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Fat BarrelMixed Case of Cabernet Sauvignon 2013, Cabernet Sauvignon Merlot Blend 2013 and Shiraz 2014 (R65.75 per Bottle, 12 Bottles)

R789

Retail: R1,200
Not for sale to persons under the age of 18
About

Sourced from the South West slopes of the Simonsberg Mountain, approx. 7km North of Stellenbosch. It is full bodied with a deep ruby red colour. Spicy mocha notes with chocolate and tea leaf- classic in style with a long though dry finish.

Product Features
  • 12 Bottles 
  • 4 x 100% Cabernet Sauvignon 2013
  • 4 x 34% Cabernet Sauvignon, 33% Merlot & 33% Cabernet Franc (OTB) 2013
  • 4 x 100% Shiraz 2014
  • Area of origin: Stellenbosch
Product Specifications
  • 100% Cabernet Sauvignon 2013
    • Label: Fat Barrel STELLENBOSCH
    • Farm Location: South West slopes of the Simonsberg Mountain, approx. 7km North of Stellenbosch
    • Altitude / Distance from sea: 250m above sea level / ± 30km (± 181⁄2 miles)
    • Soil & Rootstock: Hutton (Tukulu) & Clovelly, Stony Glenrosa soils & rootstocks Richter 101-14 & R110-R99
    • Vine age | Trellising | Pruning: 8 – 12 years | Vertical 5&6 wire | 2-node Spur
    • Winemaker : Chris Keet
    • Grape varieties | analysis: 100% Cabernet Sauvignon
    • Style of wine : Full-bodied Dry Red
    • Date Harvested: March 2013
    • Date Wine was bottled: August 2015
    • Vinification : Minimal interference and additions, along with wild fermentations ensured that the wine expressed the unique characteristics of the terroir. At the winery the grapes were chilled overnight. Wild/natural alcoholic fermentation commenced after 3 - 4 days and lasted for 1 - 2 weeks. Pump-overs were done twice per day to ensure optimum colour, flavour and tannin extraction. The wine was left to macerate in the skins for 2 - 3 weeks after the completion of fermentation
    • and before pressing. The wine was taken to barrel for malo-lactic fermentation and maturation.
    • Wood Maturation: 26 Months, 10% new French, 20% 2nd fill & 70% 3rd fill oak barrels.
    • Winemaker`s notes: Full bodied, deep ruby red colour. Spicy mocha, chocolate and tea leaf flavours - classic in style with a long though dry finish.
    • Wine Analysis: Alcohol 13,93% : Residual Sugar 2,40g/l : Total Acidity 5,50g/l : pH 3.63
    • Food pairing: Beautifully matched to grilled fillet, rump or sirloin steak, yet elegant enough to be enjoyed on its own.
  • 34% Cabernet Sauvignon, 33% Merlot & 33% Cabernet Franc (OTB) 2013
    • Label: Fat Barrel STELLENBOSCH
    • Farm Location: South West slopes of the Simonsberg
    • Mountain, approx. 7km North of Stellenbosch
    • Altitude / Distance from sea: 250m above sea level / ± 30km (± 181⁄2 miles)
    • Soil & Rootstock: Hutton (Tukulu) & Clovelly, Stony Glenrosa
    • soils & rootstocks Richter 101-14 & R110-R99
    • Vine age | Trellising | Pruning: 6 – 11 years | Vertical 5&6 wire | 2-node Spur
    • Winemakers : Chris Keet
    • Grape varieties | analysis: 34% Cabernet Sauvignon, 33% Merlot &
    • 33% Cabernet Franc
    • Style of wine : Medium-bodied Dry Red
    • Date Harvested: March 2013
    • Date Wine was bottled: August 2015
    • Vinification : Minimal interference and additions, along with wild fermentations ensured that the wine expressed the unique characteristics of the terroir. At the winery the grapes were chilled overnight. Wild/natural alcoholic fermentation commenced after 3 - 4 days and lasted for 1 - 2 weeks. Pump-overs were done twice per day to ensure optimum colour, flavour and tannin extraction. The wine was left to macerate in the skins for 2 - 3 weeks after the completion of fermentation and before pressing. After 12 months as separate components, the wines were racked and blended and returned to barrel for further maturation.
    • Wood Maturation: 26 Months, 10% new French, 20% 2nd fill & 70% 3rd fill oak barrels.
    • Winemaker`s notes: Medium-bodied, deep ruby red colour. The combination of grape varieties provide more than the sum of their parts. A very complex bouquet with blackcurrant, red berry, mocha and spicy flavours.
    • Wine Analysis: Alcohol 15,18% : Residual Sugar 2,60g/l : Total Acidity 6,00g/l : pH 3.49
    • Food pairing: Beautifully matched to roast chicken, lamb and burgers.
  • 100% Shiraz 2014
    • Label: Fat Barrel STELLENBOSCH
    • Farm Location: South West slopes of the Simonsberg Mountain, approx. 7km North of Stellenbosch
    • Altitude / Distance from sea: 250m above sea level / ± 30km (± 181⁄2 miles)
    • Soil & Rootstock: Hutton (Tukulu) & Clovelly, Stony Glenrosa soils & rootstocks Richter 101-14 & R110-R99
    • Vine age | Trellising | Pruning: 10 – 15 years | Vertical 5&6 wire | 2-node Spur
    • Winemakers : Chris Keet
    • Grape varieties | analysis: 100% Shiraz
    • Style of wine : Full-bodied Dry Red
    • Date Harvested: March 2014
    • Date Wine was bottled: August 2015
    • Vinification : Minimal interference and additions, along with wild fermentations ensured that the wine expressed the unique characteristics of the terroir. At the winery the grapes were chilled overnight. Eighty-five percent of the grape bunches were de-stemmed and whole berries were moved into stainless steel tanks, while 15 % of the whole grape bunches were moved to tanks for a partial whole bunch fermentation. Wild/natural alcoholic fermentation commenced after 3 - 4 days and lasted for 1 - 2 weeks. Pump-overs were done twice per day to ensure optimum colour, flavour and tannin extraction.
    • The wine was left to macerate in the skins for 2 - 3 weeks after the completion of fermentation and before pressing. The wine was taken to barrel for malo-lactic fermentation and maturation.
    • Wood Maturation: 17 Months, 15% new French, 10% 2nd fill & 75% 3rd fill oak barrels.
    • Winemaker`s notes: On the nose, spicy notes of liquorice, black pepper, coriander and “fynbos” combine with fresh aromas of dark berries and butterscotch. The multi-layered and gripping palate is very well balanced and lingers, with hints of plums and meaty-savoury nuances.
    • Wine Analysis: Alcohol 14,79% : Residual Sugar 2,40g/l : Total Acidity 5,90g/l : pH 3.61
    • Food pairing: Ideally served at around 18-22 ̊C, this Rhone inspired Shiraz complements lamb, beef or rich venison dishes. An excellent food wine and also a great companion in front of a fire in winter.

 

 


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Writer's block

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We're joking. Obviously.

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Coming up with a write up for the simple sake of a write up does, however, become difficult when we're staring complete lack of creativity right in the face. But apparently asking management to cancel all the deals for the day isn't a viable fix.

As they so delicately put it, it'd be like a comedian having the option to suddenly cancel a show if they're not feeling up to it. Not on our watch, they said. You'll do a write up whether you like it or not, they said. And be funny, they said.

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