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SOUTH AFRICAN WINE CLAIME D'OR is a boutique wine collection produced by a 6th generation wine maker on a 10 ha vineyard in the beautiful Robertson valley, located in the world renown Cape wine lands of South Africa. The rich fruitful soil has produced excellent grapes, resulting in multi award winning wine.
THE NAME CLAIME D'OR was created by combining a French and an English word to refer to a special piece of earth. The original name of the farm was “Goudmyn” meaning "Goldmine”, so the passionate owners felt that using the English word "CLAIM" meaning "a right or title, mining claim or a piece of land" and "D'OR" which is "gold" in French would both honor the history of the land and describe the wine it produces.
THE LOCATION The farm is located in Robertson valley in the heart of Route 62 which is the longest wine route in the world. With its spectacular scenery, Victorian buildings, jacaranda-lined streets and pristine gardens it has become one of the most attractive Cape Winelands towns in the region.
ROBERTSONS SOILS The soils of the Robertson Wine Valley are quite variable, but can be grouped into two main categories: 
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Soil derived from transported material which includes the sandy and loamy alluvial soil, as well as the red clay loam and clay "Karoo" soils. Residual soils which include the shale soils of the Malmesbury and Bokkeveld soil families.
The red clay loam and clay Karoo soils are the most dominant soil types in the wine valley and are often very calcareous. The water holding capacity of these soils is very good and the potential of growing quality wine on these soils is very high.
SAUVIGNON BLANC 2011 WINEMAKING The grapes were harvested by hand and the first batch was picked at 18 °Balling (Brix) which enhanced the grassy character of the wine. The second batch, essential for the ripe fruity character and full body of the wine, was picked at 23 °Balling. In the cellar, the juice fermented at an average of 15°C in stainless steel tanks.
TASTING NOTE Elegant, lively and finely balanced, Claim d'Or Sauvignon Blanc is tightly wound around a core of crisp, flinty and mineral notes. Its vibrancy is amplified with allusions to ripe green figs and succulent grapefruit. The sleek mouth-feel culminates in an elegant, crisp and decidedly dry finish.
FOOD PAIRING & SERVING SUGGESTION It is a finely balanced, fresh Sauvignon Blanc with a typical grass character. This is a wine to sip, but also one that can cope with robust flavours. Claim d'Or Sauvignon Blanc is a wine to savour with just harvested West Coast oysters, spiked with lemon and chili. A wine that partners a variety of poultry and fish dishes.
ANALYSIS Residual Sugar 3.3 g/l Alcohol 12.94 % Acidity 8.0 g/l PH 3.25 VA 0.53 g/l Total Extract 24.0 g/l Total SO² 121 mg/l Free SO² 42 mg/l
CABERNET SAUVIGNON ROSE 2012 WINEMAKING The grapes were picked at 25 °Balling (Brix). After de-stemming and slight crushing the mash was taken to stainless steel tanks where it cold-soaked for 36 hours. The juice was then taken from the skins and allowed to cold-ferment at an average temperature of 15°C till dry.
TASTING NOTE This is a very fruity but DRY Rosé made from 100% Cabernet Sauvignon. A mixture of berry fruit flavours explode on the nose while the palate reveals a full-bodied wine with lingering aftertaste… A rosé not to be taken lightly.
FOOD PAIRING & SERVING SUGGESTION A perfect partner for salads, seafood and light meals in general. Serve chilled (7-10°C).
ANALYSIS Residual Sugar 2.7 g/l Alcohol 11.68 % Acidity 6.3 g/l PH 3.30 VA 0.26 g/l Total Extract 23.6 g/l Total SO² 131 mg/l Free SO² 18 mg/l
CABERNET SAUVIGNON/ CABERNET FRANC 2009 WINEMAKING The grapes were picked very ripe at approximately 26 °Balling (Brix) on average. After destemming and slight crushing the mash was taken to open cement fermenters where traditional wine making methods are still implemented. During fermentation the cap was regularly wetted by the traditional method of pushing the skins down into the must manually every two hours. This wine was made in a very old world style. Matured in 300 litre new French oak barrels for 18 months.
TASTING NOTE This is a blend of 70% Cabernet Sauvignon and 30% Cabernet Franc. Ripe red berries and cherry fruit abound in this blend of two noble varieties. The palate offers structure from youthful tannins and the spicy finish is reminiscent of cherry tobacco, white pepper and cloves. Will improve with ageing for at least 5 years.
FOOD PAIRING & SERVING SUGGESTION A perfect partner for Rump Steak, Rare Roast Beef and hearty Bean Casseroles.
ANALYSIS Residual Sugar 3.3 g/l Alcohol 13.85 % Acidity 6.2 g/l PH 3.61 VA 0.77 g/l Total Extract 35.8 g/l Total SO² 92 mg/l Free SO² 27 mg/l
CABERNET FRANC 2009
WINEMAKING The selection process for this special cuvé already started with the identification of the specific vineyard and working at it with special care from pruning right through to harvesting ensuring a low yield (approximately 5 tons per hectare) and premium quality.
TASTING NOTE This wine offers cranberry, mulberry and mocha notes on the nose with hints of fragrant cedar wood. The fruit is beautifully ripe and accessible on the palate, the tannins soft and integrated and dark chocolate lingers on the finish.
FOOD PAIRING & SERVING SUGGESTION Will age for 3 – 5 years but enjoy now with Roast Pork Belly and Polenta with Wild Mushroom Sauce.
ANALYSIS Residual Sugar 3.3 g/l Alcohol 14.32 % Acidity 6.6 g/l PH 3.52 VA 0.76 g/l Total Extract 34.2 g/l Total SOÇ 100 mg/l Free SOÇ 22 mg/l
CHARDONNAY 2011 WINEMAKING The selection process for this special cuvée already started with the identification of this specific vineyard and working at it with special care from pruning right through to harvesting ensuring a low yield (approximately 8 tons per hectare) and premium quality. The grapes were picked by hand at 24 °B (Brix). After crushing only the free-run juice was selected and after settling the clean juice was taken directly to new 300 liter French oak barrels. Each barrel was then individually inoculated with a specific cultivated yeast strain. After alcoholic fermentation the barrels was tasted and only those showing the most potential was left to mature for a further 10 months. After maturation each barrel was tasted again, scored and rated and only the finest were selected for this special release.Bottling commenced mid December 2011. TASTING NOTE Claime d’Or Chardonnay is a full-bodied, complex wine with excellent fruit and wood integration. Lots of work in the vineyard and minimal interference in the cellar allows this wine to express its terroir to the fullest. A complex nose with appealing roasted citrus aromas and vibrant lime and toasty oak flavours, also revealing nuances of butterscotch with touches of pineapple and white pear. The palate is full and well balanced with rich citrus fruit and a silky thread of coconut milk, subtle oak and a firm acid. Added toastiness emerges on the end-palate and a long-lasting aftertaste makes for a satisfying finish. FOOD PAIRING & SERVING SUGGESTION Pair with roasted chicken, grilled duck or any creamy poultry dishes. Serve chilled (7-10ºC).
ANALYSIS Residual Sugar 2.8 g/l Alcohol 13.08 % Acidity 7.8 g/l PH 3.56 VA 0.45 g/l Total Extract 30.4 g/l Total SO² 144 mg/l Free SO² 21 mg/l
PINOT NOIR 2011 WINEMAKING The grapes are picked at optimum ripeness at approximately 24 °Balling (Brix). After destemming and slight crushing the mash was cold soaked for three days before fermentation. During fermentation the temperature was regulated between 25-28ºC and the cap regularly wetted by the traditional method of pushing the skins down into the must manually every two-three hours. It took about five days to ferment dry and was then left on the skins for another two days before racking and slight pressing. After malolactic fermentation started the wine was transferred to 300 liter French oak barrels, 10% new and the balance second fill, where it was left to mature for 12 months.
TASTING NOTE Pinot Noir is extremely difficult cultivar to work with in the vineyard a well as in the cellar. The nose reveals cranberry fruit with hints of mint and eucalyptus and a touch of oak spice. These flavours also follow through on the palate with gentle tannins and a generous acidity.
FOOD PAIRING & SERVING SUGGESTION This wine definitely benefits from being decanted an hour or two before serving. A perfect match for seared duck breast or antipasto. Serve at room temperature (18ºC) or slightly chilled. ANALYSIS Residual Sugar 3.5 g/l Alcohol 14.0 % Acidity 6.3 g/l PH 3.29 VA 0.65 g/l Total Extract 33.8 g/l Total SO² 115 mg/l Free SO² 35 mg/l
SHIRAZ 2010 WINEMAKING The selection process for this special cuvé already started with the identification of the specific vineyards and working at it with special care from pruning right through to harvesting ensuring a low yield (approximately 5 tons per hectare) and premium quality. The grapes were picked at optimum ripeness approximately 27 °Balling (Brix). After de-stemming and slight crushing the mash was taken to open fermentation tanks where traditional wine making methods are still implemented. During fermentation the temperature was regulated between 25-28ºC and the cap regularly wetted by the traditional method of pushing the skins down into the must manually every two hours. This together with pumping-over of the must onto the skins allows the colour and flavour to be extracted very effectively. It took five days to ferment dry and was then left on the skins for another day before racking and pressing. After malolactic fermentation started the wine was transferred to 300 liter French oak barrels where it was left to mature for eighteen months. 3% Viognier of the 2011 vintage was blended in just before bottling.
TASTING NOTE Claime d’Or Shiraz is a full-bodied, complex wine with excellent fruit and wood integration. Lots of work in the vineyard and minimal interference in the cellar allows this wine to express its terroir to the fullest. A deep red, almost black colour. A spicy mix of freshly cracked black pepper with hints of coriander and cinnamon followed by robust red berry fruit are evident on the nose. On the pallet the rounded red berry fruit gives a full mouth feel with silky tones of coriander and hints of coffee, mocha and bitter chocolate, ending with a noticeable toastiness and soft touch of vanilla flavours. Excellent fruit and wood integration with firm but juicy tannins that will allow this wine to age beautifully.
FOOD PAIRING & SERVING SUGGESTION This wine will pair with barbequed steak or any other red meat dishes. Serve at room temperature (18ºC).
ANALYSIS Residual Sugar 4.3 g/l Alcohol 14.38 % Acidity 7.3 g/l PH 3.41 VA 0.76 g/l Total Extract 28.5 g/l Total SO² 106 mg/l Free SO² 23 mg/l
awar d s SAUVIGNON BLANC 2011 GOLD Michelangelo 2012 SILVER Veritas 2012 SILVER London International Wine and Spirit Competition (IWSC) UK 2012 and 2010 3.5 STARS John Platter 2013 DOUBLE GOLD Michelangelo 2011 BRONZE Old Mutual Wine Trophy 2011 GOLD Veritas 2010 4 STARS John Platter 2010
CABERNET SAUVIGNON/CABERNET FRANC BLEND 2009 GOLD International Competition of Terroir Wines, Brignoles, France 2013 4 STARS John Platter 2013 SILVER London International Wine and Spirit Competition (IWSC) UK 2012 BRONZE Veritas 2012 2008 4 STARS John Platter 2011 BRONZE Old Mutual Wine Trophy 2011
CABERNET SAUVIGNON ROSE 2012
CABERNET FRANC 2009
SILVER International Competition of Terroir Wines, Brignoles, France 2013 and 2010 BRONZE Veritas 2011
TOP 100 South Africa Wine 2013 SILVER International Competition of Terroir Wines, Brignoles, France 2013 4 STARS John Platter 2013 GOLD Veritas 2012 GOLD Michelangelo 2012 SILVER London IWSC UK 2012 2008 4 STARS John Platter 2011 BRONZE Old mutual Wine Trophy 2011
CHARDONNAY 2011 NOVARE TERROIR TROPHY South Africa Regional Terroir Wine Award 2012. TOP CHARDONNAY TERROIR AWARD Robertson District and Swellendam District. SILVER Michelangelo 2012. BRONZE London International Wine and Spirit Competition (IWSC) UK 2012 2012. SILVER Chardonnay-du-Monde 2013.
SHIRAZ 2010 3.5 STARS Johan Platter 2013 BRONZE London International Wine and Spirit Competition (IWSC) 2012.
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Tastings and Orders Grant Levy M: 0405 589 287 E: grant@vinotime.com.au www.facebook.com/vinotimes
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