Incorporated in Singapore Co. Reg No. 200904555G 

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Black current, cherries, anise, white pepper on the nose. Juicy with broad, soft tannins and a bright acidity that brings freshness and length. This blend is a Chronicle (Record) of the estate in its entirety each year. Reflecting the varying soil types, elevations and aspects that each block contributes in creating this unique wine. Able to age  12 to 25 years old

Remhoogte Chronicle Cape Blend 2015

S$58.00Price
  • Varietal: 62% Shiraz, 38% Cabernet Sauvignon Viticulture: The cool South Facing slopes combined with the fresh afternoon breezes coming off the cold Atlantic Ocean result in ideal ripening conditions. Leaves are removed in the bunch zone at the pea berry stage of grape development to allow sunlight to aid in the ripening of the grapes. A large green harvest at 80% veraison ensures even ripeness at harvesting. The grapes are then harvested at optimal phenolic ripeness. Cellar: Our grapes are sorted in the vineyard and then twice in the cellar, once as whole bunches and then as individual berries on a vibrating sorting table. The grapes once in the tank are cooled to below 10 degrees Celsius and maintained at this temperature for the cold soak which lasts between 7 and 10 days. Fermentation is then allowed to proceed with wild yeasts. The tanks are mixed and punched down regularly to ensure optimal extraction. Malolactic fermentation then takes place in 225 L French Oak vats, followed by maturation for 24 months in the same vats. 30% of the vats are new. Tasting note: Ripe cherries, fresh mulberries, floral notes of violets and cedar undertones on the nose. Cherries and mulberries follow through onto the palate. Afresh acidity and rounded tannin bring balance and length. The estate blend is of any or all red grape varieties grown on the estate, the idea is to make the best possible wine without any restrictions on the components of the blend. For this reason the blend varies form year to year. While it is driven by Cabernet Sauvignon and Shiraz, Merlot and Pinotage are sometimes added. Chemical Analysis: Alcohol: 14.7 % vol Residual sugar: 2.5g/l pH: 3.63 TA: 5.6g/l VA: 0.63g/l