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Dark crimson. Struck-flint, lustrous dark cherries and blackcurrant cassis play the opening keys. Wafts of savoury spice, a touch of toasty oak, and a flash of thyme in the background.
All fruit was sourced from the Ernie Els Wines property, with vineyards that grow on the warm north-facing slopes of the Helderberg region within the Stellenbosch appellation. Each variety is separately managed to create unique and varied flavour profiles for this classic Bordeaux-style blend. With an altitude of approximately 250 metres above sea level, together with the cooling influence of the Atlantic Ocean, the ripening period can be extended resulting in wines with phenolic ripeness.
The grapes were hand-harvested in the cool hours of the early morning. Whole berries were fermented in Nico Velo concrete tanks with intermittent pump-overs and punch-downs to ensure a balance between flavour, colour and tannin extraction from the skins. This was followed by secondary fermentation in various vessels, including terracotta amphorae and oak barrels. All ferments were meticulously monitored to ensure that the natural aromas and flavours could be preserved. Each variety was matured separately, before final blending and bottling.
Dark crimson. Struck-flint, lustrous dark cherries and blackcurrant cassis play the opening keys. Wafts of savoury spice, a touch of toasty oak, and a flash of thyme in the background. Focused and elegant, the palate peels off layers of fruit, red and black cherries, plums, following a spine of muscular tannins, smoothing to silk at the edges, unwinding into a black gravel minerality on the finish.
Wine of Origin: Stellenbosch
Cabernet Sauvignon 60%, Merlot 25%, Cabernet Franc 5%, Malbec 5% & Petit Verdot 5%
Alc 13.5 % by Vol. – R.S. 2.6 g/l – T.A. 6.1 g/l – pH 3.55
Aged for 18 months in French oak barrels (50% new). A small batch (15%) spent 8 months in terracotta amphorae.
Tim Atkin - 93 Points
