de Trafford
Located on Mont Fleur, 380 meters up in the foothills of Helderberg Mountain just south of Stellenbosch, the Trafford family has been tending to the land since 1976. With no formal winemaking education or experience, David Trafford made experimental wines for family and friends until the mid 1990’s. Today, with a mere 5 hectares under vine , annual production at 3500 cases, and a custom-designed cellar added to the residence, de Trafford is the ultimate in garagiste winemaking.
“One of South Africa’s best winemakers…best wine I’ve had to date from South Africa”
— James Molesworth, Wine Spectator
Winemaking here is strictly natural. Grapes are hand-picked into small containers, gently-pressed in a traditional basket press. Fermentation begins spontaneously with indigenous yeasts in individual lots. No acid additions or filtrations, ever. Every bottle is lovingly hand-filled, hand-labeled, and hand-packed. David’s extreme attention to detail comes from his background as a professional architect, and it shows through in everything he produces.
De Trafford is also noted for creating the first straw wine (vin de paille) in South Africa, a practice more commonly associated with Italy. Fully ripe Chenin Blanc grapes are laid out to dry on straw mats in the backyard. The grapes turn to raisins which concentrates the flavors and acidity to produce a luscious, unique sweet wine.
“Hallelujah!…rich yet graceful and structured.”
— Eric Asimov, The New York Times
While de Trafford wines vary in their flavor profiles, they have a distinctive personality: intensely flavored and finely structured with great length and finesse. These are naturally made, living wines which will deposit a sediment – a healthy sign of a hand-crafted wine. These are world-class wines, and are certainly a benchmark for South Africa’s burgeoning wine market.
Vinecraft distributes the de Trafford wines in Florida.
2010 Chenin Blanc
Sourced from 25-40 year old bush vines planted on decomposed granite soils. Yields in 2010 were very low, just 3-5 tons per hectare. 100% barrel fermented in 225L and 700L casks for 10 months, 20% new. No malolactic fermentation, bottled unfiltered.
“Very ripe and deftly toasty, this displays a stitching of graham cracker and ginger to hold the lush core of pear, creamed Jonagold apple, persimmon and quince flavors together, while a gentle touch of toasted almond frames the finish. Drink now through 2014. 520 cases made.”
— Wine Spectator, 91 points
2005 Merlot
From three blocks of 11-17 year old vines, planted on a variety of soils. Tiny yields of 4-6 tons per hectare. Hand-picked into small bins. Destemmed and basket-pressed directly into small open top fermentation vats. Spontaneous wild yeast fermented for about 2 weeks. Aged for 20 months in barrique, 35% new. Bottled unfiltered. 1200 cases produced.
Attractive deep red colour. Rich red berry and cherry fruit with beguiling savoury earthiness, nuts and spices. These flavours follow through on the palate with plenty of fine tannins and a classic long, dry finish.
2007 Cabernet Sauvignon
87% Cabernet Sauvignon, 7% Merlot, 3% Cabernet Franc, 3% Petit Verdot. From four blocks of vines, averaging 12 years of age, all on deep red Hutton decomposed granite soils. Extremely low yields of 2-3 tons per hectare — less than 1kg per vine. Destemmed and crushed by hand (and foot) directly into open top fermenters. Wild yeast fermented for 2 weeks, with multiple daily punch-downs by hand. Aged 22 months in barrique, 40% new, bottled unfiltered by hand.
“Juicy and mouthfilling, with briar, tobacco and plum sauce notes pushed by pepper, grilled herb and roasted apple wood. The grippy finish needs a touch more cellaring to stretch out. Drink now through 2014. 720 cases made.”
— Wine Spectator, 91 points
2006 Blueprint Shiraz
Mostly from their neighboring Keermont vineyard — 8 year old vines on deep red Hutton soil. Yields of 5.5 tons per hectare. Hand-picked, -destemmed and -crushed into small open top vats for native yeast fermentation. Aged for 20 months in French and American oak barrels, 20% new. Bottled unfined and unfiltered, by hand.
“Has a rustic undertow but plenty of dark, ripe fig and blackberry fruit flavors as well, which offset the coffee and briar notes nicely. There’s a lingering note of Black Forest cake on the slightly muscular finish. Drink now through 2011. 600 cases made.”
— Wine Spectator, 91 points
2007 Estate Shiraz
From two blocks on the estate Mont Fleur vineyard, densely planted to a mix of Syrah clones (including Cote-Rotie and Hermitage clones) on very rocky, granitic-based Hutton soil. Yields of just 3-5 tons per hectare. Hand-picked, -destemmed and -crushed into small open-top vats for natural yeast fermentation. The cap was hand-punched daily for 2 weeks. Aged for 20 months in barrique, 50% new. Bottled by hand, unfined and unfiltered.
“Still a bit chunky now, but there’s a great core of braised fig, bittersweet cocoa, anise, blackberry and warm tar, all layered with graphite and black tea. The long, muscular finish has serious grip thanks to a mouthwatering iron hint, while the tobacco and black fruit notes show lots of persistence. Best from 2011 through 2016. 354 cases made.”
— Wine Spectator, 95 points
2006 Vin de Paille “Straw Wine”
The first of its kind in South Africa. From 20-35 year old bush vines in four separate blocks, with very tiny yields. Grapes were picked at optimum ripeness, and laid out on open-air, shaded, drying racks for 3 weeks. Wild yeast fermented and aged for 21 months in mostly-new oak barrels, 60% French, 40% American. Packed 6x375ml.
“Really ripe and creamy, with an almost languid feel to the papaya, mango, maple glazed peach and spice notes. Long, rich finish lets everything hang together nicely. Chenin Blanc. Drink now through 2011. 33 cases made.”
— Wine Spectator, 93 points
