4.5
P
88
TA
87
VN
Van Loggerenberg Break a Leg Blanc De Noir
Stellenbosch
Van Loggerenberg
Size
vintage
Regular price
CHF 15.90
Sale priceCHF 19.90you save CHF 4.00
Price includes VAT, plus shipping
Low Stock
Profile
Produzent
Van Loggerenberg
Zusammensetzung
Cinsault 100%
Trinkempfehlung
Temperatur 8° - 12°
Von 2024 - 2030
Geschacksnoten
Fruity, fresh & lively, easy-drinking
Vinifikation
Van Loggerenberg Wines was founded by Lukas and his wife Roxanne with their first vintage in 2016. The 2019 vintage is the fourth release for Lukas - a rising star, Young Gun and Tim Atkin's 2018 Young Winemaker of the Year. Lukas grew up in Rawsonville in the Breederivier Valley and was always surrounded by vineyards and wine. His wines are produced in Devon Valley, and the grapes come from Stellenbosch, Paarl and Swartland. Each wine and its name has a specific story behind it, and his wines have become highly sought after. As the name suggests, Lukas had to undergo two major knee operations during our first harvest season, as shown by the leg in a brace on the label and the silhouette of the man planning his next move. With the help of great friends and family, everything came together in the end, and this wine is a celebration of overcoming hard times and never giving up. In the same way that one wishes an artist "break a leg", the name celebrates all the hard work we have done to achieve our goals. The grapes come from bush vines planted in 1992 on decomposed granite soils in the Helderberg region of Stellenbosch. The vineyard is managed exclusively for the purpose of producing this wine. The proximity to the sea and the almost constant sea breeze blowing over the vineyard provide an additional accent and a beautiful salty finish. The grapes are harvested in three different stages to allow for natural blending components. The first harvest ensures that the final blend always has a balanced acidity and a low pH - as Cinsaut is not usually known for low pH or high acidity. The last and thus ripest harvest was fermented in stainless steel tanks. All batches were destemmed and lightly pressed to extract the juice and achieve a bright color without the tannin becoming too prominent. The juice was then settled overnight in a stainless steel tank and transferred to old French oak barrels. The last part of the harvest was naturally fermented in stainless steel tanks. The wine underwent malolactic fermentation, which adds additional complexity to the Blanc de Noir, and spent 8 months in barrel before being bottled. No enzymes or commercial yeast were used in the production of the wines.
Artikel Nr.
100548
