Silverhurst Range

Silverhurst Range of Wines produced by David van Niekerk.

For more information please click on the vintage below for a complete breakdown & wine makers notes.


Silverhurst Sauvignon Blanc Special Reserve 2013

Variety: 100% Sauvignon Blanc  Silverhurst white
Bottling Date: October 2013
Volume: 8000 x 750 ml
Analysis:
Alcohol
Sugar
TA
VA
PH
TSO2
FSO2
13. vol %
1.4 g/l
6.05 g/l
0,35 g/l
3,40
90mg/l
45 mg/l
Tasting Notes: Sauvignon Blanc grapes were harvested by hand during March 2013 at 23.5° balling. Fermentation at 14°C for 14 to 20 days in stainless steel tanks.
Description: Well balanced, freshness yet elegant, mid palette pronounced. The palate is powerful with an explosive array of ripe guava and litchi flavours complemented by crisp acidity and a long finish. This wine is gently structured with acidity providing balance and length. The wine will gain further texture with short term bottle age.


Silverhurst Cabernet Sauvignon 2009

Variety: 100% Cabernet Sauvignon – single vineyard  
Silverhurst white
Bottling Date: March 2010
Volume: 2500 x 750 ml
Analysis:
Alcohol
Residual Sugar
TA
VA
PH
TSO2
FSO2
14 vol %
1.89 g/l
5.72 g/l
0, 65 g/l
3, 6
85 mg/l
42 mg/l
Tasting Notes: The grapes were harvested by hand at the end February 2009 at 24.5° balling and fermented in small open top stainless steel tanks between 24°C and 28°C for 14 days. Pumpovers and punch downs are done every four hours up to 10° balling to ensure optimum extraction of colour and tannins. The wine was pressed in a small 2 ton bag press to 63% and thereafter pumped into settling tanks. After four weeks it was racked into second and third fill 300 litre French Oak barrels where it underwent malo-lactic fermentation. The wine was racked twice and left to mature in wood for a total of 13 months.
Description: The 2010 was one of the best vintages in the Franschoek valley for many years. Outstanding varietal character with a soft minty nose and underlying tones of mocha. Great depth of fruit, blackberry flavoured personality is highly focused, well detailed and elegantly integrated with fine French Oak. A wine of gorgeous depth and concentration.


Silverhurst Merlot 2009

Variety: Merlot – 100%  Silverhurst red
Bottling Date: April 2010
Volume: 2925 x 750 ml
Analysis:
Alcohol
Sugar
TA
VA
PH
TSO2
FSO2
13. Vol %
3.19 g/l
5.65 g/l
0,79 g/l
3,66
39mg/l
105mg/l
Tasting Notes: The grapes were harvested by hand beginning of February 2009 at 24.° balling and fermented in small open top stainless steel tanks between 25°C and 26°C for 11 days. Pumpovers and punch downs are done every four hours up to 10° balling to ensure optimum extraction of colour and tannins. The wine was pressed in a small 2 ton bag press to 65% and thereafter pumped into settling tanks. After four weeks it was racked into 2nd and 3rd fill 300 litre French Oak barrels where it later underwent malo-lactic fermentation. The wine was racked twice and left to mature in wood for a total of 14 months.
Description: A luscious, generous wine with a silky texture, this impressive Merlot offers complex, fragrant aromas of blackberries and ripe, red cherries accented by smoky cedar, vanillin oak and hints of nutmeg spice. In the mouth, the bright cherry-berry fruit mingles nicely with spicy, new French oak and extends into a long, lingering finish. Drinking nicely now, with a soft, silky texture and ripe, medium tannins. Delicious now, but patience will be rewarded if the wine is aged for another three to five years, as is always the case with Silverhurst Merlots.


Silverhurst Shiraz 2009

Variety: 100% Shiraz – single vineyard  
Silverhurst red
Degorgement: March 2010
Volume: 3200 x 750 ml
Analysis:
Alcohol
Residual Sugar
TA
VA
PH
TSO2
FSO2
14 vol %
2.07 g/l
5, 49 g/l
0, 51 g/l
3, 55
88 mg/l
45 mg/l
Tasting Notes: The grapes were harvested by hand on 18 February 2009 at 24,6° balling and fermented in small open stainless steel tanks between 24°C and 28°C for 9 days. Yield of wine per hectare is about 28 hectolitres. Pumpovers and punch downs were done every four hours up to 10° balling to ensure optimum extraction of colour and tannins. The wine was pressed in a small 700kg bag press to 65% and thereafter pumped into settling tanks. After two weeks it was racked into second fill French Oak barrels where it underwent malo-lactic fermentation. The wine was racked every 3 – 4 months and left to mature in wood for a total of 14 months.
Description: Dark, rich plum colour. Characteristic spicy nose, with a youngberry fragrance. It is a pleasant rustic nose with a myriad of spices,broody fruit with jammy nuances . Mouth feel is immensely elegant yet powerful and full flavored. Finish is impressively long with beautifully ripened tannins.


Silverhurst Pinotage 2007

Variety: 100% Pinotage – single vineyard  
Silverhurst red
Degorgement: March 2008
Volume: 3120 x 750 ml
Analysis:
Alcohol
Residual Sugar
TA
VA
PH
TSO2
FSO2
14 vol %
2.50 g/l
6.14 g/l
0, 42 g/l
3, 72
87 mg/l
45 mg/l
Tasting Notes: All the wine is made and bottled at the High Constantia Wine Cellar. The grapes were harvested by hand on 5 February 2007 at 24,6° balling and fermented in small open stainless steel tanks between 24°C and 28°C for 9 days. Yield of wine per hectare is about 27 hectolitres. Pumpovers and punch downs were done every four hours up to 10° balling to ensure optimum extraction of colour and tannins. The wine was pressed in a small 700kg bag press to 65% and thereafter pumped into settling tanks. After two weeks it was racked into second fill French Oak barrels where it underwent malo-lactic fermentation. The wine was racked every 3 – 4 months and left to mature in wood for a total of 13 months.
Description: Vibrant purple red colours. Rich, spicy dark fruit flavors show good persistence on the dry finish. Palate: Savoury, with ripe soft tannins and opulent fruit. Again, the wine has good typicity without being over the top, finishing soft and savoury

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