#379 Baleia Tempranillo
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Would a whale by any other name…
The name Balieia means “whale” in Portuguese. This fact has lead many to the conclusion that the estate itself is Portuguese, or at the very least, that it is Portuguese-owned.
But the fact is that the Portuguese connection lies less in estate ownership, and more in the historical connection of the land to the Portguese naval explorers from thge 15th century. The entire section of the coast around the Lower Diuwenhoksrivier wine ward has been strongly influenced by Portuguese explorers, with men like Bartholomew Diaz and Vasco da Gama naming many of the bays along the Cape South Coast. These include:
But the fact is that the Portuguese connection lies less in estate ownership, and more in the historical connection of the land to the Portguese naval explorers from thge 15th century. The entire section of the coast around the Lower Diuwenhoksrivier wine ward has been strongly influenced by Portuguese explorers, with men like Bartholomew Diaz and Vasco da Gama naming many of the bays along the Cape South Coast. These include:
Mossel Bay – named by Bartolomeu Dias (1488)
St Helena Bay – named by Vasco da Gama (1497–1498)
Cape Infante – which was originally “Cabo Infante”
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If you have yet to sign up for your Monthly HanDrinksSolo Wine Subscription then you’ll have to hunt this wine down in your own time. But until then, here are my tasting notes and some technical specs:
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TASTING NOTES
👃🏼 The vanguard carries plum fruit, floral lavender hint, and an ever so delicate touch of white pepper in there as well..
👄 The palate carries a lovely red-fruited mix of plum and cherry, alongside slightly darker, moodier hint of of licorice, or perhaps fennel. The lingering tail end mixes fresh cherry fruit, with saline, and roasted plum skins.
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TECHNICAL SPECS
🔬 Wine of Origin Lowerduiwenhoksrivier Ward. 100% Tempranillo. This vintage underwent a 2-day cold soak on the skins,
followed by a 14-day open fermentation process involving twice-daily punch-downs. Subsequently, it was aged for 16 months in
300-liter French oak barrels, with 30% of the barrels being new.
pH 3.54 | Alc 14.32% | Sugar 2.3 g/L | Acid 5.4 g/L
followed by a 14-day open fermentation process involving twice-daily punch-downs. Subsequently, it was aged for 16 months in
300-liter French oak barrels, with 30% of the barrels being new.
pH 3.54 | Alc 14.32% | Sugar 2.3 g/L | Acid 5.4 g/L
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