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|Drinking Windows and Values|
|Drinking window: Drink between 2015 and 2021 (based on 6 user opinions)|
|Community Tasting History|
Community Tasting Notes (average 18 notes) - and median of 91 pts. in hiding notes with no text
| ||Tasted by Anonymous on 9/22/2014 & rated 90 points: Pnp the bouquet showed overripe almost boiled fruits, but with some air that disappeared and the dark forest fruits and oak were more than ok. On the palate ripe dark forest fruits and some red berry fruits as well, a lot of sweetness, but nicely balanced by the acidity. Mild and round tannin. The alcohol shows a bit. I am not as enthusiastic as some, but the wine is more than ok. Would like to try again around 2019 to see what the ageing potential is. (959 views)|
| ||Tasted by St. Joseph on 9/7/2014 & rated 95 points: One of the best red blends of South Africa. Fullbodied, lots of red fruit (919 views)|
| ||Tasted by B Fisher on 5/17/2014: Tightly wound dark fruits to begin, but after three hour decant, scented coffee, tobacco, leather, sweet smoke, liquorice and cedar on the nose. More approachable than I was expecting, real meaty texture, layers of chewy blackcurrant, zesty cherry acidity and smooth peppery tannin. Very port-like in density at the moment, needs time, but a lot of potential here ****1/2 (1235 views)|
| ||Tasted by Tenuta Stefan on 5/2/2014 & rated 92 points: Perfect bottle.|
Young, dark, purple/black, dense.
On the nose lots of cassis and quite green (green stalk), actually very green. Even some black olives and plum.
Very "South Africa" in the mouth, i e rubber, burnt rubber and asphalt. This wine is "Fast and the furious 10". Quite good acidity though. The alcohol is high. Says 15 % on the label, but the alcohol feels integrated with the fruit. Yet warm and sweet fruit. This wine is not fully balanced, but it is not as extracted as I feared. There is a minerality that lift this wine, and together with the acidity this wine stands up pretty well.
Chewy tannins and lots of oak in this medium plus to full bodied wine.
I must say I prefered the style this wine was made in back in 2004 and 2005. Lower alcohol, less oaky and more focus on the fruit. But those wines didn't age well. I think this wine is better for storage ... if not more than 10 - 15 years more.
The wines from early 2000 went over the famous Hill after 5 - 7 years. I still got some magnums left of 2004 and 2005, and try them once a year, but I've been disappointed since 2011. I do not think they will come to life again.
But young I must admit I just loved these wines. The fruit was fabulous and they didn't have the same amount of burnt rubber back then ... even if you could tell it was a wine from RSA.
88 - 89 points
But two days later, the 10 cl I left in the decanter shows a much better wine with complex notes. Much better 2 days later, and that is a good sign.
Meat, leather, tobacco, coffee, plum, cassis, earthy, some chocolate but still lots of rubber. But it tastes so much better two days later.
92 points (1293 views)
| ||Tasted by Biggsy on 9/16/2013 & rated 90 points: The nose feels tighter than the Z with light notes of toasty wood and blackcurrant. Very sweet black fruits on the entry. Feels tightly wound on the midpalate with notes of lovely baked black fruits wrapped up in the big grippy tannins. (2104 views)|
| ||Tasted by rossi.wine on 9/12/2013 & rated 89 points: Lovely fruit on the nose, sweet, round, fresh, very sweet tannins, well integrated, nice balance, maybe a bit hot, quite long. Should improve over the next couple of years. (1534 views)|
| ||Tasted by Weston3220 on 9/10/2013: Fruit mixed with Ripe Vegetal Notes, has that Softness [ph?] but great acidity and balance, of furit and vegetal|
Conc: I like this, hints of South Africa and can see why a bordeaux drinker would love this (1419 views)
| ||Tasted by PinkMoonWinery on 9/6/2013 & rated 90 points: White Club @ CLOUDS (Clouds restaurant, Zurich): Blackberries, a hint of green bell peppers indicating not fully ripe cabernet other than that it has a nice sweetness and a typicial south africa espresso note. Good but not great (1410 views)|
| ||Tasted by asarat on 6/27/2013 & rated 92 points: Loved it. will clearly improve with time (1271 views)|
| ||Tasted by erikjwithak on 6/10/2013 & rated 92 points: Really nice blend. Strong nose of fruit and spice. Palate of black cherry, cassias and plum. Meaty tannins that aren't overwhelming, but add to the full body. Pure finish that lingers. (750 views)|
| ||Tasted by Rezy13 on 4/12/2013: Blackish purple and extracted; oaky, fruity, sweet, smokey; thick, currant, currant, compote, some oak showing through, lots of glycerin, chipotle, fleshy and kind of fat, Bordeaux slant; very young showing little South African character, but I have really liked prior bottles- just need time for this to develop. (847 views)|
| ||Tasted by Eric Guido on 4/11/2013 & rated 91 points: The nose was intense and large scaled with ripe red berries, herbs and mint, giving it an atractive airy quality. On the palate it showed great intensity of fruit with a velvety yet balanced personality, showing dark red fruits, which lasted through the long finish. (1084 views)|
| ||Tasted by Richard Jennings on 3/24/2013 & rated 90 points: Nearly opaque purple red violet color with ruby meniscus; coffee, mocha, roasted black fruit, black currant nose; rich, roasted black fruit, mocha, roasted fig, tart black currant palate; needs 2-3 years to integrate and resolve; medium-plus finish 90+ points (57% Cabernet Sauvignon, 14% Merlot, 13% Malbec, 11% Cabernet Franc, 5% Petit Verdot) (761 views)|
| ||Tasted by isaacjamesbaker on 3/18/2013 & rated 93 points: New World Cabernet & Blends - Sample Bottle Tasting; 3/16/2013-3/24/2013 (My Place - Washington, DC): The nose, where to start? Plum cake, fig, currant jam, cedar, pine needles, mocha. Wow. Tart acid on the palate, firm tannins, and generous fruit. Plums and currants mix with earth and cedar, even a hint of black olive. This is granite-structured, but the acid is wonderful. The notes of bay leaf and potting soil pay homage to the Old World, but the fruit has such richness. Aged 12 months in 50% new oak, but the toast and mocha flavors are extremely well-integrated. This wine is showing wonderfully now, but itís a big one that will be even more interesting in five or eight years. A blend of 57% cabernet, 14% merlot, 13% malbec, 11% cabernet franc and 5% petit verdot. (1167 views)|
| ||Tasted by yofog on 11/15/2012 & rated 92 points: Classy nose, palate is not exactly "fine" but not rustic, either, in any case it has grace, and there is concentration, too, and oak, but it's balanced. It has the polish of a new world wine but the profile is bordeaux/SA, with some green/capsicum notes on the finish. I feel like it's going to be a really cool wine at 10 years plus. (935 views)|
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|By Jancis Robinson, MW|
(De Toren, Fusion V Stellenbosch Red) Subscribe to see review text.
|By Stephen Tanzer|
Vinous, May/June 2013, IWC Issue #168
(De Toren Fusion V Stellenbosch) Subscribe to see review text.
|By Richard Jennings|
(De Toren Fusion V) Nearly opaque purple red violet color with ruby meniscus; coffee, mocha, roasted black fruit, black currant nose; rich, roasted black fruit, mocha, roasted fig, tart black currant palate; needs 2-3 years to integrate and resolve; medium-plus finish 90+ points (57% Cabernet Sauvignon, 14% Merlot, 13% Malbec, 11% Cabernet Franc, 5% Petit Verdot) 90 points
De Toren Producer website
Red Bordeaux Blend Read about the grapes used to produce Bordeaux The variety Red Bordeaux Blend in CellarTracker implies any blend using any or all of the five traditional Bordeaux varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. As such, this is used worldwide, whether for wines from Bordeaux, Meritages from California and Canada, some Super-Tuscan wines etc.
South Africa Wines of South Africa
Stellenbosch Stellenbosch Wine Routes
StellenboschThe historical town of Stellenbosch boasts a winemaking tradition which stretches back to the end of the 17th-century.
Stellenbosch is the educational and research centre of the winelands. Stellenbosch University is the only one in South Africa with a viticultural and oenological department, and many of the country's most successful winemakers studied there. The Nietvoorbij Institute of Viticulture and Oenology is also in Stellenbosch and this organisation has one of the most modern experimental wineries in the world and, at its experimental farms (situated in several wine growing districts), important research into new varietals, clones and rootstocks is undertaken.
The mountainous terrain, good rainfall, deep well-drained soils and diversity of terroirs make this a sought-after viticultural area. The rapidly increasing number of wine estates includes some of the most famous names in Cape wine. The district, with its mix of historic estates and contemporary wineries, produces excellent examples of almost all the noble grape varieties.
The intensively farmed Stellenbosch district has been divided up into several smaller viticultural pockets including Jonkershoek Valley, Papegaaiberg, Simonsberg-Stellenbosch, Bottelary, Devon Valley and Banghoek.