Simonsig
Simonsig Redhill Pinotage 2020
| 品名 | N/A |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 14.0% 按體積 |
| 产区 | South Africa (South Africa) |
| 葡萄品种 | 100% Pinotage |
| 陈酿 | Malolactic fermentation took place in vats before the wine was taken into barriques. 15 months of ageing in entirely new French oak barriques. |
| 年份 | 2020 |
| 有机 | Sì |
| 产品名称 | Redhill Pinotage 2020 |
| 香水 | There is an exotic mix of wild berries of the forest and plums with clove spice. |
| 味道 | Bold flavours of freshly cut strawberries and blackcurrant flow over the palate with silky tannins. A full-bodied Pinotage with great intensity and a persistent dry finish. |
| 搭配 | It pairs well with Cape Malay Bobotie, venison stew, oven-roasted lamb, stuffed aubergines or grilled mushrooms. |
| 区域 | South Africa |
| 国家 | South Africa |
獎項
-
2020
90/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2020
92/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
詳細資訊
香水
味道
服務於：
16 - 18 °C.
長壽：
10 - 15 years
醒酒時間：
1 hour
搭配
These elements are intertwined in this family-owned farm, where the late Frans Malan produced the first bottle of our much-loved Kaapse Vonkel, South Africa's first Méthode Cap Classique made in the classic bottle-fermented style. He is also honoured for co-founding the thriving Stellenbosch Wine Route, a first in its time. Today, his legacy lives on through his sons, Francois and Johan, and grandchildren Francois-Jacques, Christelle and Michael, the 2nd and 3rd Malan generations at Simonsig Wine Estate. 閱讀更多
| 名称 | Simonsig Redhill Pinotage 2020 |
|---|---|
| 类型 | Red green still |
| 葡萄酒名称 | N/A |
| 年份 | 2020 |
| 容量 | 0,75 l |
| 酒精度 | 14.0% 按體積 |
| 葡萄品种 | 100% Pinotage |
| 国家 | South Africa |
| 产地 | South Africa |
| 供应商 | Simonsig |
| 收获 | By hand, when grapes reached an optimal ripeness. |
| 发酵温度 | 28 °C |
| 酿酒工艺 | Crushing and destemming in two open fermenters. 20% of the grapes were whole cluster fermented. Two days of cold maceration before inoculation. Manual punching-down every two hours allowed a short but intense extraction. The fermentation temperature reached 28°C. Pressed after 6 days on the skins, alcoholic fermentation was completed in the tank. |
| 陈酿 | Malolactic fermentation took place in vats before the wine was taken into barriques. 15 months of ageing in entirely new French oak barriques. |
| 总酸度 | 5.2 gr/L |
| 克/升/升 (LPH) | 3.64 |
| 残糖 | 2.2 gr/L |