PROVENANCE STELLENBOSCH CLASSIC
70% Cabernet Sauvignon, 25% Merlot and 5% Cabernet Franc
L’Avenir estate was founded by Mauritian-born, Marc Wiehe, in 1992. In tribute to the celebrated terroir of the historical Stellenbosch wine region, L’Avenir focuses on producing elegant wines which showcase their unique setting. We focus on the two varietals which form the foundation stone of the South African wine industry – tipping our hat to the heritage of Chenin Blanc while embracing the innovation inherent in Pinotage. Despite L’Avenir Estate only having been established in 1992, our soils have been under vine since the beginning of the Stellenbosch wine region. The majority of our vineyards have reached full maturity, resulting in naturally limited yields of the highest quality grapes. We keep our focus on the vineyards, in order to produce premium quality grapes. Based at the foothills of the Simonsberg mountain range within an area referred to as the “Golden Triangle” of wine. Our soil types are varied and include Glenrosa, which is considered to be one of the Cape’s best soil configurations for the vine. A vein of disintegrated shale, which is particularly suited to Pinotage vines, runs through the property. The farm lies in a cleft in the land, so we have slopes that face in every direction, creating a natural diversity of styles. Driven by their terroir and enhanced by international collaboration, our wines showcase the best of both the New & Old World.WINEMAKING & VINTAGE NOTES
The vineyards are primarily Glenrosa soil (decomposed shale above clay). Supplementary irrigation is only practiced during the hot, dry summer months when the water table may become parched. The Indian Ocean is less than 13 miles away, and gentle afternoon sea breezes drift over the farm and exert a cooling influence against the late afternoon Cape sun. A season delivering exceptionally healthy and well ripened grapes with an excellent balance between acid, sugar and flavor components. Grapes were harvested from late February to mid-March 2013. Fermentation lasts approximately 5-7 days at temperatures between 25-30°C, in stainless steel tanks concurrently with malolactic fermentation. Maceration is dependent on the varietal, it ranges from 24-36 hours as a cold maceration in stainless steel tanks. Depending on the varietal, ageing varies from 10–14 months in 225L French Oak barrels.TASTING NOTES
A very elegant and delicious Red-blend with a tendency towards a more sundried grassy veld character of fynbos (native shrubland) and ripe tobacco leaves. An expression of intense fruitiness and dark berries. The spicy-ripe tannins are perfectly suited to pair with rich and hearty cuisine.