The Blue Lady

R350.00

Membership Price : R280

The DNA of the single vineyard Cabernet Sauvignon from the estate goes back to the very first wine produced under the Warwick label, when it was released in 1984 – then named “La Femme Bleu”. An example of Quintessential Simonsberg Cabernet powerful and rich, with tremendous ageing possibilities. 

Remember, the minimum order is 6 bottles of wine. And orders must be in increments of 6 thereafter. Magnums can be ordered as singles.

Tasting Notes

The single vineyard was hand-harvested over a period of four days. Harvest began in the early morning and stopped before the temperatures reached 28 °C. Bunches of grapes were destemmed,gently crushed, and hand-sorted. A seven-day cold-soak was done to extract colour before fermentation,commenced. An isolated yeast culture from Bordeaux was added and a warm short fermentation was done with daily pump-overs and two rack-and-returns. Following fermentation the wine was left on the skins for a week for the tannins to polymerise. A light pressing was done after which the wine underwent malolactic fermentation in stainless  steel tanks .Ageing took place medium and light toast French oak barrels .The wine was bottled with a light filtration and kept in bottle for 12 months before release.

The wine is opaque in the centre with a translucent licorice rim. It offers blackberries and crème de cassis with hints of graphite and tobacco leaf on the nose, all combining to promise a mouthful of power. The full-bodied palate has an opulent texture and a wealth of fruit—that will leave you clambering to pinpoint each one. Complex layers peel off as you sip; expect savoury notes of roasted meats and fynbos to fresh violets, coffee as well as a mineral element. The Blue Lady 2015 offers intensity and purity; with a balanced symmetry that is pure poetry. View the detailed tasting notes here.

Alcohol: 14% | RS: 3.2g/l | pH: 3.60 | TA: 5.9g/l

Vintage

2015

Matching Foods

A classic wine loves a classic dish. Serve with roasted beef rib-eye with Porcini salt and hand-cut fries. Or for a smoky pork loin served with Parmesan mash.

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