Call us on +27 (0) 21 424 4498 or email wine@rosendalwinery.com

Latest Release: Barony Sophie 2016

The Barony Sophie 2016 is a rich, complex blend of Cabernet Sauvignon, Cabernet Franc and Merlot. It's a perfect winter wine and will be available via our call centre and our online store within the next two weeks.

The Barony Sophie 2016 pairs especially well with smoked duck breast, slow-braised beef cheeks or Asian barbeque lamb ribs.

This wine elevates all the senses with its dark crimson hue, pungent whiffs of fragrant cassis and stewed plum characters on the nose. Ripe and juicy mulberry flavours with minted chocolate undertones lead to a well-structured core, full-bodied with round but textured tannins and a great length.

Harvest:

Challenging conditions led to a reduced wine grape crop for us in 2016.  Water supplies had the greatest impact on the harvest this year, especially in dry-land blocks where vineyards were not buffered against the heat. The warm weather, especially from the end of October towards the end of January, restricted growth. On the positive side, these dry conditions led to the vineyards and grapes being very healthy overall. Slower growth also brought about the formation of smaller berries and lower bunch masses, contributing to more concentration and flavour in the wine.

Vineyard:

The Cabernets were sourced from vineyards against the foothills of the Helderberg Mountains outside Stellenbosch where the soil consist of weathered granite and is rich in clay. The maritime climate ensures warm sunny days that are cooled down by ocean breezes during the late afternoons. The Merlot was sourced from vineyards in the Simonsberg mountain.

Winemaking:

All 3 cultivars were vinified separately. The grapes were picked cold in the early mornings between 24˚ and 26˚ Balling sugar ripeness. The bunches were de-stemmed, gently crushed and went into tanks for 2 to 3 days. Fermentation on the skins peaked between 30˚ and 32˚ Celsius and lasted from 7 to 10 days. The healthy grapes enabled a long post-fermentation of 25 to 30 days. After pressing the wine was pumped into 225L French Oak barrels where malolactic fermentation took place. A mix of 1st to 3rd fill barrels were used ensuring mild wood integration. The wines aged for 12 to 16 months. 

Varieties:

51% Cabernet Sauvignon, 28% Cabernet Franc, 21% Merlot

Analysis:

Alcohol: 14.5% | RS: 3.2g/l | TA: 5.6g/l | pH: 3.6


Leave a comment

Please note, comments must be approved before they are published