Frans K. Smit Red 2015

“Respect what the vineyard hands you,” is the iconic winemaker’s mantra. He says: “It all happens in the vineyard. We carefully select the region and the growing blocks. This is the big thing: not tampering with natural process – but helping it along.'


— Frans K. Smit


This remarkable wine is one to treasure — make it the cornerstone of your own collection, or gift it to the connoisseur in your life. Named after our acclaimed Cellar Master, this represents the pinnacle of his passion, craft and commitment to terroir. The 2015 vintage won a Gold medal at the Concours Mondial de Bruxelle 2019.

TASTING NOTE
The 2015 Red was made with grapes handpicked on the slopes of Helderberg — arguably the best place in South Africa to grow Bordeaux varietals. Forming 50% of the blend, majestic, mysterious Cabernet Sauvignon takes centre stage, with stellar Merlot, Cabernet Franc and Petit Verdot providing aroma and structure in memorable supporting roles. Offering dark fruits presence and traces of cigar box with tannins that are firm but amiably rounded.

R 5,970.00
6 Bottle CaseSingle Bottle 750ml

AWARDS

Concours Mondial de Bruxelles 2019 - Gold medal
Tim Atkin Annual South African Report 2020 - 92 points
John Platter Wine Guide 2021 - 5 stars

SERVE WITH

Enjoyable now, this collector’s wine will show best at 10 years after harvest, and will complement most red meat dishes — something even as simple and exquisite as flame-seared grass-fed ribeye.

WINEMAKING

WINEMAKER
Frans Smit

ORIGIN
Stellenbosch

TERROIR / SOIL
Decomposed granite soils

VINEYARD AND CLIMATE CONDITIONS
All varietals were from the Helderberg and Stellenbosch which are both close to the sea, but from different slopes and aspects. The cooling afternoon sea breeze extends time on the vine and complexity of taste. It allows the tannins enough thime to muster stature. Decomposed granite soils with clay subsoil hold water exceptiontionally well,making us less reliant on irrigation. Besides being good for the vine, the soil quality reduces dependence on irrigation. It's good, full stop. Minimising our environmental impact is a key priority at Spier; it's part of our philosophy and business intention.

WINEMAKING
We hand-harvest in small lugs - and all processes after picking are carefully controlled by our team. De-stemming and hand-selecting all adds to a great taste, in the end. Every detail is crucial. The components were mostly fermented in small 600L roller fermenters. We allowed it quite a long time on the skins, giving it time to settle and come into its own. Malolactic fermentation was done in barrel - a period of about 24 months on the lees. Then we made our selections and started blending the components. In the final blend, I decided to add in a small percentage of Cabernet Franc and Petit Verdot to make this a true Bordeaux style wine with good aroma and structure. We then sent it back into the barrel for 4 to 5 months, before racking.

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