WHALEHAVEN, Hemel-en-Aarde Valley   |   +27 (0)28 316 1633   |   Contact us
IDIOM VINEYARDS, Sir Lowry's Pass, Somerset West    |    0218523590

Our Wines

Our Wines:

Varietals:

Conservation Coast 2016 Chardonnay

R390

An expressive cool climate terroir driven wine. Pale gold in colour. Hints of nougat and candied sweets on the nose, custard and sultana notes on the mid palate develop into smooth lingering flavours of vanilla pods and panettone cake. Delicate toasty notes balance the sweetness of the fruit. Rich and enticing. A Chardonnay experience.

Varieties: 100% Chardonnay

Food Pairing

Creamy | buttery fish dishes.

Whalehaven Pinotage

R198

Deep red centre with a purple edge. Ripe plum, red cherry and a hint of fynbos character on the nose. Dense dark chocolate and liquorice flavours on the palate. An accessible and well-structured pinotage with layers of bright red fruit on the finish.

Varieties: 100% Pinotage

Maturation

Grapes were lightly crushed and cold soaked for 5 days prior to fermentation. The wine was fermented at optimal temperatures of between 24-30°C for approximately 6 days. After maturation in French and American 225L barrels for 12 months the wine was filtered and bottled.

Food Pairing

Beef | Lamb | Grilled Sausages

Whalehaven Merlot 2014

R198

A powerful complex Merlot, deep red in colour with aromas of plums, blackcurrants and cedar wood. A multilayered and ever-changing mid-palate with dark fruits of the forest and red currant flavours. A complex and vibrant wine that will reward cellaring.

Varieties: 100% Merlot

Maturation

Following two days of cold maceration on skins, fermentation was completed reaching temperatures of 25 °C – 28 °C. Malo-lactic took place in stainless steel tanks with French oak staves. The wine was then matured for approximately 14 months in small French oak barrels, 33% in 1st new oak and 67% in 2nd and 3rd fill.

Food Pairing

Beef | Chicken | Mushroom

Whalehaven Cabernet Franc 2013

R198

Deep red rose in colour with aromas of fruits of the forest and lavender. Intriguing flavours of dark plums, dried apricots and raisins. An exceptional Cabernet franc which has a well-structured finish.

Varieties: 100% Cabernet Franc

Maturation

The grapes were cold soaked for 4 days prior to fermentation. They were then pressed and put straight into barrels for malo-lactic (secondary) fermentation. The wine was racked immediately after malo and placed in mainly French (60%) and American (40%) 1st (35%), 2nd (40%) and 3rd (25%) fill oak barrels for 12 months of maturation after which the wine was lightly filtered and bottled.

Food Pairing

Lamb Chop | Pork Chop | Mushroom Risotto

Whalehaven Pinot Noir 2016

R198

Accessible, bright, complex and delicate. An exciting, lively, medium bodied Hemel-en-Aarde Ridge Pinot noir. Light red with a typical garnet edge. Aromas of sour cherry,
pomegranate and cranberries develop and evolve further on the palate leaving a long lingering and promising fruity finish.

Varieties: 100% Pinot Noir

Maturation

The grapes were destemmed and lightly crushed and cold macerated for 2 days prior to fermentation. Fermentation temperatures were between 22 and 26°C. Malo-Lactic fermentation took place in 2nd and 3rd fill 225L French oak barrels. Thereafter the wine was matured in French oak for 12 months, after which it was lightly filtered and bottled.

Food Pairing

Chicken | Grilled Salmon | Pork Roast

Whalehaven Chenin Blanc 2016

R100

An extremely elegant sample of Chenin Blanc. Light straw in colour. Delicate nose with a gentle bouquet of green melon and white pear develop into a more savoury melange of mineral notes with hints of citrus blossoms and candied fruits. Serve chilled.

Varieties: 100% Chenin Blanc

Maturation

After pressing the juice was cooled down to allow settling, before it was racked of its lees. The juice was then inoculated with yeast and fermented between 12-14°C. The wine was then cleaned, filtered and bottled for consumption.

Food Pairing

An excellent food companion for salads | vegetarian or sweet and sour Asian style dishes.

Whalehaven Unwooded Viognier 2017

R100

Light pale straw in colour with a lime tinge. Aromas of green melon and ripe fig followed by flavours and textures of stone fruit, nougat and spices. Enticing and refreshing, this is a wine with good body and a long lingering finish. Serve chilled.

Varieties: 100% Viognier

Maturation

Grapes were picked in the early morning before being transported to the winery and packed into overnight cold storage. The following morning the grapes were then de-stemmed and crushed before settling and fermenting at between 12-14 degrees Celsius. The wine was then left in tank on fine lees for 6 months before being lightly fined, filtered and bottled.

Food Pairing

Seafood & Shellfish | Roasted or grilled chicken | Spicy flavors and Asian cuisine

Conservation Coast Pinot Noir

R390

A cool climate terroir driven wine. Rustic garnet colour with hints of purple on the edges. Floral and fruity notes of ripe cherries and plums give way to spicy tones of cinnamon and cloves. The fruit spectrum deepens in the mouth, yielding savoury, earthy flavours which complete a well-balanced wine with a full mid palate and silky tannins. A Pinot noir experience.

Varieties: 100% Pinot Noir

Maturation

Fermentation took 14 days to complete before the wine was pressed and left to settle for two days. Thereafter the wine was inoculated with MLF bacteria and moved to barrel for Malo-Lactic fermentation. Once complete, the wine is then racked and sulphured before returning to barrel for a further 9-10 months of maturation before being filtered and bottled.

Whalehaven Sauvignon Blanc 2019

R132

An extremely elegant cool climate Sauvignon Blanc from Upper Hemel-en-Aarde Valley vineyards. Light straw in colour. Delicate nose with a gentle bouquet of green melon and stone fruit develop into a more savoury melange of mineral notes with hints of tinned peas and asparagus. An excellent food companion. Serve chilled.

Varieties: 100% Sauvignon Blanc

Maturation

The grapes were hand harvested in early morning and placed in cold storage overnight. After pressing the juice was allowed to settle for 2-3 days, before it was racked of its lees. The juice was then inoculated with yeast and fermented between 12-14°C. The wine was then cleaned, filtered and bottled for consumption.

Food Pairing

Green vegetables | Oysters | Delicate fish like Sole | Goat cheese