Fundi (Hartenberg) 2006

Platter Guide

64% Cabernet Sauvignon, 28% Shiraz & 8% Merlot

The vineyards

Hartenberg Estate is located in a valley, just north of Stellenbosch, against the slopes of the Bottelary Hills. The estate is unique in that it has six different soil types, all varying in the contribution they make to the character of the wines. The cabernet sauvignon and merlot used in this blend originate from the deeper, dark red clay-rich soils at the highest southern part of the property, while the shiraz is to be found on the lower, very stony and vigour-reducing gravel soils at the northern boundary.

The harvest

2006 was another excellent vintage for the growing of red wines with hot, dry weather resulting in small berries and concentrated, structured reds.

The winemaker

Cellarmaster Carl Schultz has been making wine at Hartenberg estate since 1993. He has modernised both the wines and the winery to fulfill the owners’ requirement to make wines which best reflect the estate’s unique location. He was the Diner’s Club Winemaker of the Year in 1995 and has won numerous awards during his tenure here.

Winemaking process

The grapes were harvested at 24° Balling from specific vineyard blocks with each cultivar being handled separately. The grapes were hand picked, de-stemmed and gently crushed leaving approximately 25% whole berries. Fermentation followed with the juice being pumped over three times a day. The wine was blended after malolactic fermentation and it went to a selection of 3rd- and 4th-fill French 225-litre oak barrels where it remained for 22 months, before being filtered in July 2008.

In much the same way that many Bordeaux chateaux have their ‘second’ wines, this is ours. We have specific vineyard blocks which supply the major portion of the blend; however due to our critical selection philosophy for the premium wines there are always batches that just don’t make it to the top level and it is these that contribute to the classic character of this wine. Once the final blend is made the wine is taken to 100% small French oak, remaining there for between 16 and 20 months depending on vintage.

Tasting note

Notes of forest floor, spice and rich berry aromas. The palate has a velvety ‘feel’, surrounded by fine, dry tannins. The fruit/oak balance is stylish, with some notes of cigar box/lead pencil, and blends with the red and black fruit, evident on the palate.

Food pairing

The wine has the ability to grace all tables, from those where fine cuisine is offered, to those where companionship and relaxation are preferred. Pizza with all its various toppings (but not too much chilli), all traditionally prepared meat dishes (ie stews and grills), grilled or roasted game fish (ideally without a lemon-based sauce) or for pudding, pears in red wine (particularly if the red wine used is this wine) will find a partner with this versatile wine. Alternatively this wine can be enjoyed on its own around the fire while trying to forget (or remember) ‘the one that got away’!

Analysis

Alcohol: 14,51%
pH: 3.54
Residual sugar: 2.3 g/l
Total acid: 5.7 g/l