The Centaur

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The Centaur

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About

The Simonsberg, with its rich red granite derived soils and warm microclimate, is especially suited to the production of wines with depth and intensity yet with a refined elegance. The combination of hot, windy, and dry conditions results in fruit with thick skins and wines with high extract and good ageing ability.

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The Centaur

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2009 Vintage

The cold and wet winter of 2008 was followed by a dry, sunny summer during the growth season and ripening. These excellent conditions during flowering and berry set, produced fruit of great quality.

The Centaur

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viticulture

The vines are situated on the foothills of the Simonsberg Mountain range, in Stellenbosch and were established in 2003. Shoots are vertically positioned in the trellis system, and a combination of cane and spur pruning are used. Bunches are trimmed of their shoulders and tips, and positioned for optimal sunlight exposure. Irrigation is excluded or limited to a post harvest treatment. Biological viticulture is practiced with the use of herbicides and pesticides being kept to a minimum.

The Centaur

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winemaking

The grapes are harvested manually and transported in lug boxes. Upon arrival at the winery, the fruit was hand sorted and partially crushed into a tank with a percentage of whole bunches and berries. Natural fermentation lasted 1-2 weeks, with a combination of pump-overs and punch down for gentle extraction of tannin and flavour. The wine was left to macerate on the skins for 2-4 weeks before pressing. Pressed and free run wine was blended and taken to a combination of 1st, 2nd, 3rd and 4th fill French oak barrels were the wine underwent malo-lactic fermentation. After 12 months of barrel maturation, a selection of the best fourteen 1st fill barrels of The Centaur were made and blended. This blend was further barrel matured for another 8 months.

The Centaur

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the wine

Succulent dark fruit, aromas of spices, black pepper and fynbos are evident on the nose, reminding one of the Simonsberg Mountain slopes where this wine originates from. This combines with a palate of plush fine tannins to produce a wine of great complexity.

The Centaur

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food pairing

Ideally served at 18 – 22 ºC, this wine is the ideal compliment to lamb, veal or game, and can be enjoyed in front of the fire during the cold winter months to compliment excellent cheeses.

The Centaur

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aging potential

The Centaur will age gracefully and will reward those with the patience to resist pulling the cork for a decade to 15 years from vintage.

The Centaur

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analysis

Alcohol – 14.43% vol; Residual Sugar – 2.4 g/l; Total Acidity – 5.4 g/l; pH – 3.69

The Centaur

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production

4000 Bottles

The Centaur

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Recommendations

Please note: this wine is not for sale in the European community

The Centaur

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Award

2011 Decanter Wine Awards – Silver
2013 SA Top 100 Wines
2013 Platter Wine Guide 4 Stars