Tasting note: The Shiraz grapes were harvested in mid-March, and then cold soaked for 3 days until natural fermentation commenced. Pump overs occurred twice a day. After fermentation, the wine was pressed back into stainless steel tanks for malolactic fermentation to take place, and then racked off into in 2nd to 4th fill French oak barrels for 18 month’s maturation before bottling.An exotic and vibrant wine with a crimson color and flavours of star anise, cardamom, and red peppers, with fruit flavors of red berries and red cherries. This full-bodied wine shows a tomato-ginger sweetness on the palate with elegantly layered tannins, fresh, fruity, freshness and a long lingering finish that is textured, composed, and elegant.
Named for the Rascal and his sister’s Grandfather and considered to be the original Rascal in the family, Edward Ross (after whom the Rascal was named), had a rich and entertaining life. Choosing to forgo convention in many instances and often not endearing himself to many, nevertheless, he saw service in the South African army and navy in WWII. This wine honours his service and that of many others, many of whom made the ultimate sacrifice.
Cultivar: Shiraz (52%), Cab Sauvignon (34%), Cinsault (7%), Grenache Noir (7%)
Style Full-bodied elegantly wooded wine
Area of origin Western Cape (Stellenbosch and Paarl)
ABV 14.39% pH: 3.61 RS: g/lt
This wine is a combination of three different parcels from the Golden Triangle on the Helderberg mountains. The soils are a combination of Hutton and Clovelly on a clay sub-base and Northern slope. The vineyards were planted in 1999 and 2008. The Syrah grapes were hand-harvested mid-March and the Cab Sauvignon in the last week of March. Low-yielding vineyard secures small berries with lots of concentration and loose bunches. Efficient canopy management practices such as suckering, and tipping ensured sufficient sunlight penetrated the canopy and phenolic ripeness could be reached.
The Shiraz grapes were harvested 2nd week of March at 24,5 Balling, cold soaked for 3 days until natural fermentation kicked and pumped over twice a day. The Cab Sauvignon were harvested on the 23rd March at 25 Balling, cold soaked for 3 days and then inoculated in the open fermenter. Initially pumped over 4 times a day and after first half of fermentation was complete only twice a day. Both varieties were pressed after total of 14 days on skins with malolactic in 40% new barrels and the balance in stainless steel. After racking all the wine were matured in 300L barrels for 18 months. The Cinsault and Grenache from the 2019 vintage were fermented in closed top tanks and pumped over twice a day in order to keep the freshness. Maturation in 4-5th fill barrels for 9 months. Bending was done in June 2019 and wine bottled in November.
4.5 Star Platter Rating
92 Points by Tim Aitkin
90 Points by Decanter World Wine Awards 2021
Silver at Old Mutual Trophy Wine Show 2021