Description
CELLAR INFORMATION The fruit for this wine was carefully harvested by hand into small lug boxes and then stored overnight at 5°C in a cold room. The following morning half of the fruit was whole-bunch pressed and the other half de-stemmed and crushed. After settling, 30% of the juice was racked into barrel without the addition of any yeast for natural fermentation and the remaining juice inoculated before racking into barrels for alcoholic fermentation. Malolactic fermentation took place naturally in all the barrels.
Producer Profile
INTRODUCTION
Aristea is a partnership between three friends that have dared to dream of making the finest wines possible from the ancient lands of the Western Cape. Wines that not only capture their long years of combined experience, but wines that will also reflect their individual identity and bring great happiness.
The majority of the wine is aged in second and third fill French oak with the remainder in new oak, all for 11 months. The use of old oak adds texture to the wine without overwhelming the fruit with an oaky flavour. 30% of the wine is fermented using only the natural yeasts present on the skin of the grapes.
But don’t just take our word for it. Jane Anson, contributing editor and Bordeaux correspondent for Decanter, was equally impressed awarding the wine 96/100 whilst Tim Atkin scored it 93/100.
