Bosman Nero d’Avola 2018

Bosman Nero d’Avola 2018

Winemaking

The grapes were handpicked in the early morning, destemmed and lightly crushed. After the onset of fermentation, regular punch downs extracted maximum colour. The wine spent a few days on the skins before going through the basket press, then spent 18 months in a combination of new French oak as well as 2nd, 3rd and 4th fill barrels. After blending the wine spent another 3 months maturing to ensure a balanced, well-rounded result.

Tasting Notes

A ruby red with a purple rim. Lovely fresh berry aromas with hints of violets, lavender and fresh prunes, followed by a hint of sweet spice. A generous palate with a luscious concentration of fruit, a good tannin structure and a lingering finish.

Analysis

Alcohol: 13.5 %
Residual Sugar: 5.0 g/l
Total Acidity: 5.7 g/l
pH: 3.41
Wine of Origin: Wellington

Special Notes

The Bosman Family have a history of choosing a different path, of challenging themselves to find a solution in the unexpected. So at the turn of the century, when climate change was becoming a reality and it was evident that the Cape Winelands would soon become a much hotter and dryer place, Petrus Bosman struck out in search of an alternative to the traditional French varietals that have been grown at the Cape for centuries.

The solution? Nero d’Avola, a Sicilian grape grown on the foothills of a volcano that thrives in a hot, dry climate.

The Bosman Adama Nero d’Avola is unique. It cannot be compared directly with anything else: it represents innovation and modernity, yet of course it is a red wine in all of the traditional, historic sense. It is a wine to be savoured, a wine to challenge the status quo, yet a companiable wine that will both impress and inspire.