South African Reds (Vintage Wines Ltd., San Diego, CA): 100% C.S. "Fermentation took place in 7-ton, open-top s/s tanks. The wines were pumped-over & punched-down manually 3-5x/day. Maceration period was 10-16 days before pressing; Aged for 17 mos in 300 L FR oak barrels (20% new); Bottled 9/21/16, released 5/1/17;" 3,550 cases made. 14.50% ABV, 3.70 g/l R.S., & 6.20 g/l T.A.
N: CLOSED, but SEEMS RIPE & potentially deep: Intensity lurking?
P: LM, poss Med, body; Rndish entry with nice frt fairly quickly met by an astringent pucker which DOES pretty much resolve by the LONG, balanced finish with a tangy/swtness to the still significant (though not particularly oppressive), DUSTY tannins. The 2 "extremes" for this, IMHO: IF one is ok with init tannins & at least their PRESENCE on the finish, this is approachable now, certainly with food. On the other hand, for many (most?) I'd say this NEEDS cellaring (maybe as long as thru '22?), & IF the frt holds, my VG+/EXC- will be low. 92 pts WS, 91 & "Editors’ Choice" WE @ $24, & 89 Decanter (Panel). [This vendor's $19.95 is AS good as any on wine-searcher.]
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Has the SA funk, but it comes across more like a sweet sage smell on the nose. Or actually, just green pepper. And a touch of hard edged tannins on the palate. A little smokey. But just opened.
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6/8/2019 - srh Likes this wine:
South African Reds (Vintage Wines Ltd., San Diego, CA): 100% C.S. "Fermentation took place in 7-ton, open-top s/s tanks. The wines were pumped-over & punched-down manually 3-5x/day. Maceration period was 10-16 days before pressing; Aged for 17 mos in 300 L FR oak barrels (20% new); Bottled 9/21/16, released 5/1/17;" 3,550 cases made. 14.50% ABV, 3.70 g/l R.S., & 6.20 g/l T.A.
N: CLOSED, but SEEMS RIPE & potentially deep: Intensity lurking?
P: LM, poss Med, body; Rndish entry with nice frt fairly quickly met by an astringent pucker which DOES pretty much resolve by the LONG, balanced finish with a tangy/swtness to the still significant (though not particularly oppressive), DUSTY tannins. The 2 "extremes" for this, IMHO: IF one is ok with init tannins & at least their PRESENCE on the finish, this is approachable now, certainly with food. On the other hand, for many (most?) I'd say this NEEDS cellaring (maybe as long as thru '22?), & IF the frt holds, my VG+/EXC- will be low. 92 pts WS, 91 & "Editors’ Choice" WE @ $24, & 89 Decanter (Panel). [This vendor's $19.95 is AS good as any on wine-searcher.]
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3/3/2019 - Ben Christiansen wrote:
Has the SA funk, but it comes across more like a sweet sage smell on the nose. Or actually, just green pepper. And a touch of hard edged tannins on the palate. A little smokey. But just opened.
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1/1/2018 - NCWino1 Likes this wine: 92 Points
Great QPR @ $18!! Wonderful weekday wine. Fruit forward with nice long finish. Bramble fruit with cassis, chocalate. Buy it!!
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