AA Badenhorst Family Wines are made by master winemaker Adi Badenhorst at Kalmoesfontein Farm in the Paardeberg area. The property is owned by cousins Hein and Adi Badenhorst who have restored a neglected cellar on the farm that was last used in the 1930's to make natural wines in the traditional manner. The vineyards consist of very old bushvines planted to Chenin Blanc average 40 years, Cinsault or Cape Hermitage 45 years, and Grenache 58 years old. The vines are unirrigated and farmed as biologically as possible. The vineyards are planted on East, North and South facing slopes bringing tremendous variety to the fruit. Fruit from other selected sites within the appellation are also purchased to complete the final blends. The soils consist of three distinct types of granite - namely the Paardeberg, Lammershoek and Lemoenfontein type that are found here with many different types of sub-surface geology. The winemaking - all fruit - red and white - is whole bunch-handled, and no crushing or destemming takes place. The whites are transferred directly to old casks or into concrete tanks for fermentation and ageing. The red grapes are fermented in concrete tanks and open wooden kuipe. The post fermentation maceration is lengthy - up to 4 months, where after the wines are put to cask or 4000 Litre foudres. No additions are made to the grapes other than sulphur before and after fermentation.
Partly skin contact, partly carbonic maceration, Adi previously used to blend these funkier components into the straight Secateurs, but in the last few vintages, they've chosen to bottle them alone to create Secateurs Riviera Adi highlights that whilst skin contact Chenin can sometimes be quite harsh, tannin dominant and linear, the carbonic maceration creates the most highly aromatic juice, loaded with luscious pineapple and tropical aromas. They layer whole bunches at the bottom of the tank, then destemmed, with the free run juice drawn off daily.
A little cloudy in the glass, but no notes of anything too funky or unclean! Bruised peaches, effervescent vitamin c, rhubarb and custard sweets, earl grey tea and lemon barley water. Such fun! Chalky and long in the mouth.
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