NABUCCO 2006
This, the maiden release of the Italian Collection, is a project
very close to the heart of Italian owner, Giulio Bertrand, who has always
dreamed of producing wines in South Africa from typical Italian cultivars.
Seeking, as always, to produce something special, something different he
imported specific clones from his Professor Friends at the University in
Italy. Italian passion and flair is world renowned, and here it is brought
together in two of the greatest symbols of this heritage: wine and opera.
Verdi's Nabucco is a powerful story of love, passion and exile in
the Babylonian court. The theme of longing for your homeland is brought to
life in this wine that draws heavily on the flavours of Italy: spices,
citrus, truffles, tomatoes.
VINEYARD
REGION |
Stellenbosch
Helderberg ward |
| VINTAGE CONDITIONS |
An excellent vintage, largely problem free
producing fleshy, mild tannins in the reds, expressive fruit and
equality in ripeness. |
GRAPE
VARIETIES |
Nebbiolo |
| MATURATION |
15 months in tight grain French Oak (15% new) |
WINE
ANALYSIS |
| Alc / Vol: |
15% |
| Acidity: |
5.9g/l |
| pH: |
3.54 |
| Residual sugar: |
<2.5g/l |
| Extract: |
30.7g/l |
|
FOOD
MATCHES |
In keeping with the cultivars we do this in
Italian: Stracotto di Manzo (Beef hotpot), Spezzatino di Vitello con
mele cotogne (Veal with Quinces), Agnello arrosto con olive (Roast
lamb with olives), Coniglio in agro-dolce (Sweet and Sour Rabbit) |
Winemaker comments by
Marius Lategan |
| COLOUR |
Deep, concentrated, bright pomegranate red. |
| NOSE |
An introduction of sweet Indonesian spice, Turkish tobacco
and hints of ripe tomatoes and truffles. |
| PALATE |
The superb balance between acid and tannin brings to the
fore spice, dried citrus and parched herbal and cedar wood flavours
and a hint of mocha. Nabucco is an uncomplicated wine that delivers
loads of structure and intensity. It's refined, elegant and deeply
nuanced characteristics will see this wine still performing when it
comes of age, still offering much pleasure. If drinking now, decant
for about 2 hours ahead of serving. |
Awards
|
| Invited to enter the 2008
Tri-Nations challenge - results pending. |
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