CAPE SUN PREMIUM BLEND 2014
Premium Blend Tasting Notes
On the nose, spicy notes of liquorice, black pepper, coriander and “fynbos” combine with fresh aromas of dark berries and butterscotch. The multi-layered and gripping palate is very well balanced and lingers, with hints of plums and meaty-savoury nuances.
Cape Sun Premium Blend 2013 is drinking excellent now or can mature and develop for 6 -10 years from vintage.
60% Shiraz, Cabernet Sauvignon 36%, Petite Vedot 5% (Can vary from vintage to vintage)
Ideally served slightly chilled at around 18° - 22° C. This Shiraz complements lamb, beef or rich venison dishes. This excellent food wine is also a great companion in front of a fire in winter.
From vineyards situated on the slopes of Simonsberg Mountain in Stellenbosch. The Simonsberg region is known for its rich granite soils and moderate climate which leads to the creation of elegant wines, with great depth and intensity. Heat, wind and dry conditions during grape ripening combine to produce grape berries with thick skins and wines with a high extract and excellent aging ability. Other components gets sourced from selected parcels in the Western Cape. Climatic conditions during the spring resulted in good flowering and berry-set. The ripening seasons in Stellenbosch was warm and dry with full ripeness being reached in the 1st week of March.
Trellised vineyards ensured sufficient sunlight and air circulation in the vine’s canopy and thus produced grapes with excellent flavour and intensity. Fungicides, pesticides and herbicides were kept to a minimum and weeds were controlled manually. Grapes were harvested manually into small boxes.
IN THE CELLAR
Minimal interference and additions, along with wild fermentations ensured that the wine expressed the unique characteristics of our terroir. Eighty-five percent of the grape bunches were de-stemmed and whole berries were moved into stainless steel tanks, while 15 % of the whole grape bunches were moved to tanks for a partial whole bunch fermentation. Wild/
natural alcoholic fermentation commenced after 3 - 4 days and lasted for 1 - 2 weeks. Pumpovers were done twice per day to ensure optimum colour, flavour and tannin extraction. The wine was left to macerate in the skins for 2 - 3 weeks after the completion of fermentation and before pressing. The wine was taken to barrel for malo-lactic fermentation and
maturation. Maturation in barrel lasted 12 months, with 25% new French oak barrels used. The balance of wine was matured in 2nd and 3rd fill barrels and older.