Wat een aangename verrassing!
In de neus een caleidoscoop van geuren. Dat gaat van een vers plakje ossenworst tot diep donker fruit.
De wijn overgeschonken in het Riedel Shyraz glas, en alleen in de neus al komen daar nog tig indrukken bij.
Super shiraz, en 93 punten op mijn schaal. Helaas ook 0,01% rubber, anders was dit een 96+ punter voor mij geweest. Fles 27480 van 28000 is geschiedenis :+
Voor wat het waard is
Hendrik
Luddite Shiraz 2004……????? …..misschien ZA ??
Effe naar vinopedia :
country: South Africa
region: Overberg
search category: Shiraz / Syrah
winery: http://www.luddite.co.za/content/view/15/31/
Alcohol: 14%
acid: 5,5 g/Liter
residual sugar: 2 g/Liter (trocken)
type of closure: Cork
wine variety: 100% Shiraz
Here's a name to watch, and a label to smile at. Penny and Niels Verburg founded Luddite Wines in nov 1999 with the sole aim of making world-class Shiraz. They're far from the only South African winemakers with this aim in view and to my mind most South African Syrah/Shiraz (it's called both) has quite a way to go before it reaches the heights of the best South African reds made from Bordeaux grapes. But to judge from the quality evident in this early release from bought-in grapes, the fruits of their own 10-hectare/25-acre hillside vineyard in cool Walker Bay should be very special when the first vintage, 2004, is eventually released.
This particular wine is emphatically not a cool-climate Shiraz. In fact it's a great walloping thing with 15.5 per cent alcohol from a warmer-than-usual vintage and from unirrigated vineyards in the warmish regions of Malmesbury and Bottelary in Stellenbosch. I would normally expect to find this all a bit too much but the balance is great and the wine, despite its youth, awfully easy to drink.
Here, for detail freaks, are the winemaker's notes on vinification:
The grapes were cooled overnight in a cold store, crushed and destalked the next day into open cement fermentation tanks. Allowed to cold macerate for three days then inoculated with sourced Rhône yeast. Cap was punched down every four hours to ensure better extraction. Average fermentation temperature was 24 deg C. Once fermented dry, the wine was pressed with the horizontal basket press into tank where it underwent malolactic fermentation. Barrels were 30 per cent new, 50 per cent second fill and 20 per cent fourth fill. 75 per cent French Allier and 25 per cent American barrels were used. Total of 12 months in barrel. Wine was racked and given a light filtration before bottling.
additional info
enjoy at 16-18°C
barrique style (12 months)
stock 7 - 10 years from vintage
Sooooo dat weten we nu ook weer :+
Met smakelijke groet Dick.
Waarde Hendrik, ik heb heden nr. 27467 onthoofd en hem (of is het haar?
) even in de karaf laten glijden. Als je dat doet en niet meteen begint met richting keelgat, dan zit je zomaar op 95 punten, lekker dat grafietpotlood toontje met Pruneaux d'Agen, het maakt de wijn spannender en als je dan nog langer de tijd neemt komen er zomaar 1 tot 2 puntjes bij.!
Ruud.
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