Three wineries located in the Western Cape region produced our Royal Reserve Collection, our pride and joy, and the pinnacle range of wines. Stringent quality control resulted in only three wines being accepted into The Royal Reserve. The chosen wines embody the virtues of royalty while maintaining the humility of the Thembu people.
In order for the wines to be selected for this label they had to exhibit qualities that reflected the status bestowed upon them. They had to be inviting in their flavours, subtle in their tones and evoke pride with their uniqueness. For the wines to bear the Mandela name, they were judged on the highest standards.
The grapes for the House of Mandela Cabernet Sauvignon were harvested from trellised vineyards on the slopes of the Helderberg mountain.
The grapes were hand-picked and bunch sorting was done before destemming, some going through berry sorting after destemming. A portion was cold soaked after going to open top fermentors and the rest went to tank without a cold soak. Punch downs took place 3-4 times a day, with one delestage during fermentation. The grapes were pressed when dry, with about 50% going through malolactic fermentation in a tank and 50% malolactic fermentation in barrels.
Cassis spice with black cherry and cinnamon on the nose. The soft tannins with mouth filling complex layers make this wine good to drink with a creamy sauce steak.
The grapes for the House of Mandela 2013 Chardonnay were harvested from the old unirrigated, trellised vineyards in Darling and a trellised vineyard in Paarl.
The grapes were harvested at an average of 23.8 degrees balling and were picked in 3 lots/parcels and each fermented separately. 50% of the wine was fermented in stainless steel tanks (unwooded) and 50% was fermented in French oak barrels of which one third was new wood. The wine was left on the lees for 8 months with regular stirring (battonage) before blending and bottling.
Fresh flavours of pear-drop, cloves and spice on the nose. The pear-drop carries through to the palate, which is medium-bodied with good integrated oak and length.
The grapes for the House of Mandela Shiraz were harvested from a blend of blocks of Shiraz from the dry-land bush vines in Swartland and two blocks of trellised irrigated vineyards from Stellenbosch.
The grapes were all hand-picked and two-thirds went through fermentation in open top wooden fermenters with, punch-downs that took place 4 times a day. One third was fermented in open top stainless steel fermenters and punch downs and pump-overs took place three to four times a day. All the wine was racked to barrels for malo-lactic fermentation, about 30% new oak (French and American) and the rest 2nd and 3rd fill French barrels.
Complex flavours of blueberry, licourice and spice with the oak contributing vanilla and mocha. Mouth-filling wine with integrated tannins for aging potential and lingering length.