Vansha Red 2011
3* John Platter 2013
Best Value 2013
Upfront perfumed notes of mulberry and plum evolve to hints of mint and leather. The juicy mid-palate is well supported by a firm oak tannin structure and long mineral finish.
38% Cabernet Sauvignon, 28% Merlot, 24% Cabernet Franc, 10% Petit Verdot
About The Harvest
| ||Cab Sauvignon ||Merlot ||Cab Franc ||Petit Verdot |
| Sugar|| 24.6° B|| 24.9° B|| 25.0° B|| 24.2° B|
| Acid|| 5.30|| 5.25|| 5.25|| 5.80|
| pH|| 3.70|| 3.60|| 3.65|| 3.65|
In The Cellar
- All 4 varieties were destemmed only to avoid any damage to the grape seeds and then fermented separately in open top stainless steel fermenters.
- Commercial yeast strains suited to each variety were used and ferment ran at 24 - 28 degrees Celsius. An 80% whole berry component at destemming and gentle pumpovers twice daily ensured subtle extraction. The wines were removed from the skins before complete dryness in order to retain softness and minimize seed tannin extraction.
- All wines underwent MLF and 10 months of ageing in second and third fill barrels ensuring good wood/fruit integration and the further softening of tannins.
- The wine was then blended and lightly filtered shortly before bottling.
Bottled: 8 December 2011
Release: January 2012
Production: 14 456 Bottles