2014

Premium Red Blend

On the nose, spicy notes of liquorice, black pepper, coriander and “fynbos” combine with fresh aromas of dark berries and butterscotch. The multi-layered and gripping palate is very well balanced and lingers, with hints of plums and meaty-savoury nuances.

VARIETAL

86% Shiraz, Cabernet Sauvignon 10%, Pinotage 4% (Can vary from vintage to vintage)

Wine Of Origin

Western Cape

Appellation

Cape Sun Premium Red Blend

VINTAGE

2014

Profile

Dry

ALCOHOL

14%

VOLUME

750 ml

pH

3.6

TA

5.5

Rs

2.5

Wine specs

Tasting notes

Tasting note: On the nose, spicy notes of liquorice, black pepper, coriander and “fynbos” combine with fresh aromas of dark berries and butterscotch. The multi-layered and gripping palate is very well balanced and lingers, with hints of plums and meaty-savoury nuances.

Food suggestion: Ideally served slightly chilled at around 18° – 22° C. This Premium Red Blend complements lamb, beef or rich venison dishes. This excellent food wine is also a great companion in front of a fire in winter.

Wine specs

In The Vineyard

From vineyards situated on the slopes of Simonsberg Mountain in Stellenbosch. The Simonsberg region is known for its rich granite soils and moderate climate which leads to the creation of elegant wines, with great depth and intensity. Heat, wind and dry conditions during grape ripening combine to produce grape berries with thick skins and wines with a high extract and excellent aging ability. Other components gets sourced from selected parcels in the Western Cape. Climatic conditions during the spring resulted in good flowering and berry-set.

Wine specs

The Harvest

Harvested by hand in the early morning in small picking bins to ensure that perfect grapes reached the cellar.

Wine specs

In The Cellar

Minimal interference and additions, along with wild fermentations ensured that the wine expressed the unique characteristics of our. Wild/ natural alcoholic fermentation commenced 3 – 4 days after destemming and lasted for 1 – 2 weeks. Pumpovers were done twice per day to ensure optimum colour, flavour and tannin extraction. The wine was left to macerate in the skins for 2 – 3 weeks after the completion of fermentation and before pressing. The wine was taken to barrel for malo-lactic fermentation and maturation. Maturation in barrel lasted 12 months, with 25% new French oak barrels used. The balance of wine was matured in 2nd and 3rd fill barrels and older.

Quality & Craft

Top South Africa Wines

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