At Bellingham we believe that great wines are made in the vineyard. That is why source only the finest grapes and nurture them from vine to bottle. In order to preserve the natural fruit characteristics of individual grape cultivars, we lavish time and attention on each wine throughout the production process. We place a high premium on mouthfeel and believe in subtle oak maturation to enhance the structure and complexity of our wines. By following this method of minimal intervention and maximum attention to detail, we are able to produce distinctive, complex wines that are both expressive of their vineyard origin and complementary to a wide range of cuisine.
Wine of Origin:
2017 vintage is one of the best Richard has had so far. “Everything worked in our favour,” he says. “I rate it higher than 2015, possibly even as good as 2009. Certainly, the wines are a lot more accessible earlier than we’ve had for a long time.”
The grapes for this wine are grown from high-quality vineyard sites around Stellenbosch and Elgin and planted on deep granite and shale soils that impart a distinct varietal character to the wine. The merlot is harvest in the early March in Elgin and offers distinctive juicy red fruit with elegance and finesse while the Cabernet is harvested at the end of March in Stellenbosch and provides the classical structure and power you would expect. Meticulous Canopy management was implemented to allow sufficient exposure to sunlight which promotes colour, tannin and fruit ripeness and results in pure fruit expression and concentration.
After sorting in the vineyard, hand-harvesting took place during the early mornings in March. The grapes were destemmed and further berry sorting took place to remove any green berries that ensured only the most perfect berries entered the fermentation tanks. Fermentation took place in stainless steel tanks and the winemaking kept as natural as possible to promote the individual, unique and natural terroir expression within the wine. Fermentation lasted 7–12 days, during which time thorough aerations took place while pumping over. The wine was aged in 300 liter French oak barrels, 10% of which were new.
Alc. Vol 14%
RS 2.6 g/l
TA 5.9 g/l