III miejsce dla najlepszego wina czerwonego do 30 PLN na rynku polskim w 2010 roku od MAGAZYNU WINO za rocznik 2009!!!
Dwa treściwe szczepy, francuska beczka w portugalskim ujęciu enologów Miguel Móteo i José António Fonseca. Kilka wyróżnień na arenie międzynarodowej dla tego wina.
Następca przebojowego Artisana. Teraz z nową etykietą. Zawartość ta sama.
Ikona australijskiego winiarstwa, legendarne wino, które otworzyło winom z antypodów drogę na salony.
Mocne, soczyste wino w kluczu owocowym. Nie filtrowane.
Trudno o bardziej autorskie i "terroirystyczne" wino, niż od wojownika Guiberta.
Opis 50% Cabernet Sauvignon, 40% Syrah, 5% Petit Verdot, 3% Cabernet Franc, 2% Malbec. Winemaker: R. Christians. 4 Stars – John Platter Wine Guide 2011 Silver – Veritas Wine Awards 2011 Bronze – Decanter World Wine Awards 2011 Bronze – International Wine Challenge 2011 Black currant aromas are complemented by scents of dried herbs and notes of black pepper and spice, followed by a palate with serious structure from the Bordeaux varieties and finishing off with softness from the Shiraz. Ageing Potential: 8 – 10 years from vintage A cold, wet winter in 2009 allowed for the lovely, even budding of the vineyards during spring, and ... 50% Cabernet Sauvignon, 40% Syrah, 5% Petit Verdot, 3% Cabernet Franc, 2% Malbec. Winemaker: R. Christians. 4 Stars – John Platter Wine Guide 2011 Silver – Veritas Wine Awards 2011 Bronze – Decanter World Wine Awards 2011 Bronze – International Wine Challenge 2011 Black currant aromas are complemented by scents of dried herbs and notes of black pepper and spice, followed by a palate with serious structure from the Bordeaux varieties and finishing off with softness from the Shiraz. Ageing Potential: 8 – 10 years from vintage A cold, wet winter in 2009 allowed for the lovely, even budding of the vineyards during spring, and the warm, sunny days that followed in summer resulted in great flavour and colour development in the berries. Situation: Simonsberg Mountain, Stellenbosch Small batches of selectively hand-picked fruit were carefully chosen to create this wine. Primary fermentation occurred in tanks, followed by Malolactic Fermentation (MLF) in 20% new French and American and 80% 2nd-fill barrels. Creative blending after 9 months, followed by a further 7 months’ oak maturation, ensured complete integration of wood with fruit aromas and flavours.