福袋の1本。
Aaldering EstateはStellenboschのワイナリー。
濃いめのガーネット。粘性は強い。
甘いミルクチョコレートの香り。樽香が落ち着いてくると、ラズベリーやカシスの果実香が顔を出す。
ターメリック、クローヴ、黒胡椒といったスパイスも。
アタックは（温度と関係なく）ぬるっとした印象。
酸は穏やか。樽由来の苦み、タンニンが強い。
度数は高くボディもある。
単体ではちょっと飲み進めるのが辛い。
そこで出してきたゴルゴンゾーラ・ピカンテと相性抜群。
甘いのと辛いので打ち消し系のマリアージュ発揮。
空き瓶：721g
コルク：49mm（天然）
テクニカルシートより。
Vineyard Notes
Soil: Decomposed Granite (Hutton, Clovelly Soils)
Clone: PI48A
Rootstock: Richter 99
Planted: 1998
Orientation: Southeast Facing
Hectare: 6.44
Altitude: 110-160m above sea level
Winemaking Report
A cool growth season and small berries and bunches due to weather conditions led to concentrated wines that were picked at optimal phenolic ripeness. The wine was destemmed and sorted on a sorting table to ensure no underripe berries were fermented. The wine was fermented in a stainless-steel fermenter. Four days of cold soaking was followed by a high fermentation temperature and regular pump overs to ensure maximum extraction. The wine was pressed at 4 ° B to ensure no bitter nor overt tannins would be extracted. Undergoing Malolactic Fermentation in French Oak barrels [25% new, 25% 2nd fill, 25% 3rd fill and 25% 4th fill] The wine was aged for 18 months in oak before bottling.
福袋の1本。 Aaldering EstateはStellenboschのワイナリー。 濃いめのガーネット。粘性は強い。 甘いミルクチョコレートの香り。樽香が落ち着いてくると、ラズベリーやカシスの果実香が顔を出す。 ターメリック、クローヴ、黒胡椒といったスパイスも。 アタックは（温度と関係なく）ぬるっとした印象。 酸は穏やか。樽由来の苦み、タンニンが強い。 度数は高くボディもある。 単体ではちょっと飲み進めるのが辛い。 そこで出してきたゴルゴンゾーラ・ピカンテと相性抜群。 甘いのと辛いので打ち消し系のマリアージュ発揮。 空き瓶：721g コルク：49mm（天然） テクニカルシートより。 Vineyard Notes Soil: Decomposed Granite (Hutton, Clovelly Soils) Clone: PI48A Rootstock: Richter 99 Planted: 1998 Orientation: Southeast Facing Hectare: 6.44 Altitude: 110-160m above sea level Winemaking Report A cool growth season and small berries and bunches due to weather conditions led to concentrated wines that were picked at optimal phenolic ripeness. The wine was destemmed and sorted on a sorting table to ensure no underripe berries were fermented. The wine was fermented in a stainless-steel fermenter. Four days of cold soaking was followed by a high fermentation temperature and regular pump overs to ensure maximum extraction. The wine was pressed at 4 ° B to ensure no bitter nor overt tannins would be extracted. Undergoing Malolactic Fermentation in French Oak barrels [25% new, 25% 2nd fill, 25% 3rd fill and 25% 4th fill] The wine was aged for 18 months in oak before bottling.
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