In my quest to find you something different for your seasonal red wine, my Advent Calendar #3, my interest was really pricked by this wine. It is a blend of 59% Shiraz, 26% Petit Verdot and 15% Sangiovese.
Interesting are the vineyards and their ages, all three have rows planted in north south direction to take as much advantage of the cooling breezes. The Shiraz is a 20 twenty-year-old Eikendal Vineyard planted on top of the farm. The Petit Verdot vineyard is 12 years old and is situated next to the Shiraz block. The Sangiovese was brought in from a Stellenbosch Wine Appellation 19-year-old vineyard.
Picking times in the ideal ripeness window were different, the Shiraz was picked as mature fruit. The Petit Verdot was picked 50% in the early part of the window, fresh and crisp and the other half at full ripeness. The Sangiovese was picked early in the ripeness window.
Once picked, the three varieties were separately vinified. Handpicked and then chilled, the grapes were destemmed before a whole berry 10 to 15-day cold soak. Fermentation took place spontaneously using the natural yeasts from the vineyard. Varying pump over and punch down methods were used and once the wine was fermented dry, the was settled and the wine was barrel matured, the Shiraz goes in 500 litre old Burgundian barrels, Petit Verdot into a 4500 litre. The Sangiovese component came from the 2017 vintage, adding a classical freshness and a touch of la dolce vita.
From a Bordeaux shaped bottle under natural cork. In the glass, a deep bloodplum at the centre paling to garnet at the edges. The aromas are of a generosity of red and black berries and plums with an undertow of oak and its concomitant spices. The palate is full, tannins are gentle, yet present. A thread of fresh fruit acidity is well interwoven with the fruit, the tannins and the oak.
Anina Meyers Paprika Beef Tomato Mushroom Stew
click HERE for her recipe
A serious glass of wine which needs red meat, either roasted from the oven, barbecued on the braai, out of a tomato based casserole. Serve it chilled with your Christmas Gammon.
Read more about Eikendal Vineyards – CLICK HERE