© 2017 by C Williams-Benskin

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A great red wine for Asia, goes so well with spicy food. Give it a go!

 

HARVEST

The 2013 harvest exceeded expectations in terms of both volume and quality.  Although the crop was harvested later than usual and over a short time, the cold, wet winter constituted ideal weather conditions during the flowering and berry set period. Moderate weather conditions during this harvest season influenced the size and quality of this year’s harvest. 2012/13 was a particularly healthy year from a disease perspective.  One of the most challenging yet rewarding of recent harvests, 2013 provided the opportunity to hand select the best quality grapes for special treatment in the cellar.

COLOUR

Intense dark red colour with a bright edge.

 

NOSE

Brimming with red berry and mulberry flavours, with subtle notes of spicy white pepper, fynbos and violets in early spring.

 

PALATE

Smooth elegant palate with mid-palate ripeness and spicy, slightly grippy finish.  Red and black fruits dominate balanced with a graphite steeliness. The tannins are firm yet refined and exquisitely round off the aromas of spice and fresh plum.  The multiple components of Visionaire allow each to show off its own unique characters while combining to produce an experience greater than the parts – each varietal a celebrated soloist combining with the orchestra of the blend!

 

TECHNICAL DATA

Blend: Merlot 35%, Cabernet Sauvignon 25%, Syrah 20%, Cabernet Franc 11%, Malbec 5%, Petit Verdot 4%,

Analysis: Alc: 14.5% • TA: 5.5 g/l • RS: 3.1 g/l • pH: 3.55

 

WINEMAKER’S NOTES

20% new 225 litre French oak barrels.

80% 2nd and 3rd fill 225 litre French oak barrels.

24 months ageing before blending and bottling.

Grapes were selected from distinct parcels with varying soil types.  This complexity in growing has resulted in a wonderful intricacy in the wine. The grapes were picked at optimal ripeness to enable the correct balance between sugar and phenolic components. Individual varieties were bunch and berry sorted, crushed and destalked to tank. Fermentation was initiated after 5 day cold soaking. Minimal additions were made to preserve the true cultivar characteristics of the grapes. 

 

FOOD PAIRING

Rosemary roasted Karoo lamb chops or a fine 30 day plus air dried fillet steak with a pepper sauce!  This wine is complex – keep the food simple to enjoy in its natural goodness.

Holden Manz Visionaire 2013

HK$900.00Price
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