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VINEYARD BLOCKS
1 block 9 year old vines on 4 wire vertical trellis. Clone
MO192 on 101-14 rootstock. Western low lying slope of the
Helderberg mountain. Soil poor gravelly clay. No irrigation
necessary in 1997.
Yield 6 tons / hect.
2nd block 9 year old vines on 4 wire vertical trellis. Clone
MO192 on R99 rootstock. 'Mont Fleur' vineyard - high altitude
slope on the eastern side of Helderberg mountain. Soil red
Hutton type. No irrigation. Yield 1/2 ton / hect !
VINTAGE CONDITIONS
A very difficult vintage with a lot of rain during the initial
growing period. The ripening period, however, was ideal with
record low temperatures and almost no rain. We had amazing
quality grapes to work with and hopefully time will express
the full potential of this great vintage.
Harvest date: 3/3/97 - 14/3/97 @ 22.4 - 24° Balling.
PRODUCTION
100% destemming by hand over a wooden griddle and gentle crushing
directly into stainless steel tanks. Spontaneous natural yeast
fermentation followed a 2 day cold soak period. Fermentation
temp. rose to 30 - 34 degrees and cap punched down 4 times
a day initially, reducing to twice a day towards the end of
fermentation. A few days post fermentation maceration allowed
with floating lid on. Total skin contact time - 10 days.
All our red wines undergo malolactic fermentation in the
barrel. This helps integrate the new oak component and help
fix colour and flavour compounds. 35% new French oak and 5%
new American oak was used from the high quality 'Taransaud'
and 'Demptos' cooperages. Time in barrel 18 months, which
included several rackings to gradually clarify the wine and
assist maturation development.
This wine was lightly fined with egg whites ( 2-3 eggs per
barrel ), before bottling unfiltered by hand on the property.
Bottling date : 18 / 9 / 98
TASTING NOTES
Deep red colour. Intense blackberry, cherry nose surrounded
by exotic spices. Intense fruit on palate reigned in by firm,
but fine tannins. Long, nicely dry finish. Probably best between
2001 and 2007. Excellent with rich, red meat dishes especially
roasts and casseroles.
ANALYSIS
Alc. 13.81 Sg. 1.9 TA 5.7
pH 3.65 VA 0.66 SO2 18 & 28
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