Teddy Hall

Main profile

Auction Wines

Teddy Hall Wines 'Nico Theunissen' Cabernet Sauvignon 2014 (1.5L Bottles)

Picked ripe, fermented on the skins for nine days. Matured in new French oak barriques.

Auction Year: 2017

Teddy Hall Wines 'Hendrik Biebouw' Chenin Blanc 2015 (1.5L bottles)

Settled overnight in stainless steel tanks, racked directly into barrel where it fermented and
matured for 18 months.

Auction Year: 2017

Teddy Hall Wines Maria van Loon née Engelbrecht Shiraz Reserve 2015 (3L Bottles)

Fermented in a small open fermenter. Punched down three times per day and pressed after
nine days. Aged in second fill French oak barriques.

Auction Year: 2016

Teddy Hall Maria van Loon nee Engelbrecht Shiraz Reserve 2012

Stellenbosch Shiraz, hand-picked and natural fermented. Nine days on the skins, pressed and matured for 24 months in new and second fill French oak. Tasting Notes: Savoury, spicy, leathery notes, violets and bramble berry on palate, long finish.

Auction Year: 2014

Teddy Hall Hendrik Biebouw Chenin Blanc Reserve 2012

Stellenbosch Chenin Blanc. Hand-picked, crushed and softly pressed. Only overnight settling after which it was racked into French oak barrique for natural fermentation and aged for 12 months. Assembled with minimum interference to give a wine reflecting the grape in its purest form. Tasting Notes: Bright golden hue, ripe fruit salad nose, opulent flavours, great finesse and a long finish.

Auction Year: 2014

Teddy Hall Maria van Swaanswijk Auction Reserve Chardonnay 2012

Chardonnay grapes sourced from vineyards between Stellenbosch and Somerset West were hand-picked, crushed and pressed. The juice was put into French oak barrels and allowed to undergo 100% natural fermentation. Tasting Notes: Citrus and cedar notes on nose, lemon and lime on the palate, with pinpoint acidity balancing this elegant but persistent Chardonnay.

Auction Year: 2013

Teddy Hall Wines Hendrik Biebouw Auction Reserve Chenin Blanc 2011

Early morning picking and berry selection - using only the free run juice. The juice was settled overnight in stainless steel. The clear juice with fluffy lees was racked off first thing the next morning, directly into French oak barriques -and left to start fermenting on its own. No commercial yeasts were used. After fermentation, the barriques were tightly sealed until just a few days before bottling. The oak was 50% new and 50% second fill. Bottling was on 22nd March after 12 months in oak. Tasting Notes: Bright gold with green tinge, tropical fruit, pineapple and a hint of vanilla on the nose. Quince, grapefruit and baked apple flavours follow on the palate. Underlining the wine?s pedigree is an intense finish which lingers long after the mouthful has been swallowed.

Auction Year: 2012

Teddy Hall Wines Eva (Krotoa) Muscat de Frontignan Noble Late Harvest 2009

The Muscat de Frontignan grapes were picked at various stages to ensure the fine Muscat flavour was protected and that wine of sublime balance could be made. Tasting Notes: Pale straw colour, floral and tangerine notes. Apple, apricot, and marmalade flavours. A delicate, perfectly balanced wine with finesse and a long finish.

Auction Year: 2012

Teddy Hall Wines Hendrik Biebouw Auction Reserve Chenin Blanc 2010

Chenin blanc from a vineyard 280 metres above sea level, picked by hand, crushed and softly pressed. After twelve hours of settling, the wine was racked to Vicard Prestige barrels. The wine underwent natural fermentation in oak and was aged for 12 months. The wine was assembled with minimum interference to give a wine reflecting the grape in its purest form. Tasting note: Golden hue, ripe fruit salad nose, opulent flavours and long finish. Drink now until 2018.

Auction Year: 2011

Teddy Hall Mediterranean White 2008

This wine started natural fermentation on the skins and on the second day it was transferred to French oak barriques. The barriques were topped up two months later, and then tightly sealed until just a few days before bottling when I tasted through the barrels to make my selection. The oak was 35% new with the remainder a combination of second and third-fill. The wine spent 14 months in barrique. Tasting note: Nose of nougat, quince and tropical fruit aromas, following on the palate. Flavours lingering in the mouth and enticing you to take another sip.

Auction Year: 2010

Teddy Hall Tribute Methode Cap Classique 2003

Vinification entailed a gentle pressing before the juice was inoculated with yeast in order to start the primary fermentation. Part of this wine was fermented in second fill French oak barrels. Five months later, the wine was removed from tank and barrel. It was inoculated again to undergo its second fermentation in bottle. The bottles rested in a temperature-controlled cellar for 78 months. This process ensured the autolytic 'just-baked' bread character that is so typical of the wine. The final step was expelling the dead yeast cells and topping up the bottles before the final corking. Tasting note: As befits a bubbly, this Blanc de blanc Methode Cap Classique is full of vigorous fine bubbles! A touch nervous with its vibrant acidity, carrying the Chardonnay's fruit and yeasty, freshly baked bread, honey, caramel and fresh cream flavours. Complex with great depth.

Auction Year: 2010

Teddy Hall Chenin Blanc Auction Reserve 2007

The grapes were hand-picked in the early morning from old bush vines. The yield was 5,5 tons per hectare. (28,1 hl/ha and only free-run juice used) 100% natural fermentation in new French oak barriques. Tasting note: Bright gold, green tinge. Tropical, pineapple and citrus nose. Baked apples, grapefruit and quince create a rich palate with savoury complexity. A weighty wine with great balance of wood and fruit. Lovely long finish.

Auction Year: 2008

Rudera Chenin Blanc Noble Late Harvest Auction Reserve 2006

The grapes were lightly crushed and the juice was allowed to settle overnight. New French barriques were filled and allowed to ferment with the natural yeast, using the indigenous microflora on the grapes. Fermentation took place in a 14?C cellar but actual fermentation temperatures were not monitored. Rudera Chenin Blanc Noble Late Harvest completed fermentation two months later and was sterile filtered before being bottled. 72 cases of this wine were sold at the 2006 CWG Auction. Tasting note: Distinct yellow hue; very rich honey bouquet. Amazingly full, scented nose with waxy, mouth-watering fruit salad and apples. Rich mouth-feel and layers of tropical flavours. The delicate yet firm smokey, oaky flavour expands in the mouth. Fairly sweet and full; lovely texture and good length. Packaging: Bottle size: 375ml Case size: 6 x 375ml Qty Cases Produced: 158 Qty Cases on Offer: 28

Auction Year: 2008

Rudera Chennin Blanc Noble Late Harvest

The grapes were lightly crushed and the juice was allowed to settle overnight. New French barriques were filled and allowed to ferment with the natural yeast, using the indigenous microflora on the grapes. Fermentation took place in a 14˚C cellar but actual fermentation temperatures were not monitored. Rudera Chenin blanc Noble Late Harvest was finished with fermentation two months later and was sterile filtered before being bottled. 72 cases were sold at the 2005 Auction. Tasting Notes Distinct yellow hue; very rich honey bouquet. Amazingly full, scented nose with waxy ,mouth watering fruit salad and apples. Rich mouth-feel and layers of tropical flavours. The delicate yet firm smoky, oaky flavour expanding in the mouth. Fairly sweet and full; lovely texture and good length.

Auction Year: 2007

Rudera Cabernet Sauvignon Auction Reserve 2004

Sorting was done in the vineyard during hand picking. The grapes were fermented with WE372 yeast and punched down three times a day. Fermentation was at 31 degrees C and lasted less than five days. Extended skin contact lasted twelve days. After fermentation, the wine was pressed and put in new Vicard Prestige barrels. The wine was racked twice using gravitation only. The wine was bottled unfiltered after a maturation period of 23 months in new French oak. Tasting Note: An opaque wine with a vivid, purple rim. Classic lead pencil, cigar box and cassis flavours on the nose. Allow a few minutes in the glass; very attractive bouquet of violets, chewy black fruit and herbal whiffs. The tannins on this wine are big and ripe and will benefit from decanting. Rich plummy cassis fruit on palate and long finish.

Auction Year: 2006

Rudera Cabernet Sauvignon Auction Reserve 2003

Sorting was done in the vineyard during hand picking. The grapes were fermented with inoculated yeast (WE372) and punched down three times a day. Fermentation was at 31 degrees C and lasted five days. Extended skin contact lasted a total of 12 days. The wine was racked using gravitation only. This was done for the first time after malolactic fermentation, and again three months later. The wine was matured in new French oak (Vicard Prestige) barriques for 23 months and is unfiltered, receiving only an egg white fining before being bottled. Tasting Note: An almost opaque wine with a deep ruby rim, and intensity of colour. A nose of great depth, with elegant violet, lead pencil and cedary cigar box flavours infused with cassis. Impressive, big, ripe, velvety tannins supply the structure and backbone of this wine. The finish is long and persistent, culminating in a truly classic Cabernet.

Auction Year: 2005

Rudera Cabernet Sauvignon Auction Reserve 2002

100% Cabernet Sauvignon Sorting was done in the vineyard, followed by berry selection in the cellar before crush. The grapes were fermented with inoculated yeast (WE372) and pumped over three times per day. Fermentation was at 31?c and lasted five days. Extended skin contact lasted a total of 18 days. The wine underwent malolactic fermentation in barrel. Only new French oak barrels were used, all Vicard prestige barrels. The wine was racked three months later. The wine matured in barriques for 23 months. The wine is unfiltered and received only an egg white fining before being bottled. Tasting note: A nose of great depth, with elegant lead pencil and cassis flavours. Very attractive bouquet of violets and cedary cigar box notes. The tannins on this wine are big and velvety. This plummy, cassis fruit cabernet reflects the elegance of the 2002 vintage. The long finish is firmed up by very ripe tannins, culminating in a truly classic cabernet.

Auction Year: 2004

Rudera Chenin Blanc NLH Auction Reserve 2003

100% Chenin Blanc The botrytised grapes were hand-picked from old bush vines on the mornings of 15 and 16 April 2003, and were berry selected using a vibrating sorting table. The yields were 1,9 tons per hectare (7hl/ha) with acids above 9,2g/l and ph generally below 3,1. A total of 989 x 375ml were made. The grapes were lightly crushed and the juice was allowed to settle overnight. New French barriques were filled and allowed to ferment with the natural yeast, using the indigenous microflora on the grapes. Fermentation took place in a 14?c cellar but actual fermentation temperatures were not monitored. Fermentation was completed two months later, after which the wine was sterile filtered before being bottled. 60 cases of this wine were sold at the 2003 auction. Tasting note: Bright yellow-gold with green tinge. Mango, paw-paw and dried fruit on the nose. Peach kernels, honeyed botrytis character follow the palate with floral, waxy Chenin Blanc fruit and a long grapefruit finish.

Auction Year: 2004

Rudera Cabernet Sauvignon Reserve 2001

100% Cabernet Sauvignon - The fruit is from a single vineyard, on shale in the Koelenhof area. The vineyard is trellised on a four wire Perold system. Drip irrigation is available, to combine canopy management with stress management. Handpicked grapes were brought into the cellar on 27 February at 25,5? brix. The pH was 3.4, with a titratable acid of 7,6 g/l. Sorting was done in the vineyard, followed by berry selection in the cellar before crush. Our total production was 5,1 tons per hectare (35hl/ha) and only 86 x 6 x 750ml, plus 18 3-litre bottles were made. Tasting note: The wine started out opaque with a vivid, purple rim and then changed to a deep ruby wine, with wonderful intensity of colour. A nose of great depth, but at this stage, tight-knit. Allow a few minutes in the glass: a very attractive bouquet of violets and cedary, cigar box notes. The silky tannins are not apparent at first, the rich plummy, coffee palate seems chunky and big, but elegant at the same time. The long finish is firmed-up by very ripe tannins, culminating in a truly classic Cabernet.

Auction Year: 2003