Winery Details
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Seven Sisters Vineyards
- Seven Sisters Vineyards, Welmoed Road, Off Annandale Road, Lynedoch, Stellenbosch, South Africa
- vivian@africanrootswines.com
- +2721 879 1996
About the Winery
The Seven Sisters wine brand evolved from its association with the seven Brutus sisters of Paternoster. The Brutus family lived in a small fishing village on the western coast. The Brutus sisters and their baby brother left the tranquillity of their sleepy town at a very early age when the family was evicted from their home. They yearned to return but were not able to do so give the unfavourable circumstances of the time. Twenty years after leaving Paternoster, the seven Brutus sisters reunited to create fine wines to celebrate their bond and devotion to one another. A fitting tribute to sisterhood indeed!
Owned and managed by Seven biological sisters, Seven Sisters Vineyards is one of the very few 100% black-owned, female-run wine farms seeking to change the landscape of the wine industry.
Brutus Family Reserve Chardonnay 2016
About the wine
The Brutus Chardonnay reflects purity and freshness of citrus fruit which is enhanced by the careful use of French oak barrels, resulting in a wine attaining elegance and complexity with gentle oak and toasty flavours. Alc 13.5%
| Awards won | Tim Atkin 2017 Report 88 pts |
|---|---|
| Exclusive | Yes |
| Food Pairing | Fish, Roast Poultry, Smoked Salmon, White Meat |
| Region | Stellenbosch, Western Cape |
| Segment best suited for | Boutique, Off premise, On premise, Retail |
| Tasting Notes | Citrus, Fruity, Gentle Oak |
| Vintage | Yes |
| Volume | 750ml |
| White Grapes | Chardonnay |
| Year | 2016 |
| FOB | $9.00 |
Winemaking process
Carefully crafted from young grapes of Seven Sisters Vineyards with additional grapes from high density bush vines. Soils are mainly “koffie klip”, decomposed granite and clay. The growing conditions are challenging, yielding concentrated fruits with minerality from the partially stressed vines. Grapes were picked to achieve a 13% to 13.5% alcohol. Whole bunches were pressed without clarifying agents used and minimal sulphur was added. Spontaneous fermentation took place in French oak barrels for 6 weeks. Malolactic fermentation occurred during alcoholic fermentation resulting in slightly higher acidity. 500 litre 2nd and 3rd fill Burgundy barrels were used with medium toasting and the wine was matured for 8 months in barrels, before being carefully blended with unwooded Chardonnay.