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    Sangiovese

    Terra Del Capo Sangiovese NV

    Sangiovese 2021

    Appealing red berry and plum compote with spice highlights is immediately announced on the nose. A plush, succulent entry to the mouth is accompanied by pronounced cherry and spice flavours. A darker ink and graphite nuance add depth to the piquant mouthful. Nimble and light, it is balanced and composed, with fruit and tannin well counterbalanced. good length and flavour.

    Terra Del Capo Sangiovese NV

    Sangiovese 2020

    Enticing aromas of ripe plum and cherry are enhanced by a subtle spice and cedar element. The palate boasts more of the same: plump black cherries with ripe plum and an exciting lifted spicy lift. A gentle squeeze of wood tannin and a cedar note adds interest. The wine is rounded, supple and comforting in texture, all the way to a long, rich finish.

    Terra Del Capo Sangiovese NV

    Sangiovese 2019

    Broody and slightly smoky nose opens up into a combination of spice-and-Italian savory baking notes. Red fruit and cherry flavours combine to produce a juicy and soft pallet. Tight and layered tannins binds the fruit and spice components together and adds complexity. The bright, yet balanced acidity lengthens the pallet and pulls all of the fruit components trough to a seamless end.

    Terra Del Capo Sangiovese NV

    Sangiovese 2018

    Warm, softly spicy blue and black berry appeal on the nose. Light, sprightly and delightful cherry flavour in the mouth. There’s a sprinkling of white pepper which adds a playful bite. Subtle dry grip of tannin but the wine remains light and supple throughout.

    Terra Del Capo Sangiovese NV

    Sangiovese 2017

    Subtle spice and perfume aromas overlay the rich cherry and blackberry fruit. A lovely “Italianate” dryness permeates the palate – along with the ripe, succulent black cherries and berry fruit vibrance. That dryness comes from sympathetic oak maturation but the tannins are well integrated, dry and fine, contributing to the overall texture and mouthfeel of the wine. A spice-tinged liquorice depth adds interest. Supple, balanced and a pleasing long aftertaste.

    Accolades: 4* Platters.

    Terra Del Capo Sangiovese NV

    Sangiovese 2016

    Ripe plum, black cherries, cassis and spice on the nose. The entry is a textural one: dry but well fruited. Cherries and plums make their luscious, rich presence known right from the outset. The wine is lithe with a restraint evident in the lovely balance of fruit, acidity and tannin. The flavours are not overplayed and neither is the oak, which adds firm support without overwhelming anything. Delicious brush of spice and well-judged succulence. A rewarding, fresh mouthful that lingers.

    Vintage Notes

    With cooler to moderate weather conditions throughout the season, particularly during harvest, the 2021 vintage produced very good wines. Because of the slower ripening, the grapes developed exceptional flavor and color. The cooler weather allowed winemakers and producers to harvest grapes at their peak ripeness, with pH, acidity, and sugar levels beautifully balanced.

    Winemaking

    Arnè is a co-fermented blend between Sangiovese and Merlot grapes. Instead of blending the two components at the end of fermentation, co-fermentation helps to bring these two cultivars perfectly together in harmony. Each contributes a distinct characteristic to the final wine. The wine fermented dry on the skins before being pressed. Malolactic fermentation was completed in stainless steel tanks before being matured for 10 months in 225l French oak barrels.

    Origin of Fruit

    Western Cape

    Vintage Notes

    A better crop with lager yields than 2019 vintage thanks to good winter conditions. Soils were supplemented well due to better winter rainfalls. With this, post-harvest irrigation was possible and vines were healthier. Moderate summer temperatures during ripening contributed to good flavor retention in the grape. 2020 Promises full wines with concentrated flavour profiles.

    Winemaking

    All of the grapes are from our Rooderust farm near Darling. All berries were sorted with an Optic sorting machine to ensure only the best quality-and best ripened fruit is used. Wine was fermented in Stainless steel tanks with a well calculated pump over regime applied to ensure elegant and soft tannin structure. Malolactic fermentation was completed in tanks and then racked to barrels. Maturation was completed in a combination of French and American oak 500L barrels for approximately 12 months. 15% new oak was used

    Origin of Fruit

    Groenekloof (Rooderust)

    Vintage Notes

    With ongoing recovery from the recent drought the Western Cape has experienced over the past 3-4 years, crop size remains lower than usual for this vintage. Although the yield is lower, quality has remained excellent with smaller than usual berries contributing to a good concentration of flavours and a balance between acidity and sugar.

    Winemaking

    The wine was fermented dry on the skins in stainless steel tanks. A well calculated pump over regime has ensured that over extraction of harsh tannins are prevented, resulting in an elegant wine. After alcoholic fermentation, the wine was drained and pressed and underwent malolactic fermentation in tank. Maturation was completed in a combination of 500L French and American oak barrels for 12 months. Oaking is purposely restrained with only 15% new oak used to ensure a succulent fruit dominant profile.

    Origin of Fruit

    Groenekloof (Darling)

    Vintage Notes

    2018 harvest season has come with quite some challenges, due to the prolonged drought South Africa has experienced. Dry weather throughout the season had its advantages as vines were healthy, with little or no pests and disease.

    Winemaking

    Smaller bunches and berries contributed to higher tannins and more concertation. Care was taken to prevent over extract during fermentation, which in Sangiovese could produce harsh and dried out tannins. The wine was fermented dry on the skins in Stainless steel tanks and after pressing, underwent malolactic fermentations in the tank. Matured in 500L French and American oak barrels for 12 months with only 15% new oak.

    Origin of Fruit

    Darling

    Vintage Notes

    Given the drought that the Western Cape has experienced the past couple of years, operations are starting to become quite challenging for viticulturists and winemakers alike. Yields have shrunk quite drastically. The resulting smaller berry size does contribute to more depth and structure in the wine, but also makes for a more delicate wine, which can be difficult to handle in the cellar and during winemaking processes. One small error during the process could have some drastic consequences to the wine quality thus; processes have to be carefully managed.

    Winemaking

    All the grapes where crushed and fermented in stainless steel tanks. The base wine was fermented dry and kept on the skins for a total of 15 days before finally pressed. After settling, the wine was put into barrels for malolactic fermentation (50/50 ration of 500l barrels, French & American oak). The wine was racked off the lees after malolactic fermentation was completed and returned to barrels for aging. Aging was done for 12months in 500l French and American oak barrels (20% New Oak).

    Origin of fruit

    Groenekloof (Rooderust)

    Food Pairing

    Gnocchi with pancetta & Black garlic

    Vintage Notes

    Extremely hot and dry conditions prevailed throughout the summer. The vines proved just how resistant it can be when rainfall levels were the lowest on record in almost 70 years. The dry persistent heat resulted in very early fruit ripening, and while acid levels were lower, the fruit flavours and concentration were superb.

    Winemaking

    Terra Del Capo Sangiovese is produced from fully ripe grapes, picked between 23.5 – 24.5° Balling. The grapes are destemmed and gently crushed before being fermented in large oak fermenters. Once sufficient colour, tannin and flavour have been extracted, the skins are gently pressed and malolactic fermentation is allowed to occur. The wine was matured for 12 months in 500L French oak puncheons before being bottled.

    Origin of fruit

    Rooderust Farm, Groenekloof DARLING

    Food Pairing

    Gnocchi with pancetta & Black garlic