Description
CELLAR INFORMATION Bunch selection was done in the vineyard. Grapes were whole bunch pressed and settled overnight and fermented in stainless steel tanks to preserve freshness. This elegant style wine was partially matured in old oak barrels for a few months for added complexity and body. After primary fermentation the various components were blended and bottled. VINEYARD INFORMATION With dry-land vineyards planted on soils with a higher water -holding capacity we had no symptoms of water stress. Temperatures suddenly spiked during mid-January, after which it dropped rapidly due to a cold front, which also brought along wide-spread rains. The harvest season commenced relatively early. Extremely warm temperatures were recorded in February, which placed immense pressure on the cellars’ processing capacity as grapes had to be harvested simultaneously. March was cooler with a few rain showers, which delayed the ripening process of the last few blocks. Despite these challenges the harvest went smoothly with minimal interruptions and the grapes were harvested at optimal ripeness.
Reviews
JancisRobinson.com 16.5
Syrah, Grenache and Cinsault. The grapes were whole-bunch pressed, settled overnight and fermented in stainless-steel tanks to preserve freshness. The Grenache and Cinsault were matured in old oak barrels for a few months. Smells like strawberry shortcake. Absolutely jammed with spicy alpine strawberries – the kind that are so ripe that seem to melt in your mouth and then the acidity pops like orange sherbet. Tastes as if there might be the teeniest smidgeon of residual sugar, but it’s balanced and delicious. I love the singing amplitude with which this wine finishes. A whole-hearted wine. (TC) [Jancis Robinson, 01/01/2023]
Tim Atkin 90
Kiara Scott makes this direct-pressed, estate blend with Syrah, 11% Grenache and 7% Cinsault. Early picked for zing and freshness, it has hibiscus and watermelon flavours, a hint of white pepper and a bright, mouth-watering finish. 2022-23 [Tim Atkin, 01/10/2022]
Producer Profile
INTRODUCTION
Situated in a tranquil valley under the Klein Drakenstein mountains, Brookdale is surrounded by a world rich with life and beauty. Brookdale extends over 80 hectares with 27 planted to vine and the remainder left to revert to its natural habitat. Since the Rudd family began their stewardship of Brookdale, all alien vegetation has been cleared, valleys have been re-planted with 3600 indigenous trees and mountain slopes re-seeded with wild Cape fynbos and flowers. Bird and animal life are as rich and abundant. Every season brings different moods, different hues and different lives.
CELLAR INFORMATION
Bunch selection was done in the vineyard. Grapes were whole bunch pressed and settled overnight and fermented in stainless steel tanks to preserve freshness. This elegant style wine was partially matured in old oak barrels for a few months for added complexity and body. After primary fermentation the various components were blended and bottled.
VINEYARD INFORMATION
With dry-land vineyards planted on soils with a higher water -holding capacity we had no symptoms of water stress. Temperatures suddenly spiked during mid-January, after which it dropped rapidly due to a cold front, which also brought along wide-spread rains. The harvest season commenced relatively early. Extremely warm temperatures were recorded in February, which placed immense pressure on the cellars’ processing capacity as grapes had to be harvested simultaneously. March was cooler with a few rain showers, which delayed the ripening process of the last few blocks. Despite these challenges the harvest went smoothly with minimal interruptions and the grapes were harvested at optimal ripeness.
TASTING NOTES
“Smells of strawberry milkshake and boiled-condensed-milk caramel. Candied strawberries and not quite bone dry. Begs for a barbecue or sesame-crusted tuna.” – Tamlyn Currin
