Big Easy Red Blend

Grilled beef medallions in a peppercorn sauce.

Our harvest period started a few weeks earlier than in 2019 as the favourable growing conditions in spring sped up bud burst and the warm, sunny summer days that followed allowed for effective grape ripening. The summer temperatures were warm, but moderate and the grapes were allowed to accumulate their concentrated flavours. We were fortunate to bring in good yields, despite the fact that we had some variation in some of the blocks. Luckily, we had sufficient rainfall in the winter months, which made for a promising growing season. Our site is comprised of a granite mother material, with mainly Tukulu and Oakleaf soil types as well as a high clay content. This allowed for good water retention into the summer months, which helped in retaining moisture. Our bunches developed nicely and we were happy with the sugar levels and good concentration of complex flavours in the grapes.

Aged for 14 months in older 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.