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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 decomposed granite - Hutton type. The vines
are close planted
( 5000 to 7500 vines / hect.) The best barrels were selected
for this reserve wine:
Cabernet Sauvignon 38%
7 yr old vines on 7 wire vertical trellis. Clones CS337; CS359;
CS27: CS46A; CS1A; CS163
all on 101-14 rootstock.
Merlot 25%
7 yr old vines on 7 wire vertical trellis. Clone MO181 on
R99 rootstock
Shiraz 25%
6 yr old vines on 7 wire vertical trellis. Clones SH21A; SH1A;
SH99 all on 101-14 rootstock.
Cabernet Franc 12%
7 yr old vines on 7 wire vertical trellis. Clone 1D on 101-14
rootstock.
VINTAGE CONDITIONS
An ideal dry, moderately hot summer. The harvest commenced
in perfect conditions with ripe, healthy grapes producing
big, but well-balanced wines.
Harvest date : 14 / 2 / 01 - 2 / 3 / 01
PRODUCTION
Handpicking into 20 kg lugboxes. 100% destemming and gentle
crushing directly into open top fermenters. Spontaneous natural
yeast fermentation @ max. temp. 31°C - 33°C. Time
on skins 9 - 11 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.
This wine was bottled by hand, unfined and unfiltered, on
the property. Bottling date : 28 / 1 / 03.
Production : 1427 bottles; 396 magnums
TASTING NOTES
Impressive deep red / purple colour. Lush blackberry and spicy
fruitcake aromas. Dense tannins and intense fruit provide
a rich, supple, almost thick texture. Needs time to show hidden
complexity. Long finish. Probably best between 2006 and 2015.
Ideal with rich, roasted or grilled red meat dishes.
ANALYSIS
Alc. 15.69 SG. 2.1 TA 5.7
pH 3.52 VA 0.64 SO2 26 & 45
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