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The Gary Player Major Championship series is a limited release wine comprising of 18 vintages starting with 2003. Each vintage will be dedicated to one of Gary Player’s Major Championship titles with the first of the eighteen releases being his victory at Muirfield, Scotland, in 1959.
Each vintage will have a specifically dedicated label and the annual production will be limited.
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.
2003 was also an outstanding year in Cape Agulhas. Favourable weather conditions during flowering resulted in a higher than average crop size. Ripening conditions were warm and dryer than normal, with a low disease risk. Fruit was harvested at perfect physiological ripeness.
VITICULTURE
The different varietals comprising the blend have been established in specific areas with general climatic conditions that enable perfect physiological ripening of that variety.
In the winter months the vines are spur pruned. The canopy is trained into a vertical position during the growing season to maximise the available sunlight for optimum ripening of the fruit.
Quoin Rock has a minimum interference policy when it comes to use of irrigation with irrigation only used to alleviate excessive stress of the plant. Agricultural chemical substances are minimised as far as possible and wherever possible spot treatment is applied.
WINEMAKING
The Gary Player Major Championship Series 2003 is a blend of 38% Merlot, 31% Cabernet Sauvignon, 23% Pinotage and 8% Shiraz. On arrival at the winery manually harvested fruit was hand sorted and lightly crushed into tank. Fermentation lasted 6 days with a combination of pump-overs and punch down for gentle extraction of tannin and flavour. Pinotage was pressed soon after fermentation with Shiraz and Merlot spending up to 12 days on the skins after fermentation and Cabernet Sauvignon up to 24 days after fermentation. Press wine was separated from “free run” with portions of high quality press wine being blended together with the “free run” after evaluation. The different cultivars were aged separately in a combination of French and American oak for 6 months after which the final blend was assembled and aged for a further 12 months in 40% new French oak, 10% new American oak and the balance in second and third fill barrels. A light egg white fining and a minimal filtration were done before bottling.
THE WINE
Red fruit and spice are evident on the nose with hints of tobacco and cedar. The palate is full yet restrained, with a silky tannin structure, and long lingering finish.
FOOD PAIRING
This wine is best served at 16° Celsius and will complement rich dishes and finely flavoured cheeses.
AGEING POTENTIAL
The 2003 Gary Player Major Championship Series is drinking well on release and with correct cellaring will continue to improve for up to 10 years from vintage.
ANALYSIS
Alcohol- 14.8% vol; Residual Sugar-2.1g/l; Total Acidity- 5.3g/l; pH-3.73
PRODUCTION
5000 Cases
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