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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..
2005 VINTAGE
Following a winter with poor rains, vines entered the growing season with limited soil water reservoirs. The vintage was very hot with dry conditions exacerbating the stress conditions. Yields had to be further reduced to alleviate stress on the vines with harvesting occurring earlier than normal to preserve natural acid levels in the fruit. Careful selection of fruit at harvest eliminated bunches that had been exposed and damaged by direct sun light.
VITICULTURE
Dry land 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. Yields need to be carefully managed in order to harvest grapes with good physiological ripeness.
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 11 month cool-maturation with periodic re-suspension of the lees. A further 4 month ageing was done in tank to naturally stabilise and clarify the wine.
THE WINE
Quoin Rock Oculus is characterised by fresh citrus and floral notes when young. Characters of lanolin, honey and almonds develop with bottle age together with a full textured mouth feel.
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 2005 Oculus is drinking well on release and with correct cellaring will continue to improve for up to 7 years from vintage.
ANALYSIS
Alcohol- 14% vol; Residual Sugar-2.4g/l; Total Acidity- 6.0g/l; pH-3.4
PRODUCTION
320 Cases
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