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Information:

Eager to explore a wider range of wines using grapes grown in optimal conditions, Charles Back abandoned the estate wine concept in the 1980s, choosing rather to “go where the terroir is”. Today, we are one of the few farms that proudly own all our own vineyards, with land in Paarl, Darling, Swartland and Stellenbosch. Charles has also always been an advocate of social development in the Cape. Under Apartheid, he was one of a number of producers who campaigned for and implemented better conditions for farm workers and in 1997, he established the Fair Valley Worker’s Association, which gave his employees a chance to farm their own land.

Wine making:

Grapes were harvested at 24.5° balling. The fruit was hand harvested and brought to the cellar early morning in small lug boxes, destalked and hand sorted. All raisins, under ripe berries and stalks were removed. The sorted berries were sent straight to open French oak fermenters (foudres) where fermentation was allowed to start naturally. Manual punch downs (pigeage) and pump overs were performed up to three times daily. Post fermentation maceration lasted for two days. Wine was basket pressed, and malolactic fermentation was completed in French oak of which 35% new oak and the rest 2nd and 3rd fill barrels. This vintage spent a total of 18 months in oak before final barrel selection was made. The wine is racked, naturally allowed to settle with only a light filtration done before bottling.

This dryland farmed vineyard was planted in 1995, on a deep Glenrosa soil type that retains moisture well and allows the crop to ripen early, without stressing, during our long hot summers. Planted on a north-westerly facing rocky outcrop, the vines are pruned in a goblet (bosstok) . Depending on the growth, the vine is pruned to between 3 and 5 bearers per vine. Summer canopy management includes a topping, which will reduce wind damage, as well as green cropping at 80% veraison to ensure even ripening. The vineyard is regularly visited during the ripening period and tested by tasting, visual and analytical examination to determine the ideal picking date.

Description:

Nose: Intensely burgundy in the glass. An elegantly nose of dark plum and berries, salty liquorice, baking spices and pepper. 

Taste: The palate has gravitas with rich layers of dark fruit, charcuterie and dried olives. A full and well-rounded mouthfeel with firm, powdery tannins. The structure promises good ageing potential of 5 – 8 years.