このワイン、8度目の投稿なので、飲んだ回数はおそらくその倍以上！ 投稿してやっと気がついたのですが、前出のサンドストーンはヴィンテージが2020だったのに、クレイソイルは最新の22でした！ 飲み比べてもそこはわからない…٩( ᐛ )و クレイソイルの方が果実の熟度が高く感じるのは、ヴィンテージの影響もあるのかも キャサリンが映っている写真ではクレイの方が明るい色調に見えますが、それは光の加減で、実際はこちらの方が深みのあるルビー 香りはラズベリー、チェリー、ザクロ、クランベリー、シナモン、ナツメグ、土、ホワイトマッシュルーム、ローズマリー こちらの方がタンニンも少し強め 確かにまだ若い けど、投稿しなかったマスダさんの試飲会で飲んだ時より美味しくなってるのは間違いなし❣️ ↓ ORIGIN: Cape South Coast, South Africa TASTING NOTES: Layered and textured truffle savouriness and earthy forest floor interwoven with concentrated black cherry compote harmoniously supported by mineral textured tannins. PHILOSOPHY: The focus is on purity, vibrancy, restraint, and harmonious balance by the careful selection and blending of specific clones grown on clay soils in the cool Elgin Valley. Emphasis is on maximising the savoury and earthy flavour spectrums evident in the grape profile and balancing the extraction of tannins for complexity. This is achieved by a minimalist and natural approach in the cellar and maintain- ing the integrity of the variety. VINEYARD: Grapes were selected from cool sites in the Elgin Valley and Hemel-en-Aarde Valley grown mostly in Clay soils with a high iron, ferrous content that contributes to blocky, textured tannin structure and earthy, savoury top notes. WINEMAKING: Bunches were de-stemmed with some crushing and berries were hand sorted at the crusher. The whole berry fraction was about 50% and cold soaked for two days in 500kg batches before yeast activity began. Fermentation was in open top vats where spontaneous fermentation and some inoculated commercial Pinot yeast culture was induced. Juice and skins were punched down (pigeage) and turned daily to control even heat distribution between the skin cap on top and must juice below. Tannin and flavour extractions from the skins were carefully monitored at that stage. Once fermentation was completed, the bins were selected on tannin and flavour attributes and manually pressed in an 800kg capacity stainless steel basket 続きは掲載不能

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