Guardian Peak Frontier 2010

Appearance: Deep Ruby Red

Aroma: Great complexity on the nose show initial liquorice and chocolate aromas which gives way to hints of dark cherries.

Palate: A very well structured wine with lovely integrated tannins, characteristic of a Cabernet based blend. Ripe red fruit are prominent on the palate with a lengthy, smooth finish.

Impression: The three varietals each contribute unique flavours and character to the wine to make this a wonderful drinking experience. The wine will mature and soften beautifully over the next 5 years.

variety : Cabernet Sauvignon [ Cabernet Sauvignon 45%;Shiraz 35%; Merlot 20% ]

winery : Guardian Peak

winemaker : Philip van Staden

wine of origin : Western Cape

analysis : alc : 14.31 % vol rs : 4.2 g/l pH : 3.6 ta : 5.7 g/l

type : Red style : Dry body : Full taste : Fruity wooded

pack : Bottle closure : Cork

ageing : Appearance: Deep Ruby Red

Aroma: Great complexity on the nose with floral notes of jasmine and violet. This is backed up by sandalwood and liquorice with hints of classic lead pencil.

Palate: Ripe, juicy red fruit are prominent on the palate with a lengthy, smooth finish. The Cabernet Sauvignon and Shiraz are in perfect harmony. Together with the Merlot, this creates a well rounded, wonderfully balanced wine.

Impression: “The three varietals each contribute unique flavours and character to the wine to make this a wonderful drinking experience. The wine will mature and soften beautifully over the next 5 years.”

in the vineyard : CLIMATE
Mediterranean with the rainfall ? 650mm per annum, the vineyards are located high up on the northern slopes of the Helderberg Mountain. This contribution imparts warmer fruit flavours to the wine. In summer, the vineyards’ close proximity to the Atlantic Ocean result in cool sea breezes that keeps temperatures lower, extending the ripening period.

SOIL
A diverse composition of soil and topography add complexity and an array of different characteristics to the wine.

about the harvest: The wine is fermented at 28°C in a combination of open (punch down) and closed fermentors (pump over) for 4 days. Punch downs and pump overs occurred 5 times a day. Maturation occurred in 2nd and 3rd fill 300 liter French and
American oak for 12 months. The varietals were matured separately; thereafter they were blended prior to bottling

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