SYRAH (47%) PETIT VERDOT (19%) NEBBIOLO (16%) MOURVÈDRE (8%) CABERNET SAUVIGNON (8%) VIOGNIER (2%)
One Man Band red wine is cool climate peppery spice, grippy tannins, with layers of bramble and black cherry fruit.
Wine of Brocha
2020 One Man Band
R336.00
One Man Band red wine is cool climate peppery spice, grippy tannins, with layers of bramble and black cherry fruit.
-
Description
-
Accolades
Accolades
MIGUEL CHAN [ 93/100 ]
TIM ATKIN MW 2023 SOUTH AFRICA SPECIAL REPORT [ 93/100 ]
“Cab with syrah (40%/27%), 4 others in support in 2017. Natural ferment of whole berries shows dark fruit, cassis with savoury notes and dry, spicy tannins from ± 16 months in 18% new oak. Muscular and taut in youth, ample potential for harmonious development. Less intense.”
PLATTER’S WINE GUIDE [ 4 stars – 91/100 ]
OLD MUTUAL TROPHY WINE SHOW 2021, SILVER [ 90/100 ]
“Dried meat, ripe fruit with greater juiciness than their Syrah – still full of fruit and power. Smooth, silken, powdery tannins with soft acid and long, beef-stock notes on the finish.”
RICHARD HEMMING MW [ 17+/20 ]
JANCIS ROBINSON MW [ 17/20 ]
“One Man Band is much more fully realised. Really well defined fruit, lovely freshness and nice tannic grip. Strong bones and good musculature, if you will.”
CHRISTIAN EEDES What I drank Last night. [ 93/100 ] -
Technical Details
Technical Details
ALCOHOL 13.3% RESIDUAL SUGAR 2.4 g/l TOTAL ACIDITY 5.7 g/l PH 3.5 -
Winemaking
Winemaking
Our red wine vinification is very traditional. Hand harvested, before being destemmed and sorted on a vibrating table, the grapes were destemmed and not crushed. Once wild fermentation had started the skin cap was softly punched down 2 times per a day to achieve desired extraction.
Post fermentation the wines underwent extended maceration; the wines were tasted regularly in order to assess the extraction level and when to press-off. Once pressed off, the wines undergo spontaneous malolactic fermentation in barrel where they were aged for 12-16 months, in 500L French oak barrels, of which 25% is new oak.
-
Vintage Notes
Vintage Notes
The season started with a cool June month and average rainfall, followed by the warmest July on record (3°C warmer than the long-term avg.) and well below the long term average rainfall. This resulted in very early budding. The warm July was followed by a cold August and September (both months about 2°C cooler than previous year) with some frost at the start of budding. This led to uneven budding. Strong winds towards the end of October and November resulted in a lengthy and uneven flowering period with reduced crop levels and berry size.
December and January was characterised by cool growing conditions, with January being especially cool. Overall, the growing season was extremely dry. Harvest started on the 4th of March – one of the earliest experienced at Iona. Towards the end of harvest three days of rain increased disease pressure and it made our investment in a state of the art Bucher Oscillys destemmer worth every cent. Sorting was crucial this year and the fruit that remained shows wonderful intensity of fruit concentration. It’s tough years like this that makes us better farmers.
