The wine’s colour seems to have gained a little extra depth of colour in the past year showing a crystalline red plum and red cherry glow. The nose is spectacular with a most complex and evocative perfume of violets, lavender, cherry blossom, polished oak, frais des boisses, cured meats, marzipan, red plums and red cherry confit. Just so much going on and so much depth and earthy complexity. The palate shows a fine sleek medium bodied texture, impressive tension and delicious expressive wild strawberry, bramble berries, cut hedge row, Chinese five spice and subtle sappy peppery spice on the finish. Such lovely cool freshness, intensity, focus and polish, without being at all heavy at 14 Abv. A wonderfully classic Grenache with subtle mineral balance and real personality. This wine is a towering achievement in the unfolding history of South African Grenache. Drink now and over the next 20+ years. Wine Safari Score: 95+/100 Greg Sherwood MW John Platter – Shortlisted 5*
CLIMATE / SEASON
The 2014 harvest had the earliest start in decades. A warm, dry and windy summer kept vineyard growth under control and accelerated ripening by approximately two weeks. The dry weather resulted in the healthiest seasons in years. This led to good grape analyses with low PH, good acidity and sugar levels which form the foundation of high quality wines.
WINEMAKING & VINIFICATION
For many years I worked with Bordeaux style varietals, until Rosa Kruger found this amazing vineyard of Grenache from Agter Paardeberg. I was nervous but excited to get my hands on Grenache with my main intention to move away from those typical heavy/fruity/barnyard style Grenache. After many visits to the vineyard and tasting the grapes to understand their style, I thought of making a lighter (Southern France Style) Grenache. We picked at the ripeness that would make this style of wines, and fermented it with minimal interference, and the wine took a life of its own. I placed it in small French Oak Barrels, and it went through all the stages (of craziness). One week it was the most exciting wine that I have ever taste, the next week it was the worst. After 15 months I wanted to blend the wine with Shiraz just to be done with the experiment, but something prevented me from doing this. Today, it is wild, full of character, constantly evolving and is one of the wines I’m most proud of.
- Picked in small crates and left overnight in cold room to bring temperature down to roughly 10 degrees Celsius
- A combination of whole bunch, destemmed grapes and stalks go into a stainless steel tank and left until natural fermentation starts
- One to two soft pump overs per day and left for roughly 2 weeks, pressed and wine transferred into older 225L French oak barrels (minimum oxidation during the process)
- Barrel ageing commences for 12 – 15 months
RS 1.8 g/L
TA 5.8 g/L
pH 3.4 g/L
This wine was released in 2016 and because of minimal interference and no additions, except for minimal sulphites, this classic wine has got the potential to age for 30+ years.