Donatus Red

Vintage: 
2011
Origin: 
Stellenbosch
Varieties: 
Cabernet Sauvignon 43% / Petit Verdot 30% / Malbec 17% / Cabernet franc 10%
MUNDUS vini Gold Medal
IWSC Silver Medal
With DONATUS, we strive to create a red premium blend showing both a distinctive local character and our individual style. We achieve this with a careful selection of fruit from our healthy vineyards. All wines are fermented and aged in separate batches and skilfully blended after a long ageing process. There are no standard blending components; consistency is only to be achieved in quality and style. DONATUS offers the best of old world classic concentration and new world boldness.
Tasting Notes: 
Donatus 2011 has an intensely fruity nose, with aromas of blackcurrant, mulberry, blackberry and hints of sweet tobacco. The palate is rich and complex, with sweet fruits, and a tight balanced acidity which will allow a lengthy ageing of the wine. The palate is wonderfully elegant, with a lengthy finish and a fine tannin structure.
Vintage Conditions: 
The season leading up to the 2011 harvest showed near perfect conditions with moderate temperatures and desirably, very little rain. We had cooler spells going into January and early February, which allowed for slower ripening before the hotter weather in March. The grapes showed excellent balance of acidity and fruit at lower sugar levels.
Fermentation and Ageing: 
The grapes are picked by hand, and the berries are sorted in the cellar to ensure that only the best fruit is used for the wine. The parcels of fruit ferment separately in open top fermenters, with gentle pump overs performed twice daily. Malolactic fermentation takes place in barrel and the wine spends a further 18 months maturing in French oak, a third of which is new. The wine is blended after maturation, which allows us to select the finest components for the final wine.
Food Pairing: 
This wine pairs excellently with lamb shanks, fillet of beef served rare and osso bucco. It also greatly compliments game dishes like Springbok carpaccio or Kudu steaks.
Alcohol: 
14%
Residual Sugar: 
3.2 g/L
Total Acid: 
6.3 g/L
Final pH: 
3.39
VA: 
0.56 g/l