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MONT FLEUR VINEYARD
This blended wine best reflects our magnificent vineyard site
high up on the eastern slopes of the Helderberg mountain.
Soil deep red Hutton type. The best barrels were selected
with the following components:
Cabernet Sauvignon 44%
4 yr old vines on 5 wire vertical trellis. Clones CS337; CS359;
CS27: CS46A; CS1A; CS163 all on 101-14 rootstock.
Merlot 37%
10 yr old vines on 4 wire vertical trellis. Clone MO192 on
R99 rootstock
Shiraz 13%
3 yr old vines on 5 wire vert. trellis. Clones SH21A; SH1A;
SH99 all on 101-14 rootstock.
Cabernet Franc 6%
4yr old vines on 5 wire vertical trellis. Clone CF1D on 101-14
rootstock.
VINTAGE CONDITIONS
A hot, dry summer. The harvest was early with very ripe, healthy
grapes producing big wines
with high alcohols. Harvest date : 14 / 2 / 98 - 27 / 2 /
98
PRODUCTION
Handpicking into 20 kg lug boxes.
100% destemming and gentle crushing directly into open top
fermenters. Spontaneous natural yeast
fermentation @ max. temp. 30°C - 33°C. Time on skins
10 - 14 days, with cap of skins punched down (pigeage) 1 -
4 times a day. Wine drained directly to barrels together with
single pressing from traditional basket press.
All our red wines undergo malolactic fermentation in the barrel.
This helps to integrate the new oak and fix colour and flavour
compounds. Mostly new French oak used. Time in barrel 21 months,
which included several rackings to gradually clarify the wine
and assist maturation.
The wine was lightly fined with fresh egg whites before bottling
unfiltered by hand on the property.
Bottling date: 11 / 11 / 99. Production: 495
magnums only
TASTING NOTES
Impressive deep red / purple colour. Lush blackberry, plum
aromas spiced with a little clove and cinnamon. Dense tannins
and well-integrated oak. Complex with long finish. Probably
best between 2003 and 2013. Ideal with rich, roasted or grilled
red meat dishes.
ANALYSIS
Alc. 14.73 SG. 1.7 TA 5.9
pH 3.73 VA 0.67 SO2 40 & 53
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