Sovereign Of The Seas - Pinot Noir Reserve
Pinot Noir 100%
The fruit was handpicked early in the morning in morning and hand-sorted at the cellar. About 20% of the crop was left as whole clusters. The wine was aged in a combination of two 300 L French oak barrels – one new and one-third fill.
The wine spent its entire time on its fine lees which were stirred once a month. The wine was barrel matured for 20 months with a very light egg white fining before bottling on 6 December 2019.
844 bottles were produced.
The nose is immediately perfumed plus pomegranate spice and potpourri. The nose is very open, fragrant and exotic.
Tangy acidity is further supported by the presence of spice. Some meaty notes and clearly young. There is some crushed stone, earth, decaying flowers and a promise of elegance, balancing all those exotic perfumed notes.
The palate follows the nose with dry meat spice, shrubbery, Provençal herbs and fynbos notes. Good fruit concentration, plum skin, black cherry, and dry yet sweet-fruited palate. Very moreish but with a considerable tannin and acid structure. Some beautiful blackness gives the wine a profound nature.
Sea Serpent - Syrah
Syrah | Shiraz 90%
Grenache Noir 10%
Shiraz – The fruit was hand-picked in the early morning and placed into small crates. About 20% of the crop was left as whole clusters. The wine was aged in a combination of two 300 L French oak barrels – one new and one second fill – as well as two 225 L French oak barrels – one second and one third fill, for 12 months.
Grenache Noir – The whole crop was destemmed, with minimal crushing. After fermentation the wine was racked to a single 225 L, 3rd fill French oak barrel. Malolactic fermentation then proceeded in barrel and the wine was aged for 12 months.
I proceeded and made a barrel selection of the Shiraz before blending the Grenache Noir to obtain the optimum blend. The final blended wine spent a total of 18 months in barrel.
820 bottles were produced.
The bouquet is plush and spicy, with cinnamon stick, star anise, black cherry and crushed white pepper lifting from the glass, all highlighting this as a cool climate Syrah.
Succulent in texture, this medium bodied Syrah is voluminous with a core of juicy Morello cherries, liquorice and plums with the purity of fruit complimenting the spiciness on the palate. The Grenache Noir contributing to the luscious red berry fruit.
Elegant, intricately balanced, making for a memorably long lush finish with a silky tannin base ensuring its longevity.
Witch of the Wave - Sauvignon Blanc | Semillon
Sauvignon Blanc 40%
Semillon – The fruit was gently whole-bunch pressed until a low juice recovery of 580 litres per ton was obtained. The juice was racked to a single 400 L, 2nd fill French oak barrel. It spent about 8 months on the lees before blending.
Sauvignon Blanc – The fruit was also gently whole-bunch pressed until a low juice recovery of 590 litres per ton was obtained. The juice was racked to a 225 L, 2nd fill French oak barrel and a 225 L, 3rd fill French oak barrel. It spent about 8 months on the lees before blending.
I proceeded and blended the two Sauvignon Blanc barrels – 50% of each – before blending the Semillon and the blended Sauvignon Blanc to obtain the optimum blend. The final blended wine spent around 10 months in barrel.
812 bottles were produced.
Light, pale golden straw hue. Clear and brilliant. A well-integrated nose with a layered bouquet of orange blossom, passion fruit and fynbos characters in the background.
Outstanding purity of fruit which leans to ruby grapefruit flavours, pomegran- ates and white peach, alongside a slight minerality that lingers on the palate. The palate is full and round, but well integrated and a beautiful texture thanks to time spent on lees.
It exudes verve, grippy acidity and density in the mid palate. The balance and complexity of this wine is just simply remarkable.