Metzer, Mantra 2021
The guiding principle for Wade Metzer’s winemaking philosophy is that winemaking must always respect the fruit. To achieve this he uses non-interventionist principles; no mechanical interventions, indigenous yeasts and no fining or filtration. Many of his wines are Old Vine Certified.
The only blend in the Metzer range, a homage to the lighter bodied South African wines of the ‘60s, consisting of 60% Shiraz (Helderberg) and 40% Cinsault (Firgrove). This has a beautifully delicate nose with aromas of black cherries, dried cranberries, herbs as well as a hint of crushed rose petal. The Shiraz lends some meaty nuances and peppery spice to the wine, while the Cinsault is responsible for the beautiful fragrant aromatics. Fleshy, yet supple with a good density of fruit. Tannins are crunchy and persistent due to the addition of a portion of whole bunch grapes.
The majority of grapes (70%) were destemmed into open top fermenters, with 30% being added as whole bunches. 5 days of cold soaking preceded fermentation, using only natural yeasts. Punchdowns were only done once a day during fermentation. The wine was basket pressed before being transferred to seasoned barrels, using gravity, for 10 months of ageing. Bottled unfined and unfiltered.
60% Shiraz, 40% Cinsault. The Shiraz portion hails from a vineyard on a very mixed soil, situated on the lower foothills of the Helderberg West peak. The Cinsault is planted on heavily weathered granitic soils and is situated in Firgrove, in close proximity to False Bay.
This wine has been fermented and aged as naturally as possible, without intervention and in search of an authentic reflection of its origin.
The grapes are de-stemmed into open top fermenters, including 30% whole bunches, and undergo a cold soaking for 3-5 days. The wine ferments naturally (without the addition of commercial yeast) for a period of 14 days during which it is punched down manually once per day. Thereafter it is gently basket pressed and moved by gravity into barrel. The 2021 was raised for 10 months in seasoned French oak barrels. The wine was bottled unfined and unfiltered in December 2021.
A beautiful delicacy on the nose with aromas of black cherries, dried cranberries, herbs as well as a hint of crushed rose petal. The Shiraz lends some meaty nuances and peppery spice to the blend while the Cinsault is responsible for the wonderfully fragrant aromatics. The palate is fleshy yet supple with a good density of fruit. The tannins are crunchy & persistent due to the whole bunch portion.
The wine delivers immediate drinking pleasure but will gain in complexity with further cellaring.
Optimum drinking: 2022 – 2028 (16° C).
T/A: 5.1 g/l
R/S: 1.4 g/l
A boerewors braai! Fragrant spice in this wine works perfectly with similar spice notes present in boerewors and the bright juicy cherry characteristics from the Cinsault keep the richness of the meat well balanced.