Today, Maastricht owns approximately 100 hectares of vineyards planted with Sauvignon Blanc, Pinotage, Shiraz, and Cabernet Sauvignon, as well as a small block of Pinot Noir, a grape that is difficult to grow in South Africa but thrives in the cooler climate of Durbanville. In 2010, after many years of producing high-quality grapes for other estates, the Louw family, in collaboration with the Louw family from Diemersdal, decided to launch their own wine label. This young wine brand has been recognized and awarded in various national and international wine competitions.
After manual harvesting, the grapes are destemmed and crushed in partially stainless steel fermenters and partially traditional open vats. Before fermentation begins, the fruit undergoes a three-day cold maceration. Fermentation lasts six days at a maximum temperature of 27 degrees Celsius. After pressing, 15 percent of the juice is transferred to barrels for malolactic fermentation. The remainder undergoes fermentation in tanks. The juice is aged for 12 months in both French and American oak barrels. This gives the juice everything it needs to develop into a top-quality wine. You can also taste that 40 percent of the barrels were used, meaning vanilla and cedar are clearly discernible. The initial aroma reveals hints of Pinotage grapes, including red fruit, a hint of cherry, and some plums, while the finish reveals plenty of toasted oak and spice. The palate is full and complex, with abundant flavor notes of black fruit, vanilla, licorice, cedar, roasted grains, and some stewed cherries. What an incredible wine for this price!
