Radford Dale & The Winery of Good Hope
Stellenbosch, South Africa
Radford Dale and The Winery of Good Hope are two brands made by the same people, in the same winery. The team behind these wineries has been an industry leader since the 1990s in chemical free farming, and more recently in low and no sulfur winemaking. They are a founding member of PIWOSA (Premium Independent Wineries of South Africa) which sets ethical, environmental and social uplift standards. Recognizing the social inequality present in South Africa Radford Dale has also set up a trust called Land of Hope to help facilitate bright futures for children, focusing heavily on education.
Alex Dale who owns and manages both projects is an Englishman who grew up spending summers in Burgundy, France. He moved there in his late teens to follow a passion for winemaking and also opened a wine bar in Beaune. He lived in Burgundy for many years before moving to South Africa in 1998, starting Radford Dale with Ben Radford, an Australian. The idea was to produce wines using modern techniques and technology with a healthy respect for tradition, something Alex came to understand well while living in Burgundy.
Wines are made with minimal intervention in order to best express each vineyard’s individuality. Between the two wineries a large range of wines are produced. The Winery of Good Hope wines represent incredible Value at $16 and under. These are some of the most delicious wines from the new world we have tasted at these prices. The Radford Dale Thirst range are wines made without any additions, picked early for freshness and low alcohol. They are juicy, a bit cloudy and designed to quench one’s thirst on a hot day.
In addition to the Radford Dale and Winery of Good Hope wines we are pleased to represent the wines of Pierce & Predhomme. This is a project between Toronto Sommelier Will Predhomme (Who we met while he was working in Winnipeg managing the beverage program at the Forks Common) and Ontario wine importer Nick Pierce. They teamed up with Radford Dale to produce their own unique wines from the Radford Dale vineyards. These wines are made with the same ethics and attention to detail as the other wines from Radford dale but styled and produced by Will and Nick.
Winery of Good Hope Bush Vine Chenin
From Gravelly slopes and decomposed granite soils of the Helderberg where they benefit from the cooling breezes of False Bay. Parcels were picked separately at different levels of ripeness to achieve balance. Cool, natural fermentation in stainless steel and kept on lees for 4 months with infrequent stirring. Lively, intense, fruity and dry.
Winery of Good Hope Unoaked Chardonnay
From two vineyards. One from ocean-facing Helderberg Vineyards, the other from Roberston Valley on limestone soils. Parcels were picked separately at different levels of ripeness to achieve balance. Only free run juice was used for this wine, which was fermented primarily in stainless steel on natural yeast. 6 months on lees with occasional stiring. Unoaked with a focus on freshness, elegance and depth.
Winery of Good Hope Whole Berry Pinotage
From two old vineyards. The first planted on the slopes of Klapmutskop outside Stellenbosch. The second from the Voor Paardenberg on sandy granite soil. Grapes are hand harvested then destemmed (but not crushed so the grapes remain whole) and undergo a short carbonic maceration. Only free run juice is used, and the wine is aged on lees in stainless steel. The wine saw no sulfur until bottling. The idea here was a wine with elegance and fruitiness and to avoid the bitterness and harsh tannins Pinotage is notorious for. The result is a successful, elegant, delicious wine.
Winery of Good Hope Mountainside Syrah
From old vines on gravel overlooking False Bay. Grapes are hand harvested, crushed and destemmed into stainless steel and cold soaked on skins for several days. Natural Fermentation, infrequent pump-overs for light extraction and aging in both old wood and stainless steel. This is an elegant wine with spicy aromas, red fruit and cured meat, peppery flavours
Radford Dale Thirst Clairette Blanche
From old vines on Decomposed Granite on the Polkadraii in Stellenbosch. Maceration on skins for 4 days then fermented naturally in stainless steel. Very low sulfur, unfined and unfiltered. Bright and linear with wonderful fruit.
Radford Dale Thirst Gamay
Only 8 Hectares of Gamay are planted in South Africa, this plot on a South East facing slope in Stellenbosch. Whole bunch carbonic maceration, basket pressed. Very low sulfur, unfined and unfiltered. Juicy, fresh and chuggable.
Pierce & Predhomme Chenin Blanc
From 4 different parcels of Chenin in Stellenbosch aged up to 60 years old planted over mica, iron, granite and quartz. Natural ferment, aged in used barrels of various sizes and aged on full lees without stirring. 6 months aging. Fresh aromas of stone fruit & tangerine, with firm minerality. The acid is perfectly balanced with the weight, giving the impression of heft without the additives.
Pierce & Predhomme Syrah Cinsault
From 30+ year old bush vines in Helderburg planted on ironstone. Whole cluster and wild fermented. Fresh ripe red & black fruit; sous bois, smoke. Granite minerality. Light-bodied, vibrant acid, grippy delicate tannins; with powerful fruit & spice. Low alcohol.
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