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Mullineux Granite Syrah 2016 (fles)

 85,00

1 fles.

Kenmerkende topwijn van graniet bodem.

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Wijnbeschrijving

Tasting Notes:
‘The GRANITE Syrah is the most perfumed and elegant of our single-terroir Syrahs. The nose has floral and fresh loganberries notes. The palate is medium to full bodied and delicately spicy, with some young mulberry leaf and fruit character. The tannins are fine-grained and there is a fresh, natural acidity. Ageing potential 15 – 25 years. Decanting recommended.’ – Andrea Mullineux

‘A most compelling nose – a top note of fynbos before red and black fruit plus a little bacon. The palate displays excellent fruit definition and fine tannins giving it lovely presence and texture. So beautifully balanced and all of apiece.’ – Christian Eedes, Winemag.co.za, 96/100 

Same winemaking for 3 syrahs to highlight terroir: wholebunch, natural ferment, older 500L barrels/large foudres, unfined/filtered. Dryland Paardeberg vineyard, granite soils, give 2016 perfume, sleek succulence, a mineral core; syrah reined in, taut & stylish. Magnums too, as for most. Platter’s 93/100

Tim Atkin 94/100

Vineyard Details:
Grapes for our 2016 GRANITE Syrah were sourced from a single parcel of sustainably farmed 22 year old dry land, bush vines grown in the decomposed Granite of the Paardeberg. This is the parcel of Syrah that gives the best expression of the Paardeberg’s terroir – freshness and perfume.

Date(s) Harvested:
Grapes were harvested on the 6th February 2016 with a yield of 4 tons/ha (24HL/ha)

Winemaking:
Grapes were first chilled in our cold room then the whole bunches were put into open-top 500L French oak barrels and foot stomped to release some juice. Minimal SO2 was added and, as with all our wines, no further additions were made. After about 4 days, fermentation began with indigenous yeasts and lasted about 10 days. A further four weeks of skin contact was given after which the wine was drained and pressed to barrel for malolactic fermentation and maturation. We pigeaged once a day before, during and after fermentation. In Spring the wine was racked and after a total of 21 months in barrel was bottled unfiltered and unfined. 10 months of aging in bottle was then given before release.

Maturation:
12 months in French oak 500L barrels, 25% new, followed by 9 months in 2nd fill foudre

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