Donatus Red

Vintage: 
2010
Origin: 
Stellenbosch
Varieties: 
Cabernet Sauvignon 81% / Malbec 12% / Cabernet franc 7%
Gold Mundus Vini
John Platter 4.5 Stars
Top 100 SA Wines
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: 
Our 2010 shows intense fruit concentration on the nose with nuances of cassis, blackberry and plum. The palate is rich and complex, with sweet fruits, enhanced with hints of spice and mocha. The wine is wonderfully elegant, with a lengthy finish and fine tannin structure.
Vintage Conditions: 
The 2010 vintage was by no means the easiest. The quality was excellent but we were badly affected by the winds around flowering which had a drastic effect on the earlier varieties. From January until the end of harvest great weather prevailed with almost no rain. These lower crop levels due to the winds resulted in the vines having less fruit to ripen and thereby concentrating their flavours within, which produced high quality complex fruit with lovely freshness and elegance.
Fermentation and Ageing: 
With this blend we used only our top performing vineyards. We paid special attention in the vineyard from the start of the growing season, and put in special efforts to ensure that the vines are balanced and healthy. This allowed the vine to focus on the fruit and brought greater concentration of flavors to the berry. We sorted the berries carefully in the winery, so that only the finest ended up in the ferment. We cold soaked for 3 days before a slow fermentation with gentle pump overs twice daily. The grapes remained on the skins for a further two weeks in order to gain complexity and overall tannin structure. Each batch then spent 16 months in 30% New French oak barrels before blending.
Food Pairing: 
Excellent with rich red meat dishes, slow cooked in a red wine jus. It also has to be mentioned that this wine pairs particularly well with dishes that have an element of earthiness. This can be derived from either fresh mushrooms or certain vegetable acc
Alcohol: 
14%
Residual Sugar: 
3.4 g/L
Total Acid: 
6.2 g/L
Final pH: 
3.64
VA: 
0.6 g/l