Contacts
Address
Republic of South Africa, Western Cape, Prince Albert, 6930, P.O. Box 40
Director
Leader
Phones of enterprise
management
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When placing an order please inform the manager that you've learned the information on Allbiz! Thank you that you buy on Allbiz!
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When placing an order please inform the manager that you've learned the information on Allbiz! Thank you that you buy on Allbiz!
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About enterprise
Bergwater Vineyards Pty., Ltd.
Situated in the exquisite Prince Albert Valley just outside the village of Prince Albert, Bergwater Vineyards comprise of 3 farms, totaling 1500 hectares of which 72 hectares of vineyards is established to date, the remainder of the land utilized as a nature reserve.
A moderate climate prevails throughout the growing season, with a southerly wind cooling down the valley at night. This sharp drop in temperatures enables the grapes to preserve the rich aromas naturally embodied during the sunny days. The vineyards are planted at an altitude of 700 to 900 meters above sea level on an array of new soils and different slopes, optimizing the location of the different cultivars. These conditions along with the quality of the natural spring water contribute to producing wines of exceptional quality and character.
In stock
Blend of Cabernet Sauvignon(45), Merlot(40%), Shiraz(15%)
Technical notes:
Grapes were harvested by hand between 24°and 27˚ balling and transported in refrigerated trucks to the cellar. Cold maceration was done for 48h at 10°C to capture the specific grapes flavour and enhance the colour.
All...
Group: Wines
In stock
Technical notes :Grapes were harvested by hand at 26˚balling and transported to the cellar. Cold maceration was done for 48h at 10°C to capture the specific grapes flavour and enhance the colour. Pumpovers were done for an hour 3 times a day and rack and return at 15˚balling. After malo-lactic...
Group: Wines
In stock
Technical notes : Shiraz grapes were harvested at 25° balling. The grapes were destemmed and crushed. Cold maceration was done for 48 hours at 12°C to capture the specific grape flavours and enhance the colour. The grapes were fermented for 8 days between 24°C-26°C on the skins. The wine fermented...
Group: Strong alcoholic drinks
In stock
Technical notes : Grapes were harvested by hand at 26°B and sorted, before it was cold soaked at 12°C for 2 days. The Merlot and Shiraz were fermented separately, until dry. Pumpovers were done for 30 minutes every 3 hours. After malo-lactic fermentation, the wines were blended and matured with...
Group: Wines
In stock
Technical notes : Shiraz grapes were harvested by hand at 24°B. Skin contact was done for 5 hours, after which grapes were pressed and the juice left to settle. Clear juice was inoculated with yeast and then cold fermented. After fermentation the wine was blended with 10 Sauvignon Blanc. The wine...
Group: Wines
In stock
Technical notes : Grapes were harvested by hand at 25°B. Cold maceration was done for 48h at 10°C to capture the specific grape flavours and enhance the colour. The grapes were fermented for 9 days at 24°C on the skins until dry. Pumpovers were done for 30 minutes every 3 hours. After malo-lactic...
Group: Wines
In stock
Technical Notes: Shiraz grapes were harvested at 25° balling and transported in refrigerated trucks to the cellar. Cold maceration was done for 48h at 12°C to capture the specific grape flavours and enhance the colour. The grapes were fermented for 8 days between 24°C-26°C on the skins until dry....
Group: Wines
In stock
Technical notes :Grapes were harvested by hand between 27˚balling and transported to the cellar. Cold maceration was done for 48h at 10°C to capture the specific grapes flavour and enhance the colour. Pumpovers were done for an hour 3 times a day and rack and return at 15˚ balling. After...
Group: Wines
In stock
Technical notes : Cabernet Sauvignon grapes were harvested by hand at 26° balling and transported in refrigerated trucks to the cellar. Cold maceration was done for 48h at 12°C to capture the specific grape flavours and enhance the colour. The grapes were fermented for 9 days at 24°C on the skins...
Group: Wines
