Dornier Cocoa Hill Red 2011

Name: Dornier Cocoa Hill Red 2011
Brand: Dornier Wines
SKU: 33519

The wine shows bright fruits on the nose with hintsof spice, liquorice and clove. The palate shows smooth pure fruit with refined notes of raspberries, cherries and plum. The palate is full, fresh and lively with a dense yet very supple tannin structure and a well-balanced, integrated acidity leaving a persisting finish.

Braised oxtail, Boeuf bourguignon, charcuterie platter and Smoked kudu Carpaccio.

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variety : Merlot [ 48% Merlot, 42% Shiraz, 8% Cabernet Sauvignon, 2% Petit Verdot ]

winery : Dornier Wines

winemaker : JC Steyn

wine of origin : Western Cape

analysis : alc : 14.5 % vol rs : 2.9 g/l pH : 3.55 ta : 5.6 g/l va : 0.53 g/l

type : Red style : Dry body : Full wooded

pack : Bottle closure : Cork

AWARDS

2013 China Wine & Spirit Awards Best Value (CWSA) - Gold

ageing : From 2013 for up to 4 years.

in the vineyard : The season leading up to the 2011 harvest showed near perfect conditions with moderate temperatures and desirably, very little rain. Initially however we predicted 2011 to be a significantly shorter harvest. It started off slightly later for us and due to some exceptionally hot spells towards the end of February we anticipated that it would end a lot earlier than usual too. January and early February were however ideal for the ripening of the reds allowing long hanging times with excellent flavour.

The Cocoa Hill Red 2011 is a youthful yet refined blend of Merlot (48%), Shiraz (42%), Cabernet Sauvignon (8%) and Petit Verdot (2%) which grows in the decomposed red granite soils of Cocoa Hill - a hilltop in the folds of the Stellenbosch Mountain, superbly positioned in prime South African terroir.

in the cellar : The wines individually spent approximately 8-12 days in vineyard specific batches for the primary alcoholic fermentation with gentle pump-overs for colour and tannin extraction being performed twice daily. The wines then underwent malolactic fermentation providing complexity and fullness. Certain batches were carefully barrel matured for 14 months in second fill French oak barrels and a small un-oaked component was used to provide a fresh and lively character.

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