Fairview Pegleg Carignan 2009

Bright strawberry and savoury tomato on the nose, with notes of liquorice. The palate is light bodied with flavours of cranberry and black tea. Spice follows through with hints of tobacco and a clean red fruit finish.

Pair with game – especially ostrich fillet. The perfect food wine

variety : Carignan [ 100% Carignan ]
winery : Fairview Wines
winemaker : Anthony de Jager
wine of origin : Swartland
analysis : alc : 14.0 % vol  rs : 3.6 g/l  pH : 3.57  ta : 6.0 g/l  
type : Red  style : Dry  body : Light   wooded
pack : Bottle  size : 750ml  closure : Cork  

in the vineyard : The Basson family, who have farmed at Die Slot for three generations, were one of the first families to plant Carignan in South Africa. At 17 years of age, Cobus Basson was helping his father plant vines when a tractor overturned and rolled onto him, causing the loss of a leg. Being a man of great humour and spirit, he is affectionately known amongst local farmers as 'Houtbeen' (Pegleg) Basson. Pegleg Carignan is a bold, spirited wine with enormous character and depth of flavour, oozing with the essence of soil and sunshine. Carignan has found its natural home in South Africa, producing a spicy and expressive wine. A great compliment to Houtbeen himself.

Carignan was picked ripe from the Bassons’ bushvine vineyards in the Perdeberg area. The vineyard grows on Malmesbury shale soils, contributing to the flavour of the grapes and the complexity of the final wine. This vineyard, planted in 1972,received drip irrigation, which assists through the Cape’s hot dry summers. The yield in 2009 was 2.8 tons per hectare.


Winemaker's Comments
"The conditions in 2009 were exceptional for the industry as a whole. Given the moderate conditions during the harvest, we were able to harvest the Carignan quite late, after having ripened gradually. A light yet striking wine, which will last well in the bottle." Anthony de Jager

about the harvest: Harvest Dates: 26 March 2009
Grapes were hand harvested at 24° Balling.

in the cellar : The grapes were destalked and lightly crushed. The grapes were fermented in stainless steel tanks using Rhône yeasts, with three daily pump overs. The wine completed malolactic fermentation in barrel. Maturation continued in older French barrels for 14 months. No new wood was used.

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