A typical blended wine from the South of France, 70% of which is Syrah and the rest Grenache. A small part of the wine spends six months in oak barrels. Licorice, milk coffee and Mediterranean herbs are mainly derived from oak treatment. Red berries and wild berries characterize Grenache. Syrah, on the other hand, offers sweet spiciness, black pepper, aromas of burning rubber and heaps of ripe cherries.

Burgundia, Gevrey-Chambertin Pinot Noir

Rhone, Chateauneuf-du-Pape
Southern Rhone Blend (60% Grenache)

Bordeaux, Margaux
Bordeaux Blend (Cab. Sauvignon 60%)

Bordeaux, Pauillac
Bordeaux Blend (Cab. Sauvignon)

Bordeaux, Saint-Emilion
Bordeaux Blend (70% Merlot)

WINEMAKER Abrie Beeslaar

COMPOSITION: 100% Pinotage

ORIGIN: Stellenbosch AGE OF VINES 6 to 21 years

IRRIGATION: Supplemental

SOIL TYPE: Decomposed Granite and Hutton

YIELD: 6 – 7 tons per hectare

AGEING POTENTIAL: 5 to 7 years from vintage

PRODUCTION VOLUME: 60 000 cases (6 x 750ml)

FOOD PAIRING: Pizza | Pasta | Barbequed meat | Venison stew | Beef or lamb burgers | Thai cuisine

VINTAGE CONDITIONS

The carry-over effect of the previous three year’s drought was still visible in this vintage, despite the higher rainfall during the season, and it delivered a smaller crop, but of high quality. Despite the relative low water stress, the cool weather contributed to smaller berries, and less irrigation was needed in this growing season.

WINEMAKING / MATURATION

Fermentation took place in open top concrete fermenters at 280C. The floating skins were punched down mechanically, every 2 hours during fermentation. The juice was drawn off the skins after 3 days. After malolactic fermentation the wine was matured for 12 months in 2nd and 3rd fill 225L French Nevers oak barrels.

TASTING NOTES

Attractive crimson hues, with scented aromas of red currants, strawberry confit and dried rose petals. The palate is medium-bodied and opulent, with finely textured tannins and flavours of red pastille sweets, bright cherries and a hint of spice. The acidity is in balance with the fruit and wood components, and adds a sparkle of freshness to the alluring red berry flavours on the finish.

ALC 14.43% | RS 2.5 g/l | TA 5.2 g/l | pH 3.79 | FREE SO2 50 mg/l | TOTAL SO2 96 mg/l | VA 0.66 g/l

WINEMAKER Abrie Beeslaar

COMPOSITION: 100% Pinotage

ORIGIN: Stellenbosch AGE OF VINES 6 to 21 years

IRRIGATION: Supplemental

SOIL TYPE: Decomposed Granite and Hutton

YIELD: 6 – 7 tons per hectare

AGEING POTENTIAL: 5 to 7 years from vintage

PRODUCTION VOLUME: 60 000 cases (6 x 750ml)

FOOD PAIRING: Pizza | Pasta | Barbequed meat | Venison stew | Beef or lamb burgers | Thai cuisine

VINTAGE CONDITIONS

The carry-over effect of the previous three year’s drought was still visible in this vintage, despite the higher rainfall during the season, and it delivered a smaller crop, but of high quality. Despite the relative low water stress, the cool weather contributed to smaller berries, and less irrigation was needed in this growing season.

WINEMAKING / MATURATION

Fermentation took place in open top concrete fermenters at 280C. The floating skins were punched down mechanically, every 2 hours during fermentation. The juice was drawn off the skins after 3 days. After malolactic fermentation the wine was matured for 12 months in 2nd and 3rd fill 225L French Nevers oak barrels.

TASTING NOTES

Attractive crimson hues, with scented aromas of red currants, strawberry confit and dried rose petals. The palate is medium-bodied and opulent, with finely textured tannins and flavours of red pastille sweets, bright cherries and a hint of spice. The acidity is in balance with the fruit and wood components, and adds a sparkle of freshness to the alluring red berry flavours on the finish.

ALC 14.43% | RS 2.5 g/l | TA 5.2 g/l | pH 3.79 | FREE SO2 50 mg/l | TOTAL SO2 96 mg/l | VA 0.66 g/l

Tšiili, Aconcagua Valley

Merlot Veneto 2019

Eksklusiivne – ainult 8000 pudelit aastas

Itaalia, Piemonte (Barolo) Nebbiolo