Wine Expert (Japan Sommelier Association)
Rich but well balanced. Drank just 3 yrs after vintage and astonishing beautiful velvety texture and well balanced richness. purple hue, well ripen black cherry and blackberry with liquorice and spices, a touch of vanilla and complex green note. — a month ago
Ch70% Auxerrois30% ABV12.5% — a month ago
black cherry and blackberry with full of black pepper, liquorice and spices. ABV13%.
GIMBLETT GRAVELS VINEYARD
A PLACE OF WARMTH AND GRAVELLY SOILS
39˚ 35' 57.2"S 176˚ 44' 5.6"E
The Gimblett Gravels Winegrowing District resulted from a flood in 1876 when the Ngaruroro River changed its course and a vista of gravel was left behind. The area is a place of warmth, stone and sandy alluvial soils. This unique combination alongside other climatic factors such as sunshine hours, humidity and rainfall means the gravels retain heat and lead to optimum ripening for Syrah, Merlot and Cabernet. The stylistic characters of red wines from the vineyard are richness, ripeness and elegance with a distinctive fine dusty tannin finish. Chardonnay is also grown on the vineyard with distinctive floral notes and pronounced minerality on the palate. — a month ago
for me it has its own style of both relatively sharp acidity & slightly faded fruitfulness, like Grand Reserva. it seems it needs more time like at least 3-5yrs for matured pleasant cedar and forest like aromas.
Fruit is sourced from a variety of sites ranging from the sandy gravel soils of the Firgrove and Raithby ward to sandy/loamy granite soils of the Jonkershoek ward. In essence, it is a blend of Stellenbosch Cabernets showing the variety of terroirs to be found, all harvested by hand at optimal ripeness. Five days fermentation in open concrete tanks with temperature control and regular manual plunging and pump-overs. The malolactic fermentation was carried out in lined concrete tanks after which the wine was transferred to 225L French oak barrels (25% new oak) where it was matured for 20 months. — a month ago
One of the defining and beautiful parts to making Semillon is the simplicity of technique. After picking by hand, the bunches were sorted for unwanted contaminants like leaves and stems and then put straight into the presses. The pressed juice was sent to stainless steel tanks, where it was settled for 48 hours and 10°C. Clear juice was racked to a second stainless steel tank where fermentation was carried out by multiple yeast strains and controlled to a temperature of 18°C. After fermentation was completed, the wine was immediately prepared for bottling and was fined with bentonite, for protein stability but needed no other fining. It was then sterile filtered and bottled on 5th July, 2018.
Our intent is to maximise the retention of the young fruit aromas then get the wine quickly in to bottle to capture these and then allow the cellaring process to build the complexity.
abv14% — a month ago
abv14% — a month ago