HOLDEN MANZ BIG G 2009
HARVEST
2009 was a dry season coupled with cold nights which helped us to achieve perfect balance in the vineyards. The Cabernet Sauvignon and Cabernet Franc blocks produced exceptional fruit with tiny berries and deep color.
COLOUR
Deep, dark red edge with an intense inky centre.
NOSE
The nose is intense and forward, showing cassis and blackberry fruit. Combined with gentle dark chocolate and spiciness the nose shows a depth and complexity unique to this blend. Subtle nuances of caramel and spice complete the aroma profile.
PALATE
This wine demonstrates an explosion of berry fruits and soft ripe tannins creating a wonderfully balanced blend. Our Cabernet Franc, with its rich intensity of black fruit flavour and acid, combined with the balanced tannins and depth of fruit in the Cabernet Sauvignon results in a deeply complex and unique wine. The finish lingers – the hallmark of a fine wine.
Ageing: When cellared correctly this wine will be an exciting drinking experience for the next 10 years.
TECHNICAL DATA
Blend: 50% Cabernet Sauvignon, 50% Cabernet Franc
Analysis: ALc:14.0% TA: 5.8 g/L RS: 3.0g/L Ph: 3.46
Winemaker`s Notes:
The Cabernet Franc and Cabernet Sauvignon for the 2009 vintage were chosen from selectedrows inside the various specific blocks of Cabernet Sauvignon and Cabernet Franc. Our vineyards were manicured to produce 5 tons/ha and the grapes were picked at optimal ripeness to enable the correct balance between sugar and phenolics.
The individual varieties were bunch and berry sorted, crushed and destalked to tank. After 3 days of cold soak at 10°C, alcoholic fermentation was initiated. This new wine was pressed directly to new French oak 225L barrels where malolactic fermentation was completed. The blend was finalized after extensive testing and included wines from selected barrels of Cabernet Franc and Cabernet Sauvignon. Our final blend becomes the Big G and is returned to barrel for 16 months.
FOOD PAIRING
- Beef entrecôte grilled over vine coals and served with tartiflette – finished with a fine béarnaise.
- Oven roasted quail dressed with Parma ham and stuffed with star anise and couscous – sauced liberally with Holden Manz Shiraz 2010 and Holden Manz Good Sport Cape Vintage 2009.
- Slow braised beef short ribs served with roasted parsnip puree enriched with butter, cream and a touch of nutmeg.
