| ALTYDGEDACHT BARBERA 2007 |
|
Vineyard
Dry land vineyards with an average yield of 6 tons/ha. Southwest-facing slopes with Hutton soils. The hedgerow trellising system is employed and the vineyards are spur-pruned. An intensive canopy management program ensured optimum sunlight penetration and aeration, with subsequent production of high-quality fruit.
History
Altydgedacht is a 412 hectare estate in the heart of Durbanville and has been in the Parker family since 1852. John and Ollo Parker are the fifth generation cultivating the farm. The history of Barbera on Altydgedacht dates back to the 1920’s, where it’s deep colour and natural fruit acidity lent it to be used in the production of fortified wines! The SAWIS records in the early 1980’s show a single hectare of Barbera planted in the country, and that being on Altydgedacht. In 1992, Altydgedacht became the pioneering producer of a cultivar Barbera wine in South Africa. The 2001 vintage was also the first Barbera to be sold on the Nederburg Auction and 2006 the first Barbera to win a Double Gold medal at the Michelangelo Wine Awards.
Vinification
Grapes were picked at 24.7°Balling. The grapes were sorted, de-stalked and crushed into stainless steel fermentors. After 4 days cold soaking, alcoholic fermentation was initiated. The wine was pumped over 3 times a day, including an aerated pump-over. At 3 °Balling, the wine was pressed and completed alcoholic and malolactic fermentation in tank. The wine was matured in barrel for 24 months, comprising 70% new French oak. Only 300 cases produced.
Tasting notes
Made from a traditional northern Italian variety, this wine has a rich red colour, with the nose exuding dark fruit and toasty oak aromas. The velvety entry on the palate is rounded off with varietal fruit flavours, ripe tannins and subtle oak. An excellent food wine which will compliment tomato-based Mediterranean-style dishes and pastas. Cellaring potential – approximately 8 years.
Analysis
Alcohol: 13.41 %
Total extract: 32.3 g/l
Residual sugar: 3.2 g/l
Total acidity: 6.2 g/l
pH: 3.54
Total SO2: 130 mg/l
|
|
|
