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Alcohol not for sale to persons under the age of 18 liquor licence WCP/040675

South African Rand

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Pella

Granietbult C. Sauvignon

standard courier: 3 working days

Sold by: Super Single Vineyards

R 450

Ready to ship X 37

Bottle Size :

750 ml (Standard)

Vintage :

2014

Quantity:

Cultivar:

100% Cabernet Sauvignon

Country:

South Africa

Rating:

90 Points - Decanter 91 Points - Wine Spectator

Specifications:

14.06% alc vol Sugar g/l: 1.4

Type: Red Wine Cellaring Potential: 10+ years

Origin: Stellenbosch Appellation: Stellenbosch

Tasting Notes:

Concentrated aromas of red and black berries follow through onto a rich, highly extracted palate with refined tannins, ending in a lengthy finish.

Mulberries

Blackcurrant

Tobacco
Tobacco

Vanilla
Vanilla

Additional Information
In the vineyard
In the cellar
Ageing
Food Pairing

Food pairing

Beef, Cheese, Cured Meats, Duck, Roasted Vegetables, Dark Chocolate
Beef Poultry Veal Hard Cheese

The name Pella means “place of gathering” which refers to the union of terroir and vines. When I started my search for exceptional single vineyards right through the Western Cape many years ago, there were several factors I had to keep in mind, e.g. the right variety for the right slope, bush vines versus trellised, depth of the soil, clay content, microclimate, age of the vines and equilibrium of the vineyard. All of these are factors that are crucial to the quality of the wine in the end. My search for coastal vineyards was all about perfect equilibrium. I looked for older vines with minimum vegetative growth, therefore a good balance. “The age of a vine in itself does not guarantee quality wine; it must still be planted in the right soil. The soil is crucial. It must be well drained with a high clay content to ensure a steady, but moderate water supply during the hot summer months of the Cape.”

South-facing vines on an elevated hill of granite, thriving on a combination of crumbled rock and clay, the result of countless years of decomposition; consequently the wine is named ‘Granietbult’ translating to ‘granite hill/hump’ from Afrikaans.

Cold soaked for 10 days at 8oC under a CO2 blanket. Thereafter the wine was fermented up to a maximum temperature of 28o Celsius. Pumped over 3 times daily to maintain a low temperature in the cap of solids. 30 days post-maceration. Both free-run and press juice were used.

18 months in French oak barrels, of which 40% new.