Diemersdal Private Collection 2014

Name: Diemersdal Private Collection 2014
Brand: Diemersdal Private Collection
SKU: 38788

Deep dark chocolate enticing cedar aromas appear first on the nose followed by wafting notes of blackberry jam, cherry and cassis. The firm, well-structured palate features robust yet sweet tannins and a broad range of flavours ranging from black cherry and red fruits carried along by the richness of its oak and vanilla notes.

Hearty beef dishes such as goulash or stroganoff.

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variety : Cabernet Sauvignon [ 62% Cabernet Sauvignon, 25% Merlot, 7% Malbec, 5% Petit Verdot, 1% Cabernet Franc ]

winery : Diemersdal Estate

winemaker : Thys Louw

wine of origin : Durbanville

analysis : alc : 14.7 % vol rs : 2.7 g/l pH : 3.54 ta : 5.8 g/l

type : Red style : Dry wooded

pack : Bottle size : 750ml closure : Cork

AWARDS

2013 vintage:
92 Points - Wine Mag Bordeaux Challenge’ 15
SilverMedal - OldMutualWineTrophy‘15
2012 vintage:
Double Gold – Michelangelo Int’l Wine Awards ’14
Top Red Blend – SA Novare Awards ’14
Top 100 Wine Guide ‘14
2011 vintage:
Top 100 Wine Guide ‘13
Gold – Michelangelo Int’l Wine Awards ‘13
Gold – Veritas ’13
Classic Wine Top 6 – Bordeaux Style Blends
2010 vintage:
Double Gold – China Wine Awards ‘12
Best Red Blend in Durbanville Ward – Novare SA Terroir Wine Awards ‘12

ageing : It is long and smooth now, with an intriguing character that will continue to develop with years to come.

in the vineyard : Terrior
Slope: North-facing slopes
Soil: Deep red Hutton
Climate: Moderate with cooling sea breezes from the Atlantic Ocean

Viticulture
Trellising:4 wire Perold
Age of vines: 16 - 27 years
Irrigation: Dry-land conditions

about the harvest: The grapes were harvested at optimum ripeness, the components harvested and vinified separately.
Yield: 7 - 9 t/ha

in the cellar : Fermentation in open-fermenters for 5 - 7 days at 24° - 28°C. Punch-through every 4 hours, fermented dry on the skins. 100% Malolactic Fermentation completed spontaneously in tanks before the wine was racked into 225litre French oak barrels.

Maturation: 18 months maturation in 40% new 225L French oak barrels.

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