2009 Hanneli R
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Grapes for the wine originate from different areas. The Shiraz (53%) is from Elim, Grenache (25%) from Darling, Carignan (8%) from Malmesbury, Cinsaut (8%) from the West Coast and Merlot (6%) from the Walker Bay area.
Regarded as arguably the best vintage the past ten years, the 2009 vintage was preceded by a season of ideal growing conditions for quality wine grapes. Yields were lower due to a long winter that influenced flowering, very little rain during December and January and wind after veraison. Due to the same conditions berries were smaller, resulting in better concentration. Lower than average temperatures delayed the harvest by as much as two weeks. The mild weather promoted good flavour protection and slow ripening at low sugars, ensuring the production of elegant and accessible wines.
The Shiraz vineyards at Elim are trellised and grow in shale soil, with a layer if "koffieklip" (coffee stone). This, combined with cool climate, produces wines with intense palate. The Grenache from Swartland originates from dry-land bush vines that grow in deep yellow Clovelly (weathered granite). Grapes with an attractive fruity character are produces here. The Merlot vineyards of the Walker Bay area and the Carignan vineyards of Malmesbury grow in shale soils, while the 40 year old Cinsaut grow on bush vines. Grapes from the varying terroirs produce wines with depth and complexity.
Wines in the blend were harvested, sorted, fermented and matured separately. The wines were matured separately in new 300-litre oak barrels. After 36 months the wine was blended and then bottles during July 2012. Only 3900 bottles were produced.
The combination of a good vintage and 36 months of wood maturation produced a wine with exceptional depth, complexity and personality. The intense, distinctive nose shows rose-petal perfumes, with blackberry and mulberry fruit, as well as cinnamon and black pepper spices. On the palate there are powdery tannins, surrounded by a fleshy fullness and lingering minerally freshness.
Alcohol 14,0% vol
Residual sugar 3,2 g/l
Total acid 6,3 g/l