Malbec
Tradifionally used as a blending component, with 2015 bottled as our maiden vintage Malbec resulted in layers of ripe black fruit and spicy undertones. A complex and concentrated wine with good structure, a mineral core and a juicy finish.
4,170 Ft 750 ml
2 in stock
| Weight | 1.5 kg |
|---|---|
| Colour | red |
| Style | |
| Évjárat |
| Region | Cape Town, South Africa |
|---|
| Grape Varieties | 100% Malbec |
|---|---|
| Alcohol Percentage | 13.9 % |
| Ph | 3.38 |
| Acidity | 6.2 g/L |
| Litre Price (HUF) | HUF 9267 / Litre |
| Awards | Platter’s Guide - 85 Points |
|---|---|
| Aggregated Critic Score | 87 / 100 |
| Average User Rating | 3.5 Stars |
In the Cellar
Matura on: 16 months oak maturafion in 30% new 225L French Oak barrels and 225L American Oak barrels.
Terroir: The vines are rooted in deep red Hutton soils on north-facing slopes, catching the southerly breezes of summer and the frontal winds that punish the Cape from the north in winter. Cool growing condifions on exposed aspects, as well as the pracfise of dryland farming, sees the fruit develop slowly, drawing maximum variety expression on the vine. The result is fight bunches of small berries, ideal for making wines of structure, elegance and refinement.
Oenology: The grapes were harvested at opfimum ripeness. Fermentafion in open-fermenters with Punch-downs and pump-overs every 3-4 hours controlled 25-28oC. MLF taking place in tank before the wine was racked into 225L French oak barrels.
About the winery: Diemersdal
In 1698 Simon van der Stel granted farmland to free burgher, Hendrik Sneewind. Later, the farm changed hands to Captain Diemer when he married the widow Sneewind, and thus Diemersdal was formally established. Six generations of Louws have practiced their art with skill and passion at Diemersdal since the Estate passed into their hands in 1885. In total, wine has been made on the Estate for over three centuries eatablishing Diemersdal as a well-known landmark in the lush Durbanville Valley, one of the Cape’s oldest wine regions.
The Cape Town Region
The historic Constantia valley was the cradle of winemaking in South Africa and has a wine history dating back to 1685. The valley was the site of Simon van der Stel’s 17th-century wine farm and the source of the legendary Constantia dessert wines, which were famous throughout Europe during the 18th and 19th centuries. There are only a handful of cellars in the ward, and these continue the tradition of crafting excellent wines characterised by complexity and elegance. The wines today, highly esteemed by wine connoisseurs, are made from classic European noble varieties (Sauvignon Blanc, Semillon, Chardonnay, Merlot, Cabernet Sauvignon, Cabernet Franc and Shiraz). The acclaimed Cape Point vineyards, some of them a mere 1.2 km from the sea, are situated on the western edges of the Cape Peninsula. This cool-climate district is recognised mainly for its Sauvignon Blanc and Semillon. The vineyards of Durbanville, like those of Constantia, lie very close to Cape Town and border on the northern suburbs. Some dozen estates and wineries, situated mainly on the rolling hill slopes with their various aspects and altitudes, continue to make a wide variety of wine styles. Wines from this ward attracting attention are made predominantly from Sauvignon Blanc, which is the dominant variety in the valley, Chardonnay, Merlot, Pinotage and Cabernet Sauvignon.
