Wednesday, 12 July, 2017
Michael Olivier Communications
The 88% Cabernet Sauvignon and 12% Merlot grapes for the Peter Falke Signature Exclusive Blend 2014 were hand harvested and any damaged, raisined or sunburnt grapes were left on the vine. Once destalked the grapes then undergo a further selection process to ensure that only the best grapes go through to the fermentation process. A one-day cold soak took place before fermentation. Once fermented dry after 21 days, during which pump overs and punch downs took place to ensure gentle colour and tannin extraction. After fermentation, the grapes are pressed and the wine is matured in French oak barrels for 18 months, before being prepared for bottling.
It looks like
Bottled under a natural cork closure in a BBordeaux-shaped bottle. In the glass, it is a bloodplum at the core which pales out to garnet at the edge.
It smells like
The classical blackcurrants of the Cabernet and plums of Merlot.
It tastes like
Lovely prune plums, roadside brambles. Rich and full mid palate, cashmere tannins well interwoven with the fruit and the oak in the gently waning aftertaste.
It’s good with
Serve lightly chilled at the end of a meal or of course with food. Red meat, lamb, pork, beef and lusty vegetarian dishes. Justine Wall’s Courgette Bhaji’s are a perfect vegetarian dish to serve with this wine. The mustard seeds and cumin finding partner spices in the wine.
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