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Muratie Ben Prins Cape Vintage 2017

£22.95 incl. VAT

Out of stock

Muratie Ben Prins Cape Vintage 2017 on the nose is floral notes of violets and roses entice along with Christmas spice and plum pudding. Each sip is deeply rich, with flavours ranging from Kirsch macerated black cherries to dark chocolate enrobed hazelnuts. There are also savoury undertones truffles and tobacco with brisk acidity and warming alcohol in harmony with the lithely powerful structure. Seamlessly integrated after two years in old 225l French oak barrels, this world class wine should reward contemplation for at least another two decades.

VINEYARD
Muratie’s Cape Vintage Port is produced from a vineyard planted way back in 1965. The varietals (Tinta Barocca, Tinta Roritz, Tinta Francesca and Souzao) are all planted in the same block. This block is harvested together so this “field blend” is unique to the Mura tie Cape Vintage.

VINIFICATION
The varietals (Tinta Barocca, Tinta Roritz, Tinta Francesca and Souzao) are harvested by hand at 25 28 °B, and are then sorted, crushed and destalked before being pumped into open fermenters. Cold maceration at 10 °C for 2 3 days allows for optimal colour and flavour extraction. The grapes are then inoculated for a controlled fermentation accompanied by regular punch downs 3 4 times a day. Once the desired sugar concentration is reached , brandy spirits are pumped into the tank to halt the fermentation. The fortification is carried out on the skins, which allows for further flavour extraction. Cooling and the addition of sulphur dioxide, further assists in halting the fermentation. After being pressed, the port is pumped int o a tank and transferred to barrels after settling. After two and a half years in barrels the port is racked and bottled unfiltered to maintain its complexity.

ANALYSIS
Alcohol 19.78
Residual Sugar 101.5 g/l
Total acid 5.1 g/l
pH 3.90

BEN’S STORY

Ben Prins, Muratie’s winemaker until 1987, was as unique as the wines he produced. A hard working, no nonsense kind of a man quiet, contemplative and exceptionally particular he was both a perfectionist and a traditionalist. It was said that he knew wine
like the back of his hand or, rather, foot, given that he considered shoes to be ‘unnecessary novelties’! In his honour, this Port style liqueur wine is made from traditional Port varieties (Tinta Barocca, Tinta Roriz, Tinta Francisca and Souzão) that were planted in a single vineyard in the 19 6 0s to produce a unique ‘field blend’.

Muratie Ben Prins Cape Vintage 2017

£22.95 incl. VAT

Out of stock

Muratie Ben Prins Cape Vintage 2017 on the nose is floral notes of violets and roses entice along with Christmas spice and plum pudding. Each sip is deeply rich, with flavours ranging from Kirsch macerated black cherries to dark chocolate enrobed hazelnuts. There are also savoury undertones truffles and tobacco with brisk acidity and warming alcohol in harmony with the lithely powerful structure. Seamlessly integrated after two years in old 225l French oak barrels, this world class wine should reward contemplation for at least another two decades.

VINEYARD
Muratie’s Cape Vintage Port is produced from a vineyard planted way back in 1965. The varietals (Tinta Barocca, Tinta Roritz, Tinta Francesca and Souzao) are all planted in the same block. This block is harvested together so this “field blend” is unique to the Mura tie Cape Vintage.

VINIFICATION
The varietals (Tinta Barocca, Tinta Roritz, Tinta Francesca and Souzao) are harvested by hand at 25 28 °B, and are then sorted, crushed and destalked before being pumped into open fermenters. Cold maceration at 10 °C for 2 3 days allows for optimal colour and flavour extraction. The grapes are then inoculated for a controlled fermentation accompanied by regular punch downs 3 4 times a day. Once the desired sugar concentration is reached , brandy spirits are pumped into the tank to halt the fermentation. The fortification is carried out on the skins, which allows for further flavour extraction. Cooling and the addition of sulphur dioxide, further assists in halting the fermentation. After being pressed, the port is pumped int o a tank and transferred to barrels after settling. After two and a half years in barrels the port is racked and bottled unfiltered to maintain its complexity.

ANALYSIS
Alcohol 19.78
Residual Sugar 101.5 g/l
Total acid 5.1 g/l
pH 3.90

BEN’S STORY

Ben Prins, Muratie’s winemaker until 1987, was as unique as the wines he produced. A hard working, no nonsense kind of a man quiet, contemplative and exceptionally particular he was both a perfectionist and a traditionalist. It was said that he knew wine
like the back of his hand or, rather, foot, given that he considered shoes to be ‘unnecessary novelties’! In his honour, this Port style liqueur wine is made from traditional Port varieties (Tinta Barocca, Tinta Roriz, Tinta Francisca and Souzão) that were planted in a single vineyard in the 19 6 0s to produce a unique ‘field blend’.

Muratie Ben Prins Cape Vintage 2017

£22.95 incl. VAT

Out of stock

Muratie Ben Prins Cape Vintage 2017 on the nose is floral notes of violets and roses entice along with Christmas spice and plum pudding. Each sip is deeply rich, with flavours ranging from Kirsch macerated black cherries to dark chocolate enrobed hazelnuts. There are also savoury undertones truffles and tobacco with brisk acidity and warming alcohol in harmony with the lithely powerful structure. Seamlessly integrated after two years in old 225l French oak barrels, this world class wine should reward contemplation for at least another two decades.

VINEYARD
Muratie’s Cape Vintage Port is produced from a vineyard planted way back in 1965. The varietals (Tinta Barocca, Tinta Roritz, Tinta Francesca and Souzao) are all planted in the same block. This block is harvested together so this “field blend” is unique to the Mura tie Cape Vintage.

VINIFICATION
The varietals (Tinta Barocca, Tinta Roritz, Tinta Francesca and Souzao) are harvested by hand at 25 28 °B, and are then sorted, crushed and destalked before being pumped into open fermenters. Cold maceration at 10 °C for 2 3 days allows for optimal colour and flavour extraction. The grapes are then inoculated for a controlled fermentation accompanied by regular punch downs 3 4 times a day. Once the desired sugar concentration is reached , brandy spirits are pumped into the tank to halt the fermentation. The fortification is carried out on the skins, which allows for further flavour extraction. Cooling and the addition of sulphur dioxide, further assists in halting the fermentation. After being pressed, the port is pumped int o a tank and transferred to barrels after settling. After two and a half years in barrels the port is racked and bottled unfiltered to maintain its complexity.

ANALYSIS
Alcohol 19.78
Residual Sugar 101.5 g/l
Total acid 5.1 g/l
pH 3.90

BEN’S STORY

Ben Prins, Muratie’s winemaker until 1987, was as unique as the wines he produced. A hard working, no nonsense kind of a man quiet, contemplative and exceptionally particular he was both a perfectionist and a traditionalist. It was said that he knew wine
like the back of his hand or, rather, foot, given that he considered shoes to be ‘unnecessary novelties’! In his honour, this Port style liqueur wine is made from traditional Port varieties (Tinta Barocca, Tinta Roriz, Tinta Francisca and Souzão) that were planted in a single vineyard in the 19 6 0s to produce a unique ‘field blend’.

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