McGregor Cabernet Sauvignon Winemaker's Reserve
A rich nut and blackberry flavour in harmony with the vanilla flavour from the oak barrels. A velvet soft round taste with complimentary leather and fruity flavours
Appellation:
McGregor (in the Robertson Valley of South Africa)
Vineyard Detail:
Six year old vines grafted on Richter 110 and planted on rocky northwest facing Karoo-soil. Extended 4-wine cordon trellised system
Vinification:
Destemmed and crushed before the addition of tartanic acid, initiating fermentation with selected yeast. Regular pumpover for colour extraction during fermentation. After malolactic fermentation a 14-month French oak barrel-maturation period follows, whereafter the wine is racked and bottled
Chemical Analysis:
Alc: 14.0% vol Total Extract: 33.60 g/l R.S.: 2.1 g/l Free SO2: 30 mg/l
T.A.: 6.4 g/l Total SO2: 92 mg/l pH: 3.50 V.A.: 0.48 g/l
Winemaker's Comment:
Deep red colour with rich nut and blackberry flavour in harmony with the vanilla flavour from the oak barrels. A velvet soft round taste with complimentary leather and fruity flavour.
Served:
A serious wine to enjoy now or mature for 5 - 10 years. Enjoy with red meat dishes or buffet for a real culinary experience
McGregor Cabernet / Merlot
Easy drinking, harmonious blend of Cabernet and Merlot. Smooth mouth-filling flavours of ripe berries and nuts
Appellation:
McGregor (in the Robertson Valley of South Africa)
Vineyard Detail:
Both the Cabernet Sauvignon and Merlot vineyards are trellised and planted on red Karoo-soil. Controlled irrigation and optimum vitticulture practices implemented to deliver good quality grapes
Vinification:
Destemmed and crushed before the addition of tartaric acid and the initiating of alcoholic fermentation. Regular pumpovers for extraction of colour was done. After malolactic fermentation the Merlot was oak matured for 4 months before final blending with Cabernet Sauvignon.
Chemical Analysis:
Alc: 14.5% vol Total Extract: 30.48 g/l R.S.: 2.73 g/l Free SO2: 34 mg/l
T.A.: 6.20 g/l Total SO2: 68 mg/l pH: 3.58 V.A.: 0.44 g/l
Winemaker's Comment:
A harmonious blend of these two noble cultivars give prominent nut, ripe berries and a peppery flavour with undertones of lovely vanilla toasting.
Served:
An ideal companion for red meat dishes.
McGregor Shiraz
Medium intense flavours with complimentary leather and spicy vanilla from wood maturation
Appellation:
McGregor (in the Robertson Valley of South Africa)
Vineyard Detail:
Young four year old vinejard grafted on Richter 99 rootstock and planted in chalky Karoo-soil. Conrolled irrigation according to ground moisture measurements. Optimum viticulture practices were applied to deliver best quality grapes.
Vinification:
The grapes were destemmed, cruhed and fermented in red wine fermentors with automatic pumpover for colour extraction. Fermented nearly dry on skins. After malolactic fermentation a five months American oak-maturation period followed prior to bottling.
Chemical Analysis:
Alc: 14.5% vol Total Extract: 35.7 g/l R.S.: 4.4 g/l Free SO2: 52 mg/l
T.A.: 5.7 g/l Total SO2: 99 mg/l pH: 3.76 V.A.: 0.38 g/l
Winemaker's Comment:
Bright red colour. Medium intense flavours with complimentary leather and spicy vanilla from the wood maturation. The palate is in harmony with the bouquet and carried sweet soft tannins.
Served:
An ideal companion for red meat dishes, pork or pasta.
McGregor Pinotage
Fresh aromas of berries and ripe bananas. Soft, wasy-drinking, medium-bodied wine with soft sweetish tannins
Appellation:
McGregor (in the Robertson Valley of South Africa)
Vineyard Detail:
Planted on deep red calcareous Karoo-soil mainly grafted on Richter 99 rootstock and trellised. Monitored irrigation and optimum viticulture practices create the best conditions for high quality grapes and wine.
Vinification:
Grapes were destemmed and crushed where after 15% of juice was extracted for Rosé. After a tartaric acid addition grapes were cooled down overnight before alcoholic fermentation was initiated. Automatic pumpover of juice to extract maximum colour, flavour and soft tanims was done. Malolactic fermentations and a 4-month French oak-maturation before bottling rounded of the process.
Chemical Analysis:
Alc: 13.2% vol Total Extract: 29.2 g/l R.S.: 3.7 g/l Free SO2: 43 mg/l
T.A.: 6.0 g/l Total SO2: 69 mg/l pH: 3.59 V.A.: 0.38 g/l
Winemaker's Comment:
Deep ruby red colour. Fresh fruity aromas of berries and ripe banana, complimented by delicate wood maturation flavours. Soft, easy-drinking, medium bodied wine with soft sweetish tanims.
Served:
A true companion for red meat, game, venison or on its own.
McGregor Ruby Cabernet
Inviting bouquet of ripe berries complimented by sweet French oak flavours
Appellation:
McGregor (in the Robertson Valley of South Africa)
Vineyard Detail:
Planted on red and yellowish Karoo-soil, grafted predominantly on 101/44 rootstock and trellised on an extended cordon system. Controlled irrigation is applied according to ground moisture measurement. Optimum viticultural practices are applied to deliver high quality grapes and wine.
Vinification:
Destemmed and crushed before tartaric acid added and initiation of fermentation. Automatic pumpover during fermentation to extract maximum colour and flavour. After malolactic fermentation a 4-month partial wood maturation rounds off the wine.
Chemical Analysis:
Alc: 13.5% vol Total Extract: 30.2 g/l R.S.: 1.9 g/l Free SO2: 38 mg/l
T.A.: 5.6 g/l Total SO2: 75 mg/l pH: 3.66 V.A.: 0.46 g/l
Winemaker's Comment:
A deep purple red colour contributes to the fullness of this wine. Bouquet of ripe berries complimented by chocolate and French oak flavour enhance the complexity of this medium bodied, smooth red wine.
Served:
An ideal companion for red meat dishes, pork or pasta. |
