Big Easy Red Blend

Grilled beef medallions in a peppercorn sauce.

The Shiraz, Cabernet Sauvignon, Mourvèdre, Grenache and Viognier were sourced from selected vineyard parcels on the Helderberg Mountain within the Stellenbosch appellation. The typical soils found on the Helderberg provide a rich middle-palate weight, giving the wine exceptional depth and fruit purity. The Cinsault grapes were sourced from a specific vineyard site planted with 26-year-old dryland bush vines in the Perdeberg region.

Aged for 14 months – 80% in 300 litre French Oak barrels and 20% in 300 litre American Oak barrels.

The grapes are hand-harvesting in the cool of the early morning. Whole berries are fermented in open top tanks and barrels with intermittent pump-overs and punch-downs to ensure a balance between flavour, colour and tannin extraction from the skins. All ferments are meticulously monitored to ensure that all the natural aromas and flavours are preserved. After primary fermentation, some tanks will undergo extended maceration. Each variety is matured separately in oak before final blending.

As one of South Africa's leading ambassadors and one of the most recognizable faces in the world of sport it is befitting that Ernie chose Stellenbosch to produce his wines. In 1999 the concept of Ernie Els Wines was born and with the help of award-winning winemaker Louis Strydom they produced the maiden 2000 vintage of Ernie Els - a 'classic' Bordeaux blend. The intention from the outset was to focus on delivering a quality product that could hold its own in the company of the world's finest wines.