Kevin Arnold - Non-Producing Member

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Auction Wines

Waterford Estate '1988 Kept Aside' Chardonnay 2017

Fruit selected from within a single vineyard underwent natural alcoholic fermentation in 300 litre Burgundy barrels. Malolactic fermentation was prohibited and the wine wa s allowed to age on the gross lees for 11 months.  No fining or filtration on this wine.

Auction Year: 2018

Waterford Estate '1988 Kept Aside' Chardonnay 2016

Fruit selected from within a single vineyard underwent natural alcoholic fermentation
in 300 litre Burgundy barrels. Malolactic fermentation was prohibited and the wine was
allowed to age on the gross lees for 11 months. No fi ning or fi ltration on this wine.

 

Auction Year: 2017

Waterford Estate BB 2014

Grapes from the Helderberg mountain slopes were hand-picked and put over a sorting
table. Whole berry fermentation with only light extraction methods were used in order to
maintain purity. After fermentation, individual top performing batches were selected as
components for the blend. The blend was then aged for 19 months in 20% new French
oak barrels. No fi ning or filtering took place prior to bottling.

Auction Year: 2017

Waterford Estate '88 Kept Aside Chardonnay 2015

Fruit selected from within a single vineyard underwent natural alcoholic fermentation
in 300 litre Burgundy barrels. Malolactic fermentation was prohibited and the wine was
allowed to age on the gross lees for 11 months. No fining or filtration on this wine.

Auction Year: 2016

Waterford Estate Chardonnay Auction Selection 2011

Fruit selected from within a single vineyard underwent natural alcoholic fermentation
in 500 litre Burgundy barrels. Malolactic fermentation was prohibited and the wine was
allowed to age on the gross lees for 12 months.

Auction Year: 2015

Waterford Estate CWG 2BB 2009

Selected vineyard parcels were fermented in 2000 litre stainless steel tanks. The blend was made post malolactic fermentation and aged for 26 months in medium toast French oak. Soft filtration prior to bottling. Tasting Notes: Aromas of cassis and pencil shavings characterise the aroma of this blend. On the palate there are firm, well-integrated tannins that are polished to perfection; leaving you with a long and classically dry finish.

Auction Year: 2014

Waterford Estate Chardonnay Auction Reserve 2011

Fruit selected from within a single vineyard underwent natural alcoholic fermentation in 500 litre Burgundy barrels. Malolactic fermentation was prohibited and the wine was allowed to age on the gross lees for 12 months. Tasting Notes: Vibrant aromatics of citrus blossoms, lime cordial and a touch of roasted almond from the oak. The palate is elegantly rich and well structured, a slight oiliness on the finish, relating to the intensity of the 2011 vintage. The wine is still youthful and will only settle into its best in 5 to 8 years.

Auction Year: 2013

Waterford Estate 2009 Auction Reserve 2BB

Selected vineyard parcels fermented in 2000 litre stainless steel tanks. The blend was made post malolactic fermentation and aged for 26 months in medium toast French oak. Tasting Notes: Aromas of cassis and pencil shavings characterise the aroma of this blend. On the palate there are firm, well-integrated tannins that are polished to perfection - leaving you with a long and classically-dry finish.

Auction Year: 2013

Waterford Estate 2009 Auction Reserve BB

Selected vineyard parcels were fermented in 2 000 litre stainless steel tanks. The blend was made post malolactic fermentation and aged for 26 months in MT French oak barrels, with a single egg white fining prior to bottling. Tasting Notes: The very distinctive Helderberg/Stellenbosch Cabernet Sauvignon character is enhanced by the purity of the Merlot fruit from this exceptional vintage. The mouthfeel and texture of the wine, with a classically dry finish, are the hallmarks of this blend. Enjoy with roast leg of lamb done with fresh rosemary, anchovies and garlic with oven baked potatoes and fresh veggies.

Auction Year: 2012

Waterford Estate 2009 Auction Reserve BB

Cabernet Sauvignon 75%, Merlot 25% Separate lot fermentations with blending taking place post malolactic fermentation. The blend was aged in tight grained French 225 litre barrels for 26 months, 40% first fill. A single egg white fining took place prior to bottling. Tasting note: The very distinctive Helderberg Cabernet Sauvignon character is enhanced by the purity of the fruit from this exceptional vintage. The mouth-feel and texture are indicative of a full, rich vintage that has a classically dry finish. Drink 2018 - 2025.

Auction Year: 2011

Waterford Estate 2005 Auction Reserve BB

Cabernet Sauvignon 80%, Merlot 10%, Malbec 10% Individual vineyard blocks were fermented separately. This blend was made in winter 2005 and allowed to age as a unit for 23 months in tight grained French oak barrels. After a single egg white fining prior to bottling, the wine has been allowed to age another 4 years in bottle. 70 cases of this wine were sold at the 2009 Auction. Tasting note: This wine shows the classical Helderberg character of Cabernet Sauvignon with distinctive earthy tones that are laced with hints of graphite and violets. The distinctly dry tannins that are polished make for a long finish on the palate. Drink 2015 - 2020.

Auction Year: 2011

Waterford Estate Auction Reserve 2005

Winemaking Notes This Bordeaux-style wine was aged for 23 months in tight grained French barrels with medium toasting. Egg white fining and filtration took place prior to bottling Tasting Notes Dense crimson appearance, aromas of sandalwood, cedar and cigar box. The palate is tight and classically dry, balanced by natural acidity. Flavours of stone fruit and secondary development complement the dominant Cabernet Sauvignon notes of herb, leather and ripe cassis. Elegant, long finish with dry integrated structure, meant for extended ageing and further development.

Auction Year: 2009

Waterford Estate Auction Reserve 2004

Shiraz 50%, Mourvedre 35%, Petit Verdot 10%, Barbera 5% The separate varieties were whole berry fermented on their own for 4 - 8 days on the skins, with gentle pump overs three times a day. The blend was made up after malolactic fermentation before the wine went into barrel. Barrel ageing took place in new, 2nd and 3rd fill barrels to achieve a more subtle tannin integration. Tasting note: Dense aroma of black fruit with hints of mocca and truffles. Rich flavour profile with soft juicy tannins that are well integrated to give an elegant long finish.

Auction Year: 2008

Waterford Auction Reserve 2004

This is a classic 'Bordeaux Blend' from Waterford Estate. The wine was blended before spending 19 months in a combination of new and 2nd fill French oak barrels. Bottling took place on 16 June 2006. Tasting Notes Black Cherry with black berry fruit, intertwined with hints of cassis and fine vanillas from the French oak barrels. The layered tannin structure is refined to give elegance to the long rewarding finish on the palate. This wine should reach its optimum maturity between 2009-2014.

Auction Year: 2007

Waterford Auction Reserve 2003

In search of the best expression of the Waterford Estate vineyards - Cabernet Sauvignon, Mourvedre, Merlot, Cabernet Franc, Petit Verdot and Malbec were used in this assemblage. Aged in new and used 225 litre French oak barriques for 14 months. Egg white fined and bottled especially for the CWG Auction. 100 cases of this wine were sold at the 2004 Auction. Tasting Note: Beautiful, deep ruby colour. Aromas of ripe plums combined with nuances of tobacco and white pepper. Layered flavours of liquorice and dry lavender, followed by lovely lengthy dry tannins. Refined length on finish.

Auction Year: 2005

Waterford Auction Reserve 2003

40% Cabernet Sauvignon, 28% Shiraz, 12% Mourv?dre, 10% Merlot, 6% Cabernet Franc, 2% Petit Verdot, 2% Malbec In search of the best expression of the Waterford estate vineyards - cabernet sauvignon (40%), shiraz (28%), Mourvedre (12%), merlot (10%), cabernet franc (6%), petit Verdot (2%) and Malbec (2%) were used in this assemblage. Aged in new and used 225 litre French oak barriques for 14 months. Egg white fined and bottled for the 2004 cape winemakers guild auction. Tasting note: Beautiful deep ruby colour. Aromas of ripe plums combined with nuances of tobacco and white pepper. Layered flavours of liquorice and dry lavender, followed by lovely lengthy dry tannins. Refined length on finish.

Auction Year: 2004