product description
Vriesenhof Kallista 2010 Magnum
Vineyards
Stellenbosch, South Africa
Winemaking and Maturation
The different varietals are vinified separately because of the different locations of vineyards on Vriesenhof farm. Fermentation on the skins is normally 6-8 days with a small percentage of each variety (25-30%) having extended skin contact. Soon after harvest the tasting of the different components start with the intention to have the blend ready as soon as possible after the harvest to go into barrel. The 2010 Kallista was aged in 2nd fill barrels for 24 months with further maturation in 4 th and 5th fill barrels for an additional 24 months.
Tasting Notes
Red cherries and pencil lead aromas on the nose with beautiful flavours of leather and tobacco on the mid-palate. A long lingering finish with good minerality.
Technical Details
alc: 14.18 % vol rs: 1.5 g/l pH: 3.46 ta: 6.3 g/l
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