Synergy (Cape Blend) | 2015
As part of our Reserve Range, the Beyerskloof Synergy represents not only the synergy of our four red grape varieties, but all the differentslopes,soils and micro-climates where they are grown. This wine combinesthe classic European with the New World wine styles. A wonderful partner to red meat, game, cheese and spicy foods.
Wine Name: Beyerskloof Synergy Cape Blend
Varietal(s): 50% Pinotage, 18% Merlot, 18% Cabernet Sauvignon, 5% Shiraz, 5% Cinsaut, 4% Pinot Noir
Soil: Klapmuts, Escourt and Wasbank Trellising: Pinotage bush vines - Cabernet Sauvignon, Shiraz and Merlot on 5 wire hedge
Colour: Intense dark red colour with a pleasant ruby red rim.
Bouquet: Initial impressions of lovely red fruit and cherries give way to sweet cedar oak aromas.
Tasting notes: An abundance of black fruit upon entry leads to a big, juicy middle with soft, well rounded tannins. A classic Cape Blend with a pleasant lingering aftertaste. Serve with stews, game dishes or lamb shank.
Vintage Notes: This was the driest winter, spring and summer since the start of the farm in 1988. We had half of our yearly rainfall which meant that we had to irrigate all our Vineyards for at least 48 hours. 2016 was once again an early vintage. Warm/dry weather in August resulted in early bud break, after which a warm dry summer kept the vineyard growth under control and accelerated ripening by 10-14 days. The driest season in Beyerskloof history resulted in a healthy vintage, but very uneven ripening for the later cultivars due to the lack of water. Early cultivars like the Pinot Noir and Pinotage looks very good and due to sorting system demos we could salvage some good Cab’s and Merlot!
Winemaking: 6 days on the skins at 26°C in open fermenters. Punch downs were done every2 hours during fermentation. After malolactic fermentation the wine aged in 10% new and 90% second and third ll French oak barrels for 14 months.
Beyerkloof Wine Estate
Koelenhof 7605, Stellenbosch, South Africa
Cabernet Sauvignon «Whole Berry » | 2016
In order to achieve a luscious, juicy wine, we try to have as little intervention in the cellar as possible. Simply de-stemmed, th whole, uncrushed bunches are transported using only a gravity flow system. Whole berry maceration is followed by fermentation with natural yeasts, racking and one year's maturation in oak barrels. The result is a velvety wine with softer tannins and classical varietal characteristics.
This traditional wine i unfiltered and unfined, which may deposit sediment and might require decanting.
Wineyard: Cabernet Sauvignon 21-27 year-old vines, clone CA163 on 101/14 and R99
Yield: 5 t/ha
Origin: Robertson, South Africa
Oenology: Harvested March 2016 harvested at full seed ripeness 2-3 days cold maceration fermented uncrushed in open fermenters for 2-3 weeks pounched through 3 times daily; pumped over 3 times daily
Fermentation: 15 days alcoholic fermentation, 100% malolactic fermentation
Maturation: wood maturation in new and second fill French oak (Seguin Moreau)
Filtration: bottled without filtration or stabilization
Analysis: Alcohol 13.5 %, Acidity 6.4 g/l, PH 3.49, FSO2 39 mg/l at bottling, Sugar 2.3 g/l
Slope: very gently southerly
Soil: rocky and chalk
Climate: Moderate summer with low ight temperatures. Cold winter
Wind: Southe Easterly (summer)
Pick'n'Pay, Waterfront, CapeTown