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Ernie Els: The Wines

EEW Signature NV-200wSIGNATURE

Type: Red

Grape varieties used: 60% Cabernet Sauvignon, 25% Merlotc, 5% Cabernet Franc, 5% Petit Verdot, 5% Malbec

Appellation: Stellenbosch

Alcohol: 14.7%

Winemaking: Fermentation takes place in 7-ton, open-top stainless-steel tanks. The wines are pumped over and punched down manually five times a day ensuring maximum color extraction from the skins. After primary fermentation, the maceration period is 10-16 days before pressing. Each variety is matured separately in oak barrels for 20 months in 300-liter French oak barrels (70% new) before blending and eventual bottling.

eew-proprietors-blend-nvPROPRIETOR’S BLEND

Type: Red

Grape varieties used: 55% Cabernet Sauvignon, 25% Shiraz, 5% Merlot, 5% Cabernet Franc, 5% Petit Verdot, 5% Malbec

Appellation: Stellenbosch

Alcohol: 14.5%

Winemaking: Fermentation takes place in 7-ton, open-top stainless-steel tanks. The wines are pumped over and punched down manually five times a day, ensuring maximum color extraction from the skins. After primary fermentation, the maceration period is 10-16 days before pressing. Each variety is matured separately in oak barrels for 18 months in 70% 300-liter French oak barrels (70%) and 30% 300-liter American oak barrels before blending and eventual bottling.

EEW Cab Sauv NV-200wCABERNET SAUVIGNON

Type: Red

Grape varieties used: 100% Cabernet Sauvignon

Appellation: Stellenbosch

Alcohol: 14.5%

Winemaking: The grapes are hand-picked in the cool of early morning. On the sorting table, all excess stalks and inferior berries are carefully removed. Grape bunches are gently destalked with a Butcher destalker and lightly crushed. Fermentation takes place in 7-ton, open-top stainless steel tanks with yeast being added to the juice. The wines are pumped-over and punched-down manually fives times a day, ensuring maximum color extraction from the skins. After primary fermentation the maceration period is 10-16 days before pressing. The wine is aged for 17 months in 300-liter French oak barrels (20% new) before bottling.

EEW Merlot NV Lbl-200wMERLOT

Type: Red

Grape varieties used: 100% Merlot

Appellation: Stellenbosch

Alcohol: 14.5%

Winemaking: Fermentation takes place in stainless steel tanks. After primary fermentation the maceration period is 10-16 days before pressing. The wine is aged for 15 months in 300-liter French oak barrels (30% new).

EEW Big Easy Red NV Front Labe-200wBIG EASY RED

As the name suggests, the Big Easy is bold in flavor yet easy in demeanor.

Type: Red

Grape varieties used: 61% Shiraz, 20% Cabernet Sauvignon, 7% Grenache, 4% Cinsault, 4% Mouvedre, 4% Viognier

Appellation: Western Cape

Alcohol: 14.5%

Winemaking: Fermentation takes place in 7-ton, open-top stainless-steel tanks. The wines are pumped over and punched down manually five times a day, ensuring maximum color extraction from the skins. After primary fermentation, the maceration period is 10-16 days before pressing. Each variety is matured separately in oak barrels for 14 months – 80% in 300-liter French oak barrels and 20% in 300-liter American oak barrels – before blending and eventual bottling.

eew-white-nvBIG EASY WHITE

For the white counterpart to the Big Easy Red, the South African classic Chenin Blanc is the grape of choice, harvested from individually selected, low-yielding bush and trellised vines from three appellations – Stellenbosch, Durbanville and Perdeberg – each lending its own unique flavor profile to the final blend.

Type: White

Grape varieties used: 100% Chenin blanc

Appellation: Western Cape

Alcohol: 13.5%

Winemaking: Fermentation takes place at low temperatures in stainless steel tanks with a combination of yeasts for two weeks. Post-fermentation lees contact is maintained for two months with weekly stirring before racking and stabilization before bottling. To maintain a fresh, fruity profile, no oak is used in the winemaking process.

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  1. Ernie Els | Discover South African Wines

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