Darling Cellars Winter News Letter

Winter 2011 Newsletter. A warm and hearty ‘hello!’ from Darling, where winter has set in properly, although we have a bit of a reprieve today from the rain and cold weather of the last week or so. It’s been a while since the last newsletter, so I’ll get straight into it. The first event of the year was our Crush Day Yes, we had our annual Crush day at the end of February and like the previous four years, the day was a resounding success. For those who attended, you can collect your wines from October onwards, I’ll send out a reminder mail in spring again. Some pictures are available on our Facebook fan page, so please log onto Facebook, search for Darling Cellars and post some pictures if there are some you’d like to share with us. Awards It has been a great year on the international front for our wines with Silver and Bronze medals in abundance. Some noteworthy awards have been: Sir Charles Henry Darling – Silver at Decanter - and Premium Noble Late Harvest – Silver at International Wine Challenge. For the rest,please visit our website and click on wines and then on awards. New releases After many, many a year, we decided to revamp our Zantsi Natural Sweet packaging and we hope you’ll be as excited with the new labelling as we all are here at the cellar. While we were at it, we decided to make a sparkling Zantsi that is now being test marketed and is packaged in a 375ml bottle. Wow, what a success!

This little gem is currently only being sold on the West Coast or through the cellar door, so if you want to order some, please click here. We will also very soon release the Cellar Master’s Signature Selection No.2! Those in the know, will remember that No.1 was a Petit Verdot. So when No.1 was sold out, we asked Abé for another interesting varietal and he said: “Nouvelle!” Now this will make a few people sit up and some others go: “What?” Nouvelle is a white varietal which was created by Professor Chris Orffer at Stellenbosch University and is a cross breed between Semillon and Trebbiano. The varietal is mainly used in blends and produces wines with strong grassy and green pepper notes. (Information courtesy of WOSA website). Details of the release of this wine will be included in our next newsletter. “Tree-free” Save the trees! For those avid Darling Cellars supporters, you might have noticed in the last 4 months that the texture of the label has changed slightly. That is because we decided to make a change for the better. With our label partner, Paarl Labels, we are the first cellar in South Africa to use this paper, made from sugar cane, on a commercial level. The natural feel of the label paper goes a long way to carry over a sense of class and emphasises our slogan: Naturally Darling. The back labels also reflect the official “Tree-free” logo. So with the use of this “tree-free” paper, we are doing our bit to alleviate the pressure on nature.

Our efforts with regard to safety and quality management systems received a positive boost early in the new year with Darling Cellars achieving an A rating after its BRC audit, for the third time. This certification ensures that Darling Cellars adheres to Best Practice Principles in its production of wines and can be compared to any other producer on the planet with an equal BRC rating. For more info on BRC, please click here. Our Social responsibility effort also got a helping hand with WIETA accreditation. The Wine Industry Ethical Trading Association mission is to improve the working conditions of employees in the wine industry. It addresses issues such as child labour, living wages, etc. For more information, please click here.