2023 Sons of Sugarland Barbera

Vinification:

One pick. Single vineyard wine. Goudini river pebbles and sandstone.
100% whole bunch fermented, with a total skin maceration time of 11 days.
Pressed and aged in cement only.
No fining.

Tasting note:

Perfumed fruits. Luscious tannin structure. Elegant and salivating.

R205,00

Alc: 13.0
RS: 2.2
TA: 5.3
pH: 3.62

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Sons of Sugarland

A Chapter on Character

At its heart, Sons of Sugarland is about authenticity. The focus is on vineyards that allow us to make wine in its most genuine form; raw, real and honest, to express the “true character” of the grape. For us, that means whole bunch fermentation, and aging in concrete. Nothing else.   

This project was always intended to represent both light-heartedness and absolute commitment. We’re still working on the second part, but a particular block of SYRAH from the Polkadraai got us excited about the possibilities. Rather than silky and polished, the wine is pure and expressive.

Next up was a block of BARBERA in the Breedekloof, and the grapes receive the same treatment.

We’re not sure which frontier the Sons will tackle next, but you can be sure the winemaking will not change. 

Patatsfontein

A Tale of Terroir

In 2012, one Butch Alheit went in search of old vine Chenin Blanc for a new single vineyard label in his now esteemed range. At Patatsfontein farm outside of Montagu, he was convinced that he’d stumbled upon just that. Butch vinified a promising old vineyard in 2013, but logistical challenges prevented him taking on the vineyard in the future, as it might compromise his Radio Lazarus pick.

Thanks to a family connection and a delightful twist of fate, Butch suggested that we take it on. At the time, we didn’t realize that his interest is what kept these extraordinary vines in the ground. Thank you, Butch.

The first vintage of PATATSFONTEIN STEEN was bottled in 2014, with the help of another celebrated winemaker and friend, Charla Haasbroek. Since then, this wine has stayed remarkably true to its karoo-adjacent terroir, showing fynbos, salinity, texture, and a notable citrus character.

In time, we introduced a second wine to the label; originally Patatsblanc, the Patatsfontein WIT VERSNIT is a blend of Colombard and Chenin from the very same site, with Colombard welcoming peach and pear to the party.

Both wines are aged in a combination of old oak barrels and concrete for 10 months. They are where they’re from.