At Bellingham we believe that great wines are made in the vineyard. That is why source only the finest grapes and nurture them from vine to bottle. In order to preserve the natural fruit characteristics of individual grape cultivars, we lavish time and attention on each wine throughout the production process. We place a high premium on mouthfeel and believe in subtle oak maturation to enhance the structure and complexity of our wines. By following this method of minimal intervention and maximum attention to detail, we are able to produce distinctive, complex wines that are both expressive of their vineyard origin and complementary to a wide range of cuisine.
Wine of Origin:
The Cape’s devastating drought played a dominant role in this year’s harvest. “At the onset of harvest, people were expecting a below average vintage, however, going on what we are tasting and seeing in the cellar, vintage 2018 was an above average vintage,” says winemaker, Richard Duckitt “Our yields are down a little, but the quality is definitely not.”
Terroir: The mountainous terrain and diversity of terroirs are key contributors to making this a premier viticultural area with granite and soils.
The vineyards are at altitudes above 200m and open to the fresh southwesterly summer breezes originating in False Bay.
Grapes were handpicked late February. Slow fermentation on the skins, punch downs for colour extraction coaxes depth of colour and flavour before malolactic fermentation and maturation took place in barrels.
Rosemary and Elderberry roasted leg of lamb, venison, spare ribs with a rich barbecue sauce, oxtail or osso buco.
Alc. Vol 14%
RS 3.5 g/l
TA 5.6 g/l