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Allesverloren Tinta Barocca(2003)
The winemaking (winemaker: Danie Malan)
The grapes were harvested by hand between at between 23° and 25° Balling in mid-February. The juice was
fermented on the skins at 25°C for between five to seven days. After malolactic fermentation the wine was
aged in wood for 18 months, using equal quantities of second and third-fill French oak.
Winemaker’s comments
Colour : Ruby red with a violet rim.
Bouquet : Youthful grape aromas with strawberry and vanilla undertones.
Taste : A medium to full-bodied wine with well structured tannins and a solid rounded
finish.
Food read more...
The grapes were harvested by hand between at between 23° and 25° Balling in mid-February. The juice was
fermented on the skins at 25°C for between five to seven days. After malolactic fermentation the wine was
aged in wood for 18 months, using equal quantities of second and third-fill French oak.
Winemaker’s comments
Colour : Ruby red with a violet rim.
Bouquet : Youthful grape aromas with strawberry and vanilla undertones.
Taste : A medium to full-bodied wine with well structured tannins and a solid rounded
finish.
Food read more...
- July 2007
- Viel Aroma von dunklen Beerenfrüchten, sehr ausgewogen - ein toller Wein
- Junglebum
- Stockholm, SE
- August 2007
- A typical example of how wonderful a south african wine can be, Lots of fruit, great tannins and that typical South african slight hint of smoke.
