Fundi (Waterkloof) 2007

Platter Guide

36% Petit Verdot, 27% Cabernet Sauvignon, 27% Malbec & 10% Merlot

The vineyards

Grapes for the Fundi 2007 blend were sourced from the Stellenbosch and Paarl areas.

The harvest

After several dry winters, we had very good rains and cold weather throughout the winter period. The spring and early summer period was one of the coolest in years, which was very positive for flavour development on the white wines, and colour and structure on the reds. Due to the heat wave in late January, bunches from the merlot vineyards formed a lot of raisons. This was due to the loss of moisture during the warm period. We had to harvest these blocks twice to ensure that only bunches which were unaffected by the heat were picked.

The winemaker

After successfully completing his BSc Honours degree in viticulture, Werner Engelbrecht lived out his conviction that the foundation of good winemaking is an intrinsic understanding of the vineyards. He thus worked as a viticultural consultant for four years before he even considered starting to ‘make wine’. To this day, he insists that the two disciplines cannot be separated, and so he remains totally involved in the vineyard management at Waterkloof but also carries the full responsibility for winemaking.

Winemaking process

Grapes are harvested at between 24 and 25° Balling. The final decision depends on the flavour development of the grapes. The emphasis is on ripe flavours at the lowest possible sugar level. This is achieved by meticulous care of the canopy during the growing season and also moisture levels during ripening. Grapes are gravity fed into the tanks. Natural yeasts are allowed to start and complete fermentation at temperatures of 28 to 30° C. Total period on the skins is 15 to 20 days. Juice is mixed with skins through a combination of delestage and pumpovers. A delicate pressing is implemented, after which the wine finishes malolactic fermentation in barrel. The wine is aged in French barrels for 16 months.

Tasting note

Deep, dense and youthful colour with aromas of cassis, cedar wood, smoke and herbal notes. On the palate, the wine has upfront dark black fruit, a touch of mocha and liquorice, balanced by fine tannins.

Food pairing

This wine is best served with hearty dishes such as braised lamb neck, traditional waterblommetjie stew or tender rack of lamb.
Analysis
Alcohol: 14%
pH: 3.62
Residual sugar: 2.5 g/l
Total acid: 5.3 g/l