Red Wine
Zonnebloem SMV Red Blend

Zonnebloem SMV Red Blend

Well-orchestrated steely spice and dark fruit from Syrah, savoury meaty notes from Mourvèdre, and light floral lift from Viognier. Sweet fruited core. Creamy palate laced with bright acidity. Ready to decant and enjoy with peppered beef fillet. Drink now to 2025.

Vineyards

Annelie Viljoen (Viticulturist)
Grapes were sourced from mainly trellised vineyards in Stellenbosch Kloof, Helderberg and Devon Valley. Most south-west facing, the vines derive the maximum benefit from cooling maritime breezes that contributes to slow ripening of the grapes and concentrated fruit flavours.

Winemaking

Deon Boshoff (Cellar Master) / Bonny van Niekerk (Winemaker)
The grapes were hand-harvested in March at 23° to 25° Balling when fruit and tannins were fully ripened but the berries and skins were still firm. Each vineyard block was vinified separately. After fermentation on the skins for 10 to 12 days at 26°C, the juice was racked off the skins and the skins pressed. After malolactic fermentation the wine spent 12 months in wood, mostly new and second-fill oak barrels.

Winemaker's Comments

Colour Intense plum red.
Bouquet Sweet fruit and floral aromas with peppery notes and undertones of oak spice.
Palate Full and rich with a complex mixture of berry flavours and intense spice such as nutmeg and black pepper, firm robust tannins and integrated wood flavours.

Chemical Analysis

Alcohol: 14.00% by volume
Residual sugar: 2.37g/l
Total acidity: 5.80g/l
pH: 3.54

Food Pairing

Excellent enjoyed on its own or served with red meat, venison and slightly spicy dishes.

Annelie Viljoen (Viticulturist)
Grapes were sourced from mainly trellised vineyards in Stellenbosch Kloof, Helderberg and Devon Valley. Most south-west facing, the vines derive the maximum benefit from cooling maritime breezes that contributes to slow ripening of the grapes and concentrated fruit flavours.

Deon Boshoff (Cellar Master) / Bonny van Niekerk (Winemaker)
The grapes were hand-harvested in March at 23° to 25° Balling when fruit and tannins were fully ripened but the berries and skins were still firm. Each vineyard block was vinified separately. After fermentation on the skins for 10 to 12 days at 26°C, the juice was racked off the skins and the skins pressed. After malolactic fermentation the wine spent 12 months in wood, mostly new and second-fill oak barrels.

Colour Intense plum red.
Bouquet Sweet fruit and floral aromas with peppery notes and undertones of oak spice.
Palate Full and rich with a complex mixture of berry flavours and intense spice such as nutmeg and black pepper, firm robust tannins and integrated wood flavours.

Alcohol: 14.00% by volume
Residual sugar: 2.37g/l
Total acidity: 5.80g/l
pH: 3.54

Excellent enjoyed on its own or served with red meat, venison and slightly spicy dishes.

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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