KWV Abraham Perold Tributum 2012
Abraham Perold was a legend in his time and left an indelible mark on the South African Wine Industry, not only for his creation of Pinotage, South Africa’s iconic wine grape.
In a tribute to Perold, KWV releases a wine, the current is the KWV Abraham Perold Tributum 2012. Only the best of the best for the grapes and for the wine for this one. The grapes come from Stellenbosch, Darling, Paarl, Swartland, Wellington and the coastal region. The blend for this vintage is 38% Pinotage, 35% Cabernet Sauvignon, 17% Shiraz 5% Petit Verdot and 5% Petit Sirah [not to be confused with Shiraz or Syrah, different grape.]
Pinotage Grapes on the vine
The weather during the weeks preceding the harvest was abnormally dry which resulted in smaller berries and lighter bunches. This of course meant greater concentration of flavours in the resulting wine.
In their labours to produce a wine of excellence with an ability to age well. They have surely succeeded. Varieties were separately vinified and then only the best of the best were chosen for the Tributum. Gentle pump overs and air bag presses were used to release soft tannins and maximum flavours.
The barrels used for the 18 month maturation period were 90% French oak and 10% American oak. 70% of the barrels used were new.
With its high Pinotage content, the wine is classified as a Cape Blend.
It looks like
Elegant Bordeaux shaped bottle with an image of Abraham Perold on the classic label. In the glass, a deep Satsuma plum at the opaque core which pales out to ruby garnet at the rim.
It smells like
Ripe berried fruit, plums, blackcurrants, mulberries and roadside brambles. The oak shows its presence with sweet spices and white chocolate.
It tastes like
Massive generosity of fruits filling the entry, mid palate, and aftertaste. Oak in gentle support, tannins beautifully interwoven. A superb wine from every aspect.
Tracy Foulkes’s Picanha Steak on Toasted Ciabatta with Mustard Cream
It’s good with
This is the after dinner bottle with serious conversation around the dying embers of the braai fire. It is a brilliant partner to food – red meats from the braai, the grill, the oven, and from a casserole. While it will pair magnificently with a well cooked midweek supper dish, don’t save it for a special occasion, enjoy it. Tracy Foulkes’s Picanha Steak on Toasted Ciabatta with Mustard Cream. Click here for her recipe.
Tracy Foulkes with her husband and business partner, Paul Raphaely
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