Nature Conducts A Powerful Performance
The 2003 vintage was blessed with a very normal winter
and a cool summer. Saxenburg had approximately 400mm
of rain during winter 2002 with low temperatures so
that our vineyards could build up reserves and thereafter
completely rest until springtime. With the high level
of ground water and low summer temperatures, the vineyards
grew slowly and therefore had a long ripening period.
We had more rain during the growing season but luckily
never humid conditions, which could favour disease.
A very moderate and healthy summer, therefore, resulted
in us treating the vineyards 50% less often than normal.
All the above optimum conditions and ongoing low production
resulted in the vineyards performing with all their
extra power.
Sauvignon Blanc was at a low production of only 5
tons per ha. and in all our other vineyards we had
to cut back (as we normally do) for the correct quantities.
With this, we put luck onto our side again because
no one could judge that the season would stay cool
and stretch the ripening process. The low yields helped
us to achieve full ripeness at a very early stage,
when the grapes were in top condition with favourable
analyses.
This harvest still went slowly and we only began
in the 2nd week of February. The mornings were perfectly
cool to cut the white grapes at low temperatures for
gentle handling. Since there was no rush, we had no
breakdowns and the new tank-press that was installed
ensured a very relaxed situation in our cellar. This
will have a very positive reflection on the final quality
of the white wines, especially the Sauvignon Blanc.
Most of the red grapes were harvested from the end
of February until the middle of March. Again, the slower
ripening than usual gave us enough time for proper
vinification by means of the duration of skin contact
after fermentation. Because of the healthy grapes and
little vineyard treatment, the fermentation went well
without any problems.
This season, I experimented
to ferment below the temperature of 30 deg centigrade;
to keep more flavours – because
of the cool season the grapes had more flavour and
fruit. The result seems fine and did reduce the sweetness
on certain cultivars at full ripeness. Due to the season,
we needed to adjust the acid levels on all the wines
during fermentation. After malolactic fermentation,
the acid levels seem very low still and I will need
to judge to add some more before barrel maturation
to balance out the mouth feel and support the ph. levels
for stability of the wines.
The Wines
All the cultivars – Sauvignon Blanc, Chardonnay
and Chenin Blanc – performed very well quality
wise. The flavours are typical and prominent. All wines
have a 13-14% alcohol; the taste is very fruity, full-bodied
and long. It is hard to mention any favourites because
all three are very nice. I could not produce more Sauvignon
Blanc (only 3,300 cases) but we will have more Chardonnay
(+- 1,200 cases).
Reds
The Pinotage was, once again, the first to be harvested.
A very fruity black-coloured wine. Merlot has become
very exciting due to the new vineyards introduced into
the production. Flavours vary from cherries to mulberries,
and Saxenburg is close to producing a 100% Merlot.
Shiraz went very well and
with almost 20 ha. in production, the selection was
never-ending. The quality is of very consistent typical
Saxenburg Shiraz and the SSS selection was exciting.
Selected portions of different vineyards were each
treated from what we know by experience and the result
was enormous. The fermentation was done differently
and this wine has malolactic in the barrels at this
moment – a quality that I am very pleased
with.
Although Cabernet Sauvignon was the most difficult
cultivar this season, I am very impressed with the
wines. Our new vineyards produced a very solid quality
and the finesse of the older ones will give us a very
complex blend.
All red wines have a dark colour, 13,5-14% alcohol,
and lots of body. They can, and do, need to mature
well for optimum finesse. The tannins are ripe and
soft for fine balance. At this stage I cannot mention
any favourites because the qualities are too close
to each other and I like them all. Let us see what
nice wood maturation will produce.
Cellar secrets
In
tasting and comparing vintages – I am certain
the 2000 vintage is a very fine one. However, the
vintage to watch out for is the 2001. All surprises
for later!!!
The 2000 SSS is very fine and needs more time to
develop than the 1998. Because of a small selection
of the 2000 vintage, there will be a shortage of stock.
Those who do not manage to get the 2000 SSS will have
a chance to buy a special release of the 1999 Shiraz
PC later this year. This wine is very elegant and smooth
with a nice tannin/wood balance.
Saxenburg will inform you
later about the exact price and release date of the
2000 SSS. Only 200 cases are available – a
very fine wine for a Christmas Dinner!!
Cheers
Nico. |
