Solms-Delta Lekkerwijn 2012

Name: Solms-Delta Lekkerwijn 2012
Brand: Wijn De Caab
SKU: 33364

The wine has a full mid palate, supported by concentrated fruit and a mineral core. The nose shows bright red fruit with raspberry, strawberry and apple notes. Alluring light salmon colour.

It's an ideal lunch-time wine, and a perfect partner for smoked salmon, poultry, cold ham and nutty-style hard cheeses.

variety : Grenache [ 61% Grenache Noir, 26% Mourvedre, 13% Viognier ]

winery : Solms-Delta Wine Estate

winemaker : Hilko Hegewisch

wine of origin : Western Cape

analysis : alc : 14.0 % vol rs : 2.1 g/l pH : 3.34 ta : 6.3 g/l

type : Rose style : Dry body : Full taste : Fruity wooded

pack : Bottle size : 0 closure : Cork

ageing : The Lekkerwijn should be enjoyed within 3yrs to fully appreciate the delicate aromatics.

in the vineyard : Farm owner: Solms Family Trust, Astor Family Trust and the Wijn de Caab Trust
Wine maker: Hilko Hegewisch
Viticulturist: Rosa Kruger

Background: The name celebrates Solms-Delta's rich history. Lekkerwijn is the name of the farm adjoining Delta, now largely incorporated into it. The first owner, Henri l’Ecrévent, was granted the property in 1690. Locals, unable to pronounce his name, solved the problem by dubbing him Arie Lekkerwijn. He was slain nine years later by the first owner of Delta, Hans Silberbach, who then took flight and was never seen again.

History of farm: The more than 320 year old Franschhoek farm has reclaimed its historic role as a wine estate under the direction of Prof. Mark Solms, a world-renowned neuroscientist.

about the harvest: The Grenache and Mourvedre was harvested at a ripeness level that ensured good fruit expression, whilst still maintaining sufficient acid to bring freshness to the Lekkerwijn. The Viognier was harvested at full ripeness from Solms-Delta vineyards to add palate weight and density.

in the cellar : Grape Varieties: Grenache Noir 61%, Mourvèdre 26%, Viognier 13%
Style of Wine: Oak matured dry rosé
Vinification: The red varieties were lightly pressed to avoid unnecessary coloration of the juice. Pressed and free run juices were fermented together to ensure good body and tannin extraction. The Viognier was barrel fermented and aged in 300L barrels
Maturation: Partially matured for 11months in seasoned French oak.

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