Technical Analysis
A blend of Shiraz, Cabernet Sauvignon, Grenache, Mourvèdre, Cinsaut and Viognier from in and around the Stellenbosch region.
Tasting note
Based on Syrah with deep red and black berry fruit, vibrant spice notes and floral perfume from Cinsault and Grenache. The Cabernet Sauvignon adds some graphite and notes of fresh tilled earth. The palate is filled with cool fruit, lifted with spice and fleshed out with juicy, bold yet crunchy freshness. Tannins add length and structure leading to a linear and pretty send off. There is a good mix of serious focused tannins, elegant cedar oak spice and fresh fynbos lift that makes for a clever blend that works very well and is a seamless knit of lovely, perfumed florals, and fine juicy fruit. Shiraz 60%; Cabernet Sauvignon 20%; Grenache 5%; Mourvèdre 5%; Cinsault 5% and Viognier 5%
Vintage conditions
The harvest period started a few weeks earlier than in 2019 as favourable growing conditions in spring sped up bud burst and the warm, sunny summer days that followed allowed for effective grape ripening. Summer temperatures were warm, but moderate and the grapes were allowed to accumulate their concentrated flavours. Despite variation in some of the blocks, there were good yields overall. Sufficient rainfall in the winter months, made for a promising growing season. The site is comprised of a granite mother material, with mainly Tukulu and Oakleaf soil types as well as a high clay content. This allows for good water retention into the summer months, which helps to retaining moisture. The bunches developed nicely and there were good sugar levels and concentration of complex flavours in the grapes.
Vinification details
The grapes are hand-harvesting in the cool of the early morning. Whole berries are fermented in open top tanks and barrels with intermittent pump-overs and punch-downs to ensure a balance between flavour, colour and tannin extraction from the skins. All ferments are meticulously monitored to ensure that all the natural aromas and flavours are preserved. After primary fermentation, some tanks will undergo extended maceration. Each variety is matured separately in oak before final blending.
Technical Analysis
A blend of Shiraz, Cabernet Sauvignon, Grenache, Mourvèdre, Cinsaut and Viognier from in and around the Stellenbosch region.
Tasting note
This vintage displays a dark, brooding nose with damp forest and meaty notes lifted by crunchy red and black fruits, with a savoury spice overlay. Aromas of bay leaf and hints of vanilla follow. This wine is vibrant and alight with a youthful energy, ending with a juicy, sweet-fruited flourish. In 2018, a blend of 60% Shiraz, 20% Cabernet Sauvignon, 5% Grenache, 5% Mourvèdre, 5% Cinsault and 5% Viognier.
** Gift boxed magnum available**
Vintage conditions
The 2018 harvest season will be remembered as the drought season. Ernie Els Wines considered themselves lucky to have bountiful water on the Helderberg. They were, however, still careful with water use during the summer months leading up to harvest and have been working hard to adapt their viticultural techniques during the past 3 years to help the vineyards cope optimally with the heat and limited irrigation. The drought was further buffered by a surprisingly cooler season that allowed the vines to react to the drought with no abnormal growth patterns observed. Vine canopies were kept thin for sunlight, and of course, less leaves meant less water needed. The vines’ natural instinct was to produce small bunches with smaller berries – usually the start of a great wine! With moderate, but warm days during December and January, the start of harvest returned to its normal date. The uninterrupted warmth during harvest also helped the bunches reach optimal ripeness while the berries steadily developed their flavours over a slightly longer period of time.
Vinification details
The grapes were hand-picked in the cool of early morning. Whole berries were fermented in open top tanks and barrels with intermittent pump-overs and punch-downs to ensure a balance between flavour, colour and tannin extraction from the skins. All ferments were meticulously monitored during fermentation to ensure that the natural aromas and flavours were preserved and highlighted as required. After primary fermentation some tanks and barrel underwent extended maceration as required. Each variety was maturated separately (micro-vinified) in oak barrels (80% in 300 litre French oak barrels and 20% in 300 litre American oak barrels) for 14 months before blending and eventual bottling.
Technical Analysis
A blend of Shiraz, Cabernet Sauvignon, Grenache, Mourvèdre, Cinsaut and Viognier from in and around the Stellenbosch region.
Tasting note
The 2017 Big Easy is arguably the most serious vintage yet. It is a shade darker with a black core, offering a brooding nose that takes time to unfold. Complexity is revealed with elegantly ripe black berry, liquorice, fine Chinese spice and smoked herbs. A majority of Shiraz (60%) cloaks the palate with fruit-laden tannins, covered in melted milk chocolate and morello cherries. 20% Cabernet Sauvignon adds a backbone of minerality and definition, while equal parts of Cinsaut, Mourvèdre, Grenache and Viognier (5% each) add a Mediterranean feel.
Vintage conditions
The previous growing season had its challenges, which seemed to roll over into the 2016/2017 growing season with the continuation of the drought. Winter 2016 was quite dry with even less rain than the previous year, while spring quickly passed straight into warmer summer days. Bud burst was good due to sufficient soil moisture, but with the warmer spring/summer weather the soil started losing moisture quickly, resulting in naturally reduced shoot growth. The vineyard then focused its energy on developing and ripening the small bunches, with smaller berries leading to more concentrated colour and flavour. The dry conditions also meant that both the vineyards and grapes were very healthy. With moderate, but warm days during December and January the start of harvest returned to its normal date. The uninterrupted warmth during harvest also helped the bunches reach optimal ripeness while the berries steadily developed flavours over a slightly longer period of time.
Vinification details
The grapes were hand-picked in the cool of early morning. Whole berries were fermented in open top tanks and barrels with intermittent pump-overs and punch-downs to ensure a balance between flavour, colour and tannin extraction from the skins. All ferments were meticulously monitored during fermentation to ensure that the natural aromas and flavours were preserved and highlighted as required. After primary fermentation some tanks and barrel underwent extended maceration as required. Each variety was maturated separately (micro-vinified) in oak barrels (80% in 300 litre French oak barrels and 20% in 300 litre American oak barrels) for 14 months before blending and eventual bottling.
Technical Analysis
A blend of Shiraz, Cabernet Sauvignon, Grenache, Mourvèdre, Cinsaut and Viognier from in and around the Stellenbosch region.
Tasting note
Quite perfumed and fittingly complex, the palate is full of chocolate, spice and confectionary cherries. A peppery nuance adds further character, all framed by a fine structure and juicy core. 60% Shiraz, 20% Cabernet Sauvignon, 5% Grenache, 3% Mourvèdre, 7% Cinsaut, 5% Viognier.
Vintage conditions
Challenging conditions led to a reduced wine grape crop for South African producers in 2016, but grapes were healthy and concentrated flavours promise good wines. The weather was very warm, especially from the end of October towards the end of January, which restricted the growth and constituted lower bunch masses and smaller berries. However, the dry conditions led to the vineyards and grapes being very healthy overall. Spring came on time and the weather conditions were ideal which led to good, even bud burst. The harvest period started a week early due to the warmer weather and it ended about two weeks earlier.
Vinification details
On the sorting table, all excess stalks and inferior berries were carefully removed. Grape bunches were gently destalked and lightly crushed before fermentation took place in 7-ton, open-top stainless steel tanks. The wines were pumped-over and punched-down manually three to five times per day to ensure maximum colour extraction from the skins. After primary fermentation the maceration period was 10 – 16 days before pressing. Each variety was maturated separately in oak barrels (80% in 300 litre French oak barrels and 20% in 300 litre American oak barrels) before blending and eventual bottling.
Technical Analysis
A blend of Shiraz, Cabernet Sauvignon, Grenache, Mourvèdre, Cinsaut and Viognier from in and around the Stellenbosch region.
Tasting note
Perhaps the best Big Easy yet! Quite perfumed and fittingly complex, the palate is alive with chocolate, spice and confectionary cherries. A peppery nuance adds further character, all framed by a fine structure and juicy core.
Vintage conditions
The 2015 vintage will be remembered as one of the driest and earliest in years, with a somewhat smaller wine grape harvest promising exceptional wines. Warm weather in August resulted in earlier bud break, after which a warm, dry and windy summer kept vineyard growth under control and accelerated ripening by approximately two weeks. The dry weather also led to one of the healthiest seasons in years, with almost no losses due to diseases or rot. With the absence of the usual heat waves in most regions, cooler than usual weather in February was ideal for ripening and harvesting. Lower temperatures at night during this time contributed towards good flavour development in the white wines. Although somewhat smaller, this was one of the best, if not the best, harvests in years.
Vinification details
On the sorting table, all excess stalks and inferior berries were carefully removed. Grape bunches were gently destalked and lightly crushed before fermentation took place in 7-ton, open-top stainless steel tanks. The wines were pumped-over and punched-down manually five times per day to ensure maximum colour extraction from the skins. After primary fermentation the maceration period was 10 – 16 days before pressing. Each variety was maturated separately (micro-vinified) in oak barrels before blending and eventual bottling.
