The Yellowwood Organic Red
This organic red blend of 82% Merlot and 18% Cabernet Sauvignon is named after the indigenous yellowwood tree standing tall in the heart of Spier’s Werf (farmyard).
VINEYARD AND CLIMATE CONDITIONS:
14 to 19-year-old trellised vines grown in conditions influenced by the cold Atlantic Ocean. Cold, wet winters and sunny, warm summers with long ripening seasons ensure optimal ripeness and concentrated, yet elegantly balanced wines.
TERROIR / SOIL:
Deep, fertile decomposed granite with a high percentage of clay ensures good water retention and minimal supplementary irrigation. Vines are grown and managed to organic specification. Foliage is managed mechanically, creating favourable conditions for natural protection from disease, less use of environmentally-damaging chemicals and more sustainable growth.
Grapes are hand-picked at optimal ripeness. After a selection process to eliminate unwanted raisened or underripe berries, the fruit is crushed to stainless steel tanks. A combination of natural and cultured yeast is used to ferment the grapes over 24 days. Free-run wine is barrelled down for maturation in 25% new, French oak and 75% second and third fill French oak barrels. After 16 months of ageing, the wines are tasted and blended.
Alc: 14% vol
RS: 3.4 g/L
TA: 5.5 g/L
Medium ruby red with vibrant ruby hue.
Notes of pomegranate, cassis and red cherries with a fruit and spice-laden palate. Fine tannin integration and good acidity gives a lasting impression on the palate.
Wild mushroom risotto, or crispy duck and roast vegetables.