Eekhoring Rooi Red Wine
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A collaboration between a few blokes from different sides of the industry. They started out by selling their wines direct online and promoting through social media. They still fly under the radar exploiting innovative ways of sharing their wares: excellent fruit that’s been assiduously sleuthed from around the Cape; from Piekenierskloof to Stellenbosch and everything inbetween. The wines are made with minimal intervention, stunning labels and a massive amount of fun – but given these guys still have their day jobs – production is still minute so there’s never been much to go around!
2018 was a dry year with small berries. Vineyards are between the ages of 12 - 25 years. Soil types are granite, schale and schalie. Harvested between 23,5 - 25,5 balling. Natural fermentation. No added SO2 or enzymes. Left on skins for 14 days after fermentation. Wholebunch +/-20 % with punch downs and pump overs every few hours. Malolactic fermentation completed in barrels. Old 500L - 5000L barrels with 3-5th fill for 4 months. More fruit less oak taste.
A Cape blend made in a relatively light-to-medium bodied style. It had a very light press, giving it just enough 'grip', not too much. Think of it like a soft, flavourful minute steak just lightly seared, with a few good cracks of black pepper. The ultimate barbeque red, if you will.
Country: South Africa
Region: Coastal Region
Grape: Cinsault 60%, Shiraz 30%, Pinotage 10%
Suitable for Vegans: Yes
Suitable for Vegetarians: Yes