The color is a deep ruby red with garnet reflections and an intense and...
Bright and sustained by a candy-rose colour, its olfactory qualities...
Nose: It begins with the aroma of sugar bonbons, rich with the smell of...
A traditional red wine from the DO (Denominación de Origen)...
The 2018 is very light in colour and body, but shows fine concentration from the dry 2018 vintage. Spellbinding notes of passion fruit and fig excite the nose, while hints of orange blossom and minerals give complexity. It is richly textured and dry, with a nicely balanced tropical fruit core and citrus edge. Gentle notes of crème de cassis give extra depth to a serious, yet generous palate. It is linear in style, with a spine of fresh acidity that carries layers of long-lasting fruit.
|When to Drink||Now|
|Producer||Ernie Els Wines|
|Pairing||Grilled fish dishes|
|Volume||75cl (Full Bottle)|
The 2018 harvest season will be remembered as the drought season, although Ernie Els consider themselves blessed to have bountiful water on the Helderberg. They were, however, still careful with water use during the summer months leading up to harvest. The drought was buffered by a surprisingly cooler season, which allowed the vines to react gracefully to the drought with no abnormal growth patterns observed. Vine canopies were kept thin for sunlight and to further reduce the need for water. Vines’ natural instinct in drier years is to produce smaller bunches with smaller berries – usually the start of a great wine and 2018 was no different. White wines from the 2018 vintage appear to have great vintage specific concentration.
The grapes were hand-picked in the cool of early morning. Then, on the sorting table, all excess stalks and inferior berries were carefully removed. Grape bunches were gently de-stemmed with a de-stalker and lightly crushed. The wine was settled overnight and the sediment racked-off the following day. Fermentation took place at low temperatures (12-14°C) in stainless steel tanks with a combination of yeasts, over a two week period. Working very reductively in the cellar after both crushing and de-stemming, post-fermentation lees contact was maintained for two months with weekly stirring of the lees before racking and stabilisation prior to bottling. This wine is crafted in a fresh style without any oak component.
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