2021 was a tough vintage for Tempranillo due to rainfall during flowering. The bunches were coulure and had very small berries. So much so that only 20% of the usual crop was picked. Prior to fermentation they did a 2-day cold soak on skins. Fermented in an open fermenter for 2 weeks with punch downs scheduled twice daily. Pressed directly into 300L French oak barrels (40% new) for a 16-month maturation.

The conglomerated soils provide the ideal struggle for the Tempranillo grapes resulting in small, concentrated berries. A gentle approach in the cellar is needed to balance this intensity and showcase the incredibly mineral soils in which this wine is grown. Only the finest barrels are selected for bottling, adding a touch of exclusivity to this limited production offering.

Dried herbs, olive tapenade, some bark spice, potpourri and aniseed. On the palate the Mediterranean flavours follow with beautiful salinity on the silky mouthfeel and very long finish. A lush, dry Tempranillo with ripe cherry, dark chocolate, clove and indigenous dill on the nose. Cassis fruit and dried fig entertains the palate while the delicate sensation of minerality present in Baleia’s food-driven wines expresses the natural salts found in the soils.

Best enjoyed with a traditional indigenous curry, delicately spiced Karoo lamb or pasture raised beef.

ANALYSIS: ALC 14% | RS 2.7 g/l | TA 6 g/l | pH 3.5