Harry Hartman2019 MOSI Harry Hartman
Western Cape, South AfricaVintage: 2019
Harry Hartman wines are new to these shores and we are delighted to be among the first to list these fabulous wines in the UK. Made in tiny quantities these wines are going to be highly sought after very quickly!
This 2019 Classic Blend is a collaboration between Harry Hartman and Tongai Joseph Dhafana, a refugee who turned winemaker, an award-winning Sommelier, a wine judge, a philanthropist and the proud owner of the internationally recognised Mosi Wines and Spirits.
In the glass, the wine unleashes a refreshing fragrance born from sun-baked-slate, ripe berry fruit, and a peppery perfume of lavender. The wine is packed with dark fruit like blackberry, mulberry, and plum, with a cool, herbaceous gloss. Hints of rum and raisin positively points to full ripeness, joined by a notable yet balanced alcohol adding to the full, rounded texture of the wine. Clever use of oak adds structure while honouring the fruit, affirmed with a mellow and gentle pull of berry compote. Garigue aromas persist on the palate, edged with fresh acidity and supple tannin for a mouth-watering finish. A coolness lingers on the palate with a gentler aftertaste of dark, sea salt chocolate. A very serious wine that will reward over many years. Decant for an hour before drinking. Drink now to 2035
Whats in the bottle
64% Cabernet Sauvignon, 21% Petit Verdot, 8% Merlot and 7% Cabernet Franc.
12 Mixed Bottles *
£31.50
Save £3.50
* As part of a mixed case of any 12 bottles
Free UK delivery on orders over £250. Free South Wales delivery on orders over £100
Tel : 02922 337454
In stock
Purchase & earn 35 points!
Description
Harry Hartman is a group of friends obsessed with wine who have a deep and passionate love for the Cape, its terroirs and the talents and characters of her people.
All of which have inspired them to showcase and share with friends around the world what they believe to be some of the Capes’ most extraordinary wines, stories and personalities.
Maturation took place in a combination of 60% new oak and 40% in second & third filled French oak barrique and foudres for 22 months. Mainly Saury, Sylvain and Taransaud 225 litres, but also a 1000 litre foudres were used with pigeage 2-3 times per day. The malolactic fermentation was done spontaneously. Fermentation peaking at 30°. IPW certified. Vegan-friendly. Yield average of 6-8ton/ha.
Reviews
There are no reviews yet.