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Vondeling Monsonia 2017

Wine facts

Style Full bodied, rich, loads of fruit, some spice. best with food and decanted.
Grape 67% Shiraz, 21% Mourvédre, 8%, Carignan, 4% & Grenache.
Country South Africa
Alcohol14%.
Food Well paired with a de-boned leg of lamb, barbecued over a hot bed of coals or hearty, slow-cooked pork belly with root vegetables and tomatoes.
Vegan Vegan Friendly.
Awards Awards; 2019 Michelangelo - Gold,
2019 Winemag – 93 points,
2017 Vintage: 2021 Platter 4.5 Stars"

£17.95

Quantity
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Other Details

Wild yeast fermentation, one third new, two thirds 2nd & 3rd fill French oak for 16 months. Plums, blackcurrant, cinnamon, cloves and cocoa on the nose, elegant and balanced on the palate with fine tannins. Monsonia (previous vintages were called Erica) is named after Monsonia Speciosa, a species of fynbos (vegetation type occurring in the Western Cape region of South Africa) that is endemic to the Paardeberg mountain, the home of Vondeling. VINEYARDS The Shiraz vines grow in ancient, well-weathered granite soils on south and southeast-facing slopes. In total, six clones of Shiraz can be found on the farm and only the best performing clones in each year go into the final blend. Each clone contributes different characteristics to the wine and the different blocks are picked at varying degrees of ripeness, best suited to their character. This ensures a dynamic wine of superior quality. Highly selective hand picking guarantees that only the best fruit arrives at the winery. VINIFICATION After being chilled overnight, bunches are partially destemmed, but not crushed and whole berry fermentation takes place in open top fermentation tanks. An initial two day period of cold soaking is applied before wild yeast fermentation is allowed to commence. This cold maceration practice extends the maceration period, and promote gentle tannin and aromatic extraction. During natural, wild yeast fermentation, hand plunging is the method of mixing and extraction. After fermentation, extended maceration takes place for at least two weeks. All wine is transferred directly to barrel where malolactic fermentation takes place. Only bigger French oak barrels are used, with about one third new and the rest 2nd- and 3rd-fill. The wine is allowed to mellow for 16 months before final selection and blending. After blending, this superior combination is allowed to integrate for a further 6 months before bottling. AWARDS Vondeling Monsonia 2016 (previously named Erica) Platter's Wine Guide 2021 4.5 Stars, Michelangelo Awards 2019 - Gold Winemag 93 Points, Vondeling Monsonia 2015 (previously named Erica) Platter's Wine Guide 2019 4.5 Stars, Michelangelo Awards 2018 Silver, James Suckling 2018 91 Points, Tim Atkin SA Report 2018 90 Points, Winemag.co.za Signature Red Blend Report 2018 90 Points, Veritas Awards 2018 Silver Vondeling Erica Shiraz 2014 Platter's Wine Guide 2018 4.5 Stars, Michelangelo Awards 2017 Gold, Winemag.co.za Signature Red Blend Report 2017 91 Points Vondeling Erica Shiraz 2013 Platter's Wine Guide 2017 4.5 Stars, Michelangelo Awards 2016 Gold, Veritas Awards 2016 Double Gold