#151 Allesverloren Tinta Barocca 2018

00:00 – An intro to Allesverloren
00:22 – Some background to Swartland winemaking
01:01 – Recipes for success in the unforgiving Swartland
02:07 – Who’s mad enough to grow wine grapes in a dry, dusty terrain?
02:50 – Allesverloren: Old vines, but not THAT old. 
03:26 – The magical powers of Tinta Barocca
03:34 – What does this wine taste like?

The Swartland is no place for fandangletry

👴🏼 Allesverloren is the oldest estate in the Swartland. It kinda gives them OG status, even if they don’t have the cult following of producers like Adi Badenhorst, Eben Sadie, or David & Nadia.
This Tinta Barocca, made with fruit from vines planted as far back as 1958 is a lovely examples of what can be done when a slightly more classical winemaking technique is applied.
If you have yet to sign up for your HanDrinksSolo Wine Subscription, then you will haver to settle fo reading my tasting notes, rather than actually receiving these epic wines.
👃🏼 The vanguard carries a moderate nose of tilled earth, violets, vanilla, plum, white pepper, subtle sweet cocoa.
👄 On the palate, the mouthfeel starts out quite soft, with pleasant juicy cherry fruit, and some blackberry elements. Perhaps a touch of cola. Quite tannins on the tail.
🔬 100% Tinta Barocca from Riebeek West in the Swartland. The grapes were hand-harvested at 23° to 25° Balling in mid-February. Winemaker Wilhelm de Vries ferments grapes on the skins for five to seven days at 25°C. After malolactic conversion, the wine was matured in a mix of 1st, 2nd & 3rd fill barrels for eight months, which provides just enough oaky comfort (hints of nutmeg and cocoa) to couch some lovely cherry acidity, and red plum elements.
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