This vintage was produced in a European Style from a blend of barrel and tank fermented Chenin Blanc grapes sourced from a single block of very old, low yielding Tulbagh vines. The 25% barrel fermented component was vinified in 225 litre French Oak barrels and left on the lees for +- 6 months with regular stirring of the lees before being blended with the 75% tank fermented component . The result is a fresh, crisp and easy drinking Chenin Blanc with a mineral nose counterbalanced by a fruit packed palate and long finish, making it the ideal partner for meat, fish and pasta dishes.

• November 2006 : Our 2005 Chenin awarded 3 Stars in 2007 John Platter guide as well as "Super Quaffer" accolade for excellent wine at an excellent price!

Buck's Ridge 2005 Cabernet Sauvignon 

• October 2006 : Our 2005 Cab Sav wins a BRONZE Veritas Award!

• November 2006 : Our 2005 Cab Sav awarded 3 Stars in 2007 John Platter guide 

The grapes for this vintage were harvested from five year old Tulbagh vines at 24.5 degrees balling. Following destemming and crushing, the mash underwent a cold maceration in a stainless steel fermenter for 3 days before yeast inoculation was carried out. During fermentation, regular punch-downs and pump-overs were done, following which, a gentle pressing was done in a bag press before the wine underwent Malolactic fermentation in a stainless Steel tank. Following  Malolactic fermentation, the wine was matured in 2^nd/3^rd and 4^th fill 225 litre French Oak barrels for 14 months.The resulting wine has blackberry with hints of anise on the nose. Dark fruit and liquorice carries through the palate and continues through with firm tannins that will age well.

Buck's Ridge 2005 Shiraz 

• September 2006 : Our 2005 Shiraz wins a WINE magazine "Best Value" award!

• October 2006 : Our 2005 Shiraz wins a SILVER Veritas Award!

• November 2006 : Our 2005 Shiraz  awarded 3.5 Stars in 2007 John Platter guide 

90% of the grapes for this vintage were harvested from four year old Tulbagh vines at 25 degrees balling which yielded small, even bunches with intensely flavoured, ripe berries whilst the remaining 10% originated from 10 year old, low yielding  vines from a small farm on the outskirts of Paarl. Following destemming and crushing, the mash underwent a cold maceration in a stainless steel fermenter for 3 days before yeast inoculation was carried out. During fermentation regular punch-downs and pump-overs were done, following which, a gentle pressing was done in a bag press before the wine underwent Malolactic fermentation in a stainless Steel tank. Following  Malolactic fermentation, the wine was matured in 2^nd, 3^rd and 4^th fill 225 litre French Oak barrels for 14 months.The resulting wine is well balanced with plums, coffee and hints of violet on the nose. The full, fruity mouth is lifted by the acid and finished off with long, smooth tannins.