Anton Swarts – Cape Wine Master
Coastal region – Western Cape.
TERROIR / SOIL / VINEYARD AND CLIMATE CONDITIONS:
A combination of factors play a part in producing this lighter style wine, namely: specific vineyard blocks and site selections, soils that are light and sandy, harvest timing, lower yield per hectare, clones that ripen at lower sugar levels and canopy management.
Grapes were hand-harvested at optimum ripeness, destemmed, slightly crushed and cooled to enable cold maceration prior to fermentation in stainless steel tanks. After two days of cold soaking, the juice was inoculated with a selected yeast strain and the fermentation was temperature controlled. During fermentation, three daily pump-overs were conducted to extract colour and flavour. Towards the end of alcoholic fermentation, the tanks were racked and tanks for the proposed blend were tasted and selected. During these last stages of fermentation, the wines were de-alcoholised using spinning cone technology. This occurred in two stages. The first extracted the wine’s volatile flavour and aromatics. This occurred under vacuum and at low temperatures. The second stage removed neutral alcohol and added back the extracted flavour and aromatics. The de-alcoholised base wine was then left to complete the alcoholic fermentation with the remaining sugars and nutrients still available. After alcoholic fermentation, the wine was kept on its fine lees for freshness, cross flowed, and its sugar adjusted. The wine was finally tartrate stabilised before bottling.
TA: 5.3 g/L
RS: 7.3 g/L
This off-dry, unwooded wine offers black and red berry aromas and palate of cherries, plums and mulberry, with a mouthwatering finish.
Although it’s great by itself, it’s also great with pâté, terrines and Brie.
DOWNLOAD TASTING NOTE