Carrol Boyes Wines
Carrol Boyes Wines
W.O. Stellenbosch
2006
Guy Charbaut Iconic Champagne
The bouquet opens generously yet with restraint. Notes of bergamot and bitter orange intertwine with fresh almond and crisp Granny Smith apple. Subtle hints of dried lime blossom lend a graceful floral lift, while the extended ageing imparts a gentle warmth and roundness without overshadowing the Chardonnay's mineral backbone.
The grapes are hand harvested in the morning. The whole berries are fermented for 7-10 days with up to three pump overs a day. After fermentation, a couple weeks of skin contact is given, the wine is then drained, pressed and racked to barrel. The wine is matured for up to 18 months in French oak barrels with 30% new oak, before it's blended and bottled.
600
2022
Brut Rose
Vibrant pink in appearance with lively, persistent bubbles. The palate delivers the bold fruit of Pinot Noir, the finesse of Chardonnay, and the distinct character of Pinotage, culminating in a rich, flavorful sparkling rosé with a long, elegant finish.
Whole grape bunches are gently pressed using pneumatic presses, following a traditional Champagne protocol. Only the cuvée—the finest fraction of juice—is selected for blending. The wine's delicate pink hue is achieved by incorporating approximately 2% of a specially vinified red wine from Pinot Noir grapes. After blending, yeast and sugar are introduced to initiate secondary fermentation in the bottle over six weeks, forming fine natural bubbles. The wine is then matured on the lees for an average of 18 months to develop complexity. A light dosage is added after riddling and disgorgement to achieve balance.
937
W.O. Stellenbosch
W.O. Stellenbosch
2017
Private Collection Shiraz
Expressive and bold, crafted to make a statement. Dark chocolate and floral aromas with notes of white pepper. Smooth integration of fruit and tannins with a full, juicy mid-palate that shows handsome structure.
Spur pruning began in midJuly, followed by shoot thinning in mid-October, which left an average of two to three shoots per spur. The exercise was repeated in early December when excess shoots were removed. Careful tipping of the shoots commenced at the end of January to ensure concentration of nutrients in the berries. Small, uneven bunches were removed two weeks prior to harvesting. Fermenting at between 26 C - 30 C the ferments took between 7 - 12 days to finish. A combination of punch down and pump overs were used to maximise the extraction of ripe and round tannins and colour. After the ferment, wines were left on the skins 5 - 10 days before being pressed. Ageing in 1st to 4th fill 300 litre barrels for 15 - 16 months.
1220
