Vondeling Baldrick Shiraz 2014 13.8%
Baldrick Shiraz 2014
For this delicious wine we select the sites and clones which promote greater aromatics and a more accessible palate. The vineyards are planted on ancient granite derived soils on south and south east facing slopes. In total six clones of Shiraz are used and each clone contributes to the final wine. Hand-picking ensures that only the best fruit arrives at the cellar. The unfermented fruit shows over-whelming flavours of raspberry and blackcurrant.
Baldrick Shiraz 2011: Top 100 SA Wines; Robert Parker’s Wine Advocate 90/100, Gold Medal, China Wine Awards Baldrick Shiraz 2012: Gold Medal Six Nations Wine Challenge, 89/100 Tim Atkins SA Wine Review
All our grapes are chilled overnight, after which they are partially destemmed and crushed into open-top tanks. Once crushed, the mash is cold soaked for 48hrs, before natural fermentation occurs spontaneously.
Fermentation takes place at a cool 22°C and NO COMMERCIAL YEAST is added. During fermentation the wine is mixed by hand and not by pump. This method facilitates greater control and expression of the wine. Once fermentation is complete the skins are pressed in a traditional basket press and the wine is transferred directly to second and third fill French oak barrels.
Malolactic fermentation occurs in the barrel and helps to soften and enhance the subtle characteristics of the wine. The wine will spend just more than one year in barrel.
Colour: Rich deep purple colour.
Nose: Opulent red and blue fruit with a hint of wood smoke. Profoundly perfumed with high floral notes of violets. Spices include cinnamon and liquorice.
Palate: A medium bodied wine. Shiraz is the focus of the blend and provides palate weight, dark fruit, subtle pepper and other exotic spices. The Mourvèdre adds red fruit and earthy truffles, while the Viognier helps to soften the wine and heightens the aromatics.
Pairing: A medium bodied wine with plenty of excitement on the nose and palate. The Baldrick Shiraz will enhance many a dish and occasion. We recommend it with slow cooked lamb shanks with mashed potato caramelised onion sauce or smoked pork, sausage and bean, "Cassoulet" style stew.
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