Allesverloren Fine Old Vintage 2011

Name: Allesverloren Fine Old Vintage 2011
Brand: Allesverloren
SKU: 42514

Colour: Deep ruby red.
Bouquet: Beautifully integrated nuances on the nose of honey suckle and mince pies with subtle hints of black cherry and sweet spice.
Taste: A voluptuous praline and candied orange peel on the palate with wonderful balance between acidity and alcohol, finished off with lingering spicy fruit and a hint of dark chocolate ganache.

This wine is best paired with the likes of creamy gorgonzola soup, Black Forrest Gateau, mince pies and traditional Stilton or any other strong blue vein cheese.

variety : Tinta Barocca [ 50% Tinta Barocca, 30% Touriga Nacional, 20% Souzao ]

winery : Allesverloren Wine Estate

winemaker : Danie Malan and Armand Lacomme

wine of origin : Swartland

analysis : alc : 20.14 % vol rs : 101.2 g/l pH : 3.28 ta : 5.98 g/l

type : Fortified style : Sweet body : Full taste : Fruity wooded

pack : Bottle size : 750ml closure : Cork

Allesverloren, situated on the south-eastern slopes of the Kasteelberg near Riebeek West, is the oldest estate in the Swartland Wine of Origin district and is renowned for the excellence of its reds and Fine Old Vintage estate wines.
The farm, which dates back to 1704, began producing wine exactly one century later. In 1872 Allesverloren was acquired by Daniel Francois Malan and has remained in the Malan family for five generations.
Winemaker Danie Malan and his late father, Fanie, were among the wine pioneers of the Swartland, ably demonstrating the outstanding wine growing potential of what was once considered the breadbasket of the Cape. While wheat remains the major crop in the region, increasing numbers of wine farms are established each year to take advantage of the beneficial terroir.

in the vineyard : The three varietals from which this wine is made came from trellised vineyards, grown in Malmesbury shale and situated some 270 m to 340 m above sea level. Planted from 1954 onwards, the vines received no irrigation. Yields averaged 6 tons per hectare.

about the harvest: The fully-ripened grapes were harvested by hand at 28° to 29° Balling during mid-March.

in the cellar : The grapes were blended before being aged in second- and third-fill 400-litre and larger French oak barrels for a period of 20 months.

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