This blend has consistently been voted in the top 10 of South Africa’s red wines by Wine Lovers attending the consumer show, Winex.This unusual blend really states what Lindhorst is all about.
Harvest:
The grapes for this wine were picked at full ripeness to ensure optimum flavor.The Shiraz was at an average of 250 Balling, the Cabernet Sauvignon at 25.90 Balling and the Merlot at 240Balling.All of the fruit comes from our own vines.Harvesting this year on average 12 days later than usual.Slower ripening is good for quality.
Vinification:
Following gentle crushing the grapes were cold soaked for 36 hours. We did more intense pump overs initially, tapering off towards the end of the fermentations. We followed different techniques with each cultivar in the cellar, with varying pressing and racking regimes. With Malolactic fermentation happening in barrel, wine spent 22 months maturing in small French & Hungarian oak barrels added to the complexity. As always the blending of the Lindhorst "Statement" is a meticulous and thorough process of barrel selection and consideration of options.
Alc:
14.5% pH: 3.49 Total Acid: 5.9g/l Residual Sugar: 3.8g/l
Tasting Notes:
Again a classic style blend with this unique combination of cultivars.Bursting with ripe fruit flavors (red berries), obvious richness and complexity. Some “cabernet” cedar and cigar box notes on the nose with Shiraz spiciness complemented by ripe fruit flavors.Mid palate has a suedy fullness and Cabernet shows itself with good balance.This is well supported with ripe tannins and good structure.Wine finishes with a lovely long lingering aftertaste.Although the wine is drinking well now, it has the structure to be cellared for a further 5 to 8 years. If served during 2009, decanting is recommended.(Tasted July 2009)
Food Recommendations:
Such a food friendly wine; its fruit and spice make it easy to serve with just about anything! Try it with lamb shanks, a sausage barbeque, roast butternut risotto or heart warming spiced Shepherd’s Pie with a beetroot mash topping.
