MAN Vintners Tormentoso Bush Vines Pinotage 2010 [NEW!] {Gold Medal & Trophy for Best South African Red Wine – Hong Kong International Wine & Spirits Challenge 2011}

Varietal Blend: 89% Pinotage 11% Shiraz Grape Source: Dry-farmed, bush vine vineyards on the Eenzaamheid farm in Agter-Paarl. Vineyard info: Planted on weathered Malmesbury Shale soils. Vineyards are un-irrigated bush vine vineyards.

Analysis: Alc 14.0% RS 2.3 g/L TA 6.0 g/L pH: 3.46

Blend: Cabernet Sauvignon 70%, Merlot 30% Grape source: premium vineyards in the Western Cape of South Africa. Wine analysis: Alc 14.0% • RS 3.8 g/l • TA 5.9 g/l • pH 3.68 Winemaking techniques: Modern winemaking techniques. Grapes showed excellent color intensity and expressive fruit characters. Hand-harvested, fermented in stainless steel tanks. Portion of the wine matured with French and American oak. Wine Description and Food Pairing: Medium-bodied and dry. Bold fruity black currant aromas with hints of mint and cedar.

Blend: Sauvignon Blanc 90%, Semillon 10% Grape source: Cool climate vineyards of the Western Cape (Agter-Paarl 55%, Stellenbosch 30%, Durbanville 15%) Wine Analysis: Alc 13.0% • RS 4.5g/l • TA 6.6 g/l • pH 3.1

Varietal Blend: 100% Cabernet Sauvignon. Grape Source: Dry-land vineyards in Agter-Paarl. Analysis: Alc 14.0% RS 3.0g/L TA 5.6 g/L pH: 3.5. Vinification details: Grapes were given a one day cold maceration. Fermentation took place over 5 days in stainless steel tanks with regular pump-overs. Just before the end of fermentation, the wine was pressed and put back into tank for malo-lactic fermentation. 100% of the wine was matured in 225L and 300L oak barrels (60% new) for 12 months. Fined and filtered before bottling with screw cap closures.

Varietal Blend: 100% Chenin Blanc. Grape Source: 100% from one dry-farmed, un-trellised bush vine vineyard planted in 1977 in Agter-Paarl. Analysis: Alc 13.5% RS 1.8 g/L TA 6.3 g/L pH: 3.30. Vinification details: Grapes were hand-harvested from bush vine vineyards on Malmesbury shale soils. 40% of the wine was fermented in 225L oak barrels and matured for 5 months on the lees; stirring for the first couple of months added richness and structure to the wine. Remaining 60% was fermented at 13-14°C in stainless steel tanks using selected wine yeasts to maintain fermentation aromas.

Varietal Blend: 90% Shiraz 10% Mourvedre. Grape Source: Dry-farmed vineyards in Agter-Paarl region. Analysis: Alc 14.0% RS 2.86 g/L TA 5.6 g/L pH: 3.46. Vinification details: Dry-land vineyards on shale soils grow small flavorful grapes with concentrated fruit flavors and minerality. The grapes were hand-harvested at optimum ripeness and given a one day cold maceration. Fermentation took place over 5 days in stainless steel tanks with regular pump-overs. Just before the end of fermentation, the wine was pressed and put back into tank for malo-lactic fermentation.

Blend: Pinotage 83%, Shiraz 13% & Viognier 2%. Grape source: 100% Perdeberg Hills in Paarl. Wine analysis: Alc 14.0% • RS 4.5 g/l • TA 6.0 g/l • pH 3.57. Wine description & food pairing: A modern style of Pinotage, packed with full red-berry and cranberry flavors, touches of cinnamon spice, toasted marshmallows and soft tannins. This wine should pair well with most red meats or poultry. The sweet fruit flavors of Pinotage make it an ideal match for spicy curries, pizza, flavorful venison dishes and just by itself. Serve at 16°C-17°C.

Blend: Shiraz 99%, Viognier 1%. Grape source: 100% Perdeberg Hills in Paarl. Wine analysis: Alc 14.0% • RS 4.9 g/l • TA 5.5 g/l • pH 3.58. Wine description & food pairing: Aromas of ripe plum and spices, mouth-filling sweet red-berry flavors and gentle tannins characterize this wine. A touch of Viognier was co-fermented with the Shiraz for the aromatic lift it gives to the wine, which emphasizes the berry fruit and spice aromas on the nose. The American oak barrels give a hint of vanilla spice on the nose and contribute to the smooth silky tannins. Serve at 16°C-17°C.

Blend: Cabernet Sauvignon 89% Merlot 11%. Grape source: 99% Agter- Paarl, 1% Stellenbosch Wine analysis: Alcohol 14.0% • RS 3.9 g/l • TA 5.8 g/l • pH 3.45 Winemaking techniques: From several un-irrigated vineyards in the Agter-Paarl area. Our Malmesbury Shale soils have excellent water retention ability and give concentrated, flavorful grapes, which were hand-harvested at optimum ripeness and given a 2 day cold maceration. Fermentation took place over 5 days in stainless steel tanks with regular pump-overs.

Blend: Chenin Blanc, 100% free-run juice

Grape source: 100% from dry-land, bush vines in Perdeberg region of Paarl

Wine analysis: Alc 13.5% • RS 4.9 g/l • TA 7.0 g/l • pH 3.51

Winemaking techniques: