Technical Analysis
The Kalfu ranges are named after sea creatures that are depicted on the labels: Kuda is a seahorse, a delicate and unique creature. Kuda is the winery's Gran Reserva range.
Tasting note
Elegant, nice typicity, with aromas of black cherry and red wild berries. Soft notes of vanilla and spices from the barrel ageing. Medium bodied and delicate, it has a balanced acidity, showing smooth and round tannins that provide softness. Fresh and fruity finish with notes of soft vanilla and pastry flavours.
Vintage conditions
Vintage with medium to low temperatures which allowed a slow ripening. In the months of January and February the temperatures remained low, which finally resulted in a beautiful season with a high potential in freshness that resulted in fresh and aromatic wines. Harvest took place on March 30th
Vinification details
After hand harvesting, an initial pre-fermentative cold maceration was carried out for 7 to 8 days. Subsequently, alcoholic fermentation was performed at controlled temperatures (between 24 to 26°C) for 7 to 10 days, with punch downs to extract the maximum colour and aroma. The wine then spent 12 months in French oak barrels, of which 20% were second use and the remaining 80% third and fourth use.
Technical Analysis
The Kalfu ranges are named after sea creatures that are depicted on the labels: Kuda is a seahorse, a delicate and unique creature. Kuda is the winery's Gran Reserva range.
Tasting note
Deep violet red with ruby rim, aromas of black cherry, vanilla and spice from barrel ageing. Medium bodied and delicate, it has a balanced acidity, showing smooth, round tannins that provide elegance.
Vintage conditions
Temperatures were moderate to cool in 2018, which meant that the grapes ripened slowly and the resulting wines are well-balanced, fresh and aromatic. Harvest took place between 27th March and 14th April.
Vinification details
After hand harvesting, an initial pre-fermentative cold maceration was carried out for 7 to 8 days. Subsequently, alcoholic fermentation was performed at controlled temperatures (between 24 to 26°C) for 7 to 10 days, and pressed to gently extract the maximum colour and aroma. The wine then spent 12 months in French oak barrels, of which 10% were new, 20% second use and the remaining 70% third and fourth use.
Technical Analysis
The Kalfu ranges are named after sea creatures that are depicted on the labels: Kuda is a seahorse, a delicate and unique creature. Kuda is the winery's Gran Reserva range.
Tasting note
Deep violet red with ruby rim, aromas of black cherry, vanilla and spice from barrel ageing. Medium bodied and delicate, it has a balanced acidity, showing smooth, round tannins that provide elegance.
Vintage conditions
The 2017 vintage was characterised by a year of low to medium temperatures in the Leyda Valley. This resulted in the grapes ripening more quickly, with an earlier harvest resulting in well-balanced and aromatic wines.
Vinification details
After hand harvesting, an initial pre-fermentative cold maceration was carried out for 7 to 8 days. Subsequently, alcoholic fermentation was performed at controlled temperatures (between 24 to 26°C) for 7 to 10 days, and pressed to gently extract the maximum colour and aroma. The wine then spent 12 months in French oak barrels, of which 10% were new, 20% second use and the remaining 70% third and fourth use.
AWARDS
Drinks Business Pinot Noir Masters 2019: Silver
Decanter: 91 pts
Technical Analysis
The Kalfu ranges are named after sea creatures that are depicted on the labels: Kuda is a seahorse, a delicate and unique creature. Kuda is the winery's Gran Reserva range.
Tasting note
Deep violet red with ruby rim, aromas of black cherry, vanilla and spice from barrel ageing. Medium bodied and delicate, it has a balanced acidity, showing smooth, round tannins that provide elegance.
Vintage conditions
The vintage 2016 was characterised by a year of moderate to low temperatures in the valley of Leyda, which slowed the vine maturation, creating fresh and vibrant wines.
Vinification details
After hand harvesting, an initial pre-fermentative cold maceration was carried out for 7 to 8 days. Subsequently, alcoholic fermentation was performed at controlled temperatures (between 24 to 26°C) for 7 to 10 days, and pressed to gently extract the maximum colour and aroma. The wine then spent 12 months in French oak barrels, of which 10% were new, 20% second use and the remaining 70% third and fourth use.
