Signature, Ernie Els
For Ernie Els Signature, each variety is separately managed to create unique and varied flavour profiles in this classic, ‘médoc-style’, Bordeaux blend.
There are notes of menthol and a touch of eucalyptus that adds a fresh counter point to the dark brooding fruit, typical of this vintage. Warm oak notes add gravitas and a luxurious attraction to the nose. It leads to a palate that teems with rich fruit and notes of cherry tobacco, with a further herbal edge and grippy lead pencil on the finish. A touch leaner than other vintages, the wine is nonetheless sumptuous, with dry defined tannins and a silky yet serious end. It will require a year or so for the lick of oak to amalgamate. A blend of all five bordeaux varieties: Cabernet Sauvignon 60%; Merlot 25%; Cabernet Franc 5%; Malbec 5%; Petit Verdot 5%
Technical analysis
ALCOHOL
14.9 %
RESIDUAL SUGAR
2.4 g/L
pH
3.60
ACIDITY
6.3 g/L
ORIGIN
South Africa
WINEMAKER
Louis Strydom
VARIETY
Red Blend
TIME IN OAK
20 months
MALOLACTIC FERMENTATION
Yes
CLOSURE
Cork
BOTTLE SIZE
75cl
REGION
Stellenbosch
VEGETARIAN
Yes
Vintage conditions
Challenging conditions led to a reduced wine grape crop for South African producers in 2016, but grapes were healthy and the concentrated flavours promised 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 healthy overall, and although the harvest period started and ended earlier, the wines from the 2016 vintage appear to be quite good, with good structure and flavours.
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.
Video
Winemaker Louis Strydom on Ernie Els Signature
The Journey Is Its Own Reward – YouTube
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Signature, Ernie Els
For Ernie Els Signature, each variety is separately managed to create unique and varied flavour profiles in this classic, ‘médoc-style’, Bordeaux blend.
Fruit cake plus a mixture of dried fruits, plums, mince pie, cocoa dust, vanilla and prunes. Secondary aromas of leather, tobacco, cigar, pipe tobacco and charcoal counter the dense cherry-cola fruit purity. Serious and layered with elements of fynbos to add lift to a firm palate with a long and delicious finish. It is powerful, full-bodied, classic, dry and long ending. A blend of 60% Cabernet Sauvignon, 25% Merlot, 5% Cabernet Franc, 5% Malbec, 5% Petit Verdot.
** Gift boxed**
Technical analysis
ALCOHOL
14.7 %
RESIDUAL SUGAR
3.3 g/L
pH
3.51
ACIDITY
5.9 g/L
ORIGIN
South Africa
WINEMAKER
Louis Strydom
VARIETY
Red Blend
TIME IN OAK
20 months
MALOLACTIC FERMENTATION
Yes
CLOSURE
Cork
BOTTLE SIZE
75cl
REGION
Stellenbosch
VEGETARIAN
Yes
VEGAN
Yes
Vintage conditions
The vintage will be remembered as one of the driest and earliest in years, with a somewhat smaller wine grape harvest promising exceptional wines. Good reserves were accumulated during the post-harvest period in April and May, after which leaf fall generally occurred at the right time. A cold, wet winter led to the accumulation of sufficient cold units for the full breaking of dormancy, which contributed to even bud break. 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. Smaller berries, as well as moderate temperatures during the harvest time led to good colour and intense flavour in this year’s red wines. Although somewhat smaller, this was one of the best, if not the best, harvests in years.
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.
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Signature, Ernie Els
For Ernie Els Signature, each variety is separately managed to create unique and varied flavour profiles in this classic, ‘médoc-style’, Bordeaux blend.
Dark at the core with a crimson rim, this is full-bodied, elegantly endowed and finely poised. The nose unravels with pencil shavings, wet earth, cedar, dried leaves and an array of sweet fruits. The new oak is well integrated into a richly-concentrated palate, framed by dry, yet detailed tannins. It offers a contrast of classic nuances, luxuriously pure fruit and modern styling with ample structure and depth for it to age effortlessly for a decade or more. A blend of 60% Cabernet Sauvignon, 25% Merlot, 5% Cabernet Franc, 5% Malbec and 5% Petit Verdot.
** Gift boxed**
Technical analysis
ALCOHOL
14.9 %
RESIDUAL SUGAR
4.2 g/L
pH
3.78
ACIDITY
6.1 g/L
ORIGIN
South Africa
WINEMAKER
Louis Strydom
VARIETY
Red Blend
FINED USING
Egg white
TIME IN OAK
20 months
MALOLACTIC FERMENTATION
Yes
CLOSURE
Cork
BOTTLE SIZE
75cl
REGION
Stellenbosch
VEGETARIAN
Yes
VEGAN
No
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 relatively high incidence of disease. Mid-November rainfall further hampered effective disease control by creating challenging spraying conditions and limiting access to the vineyards. As a result, downy mildew led to crop losses early on in the season in some of the estate’s red wine areas. 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. Widespread rainfall during early January increased pressure on viticulturists due to the threat of disease and even further rot. 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 are hand-picked in the cool of 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 during fermentation to ensure that all the natural aromas and flavours are preserved and highlighted as required. After primary fermentation some tanks and barrel will undergo extended maceration as required. Each variety is maturated separately (micro-vinified) in oak barrels before blending and eventual bottling.
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This is a complex, densely-textured red, with stylish oak supported by perfumed dark fruit, hints of graphite, violet and capsicum and a very long finish. Classy stuff.
Tim Atkin MW
Signature, Ernie Els
For Ernie Els Signature, each variety is separately managed to create unique and varied flavour profiles in this classic, ‘médoc-style’, Bordeaux blend.
Shows an intensely purple rim and deep crimson core, leading to impressive concentration and startling depth. Rather closed at first, nuances of fig jam, cigar box and meat spice slowly arise from the glass, complemented by ripe red cherries and a hint of fine milk chocolate. The palate is supported by ultra-fine, layered tannins that are seemingly wrapped in mixed red berry fruits. Pure and elegant, the finish lingers with juicy cassis and a salty, mineral tail. A blend of 60% Cabernet Sauvignon, 25% Merlot, 5% Cabernet Franc, 5% Malbec and 5% Petit Verdot.
Technical analysis
ALCOHOL
14.8 %
RESIDUAL SUGAR
3.2 g/L
pH
3.78
ACIDITY
6.3 g/L
ORIGIN
South Africa
WINEMAKER
Louis Strydom
VARIETY
Red Blend
FINED USING
Egg white
TIME IN OAK
20 months
MALOLACTIC FERMENTATION
Yes
CLOSURE
Cork
BOTTLE SIZE
75cl
REGION
Stellenbosch
VEGETARIAN
Yes
VEGAN
No
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. The vineyards had good growth in ideal dry weather conditions during the flowering and berry-set periods – although this also occurred later than usual. Early cultivars ripened later but an extremely dry and warm December resulted in the late cultivars ripening as normal. 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. It was also a particularly healthy year and diseases, pests and rot only occurred later in the season, while the warm and dry weather conditions together with effective disease and pest control resulted in minimal losses.
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 20 months in 300 litre French oak barrels (70% new), with each variety maturated separately, before blending and eventual bottling.
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A huge wine, with masses of oak and tannin supported by ripe cassis, plum and date-like flavours.
Tim Atkin MW
Signature, Ernie Els
For Ernie Els Signature, each variety is separately managed to create unique and varied flavour profiles in this classic, ‘médoc-style’, Bordeaux blend.
Shows an intensely purple rim and deep crimson core, leading to impressive concentration and startling depth. Rather closed at first, nuances of fig jam, cigar box and meat spice slowly arise from the glass, complemented by ripe red cherries and a hint of fine milk chocolate. The palate is supported by ultra-fine, layered tannins that are seemingly wrapped in mixed red berry fruits. Pure and elegant, the finish lingers with juicy cassis and a salty, mineral tail.
Technical analysis
ALCOHOL
14.8 %
RESIDUAL SUGAR
2.5 g/L
pH
3.50
ACIDITY
5.6 g/L
ORIGIN
South Africa
WINEMAKER
Louis Strydom
VARIETY
Red Blend
FINED USING
Egg white
TIME IN OAK
20 months
SULPHUR
Total: 67 Free: 25
MALOLACTIC FERMENTATION
Yes
CLOSURE
Cork
BOTTLE SIZE
75cl
REGION
Stellenbosch
Vintage conditions
The 2012 harvest was a particularly good one, both in terms of quality and volume. Moderate to warm temperatures from the second half of February were prevalent as expected, but cool conditions throughout March slowed the ripening of the vines and assisted in improving phenolic ripeness of the grapes. There were some early rains during April but luckily 95% of the crop had already been harvested by this stage. In general, there is much excitement about the 2012 vintage, a specific characteristic being optimal ripeness levels achieved at lower sugars, thus in-turn resulting in lower alcohol levels.
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 20 months in 300 litre French oak barrels (70% new), with each variety maturated separately, before blending and eventual bottling.
Contact us to discuss