Royal Nymphomane 2017

R375.00

The Royal Nymphomane is the pinnacle of site expression from a cool climate, dry land farmed vineyards. Meticulous detail to the viticulture of specially selected blocks, the wine is handcrafted to reflect terroir and elegance.

Blend Information

Cabernet Sauvignon 33,3%, Merlot 33,3%, Cabernet Franc 33,3%

Tasting Notes

This wine expresses the typical Cabernet Sauvignon profile of blueberry and mulberry along with subtle hints of leather and spice, while the Cabernet Franc shows floral and subtle dried herb characters. The Merlot bring vibrant red berry and juiciness to the palate. The fine-grained tannins and an elegant mineral core will see this wine drinking well on release and developing for at least 5 -7 years. Enjoy this wine with red meat, venison and cheese platters.

Category:

The Vineyard

Origin: Cabernet Sauvignon 33,3%, Merlot 33,3%, Cabernet Franc 33,3%
Soil Type: All varieties planted to Arenaceous shale of the Bokkeveld series
Aspect: North and North West
Trellising System: Vertical Shoot Positioning (Perold)
Age of Vines: Average of 10 years
Vines per hectare: 5500
Average Yield: 4 – 5 tons/ha (26 – 33 hl/ha)
Production: 146 cases of 6 x 750ml bottles

Climate

The varieties are grown in the Hemel en Aarde Ridge and Valley, in close proximity to the Atlantic Ocean. The climate is “temperate” in style, where the southerly maritime winds blow through the appellations during the summer. These winds in turn bring regular sea mists and overcast conditions to the vineyards and with it more even temperatures. The average summer temperature is 19° C and rainfall, approximately, 750mm per year.

The Harvest

Analysis

 

Alcohol by Volume 15.13%
Total Acidity 5.5 g/L
pH 3.6
Volatile Acid 0.84 g/L
Residual Sugar 2.3 g/L

Technical details

All grapes varieties were harvested separately by hand enjoying cool early morning temperatures.  After overnight cold storage, they were de-stemmed and crushed into red ferment tanks. Cold maceration occurred for 3 days.  The wine was then fermented under controlled temperatures until dry.  The skins were then lightly pressed and the wine racked into a selection of French Oak Barriques (25% new barrels) for 12 months of ageing and maturation. Whereafter the wine was blended and aged for a further 12 months in third fill barrels and bottled