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Red

Showing all 6 results

  • “Signature” Pinotage 2017, Spier, Stellenbosch, Western Cape, 14.5% vol, 75cl

    “Signature” Pinotage 2017, Spier, Stellenbosch, Western Cape, 14.5% vol, 75cl

    SAR8

    Spier is one of the oldest wine farms in South Africa with a recorded history dating back to 1692.

     

    Today they have embraced many modern approaches and aim to minimise the impact of their activities on the environment. They are a Champion member of the Biodiversity and Wine Initiative, organically certified and Fair Trade accredited.


    Wherever possible, Spier look for ways to support local industry and communities. They support local communities through the Treepreneur Project which encourages people in impoverished communities to grow trees in exchange for essential goods.

     

    Grapes for the Signature Pinotage were gently crushed, de-stemmed and cooled. After two days of cold soaking the juice was fermented until dry in stainless steel tanks. Three pump-overs were conducted daily. After fermentation, 20% of the wine was matured in French oak barrels for 8-10 months and the remainder matured in stainless steel tanks with French oak staves.

     

    Clear bright purple red in appearance, the nose has typical red fruits – raspberries and cranberries.The palate is full of ripe fruit with good balancing acidity, round, with soft tannins, and a long, slightly sweet finish.

    £11.10

  • Petit Rouge 2016, Vondeling Farm, Voor-Paardeberg, Paarl, 13.5% vol, 75cl

    Petit Rouge 2016, Vondeling Farm, Voor-Paardeberg, Paarl, 13.5% vol, 75cl

    60% Merlot, 40% Cabernet Sauvignon.

     

    All grapes are carefully sorted to ensure quality.

     

    Fermentation is in temperature controlled stainless steel after which the wine is transferred to old 300 litre French oak barrels. The wine spends a total of 11 months in barrel, after which it is bottled.

     

    Colour: A ruby red colour.
    Nose: An elegant fruit profile on the nose includes cherries, subtle raspberry and spicy black pepper.
    Palate: All this is nicely supported by refined tannins and a soft finish.

     

    £11.16

  • Cabernet Sauvignon 2013, Vondeling Farm, Voor-Paardeberg, Paarl, 14% vol, 75cl

    Cabernet Sauvignon 2013, Vondeling Farm, Voor-Paardeberg, Paarl, 14% vol, 75cl

    SAR6

    The grapes used for this wine originate from one of Vondeling’s highest and most temperate slopes. The roots burrow deep into nutrient poor, well weathered granite soils. This offers great consistency of concentration and aroma.

     

    Upon arrival at the cellar the grapes are pre-chilled before processing. Once chilled they are gently de-stemmed and the berries cold soaked for two days before natural fermentation is allowed to occur. A combination of whole and crushed berries allows for a slow extraction of tannins and an intense fruit driven profile.

     

    After fermentation, extended maceration on the skins is allowed for one week after which the wine is drained to 300 litre French oak barrels and the skins are pressed in a traditional wooden basket press.

     

    100% malolactic fermentation takes place in barrel after which the wine is racked and returned to barrel for at least one full year. After a total time of 18 months in barrel, the wine is bottled and laid to rest for another year before finally being made available for purchase.

     

    An intense, dark, ruby red, the nose is fragrant with blackcurrant and liquorice. Soft, smoky oak softens the black pepper vibrancy and lends an exotic lift to the nose.
    Moderately tannic, the wine is elegant and balanced.

    £15.30

  • “Monsonia” 2015, Vondeling Farm, Voor-Paardeberg, Paarl, 14% vol, 75cl

    “Monsonia” 2015, Vondeling Farm, Voor-Paardeberg, Paarl, 14% vol, 75cl

    SAR2

    Vondeling “Monsonia” is a blend of 85% Shiraz, 6% Mourvédre , 5% Grenache 5% & 4% Carignan. It is the wine from Vondeling that used to be known as “Erica” Shiraz.

     

    The wine is named after the Monsonia speciosa, a species of fynbos (wild plant) that is endemic to the Paardeberg mountain, the home of Vondeling wines.

     

    The vines grow in ancient, well-weathered granite soils on southeast-facing slopes. The harvest is manual and on arrival at the winery the fruit is chilled overnight. The bunches are partially de-stemmed, but not crushed, and whole berry fermentation takes place in open-top fermentation tanks. An initial two day period of cold soaking is applied before wild yeast fermentation is allowed to commence. During fermentation, hand plunging, takes place to aid mixing and colour extraction.


    After fermentation, the wine was pressed in a traditional basket press and the wine transferred to barrel where malolactic fermentation takes place. Only large format French oak barrels are used, with about one third new and the rest 2nd and 3rd fill. The wine is allowed to mature for 16 months before blending and bottling.

     

    The wine displays a rich deep red / purple colour. It has an opulent nose of bright violets, dark fruit, smoky oak and spices – cloves, nutmeg and coriander. On the palate it shows dark fruit, chocolaty richness and under tones of earthy notes. The wine has a full, viscous texture and a long complex spicy finish.

     

    £16.44

  • Meerlust Merlot 2015, Meerlust Estate, Stellenbosch, Western Cape, 14% vol, 75cl

    Meerlust Merlot 2015, Meerlust Estate, Stellenbosch, Western Cape, 14% vol, 75cl

    SAR13

    Growing fine wines on the Meerlust Estate, situated fifteen km south of Stellenbosch, has been part of the Myburgh family tradition for eight generations, beginning in 1756.

     

    The first owner of the property, a German immigrant named Henning Huising, recognized the beauty and potential of the area and settled here in 1693. He named his new-found home “Meerlust”, meaning “pleasure of the sea” – the site is on a granitic  outcrop only 5 km from False Bay, and in the warm summer months the vineyards are refreshed by ocean breezes and evening mists which roll in from the coast.

     

    Meerlust Merlot 2014 is a blend of 85% Merlot, 8% Cabernet Franc for structure and acidity and 7% Petit Verdot which gives the wine a lifted floral aroma and polished, sleek tannins. The grapes were selected from vineyards of 24 year old estate-grown vines

     

    The grapes were hand picked and carefully selected before crushing. Fermentation was in stainless steel tanks. A portion of the wine was given extended maceration on the skins for three weeks before pressing. Malolactic fermentation took place in 300 litre French oak barriques with maturation in 60% new Nevers French oak, 40% second fill Nevers for 17 months before bottling.

     

    The perfect growing conditions of 2015 has produced one of Meerlust’s finest Merlots yet. Deep, youthful purple colour with a ruby rim. Intense dark brambly fruit on the nose, mulberry, liquorice and damson plum with hints of dark chocolate and spice, tempered by a stony minerality. The  medium-full bodied palate offers generous, ripe, pure Merlot fruit with refreshing acidity, structured yet silky tannins and pronounced length and minerality. There is a core of juiciness, opulence and richness typical of the variety, while the Cabernet Franc and Petit Verdot lend greater complexity to the wine.

     

     

    £21.30

  • Meerlust Pinot Noir 2016, Meerlust Estate, Stellenbosch, 13% vol, 75cl

    Meerlust Pinot Noir 2016, Meerlust Estate, Stellenbosch, 13% vol, 75cl

    SAR7

    Growing fine wines on the Meerlust Estate, situated fifteen km south of Stellenbosch, has been part of the Myburgh family tradition for eight generations, beginning in 1756.

     

    The first owner of the property, a German immigrant named Henning Huising, recognized the beauty and potential of the area and settled here in 1693. He named his new-found home “Meerlust”, meaning “pleasure of the sea” – the site is on a granitic  outcrop only 5 km from False Bay, and in the warm summer months the vineyards are refreshed by ocean breezes and evening mists which roll in from the coast.

     

    100% Pinot Noir from vines with an average age of 20 years old, situated at the highest point on the estate (85-120metres above sea level) with a South facing aspect to benefit from the cool, maritime breeze tat blows from False Bay.

     

    The 2016 grapes were handpicked and selected in the coolness of morning before partial de-stemming and crushing.

     

    Fermentation was in small, stainless steel vats with regular pigeage (pumping over) for gentle extraction. After fermentation the wine was pressed directly into French oak barriques for malo-lactic fermentation. After racking, the wine was matured in 50% new Allier barriques and 50% second fill barriques for 11 months before bottling.

     

    Intense, vivid translucent youthful purple-ruby in appearance. The wine shows pronounced lifted perfume on the nose with red berry fruit, mushrooms and hints of savoury richness and spice and a clean vibrant minerality. On the palate there are very pure Pinot fruit flavours on entry with red cherry coupled with fresh acidity. The wine has layered complexity with great elegance and finesse. Very fine tannins provide a searching and long finish.

    £22.80