Warwick Estate Trilogy, Stellenbosch

Description

Warwick Estate Trilogy remains one of the classic South African Bordeaux style red wine blends from the Simonsberg area of the Stellenbosch wine growing region.

Warwick Estate remains a family run and owned winery. Managing Director Michael Ratcliffe is the 3rd generation family member to oversee this high quality boutique operation that has been lauded globally for excellence and consistency. Warwick Estate has a long history. It was known as the De Goede Sukses Farm from 1771 until 1902 when it was bought by Colonel William Alexander Gordon, Commanding Officer of the Warwickshire regiment decided against returning to England and bought the farm. He renamed it “Warwick” as a tribute to his regiment. Stan Ratcliffe bought the estate on April 1st 1964 after a search for the best vineyard sites in the the Cape. Together with his new bride Norma , they soon realized the potential of the extraordinary property and began planting Cabernet Sauvignon. The Cabernet Sauvignon vines produced high quality grapes, which were soon in demand from neighbouring wineries. Norma became more and more interested in the making of wine and began to study the subject. Soon a cellar was in place and in 1984 the first “legal” Warwick vintage was released (a Cabernet Sauvignon). It seemed Norma had the talent for making great wines and production soon increased.

Warwick Estate Trilogy is a blend of Cabernet Franc, Cabernet Sauvignon and Merlot. Each component was harvested and vinified separately. Different vineyards and parcels of grapes are hand harvested in the early morning to ensure that the grapes arrive at the winery cool and in the best condition. They are then de-stemmed and individual berry sorted on a vibrating sorting table. The grapes are then gently pressed and fermented in open top fermenters. The wine is cold settled for 3-7 days and different parcels are fermented dry with a variety of yeasts. The wine receives a daily pump over. Malolactic fermentation is done in tank. After malolactic fermentation the wine was racked to 225L tight grain French oak barrels (60% new, including those made by Demptos, Taransaud and Sylvain Boutes) and the wine is aged for approximately 24 months.

The 2018 is a blend of 55% Cabernet Franc, 42% Cabernet Sauvignon and 3% Merlot.

This wine is suitable for vegans and vegetarians.