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The Simonsberg with its rich red granite derived soils and warm micro climate is especially suited to the production of wines with depth and intensity yet with a refined elegance. The combination of heat, wind and dry conditions result in fruit with thick skins and wines with high extract and good ageing ability..
2003 VINTAGE
2003 has been hailed as one of Stellenbosch’s greatest vintages. Favourable weather during flowering resulted in a good crop level. Moderate temperatures throughout the ripening season allowed the crop to ripen without excessive stress.
VITICULTURE
Vineyards established in 1986 are showing their will for survival in the intensity of flavour in the fruit. Selected areas of the block were harvested and vinified separately ensuring a selection of only the best grapes for Quoin Rock Oculus.
WINEMAKING
Extensive selection in the vineyards and separate vinification resulted in only the best fruit being selected for Quoin Rock Oculus. The fruit was lightly crushed and pressed, with the press and free run juice being blended. The blended juice was settled and followed by fermentation in 25% new, and the balance 2nd and 3rd fill French oak barrels. This was followed by a 12 month maturation with periodic re-suspension of the lees. A further 6 month ageing was done in tank to naturally stabilise and clarify the wine.
THE WINE
Oculus is characterised by complex aromas of honey, almond and peach with a waxy lanolin character and textured mouth-feel developing with ageing.
FOOD PAIRING
This wine is best served at 10° Celsius and can be enjoyed on its own or as a complement to full flavoured white meat dishes and cheeses.
AGEING POTENTIAL
The 2003 Oculus is drinking well on release and with correct cellaring will continue to improve for up to 7 years from vintage.
ANALYSIS
Alcohol- 14.9% vol; Residual Sugar-3.4g/l; Total Acidity- 6.3g/l; pH-3.4
PRODUCTION
260 Cases
RECOMMENDATIONS
John Platter Wine Guide- 4 star
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