The Blue Lady 2015

R350.00

The single vineyard was hand-harvested over a period of four days. Harvest began in the early morning and stopped before the temperatures reached 28 °C. In the cellar the bunches were destemmed, gently crushed, and hand-sorted on a vibrating sorting table. A seven-day cold-soak was done to extract colour before fermentation, commenced. An isolated yeast culture from Bordeaux was added and a warm short fermentation was done with daily pump-overs and two rack-and-returns. Following fermentation, the wine was left on the skins for a week for the tannins to polymerise. A light pressing was done after which the wine underwent malolactic fermentation in stainless tanks. The wine was gravity-fed to 225-litre tight grain, medium and light toast French oak barrels for ageing. The wine was racked twice during this period. The wine was bottled with a light filtration and kept in bottle for 12 months before release.

Description

The single vineyard was hand-harvested over a period of four days. Harvest began in the early morning and stopped before the temperatures reached 28 °C. In the cellar the bunches were destemmed, gently crushed, and hand-sorted on a vibrating sorting table. A seven-day cold-soak was done to extract colour before fermentation, commenced. An isolated yeast culture from Bordeaux was added and a warm short fermentation was done with daily pump-overs and two rack-and-returns. Following fermentation, the wine was left on the skins for a week for the tannins to polymerise. A light pressing was done after which the wine underwent malolactic fermentation in stainless tanks. The wine was gravity-fed to 225-litre tight grain, medium and light toast French oak barrels for ageing. The wine was racked twice during this period. The wine was bottled with a light filtration and kept in bottle for 12 months before release.

Brand

Warwick Estate

Warwick Estate is a family-owned and run winery. Managing Director Michael Ratcliffe is the 3rd generation family member to oversee this high quality boutique operation. From 1771 till 1902, Warwick was known as the farm ‘De Goede Sukses’. After the Anglo Boer war ended in 1902, Colonel William Alexander Gordon, Commanding Officer of the Warwickshire regiment bought the historic farm. He renamed it ‘Warwick’ as a tribute to his regiment and the rest, as they say, is history. Stan Ratcliffe purchased Warwick on April 1st 1964 after an extensive search for the best ‘terroir’ in the Cape. Together with his wife Norma, they soon realized the potential of the extraordinary property and began planting Cabernet Sauvignon. The Cabernet Sauvignon vines produced high quality grapes, which were soon in demand from neighbouring wineries. Norma became more and more interested in the making of wine and began to study the subject. Soon a cellar was in place and Norma began producing her own handcrafted wines using the Warwick grapes. In 1984 the first Warwick Cabernet Sauvignon called ‘La Femme Bleu’- the Blue Lady - was released. Norma had a natural talent for making great wines and in 1986 Warwick Trilogy was released, a Bordeaux style blend which has since become a flagship of the South African Wine Industry.

Additional information

Weight 1.5 kg


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