Warm spring and summer leading to ideal flowering and ripening conditions, with a short period of
rain during February.
DATE OF HARVEST: 04 - 18 April 2009
HARVEST & VINIFICATION:
Marion’s Vineyard is a selection of predominantly two Pinot Noir clones; the Pommard and the Abel
clone. Hand-picked and careful selection of grapes. 100% de-stemmed, cold-maceration and small batch fermentation in stainless steel vats and left on “skins” for 3 weeks. Aged in 40 % new and 60 % used French oak barriques for 18 months.
DATE OF BOTTLING: 15 February 2011
ALC: 14.5% VOL
Very fine layers of citrus and orange, aromas
of raspberry and morello cherry in the nose finishing with hint’s of floral notes and mushrooms. This ruby coloured medium to full
bodied wine has a great morello cherry filled pallet showing good aciditybalance, minerality and elegance. A long lasting finish with some spicy,earthy undertones and an approachable but firm tannic structure.
DRINKING TEMPERATURE: 16-18 ºC
CELLARING: 4 - 10 years
Argaman is an Israeli grape variety which is a cross between Souzao and Carignan. Current usage has been confined to some blends with Cabernet Sauvignon, Merlot and Petite Sirah that seem to show ageing possibilities.
Segal’s Wines have produced a new varietal wine made from the Argaman grape. The wine is called Rehasim Dovev Argaman 2006. Rehasim is Segal’s label for single vineyard wines from the Merom Hagalil/ Upper Galilee region. There is also a Rehasim Dovev Merlot and a Rehasim Dishon Cabernet Sauvignon in this series. (Dovev & Dishon are the names of the vineyards).
Argaman, which means ‘deep purple’ in Hebrew, was first developed by Professor Roy Spiegel of the Volcani Institute of Agriculture. It is a cross between Carignan and the Portuguese grape Souzao. The object was to produce a variety capable of producing high yields and a good color, which would eventually replace Carignan as the main blending grape in Israel.
The first Argaman wine was launched by Carmel in 1996 and it even received a silver medal in international competition. However the overall feeling was that Argaman was not a great success, certainly not as a quality variety. Since then Carignan, which spans the history of modern Israel winemaking, has enjoyed a comeback. Wineries are beginning to realize that the future in Israel may be in Mediterranean varieties, which thrive in Mediterranean climates, like Israel. By lowering yields drastically, to 30-35 hl per ha, and selecting special old vine vineyards, both Carmel and Vitkin wineries have been able to make quality, award winning Carignans.
However Avi Feldstein, Segal’s successful winemaker, has always had faith in Argaman. Firstly he continued using it in some of the lesser expensive Segal wines, which are sold in Israeli supermarkets. Then he determined to make a quality Argaman. He selected the site and planted Argaman in the Dovev vineyard at an elevation of 700 meters in 1999. Now, after a few years of trials, he has fulfilled his objective by releasing the results of his labours: a quality, single vineyard Argaman wine. The Segal Argaman was aged in French and American oak barrels for 15 months. The wine is 13.5% alcohol. It has a beautiful deep color, with soft tannins and an aroma of ripe summer fruits.
Segal’s Wines is an historic name in the Israeli wine scene. It was a family winery founded in the early years of the State of Israel, before being purchased by Barkan, Israel’s second largest winery. Their wines are produced independently, by their own dedicated winemaker, using Barkan’s facilities.
The Segal’s Argaman will certainly be of great interest. For a country without indigenous varieties, it is the nearest there is to Israel’s own grape variety.
Producing a wine made up of five Bordeaux varieties to reflect the unique diversity of the Stellenbosch terroir. This wine, made by cellar master Louis Strydom, is Ernie Els and Jean Engelbrecht’s vision to produce an exceptional wine, reflecting their respective commitment to quality.
Mediterranean with the rainfall ± 650mm per annum, the EE vineyards are located high up on the northern slopes of the Helderberg Mountain. This contribution imparts warmer fruit flavours to the wine. In summer, the vineyards’ close proximity to the Atlantic Ocean result in cool sea breezes that keeps temperatures lower, extending the ripening period.
The soils are deep red and are a mixture of weathered / decomposed granite and Hutton. A small percentage is made up of clay and Clovelly.
Vinification and Style
The different clones of Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot are kept separate (micro-vinified) throughout vinification. Vinified in 300 litre French oak barrels for 20 months, the wine underwent bottle maturation for a further 18 months. This wine is made in a full robust style and has the potential to age.
Appearance: Plum red with a thin red rim.
Aroma: The aroma of the wine is fruit driven with combination of the black fruits plum, cherries and blackberries. The fruitcake aromas are rounded off by a subtle oak spice to the finish. There are also distinctive earthy undertones to this claret.
Palate: The fruit from the aroma follows through onto a seductive mid-palate, supported by a silky mineral feel with hints of oak and backed by a sweet tannin finish.
Impression: “This wine offers great middle palate complexity with a lingering spicy finish. Drink now through 2015.”
Alcohol: 15.19 vol %
Acidity: 6.00 g/l
Residual Sugar: 3.6 g/l
4 Stars - Sam Kim - Wine Orbit - February 2011
It’s gently fragrant on the nose displaying grapefruit, apple and herbaceous characters. The palate is lively and bright showing good fruit intensity and racy acidity. From just north of the Kapiti Coast, this is a sturdy and firm style Sauvignon with a mouthwatering palate. At its best: now to 2012. $21.00 Moderate available. 12.5% Screw cap. Feb 2011.
4 Stars - Raymond Chan
The fruit for the Ohau Gravels premium wine was selectively hand-picked, cool-fermented in tank, 5% given a wild yeast fermentation in old oak, to 12.5% alc. and 4.5 g/L rs. Brilliant pale straw-yellow in colour, this has a softly full, but elegant nose of capsicums, English gooseberries and a steely, mineral edge. The bouquet has very good intensity. Dry on palate, there is good racy acidity lending a tightness and elegance. The fruit expression has good depth and line through the length of the palate. This should develop and become a little rounder over the next 2 years plus. Drink with all seafood, and Mediterranean and
18.0-/20 Dec 2010 Raymond Chan
Pure Bronze - Air New Zealand Wine Awards 2010
Highly Commended - Sydney International Wine Show 2010
One of the benchmark chenin blancs from South Africa. The four previous vintages scored over 90 points in Wine Spectator. Grapes are sourced from old vines from three vineyards in Stellenbosch, all characterised by their complex soils. Somehow both rich and intense yet elegant and delicate on the palate. Honeyed pear, butterscotch, citrus flavours complemented by a firm minerality and spicy edge. A profound wine that changes perspectives.
Alc: 13.5 RS: 2.1 pH: 3.42 TA: 5.9
Scored 89 from Wine Spectator February 2010 and is included in the “17 Most Impressive White Wines” from the Cape region of South Africa that deliver consistency, diversity and value. Decanter Magazine December 2009 - chosen as one of the top 25 wines from South Africa. 2010 John Platter - 4½ Stars
Harpers Wine & Spirit UK (June 2009) - Rated Top 5 Chenins from South Africa