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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..
2006 VINTAGE
Following another very dry winter, vines entered the growing season with limited soil water reservoirs. The vintage was hot with dry conditions exacerbating the stress conditions. Yields had to be reduced to alleviate stress on the vines and careful hand sorting eliminated bunches with sun damage
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. Biological viticulture excludes the general use of herbicides, pesticides and high doses of chemical fertiliser
WINEMAKING
Extensive selection in the vineyards and separate vinification resulted in only the best fruit being selected for Quoin Rock Oculus. Whole bunches were lightly pressed and the resultant juice was allowed to settle without added enzymes for 12 hrs. Cloudy juice was run into a combination of 25% new and balance 2nd and 3rd fill French oak barriques. Fermentation was allowed to commence without inoculation and continued for 6 months. No tartaric acid was used. 15% Viognier was used in the final blend to build the texture and mouth feel whilst not detracting from the linearity and mineral character of the Sauvignon Blanc. Maturation lasted for 12 months in barrel and 5 months in tank.
THE WINE
Quoin Rock Oculus is characterised by fresh citrus, peach and floral notes when young. Characters of lanolin, honey and almonds develop with bottle age together with a full and textured mouth feel. Oculus is not an expression of varietal but rather an expression of the unique growing conditions on the Simonsberg in Stellenbosch
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 2006 Oculus is drinking well on release and with correct cellaring will continue to improve for up to 7 years from vintage.
ANALYSIS
Alcohol- 13.5% vol; Residual Sugar-3.4g/l; Total Acidity- 5.7g/l; pH-3.3
PRODUCTION
350 Cases
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