Zonnebloem Laureat

Zonnebloem Laureat

Slowly revealing youthful red fruit and fresh mint. The tannins remain very grainy and firm, yet also very fine and promising. The 2016 Laureat is the most tightly coiled of the recent vintages, and with the promise of vibrancy and inner perfume, deserves further cellaring.

Vineyards

Annelie Viljoen (Viticulturist)
The grapes were sourced from trellised, dryland and irrigated vineyards in the Jonkershoek, Devon Valley, Stellenbosch Kloof and Helderberg areas. Some of the vines are grown under dryland conditions while others are irrigated. Mostly south-west facing, they derive the maximum benefit from cooling maritime breezes that contribute to slow ripening of the grapes and concentrated fruit flavours. Yields averaged 8 to 10 tons per hectare.

Winemaking

Deon Boshoff (Cellar Master) / Bonny van Niekerk (Winemaker)
The grapes from the four cultivars used in the blend were harvested at 24˚ to 25˚ Balling and vinified separately. After crushing the juice was cold-soaked for a few days to ensure maximum colour extraction while limiting the extraction of harsh tannins. During the first three days of fermentation, the skins were vigorously punched down while from the fourth day the fermenting wine was aerated. After fermentation the free-run wine was drawn off into 300-litre barrels and allowed to undergo malolactic fermentation. Thereafter the different wines were tasted and the type of wood for maturation selected based on the style of the wine. The barrels were a combination of first- and second-fill French and Hungarian oak. After 14 months a final selection of the best barrels was made and the wine blended and bottled.

Winemaker's Comments

Colour Intense ruby red.
Bouquet Enticing aromas of ripe plums, berries and Turkish delight chocolate, followed by a hint of spice and black pepper nuances.
Palate A full-bodied, fruit-driven wine with abundant flavours of red berries, plums, blackcurrant, hints of dark chocolate and cedar wood. The structure is well-balanced with juicy, yet firm tannins and a long, lingering finish.

Chemical Analysis

Alcohol 14,41% by volume
Residual sugar 2,61 g/l
Total acidity 5,69 g/l
pH 3,59

Food Pairing

Excellent enjoyed on its own or served with game or red meat dishes as well as mature cheeses with robust flavours.

Annelie Viljoen (Viticulturist)
The grapes were sourced from trellised, dryland and irrigated vineyards in the Jonkershoek, Devon Valley, Stellenbosch Kloof and Helderberg areas. Some of the vines are grown under dryland conditions while others are irrigated. Mostly south-west facing, they derive the maximum benefit from cooling maritime breezes that contribute to slow ripening of the grapes and concentrated fruit flavours. Yields averaged 8 to 10 tons per hectare.

Deon Boshoff (Cellar Master) / Bonny van Niekerk (Winemaker)
The grapes from the four cultivars used in the blend were harvested at 24˚ to 25˚ Balling and vinified separately. After crushing the juice was cold-soaked for a few days to ensure maximum colour extraction while limiting the extraction of harsh tannins. During the first three days of fermentation, the skins were vigorously punched down while from the fourth day the fermenting wine was aerated. After fermentation the free-run wine was drawn off into 300-litre barrels and allowed to undergo malolactic fermentation. Thereafter the different wines were tasted and the type of wood for maturation selected based on the style of the wine. The barrels were a combination of first- and second-fill French and Hungarian oak. After 14 months a final selection of the best barrels was made and the wine blended and bottled.

Colour Intense ruby red.
Bouquet Enticing aromas of ripe plums, berries and Turkish delight chocolate, followed by a hint of spice and black pepper nuances.
Palate A full-bodied, fruit-driven wine with abundant flavours of red berries, plums, blackcurrant, hints of dark chocolate and cedar wood. The structure is well-balanced with juicy, yet firm tannins and a long, lingering finish.

Alcohol 14,41% by volume
Residual sugar 2,61 g/l
Total acidity 5,69 g/l
pH 3,59

Excellent enjoyed on its own or served with game or red meat dishes as well as mature cheeses with robust flavours.

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Wine of Origin

Zonnebloem is a brand that stands for craftsmanship in all its forms.
From the Stellenbosch farms that produce our grapes who use the earth as their canvas to create the fruit which lends our wines their rich, distinctive character; to the winemakers who use the skills they have learned and developed over generations to produce the rich varietals and blends that make up the Zonnebloem stable.

Our Story

Wine of Origin

Zonnebloem is a brand that stands for craftsmanship in all its forms.


Our Story