Natte Valleij Staatmaker 2018

119,00DKK

A TRIBUTE TO THE CAPE

80 % Cabernet Sauvignon – Trellised vines planted in 1994 on decomposed granite, facing South West on the slopes of the Simonsberg Mountain.
20 % Cinsault Bush-vines planted in 1993 on decomposed granite, facing North West on the slopes of the Simonsberg Mountain.

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A lovely crimson colour in the glass. On the nose there are cherries and cacao with a subtle touch of mint. The palette has hints of a dainty spice and complex fruits and a refreshing purity, with well balanced tannins. One can really feel the Cinsault effect on the Cabernet Sauvignon to create something superb and honestly Cape.

The Natte Valleij Staatmaker 2018 is winemaker Alexander Milner’s take on an old Cape blend that was and still is dependable and unwavering. Staatmaker is an Afrikaans term referring to these exact qualities, dependable and unwavering. He writes: ‘The Staatmaker encapsulates everything that is old and genuine of the Cape. A fascinating blend of the classic Cabernet Sauvignon and the rustically charming Cinsault. Blended
together by our earlier winemakers of the Cape to create wines of superb table drinkability. The selection of these vines is based primarily on age of the vineyard, soils and aspect, with a strong regional influence, the Simonsberg Mountain. Extreme care is taken to monitor these vines to achieve the optimal pick date. Harvested by hand and then further sorted by hand in the cellar to ensure that only the best fruit is used for fermentation. After a 12-hour cold maceration the fermentation is allowed to begin, this will last 8-10 days. During fermentation only a punch-down method is used to allow for gentle extraction, 10% stalks are included in the fermentation of the Cinsault component to add an element of spice. Malolactic fermentation occurs naturally in
seasoned barrels, where it is stored for 12 months. As its individual components. It is then blended and aged for a further 6 months in barrels. Made with minimal interference and pretence – preserving the intrinsic link between grape and bottle’