Indaba Mosaic
8.55
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Indaba Mosaic is a Cabernet Sauvignon dominated Bordeaux blend, displaying alluring aromas and juicy flavours of blackcurrant, ripe, earthy berry fruit and dark chocolate, with subtle spice notes. Smooth, gentle tannins coat the palate, enticing you to take another sip!
Country: South Africa
Region: Coastal Region
Subregion: Paardeberg, Paarl, Swartland & Stellenbosch
Vintage: 2015
Colour: Red
Grape Variety: Cabernet Sauvignon, Petit Verdot, Merlot, Malbec, Cabernet Franc
ABV: 14%
Bottle Size: 75cl
Closure: Screwcap
Style: Rich and smooth
Drink With: Lamb steaks stuffed with Feta cheese
Indaba Mosaic grapes were sourced from select vineyard sites in Paardeberg, Paarl, Swartland and Stellenbosch. The Cabernet Sauvignon and Merlot vineyards are planted on the easterly foothills of the Paardeberg Mountain on deep weathered shale soils with an exceptional water holding capacity. The Petit Verdot grapes come from unirrigated vineyards in the Swartland region, with deep, well drained, red loamy soils. The Cabernet Franc and Malbec were grown in decomposed granite, clay and sandstone soils in Stellenbosch. The vines range from 7 to 22 years old.
The grapes were harvested at peak ripeness, then de-stemmed, crushed and left to cold soak for 2-3 days. The individual components were fermented naturally on the skins in stainless steel tanks until dry, with gentle pumpovers performed regularly. The wine was then pressed and returned to tank for malolactic fermentation and ageing.
From Stephen Tanzer's International Wine Cellar:
(A five variety Bordeaux blend consiting of 74% Cabernet Sauvignon, 13% Petit Verdot, 6% Merlot, 6% Malbec and 1% of Cabernet Franc, done almost entirely in stainless steel). Bright, dark red with ruby highlights. Aromas of dark berries, bitter chocolate and herbs lifted by violet. Then surprisingly brisk and delineated on the palate, with dark fruit, herb and spice flavours displaying excellent energy and firmness. 88 Points
The grapes were harvested at peak ripeness, then de-stemmed, crushed and left to cold soak for 2-3 days. The individual components were fermented naturally on the skins in stainless steel tanks until dry, with gentle pumpovers performed regularly. The wine was then pressed and returned to tank for malolactic fermentation and ageing.
From Stephen Tanzer's International Wine Cellar:
(A five variety Bordeaux blend consiting of 74% Cabernet Sauvignon, 13% Petit Verdot, 6% Merlot, 6% Malbec and 1% of Cabernet Franc, done almost entirely in stainless steel). Bright, dark red with ruby highlights. Aromas of dark berries, bitter chocolate and herbs lifted by violet. Then surprisingly brisk and delineated on the palate, with dark fruit, herb and spice flavours displaying excellent energy and firmness. 88 Points
