The 2011 vintage exhibits enticing red berry intensity, showing pedigree from a riper vintage and more mature vines. Meticulous attention in the vineyard and cellar combine to produce a wine whose nose is a textured array of gorgeous red berry fruit, complemented by nuanced savoury spice and crushed pepper. The fruit is vibrant, complex and focused by bright acidity. On the palate the delicious dark cherry fruit of the nose is carried through to the taste buds and they combine harmoniously to give a rewarding sensation. Flavours are supported by juicy tannins and extend into a presistent after taste.
ageing : This wine is ready to drink now and will improve with correct cellaring up to 2023
Grapes were de-stalked and crushed into medium sized open top fermenters. Punch-downs and pump-overs were performed three to four times per day, these practices being determined by twice daily tastings by the winemaker. This ensured that at all times the fermenting must evolved to embody the desired style. The fermentation temperature was controlled between 24 and 30 degrees Celsius. Fermentation took 9 days to complete, after which the free run wine was drawn off and the skins were pressed in a 3.5 ton pneumatic bag press. The wine was then racked into first, second and third fills barrels where malo-lactic fermentation took place. Six different cooperages were used, each specifically chosen to complement the different nuances of this very complex wine. During maturation, the wine was racked twice. After 16 months in barrel selected barrels were racked to tank and blended to create a harmonious finished product. A light filtration preceded bottling in December 2012.
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