This full-bodied red is supple and smooth but with underlying power and heft provided by the Cinsault, Mourvedre and Shiraz. The Grenache lends acidity and notes of red, crunchy fruit. The finish features layers of ripe red fruit that are complemented by hints of pepper, sweet spice and earth.
Wine Advocate 91 points - The 2011 Secateurs Red Blend has light raspberry, briary and tertiary scented bouquet that is vibrant and demonstrates wonderful clarity. The palate is medium-bodied with fresh, ripe redcurrant and wild strawberry fruit. It is very pure with supple tannins and a refined, natural finish. This is beautifully crafted courtesy of the inimitable Mr. Badenhorst. Drink now-2015.
Secateurs is Adi Badenhorstís more accessible range and fittingly, named after the shears used by vineyard workers to harvest the grapes. The Secateurs red and Rose are both blends, but the white is 100% Chenin Blanc. The estate grapes are complemented by fruit from local growers, which adds additional complexity and diversity to the blends. Adi Badenhorst is an award winning winemaker, a member of the Cape Winemakers Guild as well as a founding member of the Swartland Revolution and Swartland Independent.
|Estate and sourced Cinsault, Shiraz, Grenache, Mourvedre and Pinotage was hand-picked, chilled overnight and then crushed into open-top concrete tanks. During the two week fermentation, the cap was pushed down by foot twice a day. The wines were blended, aged in old casks and concrete tanks on its gross lees for 12 months and lightly filtered but not fined before bottling.
|AA Badenhorst Family Wines are grown, made and matured on Kalmoesfontein farm in the Swartland appellation of South Africa. The 28ha of old bushvines grow in the Siebritskloof part of the Paardeberg mountain.
The property is owned by the dynamic and good looking cousins Hein and Adi Badenhorst. They are originally from Constantia. Their grandfather was the farm manager of Groot Constantia for 46 years. Their fathers were born there and farmed together in Constantia, during the days when people still ate fresh vegetables and Hanepoot grapes, drank Cinsault and there were a lot less traffic lights and hippies still had a presence. Together these two have restored a neglected cellar on the farm that was last used in the 1930’s to make natural wines in the traditional manner.