Limestone Rocks

Whole Lotta Love

R465.00

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
Cultivars Clones: Pinotage PI48A / 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(PI+PR) and at(SH) Pressing
Pressing: Bucher Pneumatic Press Whole Berry(PI+PR) / Whole Bunch(SH)
Wild Yeast Fermenting: Open Barriques 1st Fill French/Hungarian with Manual Punch-downs 7 Days each 2nd Hour
Maturating: Barriques 1st Fill French/Hungarian
Yeast Addition Filtrating: None None
Harvest Date: 19.02.2015 to 18.03.2015
Pressing Date: 01.02.2017
Blending Date: 01.02.2017
Bottling date: 13.02.2017
Maceration Period thereof Cold: 10 to 16 Days 4 to 6 Days
Alcoholic Fermentation Period: 16 Days
Share Anaerobic Malolactic: 0% 100%
Blend Composition: PI59%/PR21%/SH20%
Average Yield Balling: 21.7 hl/ha 24.6°Bx
Alcohol Residual Sugar: 14.7% 3.0 g/ltr
Acidity Addition Total Acidity pH: None 5.7g/ltr pH 3.6
Tannin Addition Total Extract: None 34.5 g/ltr
Total Sulphur thereof free: 0.044 g/ltr 0.016 g/ltr
Production: 1,012 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 Springfontein Rim
Soil: High Alkaline Maritime Limestone
Rootstock Year of Planting: Richter 99 2003 / Ramsey 2003
Cultivars Clones: Pinotage PI48A / 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(PI+PR) and at(SH) Pressing
Pressing: Bucher Pneumatic Press Whole Berry(PI+PR) / Whole Bunch(SH)
Wild Yeast Fermenting: Open Barriques 1st Fill French/Hungarian with Manual Punch-downs 7 Days each 2nd Hour
Maturating: Barriques 1st Fill French/Hungarian
Yeast Addition Filtrating: None None
Harvest Date: 04.03.2016 to 30.03.2016
Pressing Date: 19.03.2016 to 15.03.2016
Blending Date: 18.10.2017
Bottling date: 13.11.2017
Maceration Period thereof Cold: 10 to 16 Days 4 to 6 Days
Alcoholic Fermentation Period: 10 Days
Share Anaerobic Malolactic: 0% 100%
Blend Composition: PI59%/PR21%/SH20%
Average Yield Balling: 34.5hl/ha 23.7°Bx
Alcohol Residual Sugar: 14.0% 2.8 g/ltr
Acidity Addition Total Acidity pH: None 5.6 g/ltr pH 3.6
Tannin Addition Total Extract: None 30.6 g/ltr
Total Sulphur thereof free: 0.047 g/ltr 0.012 g/ltr
Production: 1,121 btl à 0.750 ltr

Chemical Analysis before Bottling

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Tasting Notes

Layered with complex aromas of berry fruit and oak spice both on the nose and through to the palate. The rich mineral characteristic of the terroir gives this blend rich and intense but soft textured velvety tannins. A true Cape blend with great potential to develop for many years to come.

– Tariro Masayiti

A rich, powerful blend of 59% pinotage, 21% petit verdot and 20% syrah with lots of body and round, creamy tannins. Shows blackberry and cherry character. Long and flavorful. Drinkable now, but better after a couple of years.

– James Suckling // 93 Points

Trophy for Best Red blend – 2018 Navarre Terroir Wine Awards

Layered with complex aromas of berry fruit and oak spice both on the nose and through to the palate. The rich mineral characteristic of the terroir gives this blend rich and intense but soft textured velvety tannins. A true Cape blend with great potential to develop for many years to come.

– Tariro Masayiti

A little less opulent than the 2015 rendition of this wine, yet it’s intense and focused with very pretty aromas and flavors of ripe berries and chocolate that come through nicely. Medium to full body, creamy tannins and a flavorful finish. A blend of 55% pinotage, 23% petit verdot and 22% shiraz. Drink or hold.

– James Suckling // 93 Points

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