Du Toitskloof Red Muscadel 2010

Name: Du Toitskloof Red Muscadel 2010
Brand: Du Toitskloof
SKU: 25156

Fluorescent light ruby colour with brick specks. Heady, raisin perfumes with notes of tea-leaf, honey and roses. Luscious litchi and mango tastes and a smooth, lingering finish.

Enjoy as a dessert wine or with all cheeses and fruit as well as ice-cream and baked puddings.

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variety : Muscat de Frontignan [ 100% Muscat de Frontignan ]

winery : DTK Wines

winemaker : Shawn Thomson, Chris Geldenhuys & Derrick Cupido

wine of origin : Western Cape

analysis : alc : 15.54 % vol rs : 279.1 g/l pH : 3.58 ta : 4.7 g/l so2 : 135 mg/l fso2 : 9 mg/l

type : Fortified taste : Fruity

pack : Bottle closure : Cork

AWARDS

Muscadel SA 2011 - Gold

ageing : Enjoy now or drink within 50 years after bottling

in the vineyard : Background
Du Toitskloof Wine Cellar (DTK) was established by six wine farmers as a cooperative winery in 1962. Today it has 22 members whose vineyards all lie within a 10 km radius of the cellar. It is located near the town of Rawsonville in the Breede River Valley, at the entrance to the Du Toitskloof Mountain Pass. The stony soils of the area are ideally suited to grape growing. DTK's award-winning wines are known for their excellent quality at affordable prices, and during the last five years it has been rated the South African cellar offering the best value by WINE magazine, three times. The cellar produces some 10 million litres of wine a year from 13 500 tons of grapes, of which 60% is white and 40%, red. Its major white cultivar is Sauvignon blanc, followed by Chardonnay, Chenin blanc and Semillon. The main red cultivars are Cabernet Sauvignon, Shiraz, Merlot and Pinotage.

In the vineyards
This fortified wine was made from grapes from a single vineyard Muscat de Frontignan, 10 year old bush vines. This cultivar prefers rich alluvial black and also peat soil. These soils have a high water retention that is ideal for the cultivation of this vine.

about the harvest: The grapes are harvested at 28° - 32° Balling.
The grapes were harvested when very ripe and some berries on the stalk had already become raisiny. These imparted a wonderful honey flavor to the wine.
Yield: 6 - 8 t/ha

in the cellar : Grapes which had become raisiny as a result of being harvested when very ripe, imparted a wonderful honey flavour to the wine. The grapes were pressed in rotor tanks cooled to 10° - 12° C to extend skin contact for as long as possible. The rotor tanks were rotated on a daily basis and as frequently as possible to extract more sugar and botrytis character from the raisiny berries. The sugar level was tested three times per day to ensure the grapes did not ferment more than 1° Balling. Fermentation was stopped by adding brandy spirits to the juice. The wine was then stabilised and filtered before bottling.

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