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Origin: Voor-Groenberg | Wellington
Cultivar: Merlot 80%, Cabernet Sauvignon 20%
Bottling Date: June 2018
Release Date: September 2018
Total Production: 6,446 bottles
Ageing Potential: Drinks exceptionally well now. Can be stored up to 6 years.
Serve At: 16 – 18 Degrees
Pair With: Rare Roast Beef and Game Pies, Pasta, Vegetarian Dishes, a classic pizza or just enjoy on its own next to the fire
A perfectly balanced fruity wine with rich black cherry truffle flavours and hints of violets. This generous voluptuous wine has been created for immediate enjoyment. A beautiful wine to be enjoyed with family and friends.
Following a very dry season during 2016, the grape harvest in general was higher in the Cape Winelands. Interestingly the summer was hot, but since we experienced cooler nights throughout the growing season, it greatly assisted the grapes during the ingoing drought. Even though our water supply was adequate, we managed the water usage very carefully to assist the ripening process of the grapes. The dry conditions were favourable in the sense that there were no diseases present in the vineyards.
The grape berries were also a bit smaller than usual which also provided amazing flavour concentration and a beautiful colour to our wines. Harvest time was a bit cooler than previous years, which then created the ideal conditions for a truly exceptional vintage.
Single Block Size: 1,14 HA & 1,01 HA
Planted: 1996 & 2003
Soil: Decomposed Granite with traces of Table Mountain Sandstone
Style of Wine: Barrel Matured Red Wine
Wood Maturation: New French Oak | 3rd and 4th fill French Oak
Analysis: Alcohol 14,5 % vol, Residual Sugar 2.1 gm/l, Total Acidity 5.20 gm/l, pH 3.61
The clusters were hand-picked into 18-kg crates and then selected and sorted by hand before destemming, and finally softly crushed. All grapes come exclusively from our own single vineyard block situated on our farm at 200m altitude above sea level. Fermentation took place in stainless steel tanks at temperatures between 26-30°C for 10 days, followed by 10-15 days of maceration on the skins. The malolactic fermentation took place mainly in French oak barrels, 10% new French oak, 30% first fill and 60% second, third and fourth fill barrels. The wine then remained in barrels, in temperature-controlled cellars for 12 months. After bottling, the wine aged a further 3 months prior to release.
4 **** Platter Wine Guide