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Mvemve Raats de Compostella 2009

Deep, dark intense ruby colour. Red plum and black cherry fruit with a hint of cinnamon. Rich and muscular with mineral, black berry fruit and dark chocolate on the finish. Harmoniously composed of sufficient of each of the five main Bordeaux varieties to ensure none dominates. This wine shows a consistent, linear flavour profile.


variety : Cabernet Franc | 25% Cabernet Franc, 25% Cabernet Sauvignon, 25% Malbec, 12.5% Petit Verdot, 12.5% Merlot
winemaker : Mzokhona Mvemve and Bruwer Raats
wine of origin : Stellenbosch
analysis : alc : 14.5 % vol  rs : 2.59 g/l  pH : 3.59  ta : 5.9 g/l  va : 0.6 g/l  
type : Red  style : Dry  
pack : Bottle  closure : Cork  

AWARDS
  • Scored 93 by Stephen Tanzer International Wine Cellar Review (May 2013).
  • Scored 96 by Neil Martin, The Wine Advocate (January 2013).
  • Rated 5 Stars, John Platter 2013 (October 2012)
  • Top 100 SA Wines Status (April 2012)
  • Voted as the most memorable wine in the world for 2011 by British wine writer and critic Neil Martin from The Wine Advocate (January 2012)
  • Scored a magnificent 96 by Neil Martin from The Wine Advocate and is the highest rated wine from South Africa to date by Robert Parker (September 2011).
  • Raats' MR de Compostella was the Exclusive Wine served at the SA Captain's Dinner prior to the 2010 FIFA Soccer World Cup in South Africa (June 2010).
  • James Molesworth proclaimed the MR de Compostella, Bruwer's collaboration with Mzokhona Mvemve, as his Top South African Red in Wine Spectator (January 2009).
  • ageing : Bottled in April 2011 and should start showing well for drinking from 2014. This is a wine that can mature over ten years (2019) if stored correctly.

    in the vineyard : Each variety was harvested separately from specially chosen vineyards in the Stellenbosch area.

    Grape Sugar: 24.8° Balling
    Acidity: 6.5 g/l
    pH at Harvest: 3.45

    about the harvest: Yield: 5t/ha
    Balling: 24° - 25°

    in the cellar : The resultant cuvee is called De Compostella ('The Compilation of Stars') and the aim was to make each of the five components able to stand as varietal wines. The wines were tasted blind after one year in the barrel and the blend was then constructed in descending percentages, from the wine which rated highest to that in 5th place.

    Wood Ageing
    Each variety spent twelve months in barrel as a single varietal before the wine was blended together. Thereafter the blended wine was matured for another 12 months giving a total of 24 months in barrel, a third of which was new French Oak, a further third in 2nd fill and a final third in 3rd fill French oak barrels.

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