AA Badenhorst Family Red 2017
Mostly old bushvines planted in the 1950’s and 1960’s to Chenin Blanc, Cinsault and Grenache. The vines are unirrigated and farmed as biologically as possible. The vineyards are planted on north, east, and south facing slopes bringing tremendous variety to the fruit. Fruit from other selected sites within the appellation are also purchased to complete the final blends.
Three distinct types of granites are found here, namely the Paardeberg-, Lammershoek- and Lemoenfontein-type plus different sub-surface geology including clay, weathered granite and some serious shale.
Winemaking and Maturation
All fruit, red and white, is whole bunch-handled so no crushing or destemming takes place. The whites are tranferred directly to old casks or into concrete tanks for fermentation and ageing. The red grapes are fermented in concrete tanks and open wooden kuipe. The post-fermentation maceration is lengthy – up to 4 months -whereafter the wines are put to cask or 4000L foudres. No additions are done to the grapes other than sulfur before and after fermentation.
This vintage will be quite reserved in its youth but I expect it to mature very well and evolve into its potential. The tannins are prominent, well-integrated and refreshing.The aromas are brooding but with complex notes of pepper, liquorice, perfume, and black cherries.The palate entry is quite dense with lavender and dark berry fruit. The finish is dry with well spread tannins ending with savoury and blackcurrant
Varieties: Shiraz, Mourvedre, Grenache and Cinsault