Importer and Distributer of Fine Wines from South Africa and beyond, serving Thailand nationwide
AWARD WINNING TASTES.
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Our wines are carefully selected with a keen eye on organic produce, bio dynamic methodology wherever possible and consistently high ratings. Our mission is to bring great wines to Thailand at reasonable prices.
WHAT WE DO
When you buy from The Soda Company (also branded as “All About Wine”), you buy straight from the importer.
At the same time we supply restaurants, shops, hotels and sell directly to you, so you can enjoy your favourite wines anywhere within Bangkok.
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OUR WINE
POP SONG SPARKLING SAUVIGNON BLANC 2014
VARIETIES 100% Sauvignon blanc
REGION Durbanville, Western Cape
SOIL Oakleaf 1, 2 and 3
TRELLIS SYSTEM Perold
YIELD 6 ton per ha
AGE 11 years
ANALYSIS Alc 10.5% by vol
TA 7.1 g/l
RS 8.1 g/l
pH 3.19
VINIFICATION: The grapes are picked by hand and placed into small lug boxes. At the cellar, berries are again sorted by hand before going into the press. After pressing, the juice spends about 24 hours on the skins before being transferred into 1000-litre stainless steel tanks for fermentation. After three months on the lees, a selection is made from the various tanks and blended together.
Pricing upon request
LONGRIDGE METHODE CAP CLASSIQUE BRUT BLANC DE BLANC NV
STYLE – Elegant Blanc de Blancs produced from 100% Chardonnay
AROMA PROFILE – A lingering and vibrant mousse brings to the surface flavours and aromas of toasted brioche, roasted almonds and barley, with hints of green apple. The elegant mouth feel ends off with a fine and fresh minerality.
TERROIR – Rooted in the oldest viticulture soil in the world, it is made up of decomposed granite on the lower slopes of the Helderberg. This vineyard enjoyd the refreshingly cool breezes from False Bay (Atlantic ocean) during the day & cool night air flowing down the mountain, resulting in even ripening of the berries & good natural acidity. The macro climate is maritime, with cold wet winters & sunny warm summers.
VITICULTURE – Biodynamic (organic) practises are followed & therefore no herbicides or chemical sprays were used in the production of these grapes. The fruit was hand picked in small picking bins to ensure that perfect grapes reached the cellar.
VINIFICATION – The Chardonnay was tank fermented with native yeast before being bottled. Secondary fermentation was induced in the bottle and matured on the lees for 40 months with 9 days of remuage, prior to disgorgement. Only free run juice used to create this elegant Cap Classique.
ORIGIN – Longridge Wine Estate, Helderberg, Stellenbosch.
WINEMAKING TEAM – Jasper Raats and Winemaker Hendrien de Munck
Alc : 12.28 % TA : 6.5 g/l RS : 1.8 g/l PH : 3.19
Pricing upon request
LONGRIDGE METHODE CAP CLASSIQUE BRUT ROSÉ NV
AROMA PROFILE – Delicate flavours of strawberries and cream complimenting the pinkish colour derived from the Pinot Noir component.
TERROIR - Rooted in deep fine granite Tukulu soils on the slopes of the Helderberg, these vineyards enjoy the refreshingly cool breezes from the Atlantic Ocean during the hot summer months, resulting in even ripening of the berries.
TERROIR - Rooted in deep decomposed granite over clay soils on the slopes of the Helderberg. The vineyards enjoy the refreshingly cool breezes from False Bay during the hot summer days, and cool mountain winds during the evening, resulting in even ripening of the berries.
VITICULTURE - The vineyards are meticulously cared for by hand. The crop is reduced to ensure maximum quality. Organic and biodynamic practises are employed by not using any pesticides, herbicides or chemical spay.
ORIGIN – Western Cape
WINEMAKER – Jasper Raats & Hendrien de Munck
Alc : 13.5 % TA : 5.1g/l RS : 2.5g/l PH : 3.33
Pricing upon request
KONKELBERG SAUVIGNON BLANC 2014 (by Longridge)
STYLE – The name of this range comes from the early days of settlement in the Cape. The VOC (Vereenigde Oost-Indische Compagnie) prohibited farmers from trading with anyone other that the ‘Compagnie’, but this lead to big unhappiness. Therefore when the ‘vrijburgers’ and local tribesmen wanted to do business, had to go to a secluded area in the mountain-range to trade without interference. This corner was where Stellenboschberg and Helderberg ‘joins’ and so it became known as ‘Konkelberg’.
AROMA PROFILE – A fresh white wine with subtle tropical fruit flavours, hints of green apple and lemon. It finishes with a minerality and long lingering aftertaste.
TERROIR – Rooted in the oldest viticulture soil in the world, it is made up of decomposed granite on the lower slopes of the Helderberg. This vineyard enjoyed the refreshingly cool breezes from False Bay (Atlantic ocean) during the day & cool night air flowing down the mountain, resulting in even ripening of the berries & good natural acidity. The macro climate is maritime, with cold wet winters & sunny warm summers.
VITICULTURE – Harvested by hand in the early morning in small picking bins to ensure that perfect grapes reached the cellar. Biodynamic (organic) practises are followed & therefore no herbicides or chemical sprays were used in the cultivation of these grapes.
VINIFICATION – Grapes were whole bunch pressed and naturally fermented in stainless steel tanks. The wine was left on the lees for 3 months before being racked. The wine is bottled unfiltered without the use enzymes or fining agents.
.ORIGIN – Longridge Wine Estate, Helderberg, Stellenbosch.
WINEMAKING TEAM – Jasper Raats, Hendrien de Munck & Albert Le Roux
Alc : 13%
Pricing upon request
BOSCHKLOOF SAUVINGON BLANC 2014
Vinification
Grapes harvested by hand in small baskets at 22 to 23.5B. The yield was 8 tons per hectare. We gave the grapes 8 hours of skin contact before fermentation. 100% was fermented in tank and left on the gross lees for 2.5 months. Batonage occurred weekly until the wine was stabilized for bottling.
Tasting notes
A wine created in a fruit driven style with kiwi, guava, gooseberry and hints of litchi flavours.
These tropical characters are integrated with a balanced acidity that adds to the complexity. Great intensity and balance with a long lingering finish. Enjoy within the next 2-3 years.
Analysis
Alc : 12.37
T.A. : 6.2
pH : 3.23
R.S. : 4.6
Pricing upon request
LONGRIDGE THE EMILY (CHARDONNAY PINOT NOIR BLEND) 2015
STYLE – A classical blend of Chardonnay and Pinot Noir, resulting in a wine with a slight blush, described by the winemaker as “oel de perdix” – the eye of the partridge.
AROMA PROFILE – A fresh wine, bursting with aromas of ripe guava, pineapple, kiwi, fresh citrus and kumquat preserve, green apple and ending with a well-balanced acidity and a lingering finish.
TERROIR – Rooted in the oldest viticulture soil in the world, it is made up of decomposed granite on the lower slopes of the Helderberg. This vineyard enjoyed the refreshingly cool breezes from False Bay (Atlantic ocean) during the day & cool night air flowing down the mountain, resulting in even ripening of the berries & good natural acidity. The macro climate is maritime, with cold wet winters & sunny warm summers.
VITICULTURE - Biodynamic (organic) practises are followed & therefore no herbicides or chemical sprays were used in the production of these grapes. The fruit was hand picked in the second week of February 2014 in small picking bins to ensure that perfect grapes reached the cellar.
VINIFICATION – Predominantly unwooded chardonnay, blended with a small amount of lightly wooded Pinot Noir from the Elgin. Both varieties were whole bunched pressed and allowed native yeast fermentation. Pinot Noir is transferred to aged wooden barrels, while the Chardonnay stayed in tanks in order to mature on the lees for 9 months before being blended.
ORIGIN – Longridge Wine Estate, Helderberg, Stellenbosch.
WINEMAKING TEAM – Jasper Raats, Hendrien de Munck
Alc: 14.5%
Pricing upon request
BOSCHKLOOF CHARDONNAY 2013
Vinification
Grapes harvested by hand in small baskets at 23 to 24B. The yield was 6 tons per hectare. About 30% of the grapes were fermented in tank and the other 70% fermented in small 225l French oak barrels. Left on lease in barrels for 9 months and the two components were blended together before bottling.
Tasting notes
A wine created in a rich complex style with citrus, lime and hints of apricot flavours. Elegant aroma shows citrus characters, integrated with subtle hints of oak that adds to the complexity. Good fruit and balance with long lingering finish. Enjoy now or benefit from cellaring. Best served at 13 -14C.
Analysis
Alc : 13.5
T.A. : 5.9
pH : 3.53
R.S. : 3.2
Pricing upon request
LONGRIDGE CHENIN BLANC 2014
AROMA PROFILE – Green sweet melon, rich citrus, lime & perfume greets you on the nose while hints of nuttyness on the palate ends in a crisp fresh finish.
TERROIR - Rooted in the oldest viticulture soil in the world, it is made up of decomposed granite on the lower slopes of the Helderberg mountain. This vineyard enjoyed the refreshingly cool breezes from False Bay (Atlantic ocean) during the day & cool air at night flowing down the mountain, resulting in even ripening of the berries & good natural acidity. The macro climate is maritime, with cold wet winters & sunny warm summers, with the Helderberg Ward being the coolest in the Stellenbosch region.
VITICULTURE - The vineyards are meticulously cared for by hand. The crop is reduced to ensure maximum quality. Organic and biodynamic practises are employed by not using any pesticides, herbicides or chemical spray. 100% estate grown.
VINIFICATION – Grapes were whole bunch pressed and the wine was made in a very natural way with no commercial yeast, enzymes or fining agents being used. Fermentation lasted 10 -14 days in French oak barrels with regular battonage before racking. It is not filtered or cold stabilized and may therefore in time show harmless sediment. The wine was aged for 11 months in a combination of new and seasoned French oak barrels.
The wine can be enjoyed now, but will improve over the next 5 years.
ORIGIN – Stellenbosch
WINEMAKER – Jasper Raats & Hendrien de Munck
Alc : 13%
Pricing upon request
MELSHEIMER RIESLING TROCKEN (DRY) 2012
Characteristics
Refreshing, spicy Estate Riesling with elegant fruit and herbal notes. Good ›drinkability‹ makes for lots of fun, though on a high level; nice with many kinds of food. A long, careful fermentation in wooden barrels ensures its balance, nice structur and good digestibility.
Vineyard work, picking, vinification
Vineyard work certified as organic by Ecovin since 1995; member of Demeter since 2013. Picking exclusively by hand into small boxes, to assure the most gentle handling. Traditional vinification in large wooden casks (usually 1.000 liters).
Vintage
A beautiful autumn season made up for much of 2012’s quite so-so summer. With lots of rain during bloom, the crop went down to only 50 % of the average, with benefits for quality, of course. Skins remaind intact until we finished picking on November 12th. Thus, there was very little bortrytis, making noble sweets a rare specimen. Despite the little crop, we even took the risk to leave some grapes for our renowned ice wine—and were granted a heavy frost night on December 12th. The
wines are fresh and bright in general, very drinkable, low in alcohol, but with beautiful fruit, ‹very Mosel›, as you could say. In addition, our slow, old style cellar work carved out the perfect balance of fruit and acidity; with the first dries bottled not until September 2013 …
organoleptical, recommendations
Nose: cool styled, clear, animating; floral tones, a bit of hay, citrus cests, white peaches
Taste: juicy, with some ›attack‹ as well; peaches, flint stone, a hint of grapefruit in the finish
Food: matches almost anything you would like to have a dry
white with; especially nice with many plain fare dishes,
white meat à la nature, salad
Specifications
alcohol 11.5 %, residual sugar 4.8 g/l, acidity 7.4 g/l
0.75 liter.
Pricing upon request
MUSIC BY D'ARIA SHIRAZ CABERNET SAUVIGNON MERLOT 2013
VARIETIES 58% Shiraz, 26% Cabernet
Sauvignon, 16% Merlot
REGION Durbanville, Western Cape
SOIL Oakleaf 1, 2 and 3
TRELLIS SYSTEM Perold
YIELD 7 - 8 tons per ha
AGE 12 years
ANALYSIS Alc 13.6% by vol
TA 5 g/l
RS 3.5 g/l
pH 3.54
VINIFICATION: The grapes are picked and sorted by hand. Fermentation takes place in 15 000-litre stainless steel tanks and only the Shiraz is given wood treatment for about four to six months before the final blend is made up.
DESCRIPTION: This blend is designed to be an accessible, easy-drinking red for everyday enjoyment. The wine is characterised by juicy, red fruit and just a hint of gentle tannins and vanilla from the wood treatment.
FOOD: Good with roast beef, lamb casserole, grilled pork and meat or tomato pasta dishes.
Pricing upon request
KONKELBERG BLEND 54 (SHIRAZ BLEND) 2013 (by Longridge)
STYLE – The name of this range comes from the early days of settlement in the Cape. The VOC (Vereenigde Oost-Indische Compagnie) prohibited farmers from trading with anyone other that the ‘Compagnie’, but this lead to big unhappiness. Therefore when the ‘vrijburgers’ and local tribesmen wanted to do business, had to go to a secluded area in the mountain-range to trade without interference. This corner was where Stellenboschberg and Helderberg ‘joins’ and so it became known as ‘Konkelberg’.
AROMA PROFILE – On the nose, one is greeted with ripe red mulberries and black pepper, which follows through on the palate. Cherries, cassis and spicy stewed plums are complemented by liquorice undertones, leaving a full, long and lingering aftertaste.
TERROIR – Rooted in the oldest viticulture soil in the world, it is made up of decomposed granite on the lower slopes of the Helderberg. This vineyard enjoyed the refreshingly cool breezes from False Bay (Atlantic ocean) during the day & cool night air flowing down the mountain, resulting in even ripening of the berries & good natural acidity. The macro climate is maritime, with cold wet winters & sunny warm summers.
VITICULTURE – Harvested by hand in the early morning in small picking bins to ensure that perfect grapes reached the cellar.
Biodynamic (organic) practises are followed & therefore no herbicides or chemical sprays were used in the cultivation of these grapes.
VINIFICATION – Grapes were meticulously hand sorted, to ensure only the finest grapes make it into this blended red wine. Naturally fermented in stainless steel tanks and aged in older French oak barrels for 19 months before being bottled.
ORIGIN – Longridge Wine Estate, Helderberg, Stellenbosch.
WINEMAKING TEAM – Jasper Raats, Hendrien de Munck & Albert Le Roux
Alc : 14.% TA : 5.2 g/l RS : 1.7 g/l PH: 3.70
Pricing upon request
LONGRIDGE PINOTAGE 2013
AROMA PROFILE - Africa’s only indigenous red wine cultivar from parent grapes Pinot Noir and Hermitage (Cincaut). Stylistically we focus on the fruit and characteristics of the Pinot Noir. An elegant, well rounded wine with soft juicy tannins, the nose offers sweet spices, cassis and black berries, sugared orange peel, raw cocoa and a yeasty savoury character which follows through onto the palate, with a long and lingering aftertaste.
TERROIR - Rooted in deep decomposed granite over clay soils on the slopes of the Helderberg, the vineyards enjoy the refreshingly cool breezes from False Bay during the hot summer days, and cool mountain winds during the evening, resulting in even ripening of the berries.
VITICULTURE - The vineyards are meticulously cared for by hand and the crop is reduced to ensure maximum quality. Organic and biodynamic practises are employed by not using any pesticides, herbicides or chemical spay.
VINIFICATION – Grapes were handpicked and sorted before being partially fermented in small bins and the balance in stainless steel tanks. Native yeast fermented (no commercial yeast added) for +/- 7 days after initial cold soaking and barrel-matured in a combination of 1st, 2nd , 3rd and 4th fill French oak for 20 months.
ORIGIN – Stellenbosch
WINEMAKER – Jasper Raats & Hendrien de Munck
Alc : 13.5 %
Pricing upon request
BOSCHKLOOF MERLOT 2012
Vinification
Grapes harvested by hand, at full ripeness with sugar of 24.8B. It was crushed, destemmed and fermented in stainless steel tanks. Temperature controlled fermentation took place at 26C. Then it was left on the skins for 18 days and malolactic fermentation took place within the barrels. It was matured in 225l French oak barrels for 20 months. Minimum filtration. Certified and bottled at Boschkloof.
Tasting notes
Deep, ruby red colour. A very attractive, complex nose with aromas of spice, forest floor, cherry and wild berries. The palate has lovely velvety berry fruit with firm but fine tannins. Good structure and balance with a long finish. The wine is accessible upon release but will benefit from 6-8 years ageing.
Analysis
Alc : 14.5
T.A. : 5.6
pH : 3.56
R.S.: 1.9
Pricing upon request
LONGRIDGE MERLOT 2012
AROMA PROFILE - This vintage delivered wine with good tannin structures. Aromas of dark, red fruit compliment flavours of aniseed, cassis and mulberry.
TERROIR – Rooted in the oldest viticulture soil in the world, it is made up of decomposed granite on the lower slopes of the Helderberg. This vineyard enjoyed the refreshingly cool breezes from False Bay (Atlantic ocean) during the day & cool air at night flowing down the mountain, resulting in even ripening of the berries & good natural acidity. The macro climate is maritime, with cold wet winters & sunny warm summers, with the Helderberg Ward being the coolest in the Stellenbosch region.
VITICULTURE - The vineyards are meticulously cared for by hand. The crop is reduced to ensure maximum quality. Organic and biodynamic practises are employed by not using any pesticides, herbicides or chemical spay.
VINIFICATION – Meticulous hand sorting before fermenting naturally for 10 days in stainless steel tanks and then pressed. This wine has been matured in French oak barrels for 26 months and is ready for drinking now, but will continue to develop over the next eight years.
ORIGIN – Stellenbosch
WINEMAKER – Jasper Raats & Hendrien de Munck
Alc : 14 %
Pricing upon request
BOSCHKLOOF CABERNET SAUVIGNON/MERLOT 2012
Vinification
This is a blend of (60%)Cabernet Sauvignon and (40%)Merlot. Grapes harvested by hand, crushed and destemmed in stainless steel tanks where natural and inoculated fermentations proceeded with pump-overs four times a day. After alcoholic fermentation left on skins for 20 days and matured in 225l French oak barrels for 19 months. Certified and bottled on the farm.
Tasting notes
A full-bodied, oak matured red wine with intense deep ruby black colour. Ripe plum, herb, chocolate and complex toasty oak bouquet. A concentrated middle palate with long after-taste of blackberries and undertones of vanilla, fruit and spice. Good to drink now, but will continue to improve for the next 3 to 5 years.
Analysis
Alc : 14.5
TA : 5.2
pH : 3.72
R.S : 3.5
Pricing upon request
BOSCHKLOOF CABERNET SAUVIGNON 2012
Vinification
The vineyard are 30-35 years old. Grapes harvested at 24.5/ 25.0 Balling with a yield 5 tons per hectare. Natural and inoculated fermentation at 26 – 28 C with three pump-overs daily. After alcoholic fermentation the grapes were left on their skins for 22 days for maximum extraction and concentration. Matured in 225L French-oak barrels for 20 months. Bottled on the farm.
Tasting notes
A classic Cabernet with ripe blackberry richness. Dense dark ruby red/black colour with ripe plums and intergrated oak on the nose. Chocolate and black-current fruit flavours mingle with the spicy aroma. Full flavoured palate and firm structure. Supple, yet complex. Great potential for ageing and further development for the next 6-8 years.
Analysis
Alc : 14.5
TA : 5.5
pH : 3.69
R.S : 2.9
Pricing upon request
LONGRIDGE CABERNET SAUVIGNON 2012
AROMA PROFILE – An elegant wine filled with dark fruit, cassis and earthy tones, notes of cherry tobacco and eucalyptus leaf. Although the tannins are well structured, they are delicately rich and smooth.
TERROIR - Rooted in deep decomposed granite over clay soils on the slopes of the Helderberg. The vineyards enjoy the refreshingly cool breezes from False Bay during the hot summer days, and cool mountain winds during the evening, resulting in even ripening of the berries.
VITICULTURE - The vineyards are meticulously cared for by hand. The crop is reduced to ensure maximum quality. Organic and biodynamic practises are employed by not using any pesticides, herbicides or chemical spay.
VINIFICATION – Grapes were handpicked in the early morning. Once pressed the juice was left to naturally ferment for 10 days. This wine was matured in French oak barrels for 19 months and is ready for drinking now, but will continue to develop over the next eight years. We recommend decanting the wine prior to service.
ORIGIN – Stellenbosch
WINEMAKER – Jasper Raats & Hendrien de Munck
Alc : 14.0 % TA : 6.0g/l RS : 2.2g/l PH : 3.60
Pricing upon request
BOSCHKLOOF SYRAH 2013
Vinification
Boschkloof vineyards, syrah clone SH 99. Grapes harvested by hand at full ripeness – sugar 24.5 B. Hand selected and sorted, the yield was moderate at 6 tons per hectare. Natural fermentation, no yeast added. Skin contact for 11 days after alcoholic fermentation with MLF taking place in barrel. Carefully matured in 10% new French 225l barrels for 14 months. Minimum filtration before bottling.
Tasting notes
Complex and attractive bouquet of oriental spices with pronounced violet and white pepper flavours. It has lovely ripe fruit and a perfumed background on the nose. There are also lovely integrated tannins on the palate. Well balanced wine with spicy overtones and a lingering finish. Very classic style with unmistakable Rhone flavours. Certified and bottled on the farm. Good to drink now, but will develop and mature over the next 10 years.
Analysis
Alc : 14
T.A.: 5.5
pH : 3.63
R.S : 2.1
Pricing upon request
MEET SODA TEAM
Supported by a great team with local and international experience, The Soda Company brings you fine wines at competitive prices. Free deliveries for minimum orders (currently a case or more) within Bangkok, seven-day a week support and passion for being the best at the most competitive price!
