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Starboard Dessert Wine 375ml

Beaumont, Starboard Dessert Wine 375ml NV

R140

12 in stock

Notes

Platter's 2018 Fortified Dessert Wine of the Year. '5 vintages of Cape Vintage become a NV named thus, absent an official SA 'port' category for a multi-vintage bottling. The result - our magnificent, inaugural Fortified Wine of the Year. Leftovers of wine between 2005 & 2011 blended in a delicious, mature tipple redolent of dried fruits & nuts, drawing rooms & leather couches. 375 ml'. – Platter's Wine Guide 2018, 5*

Winemakers notes:
Our Port was made in true Beaumont style… stomped by foot! A blend of Tinta Barocca and Pinotage picked at 26°Balling, crushed by foot in open concrete tanks and matured in 300L barrels. Intense crushing of the skins resulted in aromas of cinnamon, blueberry and blackberry combined with a focused tannin structure. Unfiltered and unfined as per the 'traditional' style, with minimal sulphur use. – Winemaker

Vinification:
Grapes were traditionally stomped by foot in open concrete tanks to allow for maximum colour and tannin extraction. Inoculation was done after two days of skin maceration with WE 372 yeast. After two days of regular punching down the wine was hard pressed at 11° Balling and fortified at 9° Balling. Maturation took place in 6th filled French Oak barrels for two years. No fining and no filtration.

Analysis:
Alc: 20.5% TA: 4.4g/L RS: 78.9g/L pH: 3.90
Platter's 2018 Fortified Dessert Wine of the Year. '5 vintages of Cape Vintage become a NV named thus, absent an official SA 'port' category for a multi-vintage bottling. The result - our magnificent, inaugural Fortified Wine of the Year. Leftovers of wine between 2005 & 2011 blended in a delicious, mature tipple redolent of dried fruits & nuts, drawing rooms & leather couches. 375 ml'. – Platter's Wine Guide 2018, 5*

Winemakers notes:
Our Port was made in true Beaumont style… stomped by foot! A blend of Tinta Barocca and Pinotage picked at 26°Balling, crushed by foot in open concrete tanks and matured in 300L barrels. Intense crushing of the skins resulted in aromas of cinnamon, blueberry and blackberry combined with a focused tannin structure. Unfiltered and unfined as per the 'traditional' style, with minimal sulphur use. – Winemaker

Vinification:
Grapes were traditionally stomped by foot in open concrete tanks to allow for maximum colour and tannin extraction. Inoculation was done after two days of skin maceration with WE 372 yeast. After two days of regular punching down the wine was hard pressed at 11° Balling and fortified at 9° Balling. Maturation took place in 6th filled French Oak barrels for two years. No fining and no filtration.

Analysis:
Alc: 20.5% TA: 4.4g/L RS: 78.9g/L pH: 3.90
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PG 5*

Country

ZA

Region

Botriver

Style

Fortified

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