The Cabernet Sauvignon Bonniemile Raised by Wolves is vinified in traditional open-topped concrete fermentation tanks, and left on skins for 14 days before pressing off, it then matured in neutral 300L hogsheads for 18 months before bottling.
The Bonniemile road provides access to agricultural smallholdings just south of Stellenbosch off the Polkadraai road. Established in 1986, this block of Cabernet Sauvignon occupies 0,89Ha of land, and is planted to just 3100 vines. The soil is typical of the area, being rich in ironstone laterites overlaying a heavy clay bank. It’s fantastic for Cabernet Sauvignon.
With a lengthy, successful stint at Klein Constantia under his belt (amongst other things), Adam Mason is currently Mulderbosch’s head winemaker, one of South Africa’s established vinous stars. His wines are made from a selection of unique vineyards from his travels around the Cape and are produced in limited quantities, making them rare examples of the Cape’s most interesting vineyards. Small batch, experimental wines like these are at the forefront of what has transformed the Cape into one of the most dynamic regions in the world, the name parodying the constant one-upmanship of winemakers. The Joubert Chenin is from a Stellenbosch planting of the historic, rare and small-berried Montpellier clone.