Carmen Stevens Carménère 2020

Carmen Stevens Carménère 2020 |Chilean grape variety|

Winemaking

The Carménère fruit was berry sorted to ensure all the fruit are in perfect condition before the fermentation was initiated. As we had limited fruit and therefore limited blending options, spontaneous fermentation was decided on to add to the palate feel of the final wine. The fruit was fermented in open barrels of which 50% were new barrels. The fermented juice was drawn off twice a day and then slowly percolated over the skins to minimize the extraction of greener herby aromas and flavours. This action also adds oxygen to stabilize colour and help soften the tannin structure. The wine was matured in 50% new French oak and 50% older oak for 15 months before bottling.

Tasting Notes

This wine opens with a full ripe nose of red figs fused with a chalky minerality. The palate has a soft entrance with fresh lime cutting through a dense mid-palate. Dark chocolate flavors flow into a fleshy texture with ripe plums and red figs lingering on the finish. It boasts a beautiful balance of ripe, smooth tannins, rich berry fruit, and well-integrated oak, finishing with a fresh lime lift. This Carménère offers complexity, depth, and a refreshing structure.

Analysis

Alcohol: 14.0 %
Residual Sugar: 2.7 g/l
Total Acidity: 5.5 g/l
pH: 3.6
Wine of Origin: Wellington

Vineyard Notes

Carménère was the sixth variety allowed under appellation rules of BDX. It was widely- planted in the Medoc in the 19th century, and regarded as a mainstay of claret. In South Africa only 3 red wines are produced and bottled as Carménère.

The Carménère 2020 fruit is grown in the Wellington wine region from a single vineyard block consisting of 8 rows. Making the production year on year very limited in volume. Carménère as a variety can easily show herbal characters, for this reason, we opted to really open the canopy to allow sunlight into the fruit zone. The right amount of sunlight onto the bunches supports the development of berry fruit aromas whiles diminishing unwanted ones. All 8 rows were hand-picked at optimal ripeness levels and transported in 20 kg boxes to ensure the fruit reaches the cellar in an optimum condition.