Zevenwacht The Tin Mine Red 2018

Name: Zevenwacht The Tin Mine Red 2018
Brand: Zevenwacht The Tin Mine
SKU: 47592

The wine has appealing aromas of cranberry, raspberry and plum with hints of peppery spice. The palate impresses with ample dark fruit and subtle tannins that are underpinned with elegant oak use that adds to the structure of the wine.

A hearty stew with root vegetables or a roasted leg of venison served with caramelized onions and a dark cherry sauce.

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variety : Shiraz [ 54% Shiraz, 32% Mourvedre, 14% Grenache ]

winery : Zevenwacht Wine Estate

winemaker : Hagen Viljoen

wine of origin : Stellenbosch

analysis : alc : 14 % vol rs : 2.8 g/l pH : 3.51 ta : 5.2 g/l

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

pack : Bottle size : 750ml closure : Cork

AWARDS

Old Mutual Trophy Wine Show 2021 - Bronze

ageing : A delicious wine to be enjoyed now or over the next five years.

Zevenwacht Wine Estate, situated on the beautiful Stellenbosch Wine Route is a modern wine farm with a 300 year history. Owned and managed by the Johnson Family, the Estate has a strong commitment to historic and cultural preservation, as well as conservation of the surrounding indigenous environment. Two prime farming locations provide the grapes for the Zevenwacht winery. The home vineyard on the Estate’s panoramic 450 hectare maritime influenced property, supplies the majority of the grapes. The farm Zevenrivieren, situated at the crest of the Helshoogte Pass, provides winemaker, Hagen Viljoen, with a boutique selection of grapes that add to the fascinating variety of the wines.

in the vineyard : These vineyards are all situated on South westerly and westerly facing slopes ranging in altitude from 100m - 200m above sea level. All the vines are trellised on a seven-wire hedge system that allows for perfect containment of the sometimes vigorous growth habits of the Shiraz and Grenache varieties. Pruned to two-bud spurs, allowing for 16 - 18 bearers per running meter.

in the cellar : All cultivars were fermented separately in open red wine fermenters. The fermentation temperatures hovered around 26° C peaking at ±28° C. Regular pump overs helped with extracting intense colour and soft, pliable tannins. After fermentation, the wine was pressed and racked to 500L French oak barrels with 20% new oak. The different components were aged for 12-16 months before blending.

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