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MARSANNE

MARSANNE

2016

Appellation:
Voor-Paardeberg
Varieties:
90% Marsanne, 10% Roussanne
Harvest date:
December 2016
Yield:
8 ton/ha
Analysis:
Alc 12,88%
TA 5,9 g/l
pH 3,17
RS 2,5 g/l

Tasting notes

Fragrant aromas of white blossom and ginger, ripe tropical fruit and vanilla are offset by good acidity and minerally aftertaste.

Drinkability

Can be enjoyed right now, or over the next couple of years

Food pairing

For a heavenly feast of flavours, serve with springbok shanks, mashed potatoes and a creamy mushroom sauce.

In the vineyard

The crop was reduced to one bunch per shoot to enhance the quality of the grapes. They were picked at lower sugar levels of between 18 and 23 degrees Balling to ensure crisp acidity.

In the cellar

The bunches were pressed whole to retain their natural acidity. The wine was fermented in 500 l and 5 000 l French oak barrels and aged for 8 months before blending and bottling.

The vintage

The 2016 vintage was a warm and dry, but healthy growing season. Lower yields and smaller berries contributed to a good concentration of fruit flavours.

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MARSANNE

2015

Appellation:
Voor-Paardeberg
Varieties:
100% Marsanne
Harvest date:
Mid to end February
Yield:
8 ton/ha
Analysis:
Alc 13,35%
TA 6,2 g/l
pH 3,32
RS 3,1 g/l

In the cellar

Grapes were picked at lower sugar levels to ensure a crispy acidity. Whole bunch pressing helps to retain the natural acidity. The wine was fermented in 500 L and 5000 L French oak barrels. It was aged in barrels for 8 months until blending and bottling took place.

Bottling date

Mid January 2016

Drinkability

Drink now, should age well for another 4 years.

Vineyard

The crop was reduced to 1 bunch/shoot to enhance grape quality. Grapes were picked at sugars of between 18 and 23 degrees Balling.

Tasting notes

White ginger flower, ripe tropical fruit and hints of vanilla. Good acidity helps the lingering mineral aftertaste.

Food pairing suggestions

Springbok shanks with mashed potatoes and a creamy mushroom sauce.

General & vintage

2015 vintage was a cool but dry growing season.  It follows a good winter which gave enough water for the grapes to ripen optimally.

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MARSANNE

2014

Appellation:
Voor-Paardeberg
Varieties:
90% Marsanne
10% Roussanne
Harvest date:
Mid to end February
Yield:
8 ton/ha
Analysis:
Alc 13.50%
TA 6.4 g/l
pH 3.32
RS 3.5 g/l

In the cellar

Grapes were picked at lower sugar levels to ensure a crispy acidity. Whole bunch pressing helps to retain the natural acidity. The wine was fermented in 500 L and 5000 L French oak barrels. It was aged in barrels for 8 months until blending and bottling took place.

Bottling date

January 2015

Drinkability

Drink now, should age well for another 4 years.

Vineyard

The crop was reduced to 1 bunch/shoot to enhance grape quality. Grapes were picked at sugars of between 18 and 23 degrees Balling.

Tasting notes

White ginger flower, ripe tropical fruit and hints of vanilla. Good acidity helps the lingering mineral aftertaste.

Food pairing suggestions

Springbok shanks with mashed potatoes and a creamy mushroom sauce.

General & vintage

Leeuwenkuil is the first cellar to launch a Marsanne in South Africa. The 2014 vintage was tricky with lots of rain during the summer. Maintaining acidity and still managing to get ripe, fruity flavours was a challenge, but was mastered by clever picking and blending.

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