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Ernie Els Wines

Among the best young releases I've had from Louis Strydom

Tim Atkin MW

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A blend of Cabernet Sauvignon, Shiraz, Merlot, Cabernet Franc, Malbec and Petit Verdot.

Baking spices, dark chocolate and black, vibrant fruits hint at the power to follow. Complex aromas of pure cassis, meat and oak spice lead to a well-integrated fruit centre with dense, but finely-tuned tannins. This is a wonderful blend of 60% Cabernet Sauvignon, 20% Shiraz and 5% each of Merlot, Cabernet Franc, Malbec and Petit Verdot where the components are expressive but well-balanced and the whole is so much more than the parts. Powerful, explosive and medium- to full-bodied with the precision of 2017 shining through to a long-defined finish.

Technical analysis

ALCOHOL

14.6 %

RESIDUAL SUGAR

2.8 g/L

pH

3.57

ACIDITY

6.2 g/L

ORIGIN

South Africa

WINEMAKER

Louis Strydom

VARIETY

Red Blend

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Stellenbosch

VEGETARIAN

Yes

VEGAN

Yes

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. Spring was an illusion as Stellenbosch basically went 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 which naturally reduced shoot growth. The vineyard then naturally focuses its energy on developing and ripening the small bunches. Smaller berries led to more concentrated colour and flavour. The dry conditions also led to the grapes and vineyards being very healthy overall. 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 harvested in the cool of the 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 to ensure that all the natural aromas and flavours were preserved. After primary fermentation, some tanks underwent extended maceration. Each variety was matured separately in oak before final blending.

Awards

Tim Atkin MW: 94 pts
DWWA: Silver

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

 

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2016 wasn't an easy vintage, but Louis Strydom has handled the conditions well, producing a wine that's serious, deeply coloured, yet well balanced.

Tim Atkin MW

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A blend of Cabernet Sauvignon, Shiraz, Merlot, Cabernet Franc, Malbec and Petit Verdot.

Medium to full-bodied, strewn with black fruits, exotic spice and dark chocolate. Sweet spicy oak melts into a dense, powerfully-fruited and structured core. The majority Cabernet Sauvignon gives a cassis purity and salty edge, while the Shiraz component adds a meaty, savoury and spicy edge. The blend is rounded off by the remaining Bordeaux cultivars in a complexity explosion from start to finish. A blend of 60% Cabernet Sauvignon, 20% Shiraz, 5% Merlot, 5% Cabernet Franc, 5% Petit Verdot and 5% Malbec.

Technical analysis

ALCOHOL

14.9 %

RESIDUAL SUGAR

3.0 g/L

pH

3.69

ACIDITY

6.1 g/L

ORIGIN

South Africa

WINEMAKER

Louis Strydom

VARIETY

Red Blend

HARVEST DATE

March 2016

FINED USING

Egg white

TIME IN OAK

18 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Stellenbosch

VEGETARIAN

Yes

VEGAN

No

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

The grapes were handpicked 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 all the natural aromas and flavours are preserved and highlighted as required. After primary fermentation some tanks and barrel underwent extended maceration as required. Aged for 18 months, 95% in 300L French oak barrels (35% new) and 5% in 300L American oak barrels (30% new). Each variety was maturated separately before blending and eventual bottling.

Awards

Platter: 5*
Tim Atkin MW: 92 pts
IWSC: Silver

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss

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A blend of Cabernet Sauvignon, Shiraz, Merlot, Cabernet Franc, Malbec and Petit Verdot.

This marriage of Cabernet Sauvignon and Shiraz produces a concentrated mélange of red and black fruits, elegantly framed by the four other Bordeaux varieties. It’s a big wine with a plush fruit core and rich savoury complexity. Notes of dried sage and roast beef gravy give generosity and depth, with the sweet fruit running from start to long finish. The finely balanced, structured finish provides the perfect shell for long maturation. A blend of 60% Cabernet Sauvignon, 20% Shiraz, 5% Merlot, 5% Cabernet Franc, 5% Petit Verdot and 5% Malbec.

Technical analysis

ALCOHOL

14.7 %

RESIDUAL SUGAR

3.3 g/L

pH

3.78

ACIDITY

6.0 g/L

ORIGIN

South Africa

WINEMAKER

Louis Strydom

VARIETY

Red Blend

FINED USING

Egg white

TIME IN OAK

18 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Stellenbosch

VEGETARIAN

Yes

VEGAN

No

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

The grapes were hand-picked in the cool of early morning. On the sorting table, all excess stalks and inferior berries were carefully removed before grape bunches were gently destalked and lightly crushed. Fermentation took place in 7-ton, open-top stainless steel tanks. The wines were pumped-over and punched-down manually 5 times per day to ensure maximum colour extraction from the skins. After primary fermentation the maceration period was 10-16 days before pressing. Aged for 18 months – 70% in 300 litre French oak barrels and 30% in 300 litre American oak barrels (50% new).

Awards

Tim Atkin MW: 91 pts
IWSC 2018: Silver

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss

The palate is medium-bodied with grainy tannin: plenty of cedar-infused black fruit laced with black pepper and cloves, leading to an engaging and assured finish.

Neal Martin, eRobertParker.com

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A blend of Cabernet Sauvignon, Shiraz, Merlot, Cabernet Franc, Malbec and Petit Verdot.

This Bordeaux blend with the addition of Shiraz offers notes of sweet black and blueberry coulis; with time floral aromatics are coaxed from the glass. Medium to full bodied, the intense cherry-laced core finishes with a whiff of mint and dried provençal herbs. A blend of 60% Cabernet Sauvignon, 20% Shiraz, 5% Merlot, 5% Cabernet Franc, 5% Malbec and 5% Petit Verdot.

Technical analysis

ALCOHOL

14.8 %

RESIDUAL SUGAR

3.1 g/L

pH

3.81

ACIDITY

6.1 g/L

ORIGIN

South Africa

WINEMAKER

Louis Strydom

VARIETY

Red Blend

HARVEST DATE

March 2014

FINED USING

Egg white

TIME IN OAK

18 months

SULPHUR

Total: 92 Free: 41

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Stellenbosch

Vintage conditions

Initial vineyard growth was slow due to late cold fronts experienced during August 2013 followed by cool, wet weather at the start of the growing season leading to some challenges. Thereafter, favourable climatic conditions improved for flowering and good berry set ensued. The high rainfall in mid-November did however spark vigorous growth which required extra input to ensure superior grape quality and disease prevention through good canopy aeration and sunlight exposure. Ideal dry and moderate conditions reigned during ripening in January and mid-February after which a warm period accelerated ripening and resulted in great pressure on harvest intakes.

Vinification details

The grapes were hand-picked in the cool of early morning. On the sorting table, all excess stalks and inferior berries were carefully removed before grape bunches were gently destalked and lightly crushed. Fermentation took place in 7-ton, open-top stainless steel tanks. The wines were pumped-over and punched-down manually 5 times per day to ensure maximum colour extraction from the skins. After primary fermentation the maceration period was 10 – 16 days before pressing. Aged for 18 months – 70% in 300 litre French oak barrels and 30% in 300 litre American oak barrels (50% new).

Awards

Tim Atkin MW: 91 pts
Veritas 2017: Silver
eRobertParker.com: 91 pts
IWSC 2017: Silver
Platter: 4.5*

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss

Another plush, rich, super ripe style that flirts with figgy, almost over-ripe flavours.

Tim Atkin MW

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A blend of Cabernet Sauvignon, Shiraz, Merlot, Cabernet Franc, Malbec and Petit Verdot.

A towering Bordeaux style with a dash of Shiraz, this has a pitch black core with a deeply rich hue, leading to a nose of vanilla, blackberry, liquorice and cherry. Whiffs of wild flowers and a touch of cedar spice add refined depth and complexity, all coated by fine, chalky tannins. Slightly backward and brooding in its youth, there is an aristocratic feel to its long, silky and powerful finish.

Technical analysis

ALCOHOL

14.6 %

RESIDUAL SUGAR

3.4 g/L

pH

3.59

ACIDITY

5.7 g/L

ORIGIN

South Africa

WINEMAKER

Louis Strydom

VARIETY

Red Blend

HARVEST DATE

March 2013

FINED USING

Egg white

TIME IN OAK

18 months

SULPHUR

Total: 71 Free: 29

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Stellenbosch

Vintage conditions

The 2013 harvest season started a week later than usual. Prolonged winter conditions continued in some areas up until September, followed by a cool spring which delayed bud burst by 7 to 14 days. The cold, wet weather conditions ensured even bud burst as well as the accumulation of water supplies that would allow the vineyards to cope with the warmer conditions later in the season. Ideal weather conditions during the harvest season prevailed with moderate day-time temperatures, cool evenings and no prolonged spells of rain or heat waves; this all impacted positively on grape quality and established good colour and flavour.

Vinification details

The grapes were hand-picked in the cool of early morning. On the sorting table, all excess stalks and inferior berries were carefully removed before grape bunches were gently destalked and lightly crushed. Fermentation took place in 7-ton, open-top stainless steel tanks. The wines were pumped-over and punched-down manually 5 times per day to ensure maximum colour extraction from the skins. After primary fermentation the maceration period was 10 – 16 days before pressing. Aged for 18 months – 70% in 300 litre French oak barrels and 30% in 300 litre American oak barrels (50% new).

Awards

Tim Atkin MW: 91 pts
IWSC 2015: Silver
Veritas 2015: Silver

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss