Arcangeli Romulus Nebbiolo 2016

ORDER

ROMULUS NEBBIOLO
MERLOT PETIT VERDOT CAB SAV
SYRAH MOURVEDRE
FEITEIRAS VERDELHO
SÈMILLON

Arcangeli Romulus Nebbiolo 2016

Arcangeli Romulus Nebbiolo 2016

Why Nebbiolo? Sandro Arcangeli as head of the family is a first generation Italian, hence

the desire to make at least one wine with an Italian heritage. Sandro’s family hails from

Rome and thus the name Romulus, who is regarded as the father of the Italian capital city.

Of course, it was hard to source the vineyard given that there is in total of maybe no more

than 30 hectares of this grape planted in South Africa.

Style & Tasting:

The wine was made from a 10 year old vineyard in the loam and sandy soils of Rawsonville into a softer and more feminine style akin to Barbaresco. The latter is mentioned purely to indicate style, as this wine is a Cape expression of nebbiolo and not an attempt to chase Barbaresco or Barolo. The tannins at this tender age are already silky with firm acidity and brimming with rose petal, stewed apricots, frangipane and subtle liquorice. The body is medium to light as it befits a luminous and elegant style wine, yet it has a firm and pronounced finish.

Vineyards

Planted in the rich loam and sandy soils of the Breede River valley, the vineyards yield

eight tonnes per hectare from its trellised and irrigated vines.

Making:

The grapes were picked deliberately early at 23.5 ° Balling into small crates. In the cellar,

the whole clusters were crushed slightly through a peristaltic mash pump into four used

500 litre barrels (with open tops). Spontaneous fermentation was allowed with no additions.

During fermentation morning punch-downs were done by eager legs. After fermentation the

barrel heads were sealed while the wine was macerated for about three weeks thereafter.

Maturation:

At best to start drinking after two years of vinification and should last 10 years.

Merlot Petit Verdot Cabernet Sauvignon 2016

Merlot Petit Verdot Cabernet Sauvignon 2016

Style & Tasting:

Merlot (42%) is the backbone of this wine and together with petit verdot (35%) and cabernet sauvignon (23%), forms a rather pleasurable trio of this Bordeaux style blend. The rendition of these classic varieties is refreshingly different from other similar Cape offerings in that the natural grape tannins (from which wine makers so easily run from in an effort to make easy drinking wines) combine well with the dark black fruit flavours of merlot and cabernet sauvignon on the one hand and the red berry flavours and persistent acidity of the petit verdot.

Vineyards

The vineyards on the farm were planted in 2002 and are trellised and irrigated. The merlot

and petit verdot vineyards are next to each other, facing east. Two cabernet sauvignon

vineyards curve over a hill with the second block turning slightly west. The soil is made up of

shale and clay components. Yields are naturally low between 4 and 5 tonnes per hectare.

Making:

The grapes were picked by hand at between 23.5 and 25 ° Balling into small crates. In the cellar, the whole clusters were crushed slightly through a peristaltic mash pump into one ton plastic fermenters. Spontaneous fermentation was allowed with no additions. During fermentation morning punch-downs were done by eager legs. After fermentation, the tanks were sealed while the wine was macerated for about three weeks thereafter.

Maturation:

The wine will be at best two years after vinification, but ready to enjoy now.

Arcangeli Syrah-Mourvedre 2016

Arcangeli Syrah-Mourvedre 2016

Style & Tasting:

Unmistakably made in a Southern Rhône style, the syrah (72%) in this wine provides

structure and brooding dark fruit flavours, while the mourvedre bring to the palate the joyous

and bright red lollipop aromas.

Vineyards

Three blocks of vineyards on the farm – all of it growing for the last 15 years - on east facing slopes with shale and clay soils, supplied the grapes for this wine, two syrah vineyards and a single mourvedre block. The vines are trellised and irrigated but yields are naturally low between 4 and 5 tonnes per hectare.

Making:

The grapes were picked by hand (at between 22.5 and 23.5 ° Balling) into small crates. In the cellar, the whole clusters were crushed slightly through a peristaltic mash pump into one ton plastic fermenters. Spontaneous fermentation was allowed with no additions. During fermentation punch-downs were done by eager legs in the morning. After fermentation, the tanks were sealed while the wine was macerated for about three weeks thereafter.

Maturation:

The wine will be at best two years after vinification, but ready to enjoy now.

Arcangeli Feiteiras Verdelho 2016

Arcangeli Feiteiras Verdelho 2016

When first generation Italian Sandro Arcangeli acquired the farm Feiteiras from its previous

Portuguese owners, he renamed it Arcangeli. The Verdelho vineyard on the farm had gained

such a loyal following that it made sense to name the wine from this Portuguese variety after

Feiteiras.

Style & Tasting:

Mineral and salty with whiffs of wild veld flower, begging for fresh fat scallops. The wine is crated into a 'broader' style verdelho - as opposed to the Vino Verde offerings mostly associated with the variety - with a layered texture, thanks to the solid foundation laid by its rather boisterous acidity.

Vineyards

The vineyard was planted in 2002 on an east facing slope in shale and clay soils. It is

trellised and irrigated with yields as low as 3 tonnes per hectare.

Making:

The grapes were harvested by hand in small crates at 22.5 ° Balling. A portion (in the end

12% of the finished wine) was crushed and de-stemmed into a bin where fermentation

occurred spontaneously. The juice was pressed after five days and returned to barrel to

complete first and secondary fermentation. The bulk of the grapes were pressed as whole

bunches into a settling tank and then racked to barrels. Fermentation occurred naturally in

seriously used 300 litre French oak barrels and malolactic fermentation was allowed in the

same barrels.

Maturation:

Mature for the best of eight years.

Arcangeli Sémillon 2016

Arcangeli Sémillon 2016

Sémillon used to be the most planted grape in the Cape, but now represents less than 2% of

total plantings. We embrace the grape for its ability to handle fermentation on stalks and skins

and its capacity to age due to its trade mark high levels of natural acidity. And, of course, it is

time to rejuvenate an old stalwart of the South African wine industry.

Style & Tasting:

The typical grassy and nettle flavours are toned down in favour of Pineapple and Granny Smith apple, but in the end, it just drinks so well. The palate is textured and 'full volume', while the natural acidity content of the wine ensures a firm structure and long finish.

Vineyards

The grapes were sourced from Hemel-en-Aarde Ridge where the vineyard grows in deep

shale soils on an east facing slope. A small batch was sourced from Bot River.

Making:

The grapes were picked by hand into small crates and pressed as whole bunches into a

settling tank from where it was sent to used 300 litre barrels. A small portion was fermented

on skins and returned to barrels after five days. Here it fermented spontaneously and

matured as well for six months. The wine was lightly filtered before bottling.

Maturation:

After bottling, the wine was matured in bottle for six months before release. Drink now or over

three years from vinification.

More...

Merlot Petit Verdot Cabernet Sauvignon 2016

Style & Tasting:

Merlot (42%) is the backbone of this wine and together with petit verdot (35%) and cabernet sauvignon (23%), forms a rather pleasurable trio of this Bordeaux style blend. The rendition of these classic varieties is refreshingly different from other similar Cape offerings in that the natural grape tannins (from which wine makers so easily run from in an effort to make easy drinking wines) combine well with the dark black fruit flavours of merlot and cabernet sauvignon on the one hand and the red berry flavours and persistent acidity of the petit verdot.

Vineyards

The vineyards on the farm were planted in 2002 and are trellised and irrigated. The merlot and petit verdot vineyards are next to each other, facing east. Two cabernet sauvignon vineyards curve over a hill with the second block turning slightly west. The soil is made up of shale and clay components. Yields are naturally low between 4 and 5 tonnes per hectare.

Making:

The grapes were picked by hand at between 23.5 and 25 ° Balling into small crates. In the cellar, the whole clusters were crushed slightly through a peristaltic mash pump into one ton plastic fermenters. Spontaneous fermentation was allowed with no additions. During fermentation morning punch-downs were done by eager legs. After fermentation, the tanks were sealed while the wine was macerated for about three weeks thereafter.

Maturation:

The wine will be at best two years after vinification, but ready to enjoy now.

Merlot Petit Verdot Cabernet Sauvignon

Arcangeli Syrah-Mourvedre 2016

Style & Tasting:

Unmistakably made in a Southern Rhône style, the syrah (72%) in this wine provides structure and brooding dark fruit flavours, while the mourvedre bring to the palate the joyous and bright red lollipop aromas.

Vineyards

Three blocks of vineyards on the farm – all of it growing for the last 15 years - on east facing slopes with shale and clay soils, supplied the grapes for this wine, two syrah vineyards and a single mourvedre block. The vines are trellised and irrigated but yields are naturally low between 4 and 5 tonnes per hectare.

Making:

The grapes were picked by hand (at between 22.5 and 23.5 ° Balling) into small crates. In the cellar, the whole clusters were crushed slightly through a peristaltic mash pump into one ton plastic fermenters. Spontaneous fermentation was allowed with no additions. During fermentation punch-downs were done by eager legs in the morning. After fermentation, the tanks were sealed while the wine was macerated for about three weeks thereafter.

Maturation:

The wine will be at best two years after vinification, but ready to enjoy now.

Arcangeli Syrah-Mouvedre 2016

Arcangeli Romulus Nebbiolo 2016

Why Nebbiolo? Sandro Arcangeli as head of the family is a first generation Italian, hence the desire to make at least one wine with an Italian heritage. Sandro’s family hails from Rome and thus the name Romulus, who is regarded as the father of the Italian capital city. Of course, it was hard to source the vineyard given that there is in total of maybe no more than 30 hectares of this grape planted in South Africa.

Style & Tasting:

The wine was made from a 10 year old vineyard in the loam and sandy soils of Rawsonville into a softer and more feminine style akin to Barbaresco. The latter is mentioned purely to indicate style, as this wine is a Cape expression of nebbiolo and not an attempt to chase Barbaresco or Barolo. The tannins at this tender age are already silky with firm acidity and brimming with rose petal, stewed apricots, frangipane and subtle liquorice. The body is medium to light as it befits a luminous and elegant style wine, yet it has a firm and pronounced finish.

Vineyards

Planted in the rich loam and sandy soils of the Breede River valley, the vineyards yield eight tonnes per hectare from its trellised and irrigated vines.

Making:

The grapes were picked deliberately early at 23.5 ° Balling into small crates. In the cellar, the whole clusters were crushed slightly through a peristaltic mash pump into four used 500 litre barrels (with open tops). Spontaneous fermentation was allowed with no additions. During fermentation morning punch-downs were done by eager legs. After fermentation the barrel heads were sealed while the wine was macerated for about three weeks thereafter.

Maturation:

At best to start drinking after two years of vinification and should last 10 years.

Arcangeli Romulus Nebbiolo 2016

Arcangeli Sémillon 2016

Sémillon used to be the most planted grape in the Cape, but now represents less than 2% of total plantings. We embrace the grape for its ability to handle fermentation on stalks and skins and its capacity to age due to its trade mark high levels of natural acidity. And, of course, it is time to rejuvenate an old stalwart of the South African wine industry.

Style & Tasting:

The typical grassy and nettle flavours are toned down in favour of Pineapple and Granny Smith apple, but in the end, it just drinks so well. The palate is textured and 'full volume', while the natural acidity content of the wine ensures a firm structure and long finish.

Vineyards

The grapes were sourced from Hemel-en-Aarde Ridge where the vineyard grows in deep shale soils on an east facing slope. A small batch was sourced from Bot River.

Making:

The grapes were picked by hand into small crates and pressed as whole bunches into a settling tank from where it was sent to used 300 litre barrels. A small portion was fermented on skins and returned to barrels after five days. Here it fermented spontaneously and matured as well for six months. The wine was lightly filtered before bottling.

Maturation:

After bottling, the wine was matured in bottle for six months before release. Drink now or over three years from vinification.

Arcangeli Sémillon 2016

Arcangeli Feiteiras Verdelho 2016

When first generation Italian Sandro Arcangeli acquired the farm Feiteiras from its previous Portuguese owners, he renamed it Arcangeli. The Verdelho vineyard on the farm had gained such a loyal following that it made sense to name the wine from this Portuguese variety after Feiteiras.

Style & Tasting:

Mineral and salty with whiffs of wild veld flower, begging for fresh fat scallops. The wine is crated into a 'broader' style verdelho - as opposed to the Vino Verde offerings mostly associated with the variety - with a layered texture, thanks to the solid foundation laid by its rather boisterous acidity.

Vineyards

The vineyard was planted in 2002 on an east facing slope in shale and clay soils. It is trellised and irrigated with yields as low as 3 tonnes per hectare.

Making:

The grapes were harvested by hand in small crates at 22.5 ° Balling. A portion (in the end 12% of the finished wine) was crushed and de-stemmed into a bin where fermentation occurred spontaneously. The juice was pressed after five days and returned to barrel to complete first and secondary fermentation. The bulk of the grapes were pressed as whole bunches into a settling tank and then racked to barrels. Fermentation occurred naturally in seriously used 300 litre French oak barrels and malolactic fermentation was allowed in the same barrels.

Maturation:

Mature for the best of eight years.

Arcangeli Feiteras Verdelho 2016

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