Fundi (the company of wine people) 2006

Platter Guide

80% Cabernet Sauvignon & 20% Merlot

The vineyards

The grapes were sourced from two individual eight-year-old vineyard blocks on southern slopes. The cabernet was sourced from the Stellenbosch region and the merlot from the Groenekloof ward in Darling. Both vineyards are trellised and produced about 8 tons per hectare.

The harvest

The merlot grapes were harvested mid-March at optimum ripeness of 24.5 and the cabernet grapes were harvested at the end of March at optimum ripeness of 25.5 ° Balling.

The winemaker

Chief winemaker Nicky Versfeld has had a distinguished career which spans 25 years. He qualified in Cellar Technology at Elsenburg Agricultural College, and was appointed assistant winemaker at Simonsvlei co-op on the Paarl Wine Route. Nicky moved on to Welmoed after four years, then to Constantia’s Steenberg in 1996 where his renown grew. In 1999, Nicky was inducted into the Cape Winemaker’s Guild, a prestigious group of the top SA winemakers, of which he is still a member. He joined Vinfruco shortly thereafter and after a company merger and name change, remains with TCWP.

Winemaking process

For the Merlot, cold soaking for two days was followed by fermentation for 10 days between 24-27° Celsius in stainless steel red fermenters. Extraction of colour, flavour and tannin was achieved via pumpovers and delastage. Malolactic fermentation took place in 300-litre French oak barrels. The wine was matured for 22 months in 40% second-fill and 60% third-fill French oak barrels. For the Cabernet, cold soaking for three days was followed by fermentation for 14 days between 22-25° Celsius in stainless steel red fermenters. Extraction of colour, flavour and tannin was achieved via pumpovers and delastage. Malolactic fermentation took place in 300-litre French oak barrels. The wine was matured for 22 months in 50% second-fill and 50% third-fill French oak barrels.

Tasting note

A dense, dark red in colour, blackcurrant, ripe berry fruit and cassis on the nose are backed by hints of mint, liquorice and spice. A well-structured palate, layered with ripe fruit and underlying nuances of well-integrated oak flavours, leads to a persistent yet soft tannin finish

Food pairing

Enjoy with a rack of lamb, roast beef or any classic red meat dish.

Analysis

Alcohol: 15,1%
pH: 3.64
Residual sugar: 2.2 g/l
Total acid: 5.60 g/l