Silver Myn Argentum – 75cl

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Silver Myn Argentum – 75cl

10 in stock

East and north-south facing rows on alluvial soil at an altitude of 260m and approximately 10k from the sea. The average age of the vines are 10-11 years old. The blend is lovingly...

East and north-south facing rows on alluvial soil at an altitude of 260m and approximately 10k from the sea. The average age of the vines are 10-11 years old. The blend is lovingly crafted from Merlot 50%, Cabernet Sauvignon 28%, Cabernet Franc 14%, Petit Verdot 6% and Malbec 2%. Grapes were harvested by hand and berry sorted into stainless steel fermenters. Fermentation commenced spontaneously and was finished with a pure strain. Extraction was done with a combination of punchdown, rack-and-return and pump-over methods. Batches were gently pressed and immediately racked to small French oak barrels and 4500L oak “foudre” where they completed malolactic fermentation. The components were racked three times to clarify and develop the wines. Blending took place after 12 months aging.

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£8.99

Sku: SZO005

10 in stock

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Awards: Sommelier Wine Awards 2018 SILVER , Sommelier Wine Awards 2017 GOLD
Wine Producer: Zorgvliet
ABV: 14.50%
Wine Style: Still
Grape Type: Merlot 59% , Cabernet Sauvignon 19% , Cabernet Franc 16%
Wine Colour: Red
Wine Country: South Africa
Wine Region: Stellenbosch
Wine Feature: Vegetarian
Size Chart
East and north-south facing rows on alluvial soil at an altitude of 260m and approximately 10k from the sea. The average age of the vines are 10-11 years old. The blend is lovingly crafted from Merlot 50%, Cabernet Sauvignon 28%, Cabernet Franc 14%, Petit Verdot 6% and Malbec 2%. Grapes were harvest...

East and north-south facing rows on alluvial soil at an altitude of 260m and approximately 10k from the sea. The average age of the vines are 10-11 years old. The blend is lovingly crafted from Merlot 50%, Cabernet Sauvignon 28%, Cabernet Franc 14%, Petit Verdot 6% and Malbec 2%. Grapes were harvested by hand and berry sorted into stainless steel fermenters. Fermentation commenced spontaneously and was finished with a pure strain. Extraction was done with a combination of punchdown, rack-and-return and pump-over methods. Batches were gently pressed and immediately racked to small French oak barrels and 4500L oak “foudre” where they completed malolactic fermentation. The components were racked three times to clarify and develop the wines. Blending took place after 12 months aging.

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Additional information

Country

South Africa

Style

Still

Brand 

Boutinot wines

Size

75cl

State

Stellenbosch

Tasting Note

This blend from the Bordelaise specialists of Banghoek Valley is brim full of dark, crunchy Cabernetfamily fruit with dark curranty corners. The palate finishes long, textural with a touch of hoisin sauce.

Food Match

Barbecued red meats, herby grilled chicken or even thick spicy south east Asian dishes.

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