free SO2 45 Total SO2 109 Total Extract 29.2 Residual Sugar 2.3 Fermentation Mash were given a 3 day cold soak before fermentation. Fermented at 27 degrees with 3 pump overs/day and a short post fermentation maceration of 9 days. Malolactic fermentation were done in stainless steel before transferred to oak afterward. Maturation 17 months in wood (50% new oak) 27% American oak were used. Fining Ellagitannins, found in french oak trees and proanthocyanidins extracted from grapes, as well as egg Filtration Bulk and light sheet. Comments Winemaker's Comment Due tot the warmer climate of the 2003 harvest, riper and sweeter fruit is apparent in the wine. Oaking was kept more subtle with even less American oak. A longer barrel maturation time given to soften up tannins and promote integration. More "Syrah" than "Shiraz", this wine is earthy and barnyardy with a good complexity. Also leather, white pepper and red current. A full bodied wine with good depth and complexity on the palate. | |
About Slaley
Slaley Cellar, built in 1995, is situated on the western slopes
of
Simonsberg mountain near the town of Stellenbosch. We tend to
make our
wine with little New World influence, using long
fermentation periods
at high temperatures and ageing our wines in
classic French barrels.
Our Shiraz is the exception.
The wines produced will always be a reflection of the
climatic
conditions of their particular vintage.
Our main focus is on the production of quality red wines with a
limited
amount of Chardonnay, Sauvignon Blanc and olive oil.
The History of Slaley
The origin of the name Slaley cannot be understood without reference to the Hunting Family.
The farm is situated on the western slopes of Simonsberg in the Stellenbosch area, which is characterised by a moderate climate. Rainfall is about 700mm/year and mostly falls in the winter months. Vineyards are planted at an altitude of 300 to 400m and we benefit from the cooling effects of the Southerly breezes coming in from False Bay. Plant density is between 3300 & 4000 vines/ha yielding aggregate crops of between 6 and 8 ton/ha.
Close communication between cellar and vineyard as led by Marius Malan – Winemaker and Farming General manager – will ensure we achieve our objectives of offering the best value wines through the mid to high price range. Only single varietal wine, from our very finest vineyards are eligible for Slaley, although we do make an exception in the former, in the case of Bordeaux, as it is such a classic blend.
Winemakers of Slaley have a high degree of self-determination in winemaking. I do not want to reduce them to the level of Food Technologists as is happening in many of the bigger corporates. It enables me to appoint winemakers of passion.
After 1998 according to the wishes of my father, his land holdings were split between his three children with Slaley and Ernita coming to me.
I am grateful for the advantages flowing from the efforts of my ancestors and intend creating a presence around Slaley worthy of my heritage.
| Address | |
| Phone number | Tel: +27 (0)21 865 2123 Fax: +27 (0)21 865 2798 |
| Web site | http://www.slaley.co.za |
| Visitor information | P O BOX 119, KOELENHOF, STELLENBOSCH, CAPE, South Africa. Office, Sales & Tasting Hours Mondays to Fridays 10:00 - 16:00 Saturdays & PUBLIC HOLIDAYS 10:00 - 16:00 (Excl. 25, 26 Des, 1 Jan, Good Friday & Sundays Groups of more than 6, priv |