Peter Bayly III
The Peter Bayly III, a blend of three Portuguese grape varieties - Touriga Nacional, Tinta Barroca & Souzao was borne from a spark of curiosity and the fact that no one had tried to blend these varieties together as a table wine in South Africa yet. The III is special due to the fact that our vineyard is located high up in the foot hills of the Swartberg and planted on shale with very little top soil, the vines struggle their way through to find water nutrients. Our unique location allows for a long slow ripening season, resulting in concentrated fruit and an elegant wine with low alcohol, good acidity, superb structure, great for accompanying hearty dishes and most importantly, a good glass to enjoy and share with friends, family or passers-by.
PETER BAYLY III 2014
Shows red berries and cocoa from this most deft combination of Touriga Naçional, Souzão & Tinta Barocca. The 2014 vintage is a slightly lighter version of the blend due to heavy rainfalls prior to harvest. Its perfect served slightly chilled.
Alcohol Vol% 14
Residual Sugar 2.4
Total Acid 5.6
pH 3.58
PETER BAYLY III 2015
The 2015 vintage is a bright crimson wine unfurling a bouquet of macerated black cherry, subtle allspice, fynbos, warm slate, Black tea and liquorice root undertones (Tim Atkin MW 91 points / CAPPA Challenge Top 10)
Alcohol Vol% 14
Residual Sugar 3.2
Total Acid 5.7
pH 3.39
PETER BAYLY III 2016
Touriga Naçional, Tinta Barocca, & Souzão. Similar vein to the 2015. Broods with dark plum fruits, attractive spice hints. Plush, full and complex with generous fruit, spice and a long savoury finish (Tim Atkin MW 92 points / Platters 2020 4.5 stars)
Alcohol Vol% 14.5
Residual Sugar 3.8
Total Acid 5.5
pH 3.4
PETER BAYLY III 2014
Shows red berries and cocoa from this most deft combination of Touriga Naçional, Souzão & Tinta Barocca. The 2014 vintage is a slightly lighter version of the blend due to heavy rainfalls prior to harvest. Its perfect served slightly chilled.
Alcohol Vol% 14
Residual Sugar 2.4
Total Acid 5.6
pH 3.58
PETER BAYLY III 2015
The 2015 vintage is a bright crimson wine unfurling a bouquet of macerated black cherry, subtle allspice, fynbos, warm slate, Black tea and liquorice root undertones (Tim Atkin MW 91 points / CAPPA Challenge Top 10)
Alcohol Vol% 14
Residual Sugar 3.2
Total Acid 5.7
pH 3.39
PETER BAYLY III 2016
Touriga Naçional, Tinta Barocca, & Souzão. Similar vein to the 2015. Broods with dark plum fruits, attractive spice hints. Plush, full and complex with generous fruit, spice and a long savoury finish (Tim Atkin MW 92 points / Platters 2020 4.5 stars)
Alcohol Vol% 14.5
Residual Sugar 3.8
Total Acid 5.5
pH 3.4
Peter Bayly Cape White N/V
Peter Bayly Cape White Port N/V (current vintage a blend of the 2008 to 2016 vintages)
Available in 375ml bottles only
Lalique look etched flint bottles with screened labels on front and back
100% Chenin Blanc from the area
Technical Analysis
Alc. Vol % 17.5%
Sugar 80.2g/l
Total Acid 6.2
pH 3.53
This dry Cape White Port is a blend of the 2008 through to 2014 vintages, produced from 100% Chenin Blanc grown in the deep red fertile soils of the Calitzdorp valley. Only 1800 bottles were produced, using artisanal vinification techniques - such as the use of lagares, manual pigeage and maturation in seasoned barrique.
A shy bouquet of roast almond, crushed oats and hints of orange blossom and lemon rind, unfolds into an ethereal, complex and lengthy palate. Peach pip, dried apricot, Seville marmalade, roast almonds and hints of spice taunt the senses, while the Port ends with a characteristically dry finish.
Peter Bayly’s Cape White Port is best served well chilled, and can be paired with a myriad of dishes, such Moroccan lamb tajine with saffron infused rice; Kingklip wrapped in Proscuitto served with baby potato and watercress salad; slow roasted organic chicken with roast potatoes, green beans and vine-roasted tomatoes or a sumptuous Canard a l’Orange. Alternatively serve well-chilled with a selection of fine cheeses, olives, dried tomatoes, cured meats and farm style bread.
Available in 375ml bottles only
Lalique look etched flint bottles with screened labels on front and back
100% Chenin Blanc from the area
Technical Analysis
Alc. Vol % 17.5%
Sugar 80.2g/l
Total Acid 6.2
pH 3.53
This dry Cape White Port is a blend of the 2008 through to 2014 vintages, produced from 100% Chenin Blanc grown in the deep red fertile soils of the Calitzdorp valley. Only 1800 bottles were produced, using artisanal vinification techniques - such as the use of lagares, manual pigeage and maturation in seasoned barrique.
A shy bouquet of roast almond, crushed oats and hints of orange blossom and lemon rind, unfolds into an ethereal, complex and lengthy palate. Peach pip, dried apricot, Seville marmalade, roast almonds and hints of spice taunt the senses, while the Port ends with a characteristically dry finish.
Peter Bayly’s Cape White Port is best served well chilled, and can be paired with a myriad of dishes, such Moroccan lamb tajine with saffron infused rice; Kingklip wrapped in Proscuitto served with baby potato and watercress salad; slow roasted organic chicken with roast potatoes, green beans and vine-roasted tomatoes or a sumptuous Canard a l’Orange. Alternatively serve well-chilled with a selection of fine cheeses, olives, dried tomatoes, cured meats and farm style bread.
Peter Bayly Cape Vintage
Peter Bayly Cape Vintage Port 2012
Available in both 375ml and 750ml bottles
Packed in cases x 6
Attractive packaging, Lalique look etched bottles with screened front and back labels
Blend
Touriga Naçional 44%
Tinta Barroca 30%
Souzão 26%
Technical Analysis
Alc. Vol % 19
Sugar 95.6g/l
Total Acid 5.6
pH 3.5
Crafted from Touriga Naçional, Tinta Barroca and Souzão, the Duoro’s quintessential Port varietals and utilizing artisanal winemaking techniques; including natural fermentation, foot-treading, basket pressing and maturation in seasoned large casks for eighteen months prior to hand bottling unfiltered and unfined. The total production of the Peter Bayly’s Cape Vintage Port 2009 amounts to 6200 half-bottles or a total of eight barrels.
A pitch black centre and garnet hued rim invites one into a bouquet bursting with aromas of black hedgerow fruits, plum, “fynbos”, mulling spices and undertones of new leather, cacao, liquorice and brandied apricots. Black cherry, macerated brambles, plump fresh plums, cracked pepper, all-spice, fynbos, liquorice and “meaty” undertones all vie for attention from the taste buds. The palate is complex, dense and the finish is, characteristic of only the finest Cape Vintage Port, dry and endless with the lingering twang of liquorice and spicy brandied fruits.
The Peter Bayly Cape Vintage Port 2012 can be consumed now or over the next two decades. This wine is a perfect accompaniment to: Springbok pie with stewed quince and roasted root vegetables; loin of Kudu wrapped in Prosciutto and served with pan-fried forest mushrooms, boiled baby potatoes and watercress salad; traditional Sunday Roast beef or leg of Karoo lamb with roast potatoes, Yorkshire puddings and all the trimmings; duck and cherry pie with sweet potatoes and roast butternut; a waterblommetjie potjie with oven roasted sweet potatoes and puffy rice, or that quintessential Cape comfort food, Bobotie with yellow-rice, home-made chutney and sweet potatoes. Alternatively, serve this fine Cape Vintage Port with whichever rustic dish you love most, or crack open a bottle with a bunch of good friends and family and enjoy it with a selection of mature cheeses, cured meats, dried fruits from the Klein Karoo, green fig preserve and crackers or farm style bread. This is a wine meant for jovial enjoyment. Tim Atkin 91, CAPPA Challenge 2019 Top 10
Available in both 375ml and 750ml bottles
Packed in cases x 6
Attractive packaging, Lalique look etched bottles with screened front and back labels
Blend
Touriga Naçional 44%
Tinta Barroca 30%
Souzão 26%
Technical Analysis
Alc. Vol % 19
Sugar 95.6g/l
Total Acid 5.6
pH 3.5
Crafted from Touriga Naçional, Tinta Barroca and Souzão, the Duoro’s quintessential Port varietals and utilizing artisanal winemaking techniques; including natural fermentation, foot-treading, basket pressing and maturation in seasoned large casks for eighteen months prior to hand bottling unfiltered and unfined. The total production of the Peter Bayly’s Cape Vintage Port 2009 amounts to 6200 half-bottles or a total of eight barrels.
A pitch black centre and garnet hued rim invites one into a bouquet bursting with aromas of black hedgerow fruits, plum, “fynbos”, mulling spices and undertones of new leather, cacao, liquorice and brandied apricots. Black cherry, macerated brambles, plump fresh plums, cracked pepper, all-spice, fynbos, liquorice and “meaty” undertones all vie for attention from the taste buds. The palate is complex, dense and the finish is, characteristic of only the finest Cape Vintage Port, dry and endless with the lingering twang of liquorice and spicy brandied fruits.
The Peter Bayly Cape Vintage Port 2012 can be consumed now or over the next two decades. This wine is a perfect accompaniment to: Springbok pie with stewed quince and roasted root vegetables; loin of Kudu wrapped in Prosciutto and served with pan-fried forest mushrooms, boiled baby potatoes and watercress salad; traditional Sunday Roast beef or leg of Karoo lamb with roast potatoes, Yorkshire puddings and all the trimmings; duck and cherry pie with sweet potatoes and roast butternut; a waterblommetjie potjie with oven roasted sweet potatoes and puffy rice, or that quintessential Cape comfort food, Bobotie with yellow-rice, home-made chutney and sweet potatoes. Alternatively, serve this fine Cape Vintage Port with whichever rustic dish you love most, or crack open a bottle with a bunch of good friends and family and enjoy it with a selection of mature cheeses, cured meats, dried fruits from the Klein Karoo, green fig preserve and crackers or farm style bread. This is a wine meant for jovial enjoyment. Tim Atkin 91, CAPPA Challenge 2019 Top 10
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Peter Bayly Cape Late Bottled Vintage LBV or Late Bottled Vintage is the perfect combination of the power & prowess of a Vintage “Port”, but with the immediate accessibility and drinkability that only results from an extended maturation in old oak barrels. An inky black elixir with brick red edge, this wine greets one with a melange of bright mulling spice, brandied cherry, prune, molasses and fynbos aromas. The palate is lusciously smooth with gentle warming spirit, layers of black hedgerow fruits, kirsch, Wilson’s toffee, allspice, hints of caramel and toasted almond. An ideal winter warmer, but also a perfect accompaniment to roast lamb or pork, Moroccan lamb tagine, aromatic Cape Malay dishes & fine charcuterie. Alternatively, enjoy with mature hard cheeses, an assortment of nuts, decadent dark chocolate desserts or fine coffee. CAPPA Challenge Top 3, CAPPA Challenge Silver Best in Class Analysis Alcohol Vol% 18.5 R/S 91 T/A 5.3 pH 3.75 |
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