Fleur du Cap Laszlo 2009

Name: Fleur du Cap Laszlo 2009
Brand: Fleur du Cap
SKU: 38031

Fleur du Cap Laszlo 2009 has an intense deep plum colour with a bright hue. The bouquet has rich, complex layers of cherries, plums and mixed berries with spicy notes from the time spent in oak. This melange of flavours comes through beautifully on the palate and melds seamlessly with superbly integrated oak nuances. Well-balanced, firm tannins lend structure and will soften with further maturation, boding well for excellent ageing potential.

variety : Merlot [ 50% Merlot, 20% Cabernet Sauvignon, 15% Petit Verdot, 12% Malbec, 3% Cabernet Franc ]

winery : Fleur du Cap

winemaker : The Bergkelder red wine team and Dr Laszlo

wine of origin : Western Cape

analysis : alc : 13.3 % vol rs : 1.7 g/l pH : 3.6 ta : 6.7 g/l

type : Red style : Dry body : Full wooded

pack : Bottle size : 750ml closure : Cork

AWARDS

2006
Decanter World Wine Awards 2013 - Bronze
Five Nations Wine Challenge 2012 - Double Gold (SA)
Veritas Wine Awards 2012 - Silver Medal
International Wine Challenge 2012 - Commended
Decanter World Wine Awards 2012 - Bronze
Veritas Wine Awards 2008 - Double Gold
Veritas Wine Awards 2007 - Gold

This special release signature blend is a fitting tribute to the late Dr Julius Laszlö, the innovative, visionary Cellarmaster at Die Bergkelder who catapulted South African winemaking into the international league in the 1980s. Crafted from the finest barrels of noble varieties Dr Laszlö helped to establish in the Cape winelands, this full-bodied blend epitomises the Fleur du Cap philosophy of meticulous selection and regional excellence. Allowing the unbridled expression of the grapes to dictate the style, this signature wine is shaped in perfect harmony with nature, resulting in a superb classic that abounds with fruit and flavour.

in the vineyard : Terroir
Climate, soil, altitude and slope orientation are selected to capture as much varietal character as possible. The climate is mild, with south and east-facing slopes offering protection against late afternoon sun. Cooling breezes from the Atlantic Ocean ensure rich, slow growing crops. Soils are predominantly medium-textured and well drained, with good water-holding capacity.

The Vineyards
The Cabernet Sauvignon grapes were selected from a dryland vineyard situated on south-facing slopes high up on the Bottelary Hills, yielding 5 tons/ha. The Merlot grapes were selected from the same area, but on lower, north-facing slopes. The yield was 9 tons/ha. The Petit Verdot and Malbec grapes were selected from dryland vineyards established in 1998 on decomposed granite soils in Simondium. The Petit Verdot yield was 8 tons/ha whilst the Malbec yielded 8,5 tons/ha. The Cabernet Franc comes from the warmer eastern side of Devon Valley. The south west-facing vineyard planted in deep oakleaf soils in 2003 yielded 10 tons/ha. Pest and disease control was implemented according to South African subjective IPW standards.

about the harvest: The opulent Laszlo 2004 is a rich, powerful blend of 50% Merlot, 38% Cabernet Sauvignon, 6% Malbec and 6% Petit Verdot. The grapes were handpicked at 24Âº Balling from mid February to the beginning of March.

in the cellar : Winemaker: Die Bergkelder winemaking team headed by Cellarmaster Andrea Freeborough

The opulent Laszlo 2009 is a rich, powerful blend of 50% Merlot, 20% Cabernet Sauvignon, 15% Petit Verdot, 12% Malbec and 3% Cabernet Franc. Each vineyard block was harvested after numerous visits to taste the grapes to evaluate the degree of ripeness. Once the grapes were deemed to have optimum flavours and deep colour intensity in balance with the sugar and acidity, the grapes were handpicked and carefully transported to the cellar. The berries were destemmed and gently crushed. The must was fermented on the skins for 10 days, reaching a maximum temperature of 28ºC. The ferments were pumped over 3 times a day. After fermentation the wine was pressed gently. The different varietal components were put into new French oak barrels where the wine underwent natural malolactic fermentation. The wine was subsequently racked and matured in the same barrels for 28 months. After extensive barrel selection and blending trials, the final blend was selected. Prior to bottling the wine received a gentle fining and filtration.

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