VONDELING Monsonia 2016 14%
Shiraz 67%, Mourvédre 21%, Carignan 8% & Grenache 4%
Har vundet flg. priser:
2020 Platter’s guide – 4.5 Stars
2019 Michelangelo – Gold2019 Winemag 93 Points
Vinhuset Vondeling skriver om denne vin:
Vondeling Monsonia is named after Monsonia Speciosa, a very rare species of fynbos(vegetation type occurring in the Western Cape region of South Africa) found in the Paardebergmountain, the home of Vondeling wines.
TASTING NOTES & CELLARING & FOOD PAIRING
The wine has a vibrant ruby red colour with a dash of purple. The nose is refinedopulence personified. Bright violets are infused with dark fruit with just a hint ofearth and wood smoke. Sweet spices abound, rich in cloves, subtle nutmeg andaromatic coriander. The palate is alive with redberry fruit and has a chocolatyrichness with undertones of wild herbs. The wine has a full, viscous texture and alingering finish. Well paired with a de-boned leg of lamb, barbequed over a hotbed of coals or hearty, slow-cooked pork belly with root vegetables and tomatoes.
THE NAME MONSONIA
The flower was named after Lady Anne Monson, the great-grandchild of King Charles II.Controversially, her first marriage was dissolved, due to the birth of an illegitimate child but shesoon remarried Colonel George Monson of the Indian Military. She was known as a “remarkablelady botanist” and was instrumental in translating Linnaeus’s famous “Philosophia Botanica”. Onher way to Calcutta, she visited the Cape of Good Hope and accompanied seasoned collector ofSouth African plants, Carl Peter Thunberg, on several expeditions around the Cape. In 1774, henamed the Monsonia species of plants after her.
The Shiraz vines grow in ancient, well-weathered granite soils on southeast-facing slopes – idealfor our warm South African climate. In total, six clones of Shiraz can be found on the farm andonly the best performing clones go into the final blend. Typically, each clone contributesdifferent characteristics to the wine and the different blocks are picked at varying degrees ofripeness, best suited to their character. Highly selective hand-picking guarantees that only thebest fruit arrives at the winery.
After being chilled overnight, bunches are partially destemmed, but not crushed, and wholeberry fermentation takes place in open-top fermentation tanks. An initial two-day period of coldsoaking is applied before wild yeast fermentation is allowed to commence. Duringfermentation, hand plunging, commonly known as “punch downs” is the method of mixing andextraction. After fermentation, the wine is pressed in a traditional boutique size basket press.All wine is then transferred directly to barrel where malolactic fermentation takes place. Onlylarge format French oak barrels are used, with about one-third new and the rest 2nd and 3rdfill. The wine is allowed to mature for 16 months before a final barrel selection, blending andbottling takes place.