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Luddite Saboteur Red 2021 (kurk)

 26,95 155,00

Kleur: diep en donker rood
Geur: intens zwart fruit, rode en zwarte kersen, tabak, kaneel, cacao.
Smaak: complex, zwart fruit, pruim, verse kruiden en viooltjes. Mooie tannine, medium volume en veel karakter.
Houdbaar: op dronk , houdbaar tot 2030
Lekker bij: gegrild rood vlees, (winterse) stoofpot gerechten, wild, pompoen stoof, gevulde paprika, harde (Goudse) kazen.

The blend this year is 60% Shiraz, 15% Grenache Noir, 13% Cabernet Sauvignon and 12% Mourvédre. A small portion of the Grenache Noir is from the 2022 vintage which lifts the freshness and red fruit spectrum of this wine.

Tasting Notes by Niels
Appearance: Ruby to bright red.
Nose: Bright red and cherry fruit with allspice.
Palate: Juicy red fruit on entry. Vibrant fruit on mid-palate. Medium structured with a long elegant refreshing finish.

WineMag 94/100
Enticing aromatics of red berries, fresh herbs, smoked meat, white pepper and spice. The palate is rather more medium bodied than 2018 with a great core of fruit, fresh acidity and crunchy tannins. Supple and nicely energetic.

Platter’s 92/100 ****(*) (oogst 2020)
Delightful Rhône-style shiraz blend with grenache, mourvèdre & dab cab, 2020 has heady pepper & scrub spicing up dainty floral berry fruit. Light & whimsical, yet showing poise & focus, with lingering dry finish. Year in barrel, 18% new. WO Cape South Coast, as White.

Niels over de 2021

Finally, after six dry years, we had a normal rainfall year giving us slightly bigger crops and bigger berries. This has resulted in the 2021 Saboteur Red being lighter and fresher in style than the previous five vintages. This bright red fruit gives the wine an immediate drinkability.

The Cabernet Sauvignon, Grenache Noir and Mourvèdre were all fermented in small batches in open bins. We used less stalks than previous years due to the lighter vintage. Most of the Shiraz was fermented in stainless steel tanks with regular pump overs. All the components were pressed directly into barrel and aged separately. Some of the batches did malolactic fermentation in barrel which gives a fuller mouth feel and structure. This vintage was in barrel for 12 months with 20% new French Oak.



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