limited stock Hermanuspietersfontein

Die Arnoldus

standard courier: 3 working days

Sold by: Hermanuspietersfontein

R 420

Ready to ship   available2 60 +

750 ml (Standard)

2015


Cultivar:

45% Cabernet Sauvignon, 31% Merlot, 10% Malbec, 10% Petit Verdot, 4% Cabernet Franc

Country:

South Africa

Rating:

There are currently no ratings available.

Specifications:

14.00% alc vol Sugar g/l: 2.0
Type: Red Blend, Red Wine Cellaring Potential: 7 to 10 yrs
Origin: Walker Bay Appellation: Walker Bay

Tasting Notes:

Aroma: Dark fruit, plums and spice, black olives and liquorice. Palate: Balance, elegance, freshness, drinkability, longevity – a wine that personifies what Hermanuspietersfontein is all about

Plum
Plum

Black Olive
Black Olive

Liquorice
Liquorice

Spices
Spices

  • Additional Information

  • In the vineyard

  • In the cellar

  • Ageing

  • Food Pairing

    Food pairing

    Bordeaux blends are best served with rich foods. Picture succulent steaks with creamy black pepper sauce and succulent crispy duck with mushrooms. Alternatively pair this bland with sharp hard cheeses such as a well matured white cheddar.

    Beef Lamb Hard Cheese Game Birds

There is always someone in the family imposing his personality on the others – with good reason as he is usually unswerving and knows exactly what he wants from life. That’s Arnoldus – a man with gravitas.

Well-drained soil; good water retention. Important percentage of clay in topsoil, 200- 297m above sea level. 5.5 tons per Hectare (37hl/ha).

3-4 day cold maceration before fermentation; +-3 punch-downs per day. Fermentation Temperature of between 24 and 26 ºC. Malolactic Fermentation took place in a tank with French Oak alternatives.

All 5 varieties blended together; matured as a blend for 24 months in new 225ltr French oak barrels; and then 12 months in 3500ltr French oak foudre. The wine spends 24 months in the bottle prior to release.

Food pairing

Bordeaux blends are best served with rich foods. Picture succulent steaks with creamy black pepper sauce and succulent crispy duck with mushrooms. Alternatively pair this bland with sharp hard cheeses such as a well matured white cheddar.

Beef Lamb Hard Cheese Game Birds
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