Alto

MPHS

standard courier: 3 working days

Sold by: Libertas V&E

R 1,025

Ready to ship   available2 60 +

750 ml (Standard)


Cultivar:

50% Cabernet Sauvignon, 50% Cabernet Franc

Country:

South Africa

Rating:

92 Points - Tim Atkin

Specifications:

15.00% alc vol Sugar g/l: 3.3
Type: Red Blend, Red Wine Cellaring Potential: 30 yrs+
Origin: Stellenbosch Appellation: Helderberg

Tasting Notes:

Dark lively brick red. Typical Cabernet qualities, namely lots of red berry fruit, a touch of nuttiness, good intensity with subtle wood overtones. The wine is well balanced with soft grape and wood tannins together with a lingering finish of ripe fruit. A stylish princely wine with lovely age.

Cassis
Cassis

Cedar Wood
Cedar Wood

Sweet Spices
Sweet Spices

Walnut
Walnut

Alto, situated on the slopes of the Helderberg Mountain in the Stellenbosch district, dates back to 1693 when it was part of a much larger farm called Groenrivier (Green River), granted to a free burgher by Governor Simon van der Stel. In 1919 the owner of the farm, Hennie Malan, sold off half the land to his brother-in-law and set about planting vines on his remaining portion, focusing exclusively on red varieties. He named the farm Alto, a reference to its altitude (some slopes rise as high as 500m above sea level) and his striving for excellence. Alto has 93 hectares under vines. The trellised vineyards cling to the high granite slopes, ideal for the cultivation of red wine varieties.

Cabernet Franc – The vines were 16 years old at the time of harvesting, west-facing and situated some 400m above sea level. Grown in deep Hutton soil, the vines are located on slopes cooled by afternoon sea breezes. Drip irrigation was used only when deemed necessary. The yield achieved was 8 tons per hectare. Cabernet Sauvignon – The vines were 19 years old at the time of harvesting, north to north-west facing and situated some 500m above sea level. Grown in rocky, decomposed granite soil, they are located on slopes cooled by afternoon sea breezes. Drip irrigation was used only when deemed necessary. The vines yielded an average of 4 tons per hectare.

Cabernet Franc – The grapes were hand-harvested at 24° to 25° Balling in the early morning of March 2012. Fermentation took place in stainless steel tanks at 25° to 27°C. The pump-over method was used to ensure maximum extraction of colour. The wine was separated from the skins after 10 days and was racked twice in stainless steel tanks. After malolactic fermentation it was transferred to new 300-litre medium-toasted, fine grain French oak barrels for f 24 months. Cabernet Sauvignon – The grapes were hand-harvested at 24° to 25° Balling in late March 2012. Fermentation took place in stainless steel tanks at 25° to 27°C. The pump-over method was used to ensure maximum extraction of colour. The wine was separated from the skins after 10 days after which the wine was racked twice in stainless steel tanks. After malolactic fermentation it was transferred into 300-litre new medium toast French oak barrels for 24 months. The wine was blended without fining and received a light filtering before it was bottled on mid 2014. Total quantity produced: 2,900 bottles

Food pairing

Excellent enjoyed on its own or served with lamb, steak, venison, casseroles, charcuterie and even mature cheeses.

Venison Beef Hard Cheese Lamb
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