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Gold Veritas Wine Awards
93 Points Wine Mag
93 Points Tim Atkin South Africa Special Report
91 Points Wine Advocate
4.5 Stars (nominated for 5) – Platters Wine Guide
Named after our renowned great grandfather, the Sir Thomas Cullinan is our flagship wine. Individual vineyard rows of Merlot and Cabernet Sauvignon are selected and fermented in small batches followed by a barrel section showing the very best from Remhoogte. The wine is complex and concentrated showing black cherries, plums as well as savoury notes of olives and black pepper with broad polished tannins and a medium plus acidity that leads into a finish that lasts for ages.
Bordeaux varietals have been a focus since the beginning of Remhoogte Wine Estate and hence this reserve being Right Bank inspired.
Vintage Overview The 2018 growing season was a cooler year. Late rains into November followed by a moderate ripening period allowed for great hang time on the vines. This is reflected in the 2018 wines as they show great elegance and refinement. Vineyard From the highest rows of the estates 2 highest vineyards, Merlot Block 15 and Cabernet Sauvignon Block 14. The exposure of these rows to all the elements combined with the steep gradient of the slope means the vines have a very tough life and give low yields. The bunches from these portions of these vineyards are typically light with small, concentrated berries. The soil is Malmesbury shale which is the oldest soil in South Africa and one of the oldest in the world. It is a low vigour soil due to leaching over millennia with a good component of clay in the subsoil which keeps the vines going in the dry summer months. The Merlot was harvested on the 14th of March and the Cabernet Sauvignon on the 24th of March.
Cellar: The grapes are hand harvested and sorted twice in the cellar. Once as bunches on a conveyor belt and then as grapes on a vibrating sorting table. The fermentation is then allowed to occur spontaneously in 500 litre open top French oak barrels. Regular punch downs ensure optimal extraction. Malolactic fermentation takes place in 225 litre French oak barrels before maturation for 24 months in the same barrels. 50% new oak barrels are used with the remaining 50% in second fill barrels. 6000 bottles produced.
Tasting Notes Nose: Black current, mulberries, ripe plums, thyme and cedar. Palate: Sweet fruit, black cherries, plums and fruit cake with savoury notes of olives and black pepper on the entry, followed by broad, polished tannins with a medium plus acidity that leads into a finish that lasts for ages.