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WINEMAKER'S TASTING NOTES
Excellent deep ruby red. Nose is reminiscent of dark berry fruit with hints of nutmeg cassis and vanillin. Very elegant well structured palate with ripe fine tannins and a lingering rich finish. Oak well integrated complements a well-balanced medium to full bodied wine.
VITICULTURE AND VINIFICATION NOTES
Grapes picked at optimum ripeness selected prior to harvest from premium vineyards from the Stellenbosch region. Cool Mediterranean climate loamy sand and weathered granite soil type. Vines are trellissed on a 5-wire hedge system. It is harvested at 24 - 26ºB and cold soaked for three days prior to primary fermentation. Fermented until dry at 24 - 27ºC extraction of colour and varietal aromas by means of pump overs and delastage in static red fermenters. Malolactic fermentation and maturation takes place in 300-litre French oak barrels – 10 months (30% of final bottled product) and balance on French oak staves for 10 months. The cold soaking period as well as a slower yeast strain used during primary fermentation results in a more intense extract wine still lively in primary varietal aromas.
FOOD SUGGESTIONS
Serve with Tzatziki roast beef or a rack of lamb with sautéed or pickled vegetables.
MATURATION POTENTIAL
Consume within the next three years.
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