ULUMBAZA

Red of Springfontein

R150.00

Out of stock

Type Red Blend with Pinotage
Ecological Status: Vegan – Certified Organic (in transition)
Appellation: Estate Wine of Origin Walker Bay
Soil: High Alkaline Maritime Limestone
Rootstock Year of Planting: Richter 99 2003 / Ramsey 2003 /Ruggeri 40 2015
Cultivars Clones: Pinotage PI48A / Cabernet Sauvignon CS18A+46+CxH /Petit Verdot PR400D / Shiraz SH21A 
Harvest: Multiple Passages by Hand
Pre-Cooling: 1 Night at 5°C in Cold Room
Sorting: Multiple Passages by Hand
Destemming/Crushing: Before Pressing
Pressing: Bucher Pneumatic Press
Wild Yeast Fermenting: 1,000 ltr Vats with Regular Punch-downs by Hand
Maturating: Barriques 2nd/3rd Fill
Yeast Addition Filtrating: None None
Harvest Date: 24.02.2016 to 30.03.2016
Pressing Date: 16.03.2016 to 18.04.2016
Blending Date: 03.12.2017
Bottling date: 17.01.2018
Maceration Period thereof Cold: 3 Days 3 Days
Alcoholic Fermentation Period: 16 Days
Share Anaerobic Malolactic: 20% 100%
Blend Composition: PI42%/CS30%/SH20%/PR8%
Average Yield Balling: 36 hl/ha 24.9°Bx
Alcohol Residual Sugar: 14.2% 2.8 g/ltr
Acidity Addition Total Acidity pH: None 5.7 g/ltr pH 3.6
Tannin Addition Total Extract: None 32.1 g/ltr
Total Sulphur thereof free: 0.075 g/ltr 0.022 g/ltr
Production: 7,015 btl à 0.750 ltr

Chemical Analysis before Bottling

Type Red Blend with Pinotage
Ecological Status: Vegan – Certified Organic (in transition)
Appellation: Estate Wine of Origin Walker Bay
Soil: High Alkaline Maritime Limestone
Rootstock Year of Planting: Richter 99 2003 / Ramsey 2003 /Ruggeri 40 2015
Cultivars Clones: Pinotage PI48A / Cabernet Sauvignon CS18A+46+CxH / Merlot ME343A / Shiraz SH21A
Harvest: Multiple Passages by Hand
Pre-Cooling: 1 Night at 5°C in Cold Room
Sorting: Multiple Passages by Hand
Destemming/Crushing: Before Pressing
Pressing: Bucher Pneumatic Press
Wild Yeast Fermenting: 1,000 ltr Vats with Regular Punch-downs by Hand
Maturating: Barriques 2nd/3rd Fill
Yeast Addition Filtrating: None None
Harvest Date: 22.02.2017 to 22.03.2017
Pressing Date: 09.03.2017 to 06.04.2017
Blending Date: 15.12.2018
Bottling date: 20.12.2018
Maceration Period thereof Cold: 3 Days 3 Days
Alcoholic Fermentation Period: 16 Days
Share Anaerobic Malolactic: 20% 100%
Blend Composition: PI38%/ME25%/SH21%/CS16%
Average Yield Balling: 39 hl/ha 24.3°Bx
Alcohol Residual Sugar: 14.6% 2.8 g/ltr
Acidity Addition Total Acidity pH: None 5.4 g/ltr pH 3.5
Tannin Addition Total Extract: None 30.8 g/ltr
Total Sulphur thereof free: 0.067 g/ltr 0.014 g/ltr
Production: 6,928 btl à 0.750 ltr

Chemical Analysis before Bottling

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Tasting Notes

Red fruits and berries on the nose with hints of wild herbs and savory notes. On the palate, the wine has a medium body with well structured, and well-rounded tannins, finishing off with a touch of earthy and spicy notes.

– Tariro Masayiti

Lots of crushed-blackberry and plum aromas and flavors here with some asphalt undertones. A full-bodied and creamy red with round tannins and a long, flavorful finish. Shows intensity and focus. A blend of 42% pinotage, 30% cabernet sauvignon, 20% shiraz and 8% petit verdot. Drink now or hold. Screw cap.

– James Suckling // 92 Points

Red fruits and berries on the nose with hints of wild herbs and savory notes. On the palate, the wine has a medium body with well structured, and well-rounded tannins, finishing off with a touch of earthy and spicy notes.

– Tariro Masayiti

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