Royal Nymphomane 2015


The Royal Nymphomane is the pinnacle of site expression from a cool climate, dry land farmed vineyards. Meticulous detail to the viticulture of specially selected blocks, the wine is handcrafted to reflect terroir and elegance.

In Greek mythology nymphs are nature spirits that appear as beautiful young women, and personify the creative activities of nature such as being associated with a life-giving spring or water source. Today nymphs refer to maidens or young women who are ready for marriage. This wine leans towards an elegant cool-climate feminine style.

Blend Information

53% Cabernet Sauvignon, 23% Merlot, 14% Cabernet Franc, 10% Malbec

Tasting Notes

This wine expresses the typical Cabernet Sauvignon profile of blueberry and mulberry along with subtle hints of leather and spice, while the Cabernet Franc shows floral and subtle dried herb characters. The Merlot and Malbec bring the vibrant red berry and juiciness to the palate. The fine grained tannins and an elegant mineral core will see this wine drinking well on release and developing for at least 5 -7 years. Enjoy this wine with red meat, venison and cheese platters.


The Vineyard

Origin: 53% Cabernet Sauvignon, 23% Merlot, 14$ Cabernet Franc, 10% Malbec
Soil Type: All varieties planted to Arenaceous shale of the Bokkeveld series
Aspect: North and North West
Trellising System: Vertical Shoot Positioning (Perold)
Age of Vines: Average of 10 years
Vines per hectare: 5500
Average Yield: 4 – 5 tons/ha (26 – 33 hl/ha)
Production: 98 cases of 6 x 750ml bottles


The varieties are grown in the Hemel en Aarde Ridge and Valley, in close proximity to the Atlantic Ocean. The climate is “temperate” in style, where the southerly maritime winds blow through the appellations during the summer. These winds in turn bring regular sea mists and overcast conditions to the vineyards and with it more even temperatures. The average summer temperature is 19° C and rainfall, approximately, 750mm per year.

The Harvest



Alcohol by Volume 15.34%
Total Acidity 5.5 g/L
pH 3.69
Volatile Acid 0.98 g/L
Residual Sugar 4.1 g/L

The Cellar

All grapes varieties were harvested separately by hand enjoying cool early morning temperatures. After overnight cold storage, they were de-stemmed and crushed into red ferment tanks. Cold maceration occurred for 3 days. The wine was then fermented under controlled temperatures until dry. The skins were then lightly pressed and the wine racked into a selection of French Oak Barriques (25% new barrels) for 24 months aging and maturation. After final blending occurred the wine could develop further in old barrique barrels for a further 8 months. After which it was bottled.