Wines handcrafted by Willie & Tania de Waal, fifth generation vignerons on their family farm, Schoone Oord.The grapes from Scali are hand harvested from selected low yielding vines after which the bunches are personally sorted by hand according to the centuries old tradition. Only ripe fruit is crushed, fermented in open "kuipe" and gently pressed in a basket press. These carefully made wines are then matured in 225 litre French and American oak barrels and is left unfiltered.
Meticulous attention to detail symbolises their passion for, and respect of tradition in the art of winemaking.
Blanc 2007
THE GRAPES
Low yields and fenolic ripeness on a balanced vine are the key elements we work for in the vineyard. From pruning of the vines in winter, desuckering in spring, green harvesting at veraison which includes removing of any green berries on remaining bunches, to removing of any raisins or damaged berries just before harvest, meticulous attention are given to fruit quality and vine balance. After this vineyard triage, the final quality control is done by Tania and me on top of the fermentation vat before destemming.
WINEMAKING
The grapes are hand harvested early in the morning into well vented crates of 10kg capacity. Destemming the Chenin Blanc takes place on top of open fermentation vats in which the grapes ferment with skin contact for approx. 48 hours. The wine is pressed in a 220 litre basket press and transferred to French oak barriques where fermentation completes. The Chardonnay is immediately pressed after destemming and fermented in French oak barriques.
AGEING & BLENDING
Scali Blanc consists of 73% Chenin Blanc, 19% Chardonnay and 8% Viognier and was aged separately, on it’s lees, for 12 months in old French oak barriques, after which it was bottled at our cellar.
Scali Blanc consists of 73% Chenin Blanc, 19% Chardonnay and 8% Viognier and was aged separately, on it’s lees, for 12 months in old French oak barriques, after which it was bottled at our cellar.
Alc: 14.5% vol
TASTING NOTES
Seductive complexity of ripe summer fruits with spices and a long, lingering, well balanced after taste with excellent structure and tanin. We recommend ageing of 3 to 5 years and that this wine be decanted to allow it to express it’s true soul!
PRICE
£168.00 per case of 12 inc. VAT
Syrah 2004
THE GRAPES
Low yields, small berries with dark colour and fenolic ripeness on a balanced vine are the key elements we work for in the vineyard. From pruning of the vines in winter, desuckering in spring, green harvesting at veraison which includes removing of any green berries on remaining bunches, to removing of any raisins or damaged berries just before harvest, meticulous attention are given to fruit quality and vine balance. After this vineyard triage, the final quality control is done by Tania and Willie on top of the fermentation vat before crushing.
WINEMAKING
The grapes are hand harvested early in the morning into well vented crates of 10kg capacity and cooled over night to 5°C. Crushing and destemming takes place on top of each open oak fermentation vat. Pre-fermentation maceration at a temperature of 10°C maximum, lasts for approximately 7 days with regular CO2 additions to provide a blanket against oxidation. We tend to make more use of natural fermentations, but might partly inoculate a cultured yeast, with regular pigeage, followed by a maceration for another 7 to 14 days. After this 28 day skin contact, the wine is pressed in a 220 litre basket press and transferred into barriques where malolactic fermentation completes.
AGEING
Scali Syrah is aged for 24 months; the first 12 months in 50% new and 50% second fill French oak barriques and the rest of the aging time in older French oak barriques, after which it is bottled unfined, unfiltered and may deposit sediment.
PRICE
£180.00 per case of 12 inc. VAT
Pinotage 2005
THE GRAPES
Low yields, small berries with dark colour and fenolic ripeness on a balanced vine are the key elements we work for in the vineyard. From pruning of the vines in winter, desuckering in spring, green harvesting at veraison which includes removing of any green berries on remaining bunches, to removing of any raisins or damaged berries just before harvest, meticulous attention are given to fruit quality and vine balance. After this vineyard triage, the final quality control is done by Tania and Willie on top of the oak fermentation vat before crushing.
WINEMAKING
The grapes are hand harvested early in the morning into well vented crates of 10kg capacity and cooled over night to 5°C. Crushing and destemming takes place on top of each open oak fermentation vat. Pre-fermentation maceration at a temperature of 10°C maximum, lasts for approximately 7 days with regular CO2 additions to provide a blanket against oxidation. We prefer that fermentation take place naturally during which time we do regular pigeage. Fermentation is followed by a maceration for another 7 to 14 days after which the wine is pressed in a 220 litre basket press and transferred into barriques where malolactic fermentation completes.
AGEING
Scali Pinotage is aged for 24 months in 50% new and 50% second and third fill French oak barriques after which it is bottled unfined, unfiltered and may deposit sediment.
PRICE
£168.00 per case of 12 inc. VAT
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