2006 The Gunnar (Cabernet/Merlot/Petit Verdot), Iona Wines
(6x75cl)
| Product Code: | 39116106 |
| Description: | 2006 The Gunnar (Cabernet/Merlot/Petit Verdot), Iona Wines |
| Case Size: | 6x75cl |
| Producer: | Iona |
| Region: | Elgin |
| Country: | South Africa |
| Alc. By Vol.: | 14 |
Grape Varieties
| 48% | Cabernet Sauvignon |
| 47% | Merlot |
| 5% | Petit Verdot |
Awards and Press:
Wine Advocate wine reviews - Neal Martin
August 2011 - 91 points
Named after a Viking son, 2006 The Gunnar is a Bordeaux blend consisting of 55% Cabernet Sauvignon, 42% Merlot and 3% Petit Verdot that undergoes 12 to 18 months in barrel with around 30% new oak. The nose displays impressive definition with lively, crisp red currant, raspberry and dark plum fruit with just a faint hint of tar and cedar wood. The palate is medium-bodied with fine tannins, good acidity, well integrated new oak and an expressive, Bordeaux-like finish with touches of graphite and tobacco. Drink now-2015
Food Matching Note:
Pan fried lamb cutlets with spinach and stilton mash, roasted mediterranean vegetables with Planeta's olive oil, roasted leg of lamb with rosemary and garlic or simply a selection of cheese.
Tasting Note:
Displays all the hallmarks of fine wine making in a New World cool climate.
The nose is of ripe plums with some balancing hints of leaves and mint, the palate is medium to full bodied with an elegant, well structured texture anchoring its plummy, damson and slightly spicy character. This wine is polished and stylish with an open generosity that makes it very accessible.
Vinification Note:
Situated just 3km from the sea there is a cooling breeze which inflences the vineyard, helping to produce a cooler, longer ripening period. Diurnal temperatures are varied which helps with the aromatic quality of the wine. Grapes are hand harvested and crushed into steel to complete fermentation to dryness. Ageing is for 12 months in 25% new barrels which are mostly French.
Detailed Vinification Note:
The vineyards are situated exclusively within the Estate, 425m a.s.l. on the Eastern hills of the Elgin valley. There is a significant influence from the ocean which is 3km away, cooling the vines with a maritime breeze, increasing the hang time of the berries and the diurnal temperature range. This fluctuation between warm daytime and cool nighttime temperatures promotes the development of highly aromatic compounds. Harvesting is by hand in small parcels, only when the grapes are ripe enough (which often makes these the latest vineyards to be harvested in South Africa!), and transported to the winery in small crates of around 20kg. After hand sorting and de-stemming, the crushed grapes are fermented in stainless steel with an array of maceration techniques employed, including hand punching down, regular pumping over and a more gentle 'sprinkle' over to keep the cap wet. After fermentation to dryness, malo-lactic fermentation is started in tank and finished in barrel. Ageing is for 6 months in 25% new barrels, of which 90% are French, before racking into tank for 24 hours as the barrels are cleaned and then the blended wine is returned to the same barrels a further 6 months. After a light filtration tghe wine is then bottled and aged for a few months before release.