Vinbeskrivelse
David & Nadia Elpidios 2019
Grenache (33%), Syrah (31%), Carignan (12%), Cinsaut (12%) and Pinotage (12%).
The 2017 vintage of Elpidios was the first vintage where Grenache was the leading variety. The 2018 Elpidios follows the same route and that is our aim for the future as well, for Elpidios to remain a Grenache based blend. Adding to the list of firsts: the 2018 vintage for the first time also contains a component (25% to be exact) fermented and aged in concrete, the Syrah. Along with the concrete vessel, the wine is also matured in old 500 L neutral French oak barrels and a 2 700 L foudre (Pinotage). The Elpidios is produced in similar fashion than our main Grenache in terms of long, gentle extraction, the use of 50% on average whole bunches and then pressed off. After bottling, the wine is aged in bottle for 18 months before release. This vintage is again, based on grapes grown in granite soils from the Paardeberg, blended with structured shale/schists from the east, clay rich soils from the north and iron mixed soils from the west.
Total production: 5 800 bottles
pH: 3.58
RS: 1.6 g/L
Alcohol: 13.0% alc
TA: 5.1 g/L
Yield: 1.0 – 3.0 t/ha
TSO2: 48 mg/L
94 points Tim Atkins
Some floral perfume before red and black berries, olive earth and spice while the palate displays lovely fruit definition, bright acidity and fine, nicely grippy tannins. The best vintage to date, being altogether less brooding and more energetic. 94/100 CE / Winemag.co.za
93+ points Robert Parker’s Wine Advocate
“A blend of 39% Carignan, 31% Syrah, 16% Pinotage, 9% Cinsault and 5% Grenache, the 2015 Elpidios is made from approximately 50% whole-cluster fruit, which lends the lifted aromatics of dusty rose, wild strawberry, dusty cherry blossom, hints of cherry drop, spiced potpourri and orange rind. Medium-bodied and showing impeccable balance, the wine has a mineral tension that keeps it fresh, with a focused, red-fruited frame, beautifully balanced structure, lifting tannins and energetic acidity. It ends with a long, tightly wound finish that continues to give pleasure long after the wine has left the mouth. This is beautiful juice! I can’t put down my glass!”
Janics Robinson
“Grapes from seven different Swartland vineyards are used, focusing on schist and granite soils of the mountains of the Paardeberg, Swartland. 39% Carignan, 31% Syrah, 16% Pinotage, 9% Cinsaut, 5% Grenache. 30%–50% whole bunches are sorted and then used in the bottom of an open tank. The rest of the grapes are all sorted, destemmed but not crushed and added to the tank on top of the whole bunches. Maximum healthy pre-ferment cold soak with a daily punch down and CO2 gas coverage. Spontaneous fermentation occurs in the tank. Maximum extended skin contact (approximately four weeks in total). Grapes are gently pressed and drained to old French oak barrels for malolactic fermentation. Wines are matured in barrel for seventeen months. Total production 7,896 bottles, pH 3.56, RS 2.6 g/l, TA 5.9 g/l, yield 4–5 t/ha, TSO2: 93 mg/l.
Red fruit and warm spices and pencil-sketched tannins. Yet savoury. So complete and with gentle tension. Elegant and long and drawing like a cashmere scarf across the mouth. Beautifully drinkable. 17.5/20 points. (TC)”
Vinous Reverie Notes
Winery: David & Nadia is a family owned Swartland driven project and we focus on a spectrum of organic, old and dry land bush vine vineyards from different areas with different soil types throughout the Swartland, farmed by like-minded people. We are members of the Swartland Independent Producers. In the vineyard we aim for biological farming and in the cellar we work as natural as possible. It is all about the soil and vineyards after all. We believe in a pure, fresh and natural style where site and soil are at work with minimal influence from a winemaking point of view. Elpidios 2015 Grapes from seven different Swartland vineyards are used, focusing on schist and granite soils of the mountains of the Swartland. The blend consists of Carignan (39%), Syrah (31%), Pinotage (16%), Cinsaut (9%) and Grenache (5%). 30 – 50% whole bunches are sorted and then used in the bottom of an open tank. The rest of the grapes are all sorted, destemmed but not crushed and added to the tank on top of the whole bunches. Maximum healthy pre-ferment cold soak with a daily punch down and CO2 gas coverage are maintained. Spontaneous fermentation occurs in the tank and we allow maximum extended skin contact (approximately 4 weeks in total). Grapes are gently pressed and drained to old French oak barrels for malolactic fermentation. Wines are matured in barrel for seventeen months.
