VerreauxHome » Our Wines » Verreaux
Alcohol: 13.50 vol% Sugar: 1.70 g/l TA: 5.9 g/l pH: 3.65
The grapes for this wine were the third and fourth vintage off six and seven year old vines. The vineyard aspects range from east to north, and are perfectly positioned for these Bordeaux varieties. All grapes were and picked, de-stalked and crushed into medium sized open top fermenters. Punch-downs and pump-overs were performed three to four times per day, these practices being determined by twice daily tastings by the winemaker. This ensured that at all times the fermenting must evolved to embody the desired style. The fermentation temperature was controlled between 24 and 30 degrees celcius. Fermentation took 9 days to complete, after which the free run wine was drawn off and the skins were pressed in a 3.5 ton pneumatic bag press. The wine was then racked into first, second and third fill barrels where malo-lactic fermentation took place. Six different cooperages were used, each specifically chosen to complement the different nuances of this very complex wine. During maturation, the wine was racked twice. After 16 months in barrel selected barrels were racked to tank and blended to create a harmonious finished product.Description:
Yet another example of cool climate elegance from the Eagles Nest stable this wine is rich and bold without an excessively high alcohol. Meticulous attention in the vineyard and cellar combine to produce a wine that’s nose is a textured array of gorgeous ripe berry fruit, complemented with dark chocolate nuances and a linear crushed pepper component that is a unique to the grapes from these slopes. On the palate the delicious dark berry fruit of the nose is carried through to the taste buds and they combine harmoniously to give a rewarding taste sensation. The wine is well rounded to the point of being velvety. Flavours are supported by ripe juicy tannins which leave a long silky-smooth finish.
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