ab Shiraz Cap Classique 2008
““What an unforgettable harvest. Everything looked spectacular until it rained and didn’t stop leaving us with hectically low yields and a beautiful Noble Late Harvest Semillon – all this while dodging Eskom curve-balls. A harvest where teamwork and resolve were the hero’s of the day – making magic out of very difficult circumstances. We made and planted our first Riesling and and an especially lovely yummy Cabernet. To add to the fruitfulness for the year, Kerry and Chris were blessed with a small Genevieve.””
Tasting Notes
As always this wine is dangerously gorgeous. shows its distinctive shiraz heritage with a nose full of pepper and spice and a rounded hint of sweetness from lovely raspberry fruit with sugar matching the tannins perfectly. The herbaciousness, so typical of Durbaville, is as always present. “Lovely fine mousse” shows this wine is well made. Drink really cold! Fine mousse, fruity freshness, "naughty but nice". A wonderful way to get a party going - definitely a joyful drink - everyone will have something to say about it.
Winemaker Comments
Nitida started off as the only producer of a red cap classique in South Africa. The measure of our success is that there are now 3 producers and we are still struggling to fulfill the market demand. We are stylistically making very different wines, although the category is growing and we have had a number of discussions to cooperate in the marketing of these wines. Our annual presence at the Franschhoek Cap Classique Festival is always greatly anticipated by fans of the wine who flock to our stall to try the new vintage. We started off making small quantities as a fun venture and have over the years increased our production substantially. Making a red cap classique is a high risk venture. As for any other red wine the grapes are harvested, crushed, de-stemmed and then fermented in open vat fermenters. Then it goes into barrels for 9 months, unprotected by sulphur which would inhibit the next step - secondary fermentation, (initiated by lifting sugars and adding yeast). After a further 10 months on the lees it
