Hercules Du Preez 2022
R450.00
Muratie’s sixth owner from 1743-1748 brought a fair dose of French flair to the farm, something that is reflected in the refinement of this distinctive wine. Unlike his father, a short-tempered man who was a feared militiaman and leader of the movement against hated Governor WA van der Stel, Hercules the Third had a calm, composed demeanour. He was the first South African-born owner of Muratie who could read and write (French and Dutch) – writing poetry and practising calligraphy were some of his favourite hobbies. After an eventful childhood with his father’s involvement in political tumult, the younger Hercules enjoyed Muratie’s restful way of life and was active in the church as a deacon.
Tasting Notes
VINEYARD
The Muratie Cabernet Franc was made from one carefully selected block on the estate. The vines were planted in 2002. The vineyard is North West facing and at an average elevation of 210 m above sea level. The root stock is Richter 110 and at as size of 2.06 hectare.
VINIFICATION
The grapes were hand harvested, yielding 7.5 tons per hectare. They were then crushed, destalked and pumped into a combination of stainless steel and open fermenters. A controlled fermentation was ensured and regular pump-overs and punch-downs were done. Matured in small 225L French Oak barrels for 20 months. The fruit, tannin structure and fine acidity indicate a wine of balance and finesse reflective of the Simonsberg terroir.
WINEMAKER’S COMMENTS
This Simonsberg-Stellenbosch Cabernet Franc delivers a sense of place. The vineyard’s careful cultivation, as well as the thoughtful oaking delivers concentrated and rich aromas. This full-bodied wine, with its grippy tannins promises much for those patient enough to cellar it. This wine pairs exceptionally well with slow cooked lamb stew, root vegetables and rosemary-infused hasselback potatoes. The wine express its concentrated dark fruit (black cherries, berries and plums) underscored by fresh acidity and framed by cedar wood.
ANALYSIS
Alcohol 14.05%
Residual Sugar 2.2 g/l
Total acid 5.5 g/l
pH 3.58
