Heatfire1000 Wine Specialist 醇酒達人

Vintage : 2017

This layered and sophisticated red blend
exudes aromas of blueberries, crushed
herbs and tobacco leaf with hints of
dark chocolate and cedary oak. The
palate reveals velvety tannins and a
savoury palate with a well-rounded,
persistent finish.
Enjoy this wine on its own or as an
accompaniment to meat casseroles,
game dishes and any other flavor some red meat dishes.
 
Variety: Blend - Red [ Red Blend ]~ Cabernets Sauvignon, Shiraz, Petit Verdot & Cabernet Franc.  
Winery : Cathedral Cellar
Winemaker : Wim Truter
Wine of origin : Western Cape
Analysis :alc : 14.3 %
Type : Red; style : Dry ; body : Medium; taste : Fragrant
 
Aging : The wine is ready to be enjoyed now or cellared for up to six
years from vintage.

In the vineyard: 28% Botriver, 23% Coastal, 17% Wellington, 16% Darling, 7.5% Swartland, 6.5% Bottelary

About the harvest: The winter preceding the 2016 vintage was
cold enough to ensure good rest, it broke under far drier
conditions than normal. Bud break was generally even and on
schedule, with the exception of Sauvignon Blanc. Heat spiked
in October and while gentle breezes favoured good set, some
varieties remained inconsistent - even within the same bunch
or cluster. The significantly smaller harvest coupled with
the dry conditions induced earlier ripening. Late December
and early January brought the heat with a six-week period
where temperatures regularly rose above 35°C.
Reds look very good whereas whites were challenging due
to lower acids, but the winemaking team were up to the
challenge and produced a solid performance.

In the cellar: After two days of cold maceration, which enhances
colour and fruit flavours, the juice was inoculated with a
combination of specially selected yeast strains. Alcoholic
fermentation lasted approximately seven days. During this time,
each tank was subjected to a careful and meticulous pump-over
schedule. Only after numerous tastings by the winemaking team to
ensure the achievement of perfect balance and structure, was the
wine pressed off the skins. The wine was racked to barrel where
it underwent malolactic fermentation. It was then racked from
the lees and returned to barrel for further maturation. After
18 months in barrel, only the best wine was selected to make up
this vintage Cathedral Cellar Triptych.

Maturation: The wine was matured in French oak barrels for 18
months. A 35% portion was aged in new wood, and the rest in
second and third-fill barrels.

AWARDS:
2019 Tim Atkin SA Special Report - 92 points
2019 Old Mutual Trophy Wine Show - Silver

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年份：2017

這種層狀和精緻的紅色混合物散發出藍莓，碎香草和菸葉的香氣，並
帶有淡淡的黑巧克力和雪松橡木的香氣。口感柔和，單寧柔和，口感
持久圓潤。
單獨或與砂鍋肉，野味和其他任何風味的紅肉搭配食用，可享用此酒。

品種：混合-紅色[紅色混合]〜卡本諾蘇維翁，切拉子，小維多和品麗
珠

酒莊：大教堂酒窖
釀酒師：Wim Truter
原產地：西開普
分析：酒精：14.3％;
類型：紅色；風格：乾紅；酒體：中等；味道：香

陳釀：葡萄酒可以立即飲用，也可以從年份起窖藏長達六年。
在葡萄園中：28％的Botriver，23％的沿海，17％的惠靈頓，16％的達令，7.5％的Swartland，6.5％的Bottelary

收穫：2016年份之前的冬天足夠寒冷，可以確保良好的休息，它在比
正常乾燥得多的條件下破裂。除長相思外，芽的休息一般都按計劃進
行。十月份的熱量激增，雖然微風輕拂有利於良好的定型，但有些品
種仍然不一致-即使在同一串或同一群中也是如此。收成明顯減少，
加上乾燥條件，導致早熟。 12月下旬和1月初的高溫持續了六個星期
，其中溫度通常會升高到35°C以上。紅葡萄酒看起來非常好，而白葡
萄酒由於酸度較低而具有挑戰性，但釀酒團隊可以應對挑戰並表現出
出色的性能。

在酒窖中：經過兩天的冷浸處理後，可以增加顏色和水果風味，然後
在果汁中接種特選的酵母菌株。酒精發酵持續約7天。在這段時間內
，每個油箱都要經過精心細緻的泵送程序。釀酒團隊經過多次品嚐以
確保達到完美的平衡和結構後，才將酒剝皮。將酒放在桶中進行蘋果
酸發酵。然後將其從酒糟中取出，放回桶中進一步成熟。經過18個月
的陳釀，僅選擇最好的葡萄酒來釀造這款老式的大教堂地窖三聯畫。

成熟度：葡萄酒在法國橡木桶中熟化18個月。35％在新木材中陳化
，其餘部分在第二手和第三手桶中陳化。
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Tasting Note:
This layered and sophisticated red blend exudes aromas of ripe
plums, sweet dried herbs and mulberries with hints of aniseed
and cedary oak.  The palate reveals velvety tannins and a
avoury palate with a well-rounded lasting finish.

味道註釋：
層次豐富，精緻的混合紅色果子散發著成熟李子，甜乾草藥和桑椹的
香氣，帶有一絲茴香和雪松橡木的味道。帶一絲微鹹口感呈現出天鵝
絨般的圓潤單寧，餘韻悠長。

獎項：
2019年Tim Atkin SA特別報告-92分
2019老互惠杯葡萄酒展-銀獎