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Kallista

Vriesenhof, Kallista 2010

R370

1 in stock

Notes

35% Cabernet Sauvignon, 33% Merlot, 24% Cabernet Franc and 8% Malbec

Tasting notes:
Red cherries and pencil lead aromas on the nose with beautiful flavours of leather and tobacco on the mid-palate. A long lingering finish with good minerality.

Winemaker's comments:
Ideal weather conditions have resulted in a near perfect wine. These varietals portray the elegance and power that the vineyards can offer in a great vintage. The different varietals are vinified separately because of the different locations of vineyards on Vriesenhof farm. Fermentation on the skins is normally 6-8 days with a small percentage of each variety (25-30%) having extended skin contact. Soon after harvest the tasting of the different components start with the intention to have the blend ready as soon as possible after the harvest to go into barrel. The 2010 Kallista was aged in 2nd fill barrels for 24 months with further maturation in 4th and 5th fill barrels for an additional 24 months.

'24 months in French oak barrels and another 24 months in 4 000l vats. A complex nose of red and black fruit plus fynbos, oyster shell, earthiness and pencil shavings. Medium bodied with bright acidity and fine, spicy tannins – one for the classicists.' – RisCura Red Hot Wine Awards

Analysis:
Alc: 14.8% RS: 1.5 g/l TA: 6.3 g/l pH: 3.46
35% Cabernet Sauvignon, 33% Merlot, 24% Cabernet Franc and 8% Malbec

Tasting notes:
Red cherries and pencil lead aromas on the nose with beautiful flavours of leather and tobacco on the mid-palate. A long lingering finish with good minerality.

Winemaker's comments:
Ideal weather conditions have resulted in a near perfect wine. These varietals portray the elegance and power that the vineyards can offer in a great vintage. The different varietals are vinified separately because of the different locations of vineyards on Vriesenhof farm. Fermentation on the skins is normally 6-8 days with a small percentage of each variety (25-30%) having extended skin contact. Soon after harvest the tasting of the different components start with the intention to have the blend ready as soon as possible after the harvest to go into barrel. The 2010 Kallista was aged in 2nd fill barrels for 24 months with further maturation in 4th and 5th fill barrels for an additional 24 months.

'24 months in French oak barrels and another 24 months in 4 000l vats. A complex nose of red and black fruit plus fynbos, oyster shell, earthiness and pencil shavings. Medium bodied with bright acidity and fine, spicy tannins – one for the classicists.' – RisCura Red Hot Wine Awards

Analysis:
Alc: 14.8% RS: 1.5 g/l TA: 6.3 g/l pH: 3.46
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CE92

Country

ZA

Region

Stellenbosch

Style

Red

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