Eye: Deep crimson color. Nose: Soft spicy cinnamon appeal that flows over into orange peel covered with dark chocolat...Read more...
Food Pairings for Xavier Flouret Uqamata
Editorial Reviews for Xavier Flouret Uqamata
Cedary and slightly vegetal on the nose with a nice black currant/blackberry base of fruit and some earthy eggplant and mushroom overlays, a hint of mint and fennel seed. Moderately full-bodied and with pronounced acidity, this is a touch lean and focused in the mouth delivering a minty core of currant fruit that recedes on the mid-palate, leaving a bit of oak on the back end. The fruit, candied and blackberry-toned, returns on the long, bright, high acid finish only to slowly fade with the wood, ending with a nice pop of cedary spice on the finale. Nicely proportioned in a lean, fresh style. 88pts
PRODUCER: Amani Vineyards WINEMAKER: Carmen Stevens HISTORY: Founded in the mid 1990s, Amani is currently owned by Rusty and Lynde Myers. With breathtaking views of Table Mountain, the Cape Point and False Bay, Amani is a small and personable boutique winery which boasts South Africa's first black female winemaker, Carmen Stevens. She crafts wines that are both stylish and well-balanced, seductive in their youth with lots of potential for long term aging. VITICULTURE & VINIFICATION: The vines are trained cordon-trained and produce a yield below 40 Hl / hectare. The varietals are all vinified in separate vessels. Only the Merlot undergoes malolactic fermentation. AGEING: The wines are matured in French oak barrels (35% new) for 12 months after which the wines are blended together and transferred to barrel for an additional four months. The wine is released 6 months after bottling.
Eye: Deep crimson color. Nose: Soft spicy cinnamon appeal that flows over into orange peel covered with dark chocolate and black berry fruit. Palate: Smooth ripe tannins followed by black berries, licorice and ripe cherries. Good balance between flavors, alcohol and a refreshing acidity.
Notes: The wines are matured in French oak barrels (35% new) for 12 months after which the wines are blended together and transferred to barrel for an additional four months. The wine is released 6 months after bottling.
|Sugar: 3.2 grams per liter||Total Acidity: 6.0 grams per liter|
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