limited stock Normandie Est. 1693

Eisen & Viljoen

standard courier: 3 working days

Sold by: NORMANDIE EST. 1693

R 670

Ready to ship   available1 X 42

750 ml (Standard)

2014


Cultivar:

Cabernet Sauvignon, Merlot, Petit Verdot

Country:

South Africa

Rating:

There are currently no ratings available.

Specifications:

15.19% alc vol Sugar g/l: 1.7
Type: Red Wine, Red Blend Cellaring Potential: 20 yrs+
Origin: Franschhoek Appellation: Franschhoek

Tasting Notes:

Eisen & Viljoen 2014 has a rich, ruby red hue and initial aromas of ripe berries, cigar box and pencil shavings. On the palate, ripe red & black cherries at the entrée lead to plum and red fruit flavours. Delicate notes of cedar together with an edge of liquorice fill the palate while a mixture of fruit with a touch of delicate spice and well-balanced oak lingers in the background. An elegant, complex and well-balanced vintage with refined tannins on the mid-palate to compliment the fresh acidity.

Cassis
Cassis

Black Cherries
Black Cherries

Licorice
Licorice

Sweet Spices
Sweet Spices

Two luxurious layers of premium wax, dark plum over rich burgundy red, add a tactile, intimate quality and is a patented technique and design (U.S. Design Patent no. D727,155 S.). Each bottle is hand labeled with hand block-pressed labels. The result of such passion and uncompromising quality, is an elegant, complex, fruit-driven, Bordeaux-style red blend with a refined structure and a sense of volume that comes from soil and site.

We experienced one of the coolest and rainiest winter seasons in the past decade. The cold and wet weather ensured an even bud burst, but initial vineyard growth was slow due to a cool, wet spring and early summer. The climate was favourable during flowering and good berry set was obtained. High rainfall around mid-November resulted in strong vigour, which required meticulous canopy management and crop control to achieve ideal canopy aeration and sunlight exposure. Mild conditions during the very important ripening period provided slow and proper ripening, with cooler weather in March. As a result, our grapes had excellent colour and elegant structure at very acceptable ripeness.

Following primary fermentation, the wine remains in the tank on the skins for a further period of extended maceration – a distinctive step in our approach to winemaking. Pressing is another decisive moment for our wine. We use a 1.5 ton, hydraulic basket press in order to enhance our hands on process of pressing. Up to this moment, all press wine is blended to the free run.

Barrel maturation: 23 months. Further ageing in bottle for 26 months prior to release.

Food pairing

Pair with crispy duck and plum sauce.

Tuna Poultry Hard Cheese Beef
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