Technical Analysis
Named in recognition of Ernie Els' golfing achievements, Major Series also reflects the premium nature of the wines from this South African estate.
Tasting note
Radiant plum. A spark of flint scented with fresh ash and the talc of lipstick, a boudoir perfume; before rich red and black cherries, plums and a lift of mint. Succulent, and a touch creamy, dark fruit unfolds laced with vanilla undertones. A tinge of blood orange freshness highlights the whispery tannins, ever so smooth from gentle oak maturation. Black cherries and ripe plums echo into the long, fruited finish
Vintage conditions
The 2022 vintage will definitely be remembered as the year where we had good fruit set. After pruning, budburst came about two weeks later than expected. This resulted in flowering occurring in a period with cooler temperatures. More berries per vine means a good balance between reproductive and vegetative growth, and, because we restrict
pruning to allow for a certain tonnage per hectare, we don’t overburden the leaves. Mild conditions allowed the vines to catch up nicely with warm days after veraison. The heat before harvest is very important for the development of red cultivars and especially for the premium quality of our Cabernet Sauvignon.
Vinification details
Hand-picked bunches arrived at the winery in the early hours of the morning. The bunches were sorted and destemmed, after which the berries underwent secondary sorting via an optical sorter to ensure that only the ripe berries remained. These whole berries were fermented in open top tanks. Intermittent pump-overs and punch downs ensured a balance was achieved when extracting flavour, colour and tannins from the skins. All ferments were meticulously monitored during fermentation to ensure that the natural aromas and flavours were preserved. After primary fermentation some batches were left on the skins for an extended maceration period. The batches were pressed and transferred to various old and new oak for maturation. Each batch of Merlot was micro-vinified in barrels before blending and bottling took place.
Technical Analysis
Named in recognition of Ernie Els' golfing achievements, Major Series also reflects the premium nature of the wines from this South African estate.
Tasting note
Rubied with a violet core. Vividly fragrant; black and red cherries, plum compôte, printer’s ink, wild raspberry leaf, forest. Molten cherries come to the fore of the palate, cresting on a wave of airy, pillowy tannins; then blackberries, plums, and tangy redcurrants. The wine rises in sapidity towards the finish, going savoury with crushed coriander spice in the echo.
Vintage conditions
The 2021 Vintage was the first vintage where the vines started to come back into their normal circadian rhythm with the rain and temperatures normalizing. This vintage started with the soil at full water holding capacity allowing the vines to bud with no limitations. The temperatures this season were relatively hot, but had intermittent cooler days with rain. This led to stretching the ripening of the fruit to allow the ripening process to continue for longer.
Vinification details
The hand-picked bunches arrive at the winery in the morning. The bunches are sorted and destemmed, after which the berries are sorted again to ensure that only the ripe berries go to the tank. Whole berries are fermented in open top tanks as well as in barrels. Intermittent pump-overs and punch downs ensure a balance between flavour, colour and tannin extraction from the skins. All ferments are meticulously monitored during fermentation to ensure that all the natural aromas and flavours are preserved and highlighted as required. After primary fermentation some batches will be left on the skins for extended maceration as required. The batches are pressed and transferred to a combination of old and new oak for maturation. Each batch of Merlot is maturated separately (micro-vinified) in oak barrels before blending and eventual bottling.
Technical Analysis
Named in recognition of Ernie Els' golfing achievements, Major Series also reflects the premium nature of the wines from this South African estate.
Tasting note
Rich, plummy and luscious dark cherry is evident to start; balanced by notes of pipe tobacco, fresh tilled earth, and an elegant, herbaceous tone. The palate follows, full of rounded, rich, fruit flavours and chewy, dense tannins, with a chalky and dry end. It shows the density of the vintage, balancing approachable fruit with a serious tannin undercarriage and etched granitic focus to the long finish. Medium bodied with good complexity.
Vintage conditions
The 2018 harvest season will be remembered as the drought season. At Ernie Els Wines they are very blessed to have bountiful water on the Helderberg. but still need to be careful with water use during the summer months leading up to harvest. They are also working hard to adapt their viticultural techniques during the past three years to help the vineyards cope optimally with the heat and limited irrigation. The drought was further buffered by a surprisingly cooler season. Due to the somewhat buffered circumstances, the vines reacted gracefully to the drought with no abnormal growth patterns observed. Vine canopies were kept nice and thin for sunlight and, of course, fewer leaves means less water needed. Vineyards are resilient plants and their natural instinct in drier years is to produce smaller bunches with smaller berries. Small berries are usually the start of a great wine and 2018 was no different.
Vinification details
The hand-picked bunches arrive at the winery in the morning. The bunches are sorted and destemmed, after which the berries are sorted again to ensure that only the ripe berries go to the tank. Whole berries are fermented in open top tanks as well as in barrels. Intermittent pump-overs and punch downs ensure a balance between flavour, colour and tannin extraction from the skins. All ferments are meticulously monitored during fermentation to ensure that all the natural aromas and flavours are preserved and highlighted as required. After primary fermentation some batches will be left on the skins for extended maceration as required. The batches are pressed and transferred to a combination of old and new oak for maturation. Each batch of Merlot is maturated separately (micro-vinified) in oak barrels before blending and eventual bottling.
AWARDS
Tim Atkin MW: 90 pts
Technical Analysis
Named in recognition of Ernie Els' golfing achievements, Major Series also reflects the premium nature of the wines from this South African estate.
Tasting note
All the hallmarks of a classic Merlot with ripe plums and earthy notes supported by a core of minerality and fleshed out with ripe strawberry, forest underfloor, hint of chocolate, and a deepening of dark black berry laced with a hint caramel and oak spice. The savoury palate is coated in sweet, attractive oak with distinct salty edge. Medium bodied, fresh yet serious with good line of acidity and clean to end. A blend of 94% Merlot, 6% Cabernet Franc.
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 hand-picked bunches arrived at the winery in the morning, and were then sorted and destemmed. Whole berries were fermented in open top tanks as well as in 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 all the natural aromas and flavours were preserved and highlighted as required. After primary fermentation some batches were left on the skins for extended maceration as required. The batches were pressed and transferred to a combination of old and new oak for maturation separately (micro-vinified) before blending and eventual bottling.
Technical Analysis
Named in recognition of Ernie Els' golfing achievements, Major Series also reflects the premium nature of the wines from this South African estate.
Tasting note
The 2016 Merlot is medium in body and textbook in character. Classically built, it offers a mélange of stewed fruit, chocolate and spice from the nose through to the palate. Notes of dry earth and hints of mint offer complexity, while classy oak notes intertwine with masses of ripe, succulent fruit. A fresh acidity nicely balances the ripe berries and savoury stance, while gutsy tannins offer some good tension and depth.
Vintage conditions
Good reserves were accumulated during the post-harvest period (April and May), after which leaf fall occurred mostly at the right time. The winter started off late in most of the regions but the weather conditions were cold enough to break dormancy. 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
Grapes were handpicked in the cool of early morning. Whole berries were then 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 all the natural aromas and flavours were preserved and highlighted as required. After primary fermentation some tanks and barrel underwent extended maceration as required.
