Technical Analysis
The Mill Red Blend forms part of the trio that is the Heritage range, where each wine represents a significant place on the Vergelegen Estate, in this case the remains of a historic mill.
Tasting note
This wine offers aromas of cut grass, cedarwood, and dark chocolate, with structured tannins and flavours of mint, cassis, and blackcurrant, all framed by oak. A heady blend of 35% Cabernet Sauvignon, 33% Merlot, 16% Cabernet Franc, 7% Malbec, 5% Petit Verdot and 4% Syrah,
Vintage conditions
A much cooler and smaller 2023 harvest. A cooler ripening period ensured high quality wine with early cultivars. Late cultivars have been more challenging due the rains and cold conditions, but good management practices and exceptional site produce high quality grapes.
Vinification details
Grapes from various vineyards were hand-picked, sorted, and fermented in stainless steel tanks with selected yeasts. After fermentation, extended skin contact and malolactic fermentation took place in steel tanks before the wine was matured for 12
months in 15% new French oak. It was then blended and bottled.
AWARDS
Tim Atkin MW: 92 pts
Technical Analysis
The Mill Red Blend forms part of the trio that is the Heritage range, where each wine represents a significant place on the Vergelegen Estate, in this case the remains of a historic mill.
Tasting note
Succulent berry notes and fine tannins. An opulent red blend that delights with lashings of red berries and dark chocolate shavings. The texture is velvety with a plush finish. A heady blend of 41% Merlot, 34% Cabernet Sauvignon,12% Syrah, 12% Cabernet Franc and 1% Petit Verdot.
Vintage conditions
The post ’21 harvest was cool and dry, with a good winter for generating cold units and a even rainfall. Bud break was 7 – 10 days later and was even. Early spring was cool and dry, but got wet later on so late cultivars battled with flowering. Unusual rain in summer lead to big canopies and more growth which required management at additional costs. This caused humidity which increased disease pressure and weeds. Due to cool conditions the phenology ripen was 10 day later. From January extreme heat shocked the vineyards so ripening was slow despite the hot dry ripening period, followed by a harvest that was 10 days later than usual. Despite this, excellent extract for colour and flavours were seen.
Vinification details
Selected from various north and north-westerly vineyards, where soil types of granite, Hutton and weathered shale dominate. Grapes are hand-picked and sorted, then fermented in stainless steel tanks of various sizes, using a combination of different yeasts according to the varietals and soil types. Post-fermentation, extended skin contact is carried out according to the cultivar. Post-skin contact, malolactic fermentation is completed in stainless steel tanks, and the wine is then taken to barrel. 15% new French oak of various sizes are used, where the wine is matured for 12 months then blended and bottled.
