De Krans Cape Vintage Reserve 2021 - 6 x 750ml Bottles

De Krans Cape Vintage Reserve 2021 - 6 x 750ml Bottles

6 x 750ml Bottles
R 2,100.00
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De Krans Cape Vintage Reserve 2021 - 6 x 750ml Bottles
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  • De Krans Cape Vintage Reserve 2021 - 6 x 750ml Bottles
  • De Krans Cape Vintage Reserve 2021 - 6 x 750ml Bottles
  • De Krans Cape Vintage Reserve 2021 - 6 x 750ml Bottles
De Krans Cape Vintage Reserve 2021 - 6 x 750ml Bottles

De Krans Cape Vintage Reserve 2021 - 6 x 750ml Bottles

R 2,100.00
In stock
Case6 x 750ml Bottles

A big wine full of ripe dark fruit notes of plum, mulberry and black currents. Well-rounded with smooth dark chocolate undertones and firm tannins results in n wine that would mature well over 30years.

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FROM THE FARM
Cellar-door stock, Calitzdorp
TASTING NOTES

Tasting Notes PDF Download
WINEMAKERS NOTES

Grape varietal: 71% Touriga Nacional, 23% Tinta Roriz, 6% Tinta Barocca

Colour: Dark black colour with plum red rim.

Bouquet: Very aromatic nose of ripe red berries and cherries, violets and dark chocolate.

Taste: A big wine full of ripe dark fruit notes of plum, mulberry and black currents. Well-rounded with smooth dark chocolate undertones and firm tannins results in n wine that would mature well over 30 years.

Awards:

  • Gold medal – 2024 Veritas Awards
  • 5 Star rating – 2024 Platter’s Wine Guide
  • Platter’s Wine Guide: 5-star rating (11 years)
  • 95 Points – 2023 Tim Atkin (MW) SA Wine Report
  • Trophy Wine Show Best Cape Port 2023
  • Double Gold Veritas 2015, 2016, 2019
  • Platinum @ Michelangelo Awards 2018
  • Champion Port at SANYWS 2012, 2014, 2018, 2020, 2021, 2022
  • Top 100 Wines 2016, 2017, 2019, 2020 (Grand Cru – Best in Class)
  • SAWI Platinum (100 points)
VINTAGE & WINEMAKING

Vineyards

Portuguese varietals where planted in Calitzdorp during the late 1970’s with Tinta Barocca being the first to find its way to the Klein Karoo.  Now Calitzdorp is known as South Africa’s Port Capital with these varietals leading the way. Vines are trellised and micro irrigated.

Winemaking

Selected bunches are handpicked mid to late February from row selected vines in specific blocks at 26o Balling.  Bunches are destemmed, crushed and rapidly cooled in a lagar.  Grapes are left to spontaneously start fermenting after which at the desired sugar the fermentation is stopped by adding alcohol to the must.  Skins are then pressed and the wine is matured in big vats for 20 months.
FOOD PAIRING

Enjoy on its own or with some well matured cheese

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