Carmen Stevens Carménère 2022

Carmen Stevens Carménère 2022 

Winemaking

The Carménère fruit was berry sorted to ensure all the fruit were in perfect condition before the fermentation was initiated. As we have limited fruit and therefore limited blending options, spontaneous fermentation was decided on to add to the palate feel of the final wine. 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. During the last phase of fermentation, we inoculate with a cultivated yeast culture- again adding another dimension to the wine. The wine was matured in 40%new French oak and 60% older oak for 15 months before bottling.

Tasting Notes

The wine exhibits a dark, dense color with a full nose of ripe red figs fused with black currant and vanilla from oak maturation. The palate opens soft and smooth, flowing into fresh lime brightness that cuts through a dense, fruit-filled mid-palate. Inviting flavors of dark chocolate, ripe plums, and red figs add depth and complexity. The structure is well balanced, with smooth tannins and integrated oak, finishing with a refreshing lime-driven lift. This Carménère reflects meticulous winemaking and vineyard care, offering complexity, elegance, and freshness.

Analysis

Alcohol: 13.0 %
Residual Sugar: 2.5 g/l
Total Acidity: 5.3 g/l
pH: 3.65
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 Carmenere.

The Carménère 2022 fruit is grown in the Wellington wine region from a single vineyard block consisting of only 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 while 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.