Badenhorst Family Red Blend 2013 Front Label
Badenhorst Family Red Blend 2013 Front Label

Badenhorst Family Red Blend 2013

  • RP93
750ML / 13% ABV
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750ML / 13% ABV

Winemaker Notes

The tannins are prominent and well integrated and refreshing as a number of the parcels were picked quite early. The aromas are brooding but with complex notes of pepper, licorice, perfume and black cherries. The palate entry is quite dense with lavender and dark berry fruit. The finish is dry with well spread tannins ending with savory and currant flavors.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The 2013 Family Red Blend consists of 68% Shiraz, 18% Grenache, 10% Cinsault and 4% Tinta Barocca. It has a composed and refined nose, keeping to itself at first but then opening and delivering red plum, wild strawberry, and animally scents mixed with rosemary and oregano. The palate is medium-bodied with a refreshing line of acidity. I much prefer this to the White Blend this year - beautifully controlled, fine tannins and a sense of symmetry and sophistication towards the finish. This comes highly recommended.
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Badenhorst

Badenhorst

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Badenhorst, South Africa
Badenhorst Winery Image
AA Badenhorst Family Wines are grown, made and matured on Kalmoesfontein farm in the Swartland appellation of South Africa. The 28 hectares of old bushvines grow in the Siebritskloof part of the Paardeberg mountain.

The property is owned by the dynamic and good-looking cousins Hein and Adi Badenhorst. They are originally from Constantia. Their grandfather was the farm manager of Groot Constantia for 46 years. Their fathers were born there and farmed together in Constantia, during the days when people still ate fresh vegetables and Hanepoot grapes, drank Cinsault and there were a lot less traffic lights and hippies still had a presence. Together these two have restored a neglected cellar on the farm that was last used in the 1930s to make natural wines in the traditional manner.

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With an important wine renaissance in full swing, impressive red and white bargains abound in South Africa. The country has a particularly long and rich history with winemaking, especially considering its status as part of the “New World.” In the mid-17th century, the lusciously sweet dessert wines of Constantia were highly prized by the European aristocracy. Since then, the South African wine industry has experienced some setbacks due to the phylloxera infestation of the late 1800s and political difficulties throughout the following century.

Today, however, South Africa is increasingly responsible for high-demand, high-quality wines—a blessing to put the country back on the international wine map. Wine production is mainly situated around Cape Town, where the climate is generally warm to hot. But the Benguela Current from Antarctica provides brisk ocean breezes necessary for steady ripening of grapes. Similarly, cooler, high-elevation vineyard sites throughout South Africa offer similar, favorable growing conditions.

South Africa’s wine zones are divided into region, then smaller districts and finally wards, but the country’s wine styles are differentiated more by grape variety than by region. Pinotage, a cross between Pinot Noir and Cinsault, is the country’s “signature” grape, responsible for red-fruit-driven, spicy, earthy reds. When Pinotage is blended with other red varieties, like Cabernet Sauvignon, Merlot, Syrah or Pinot Noir (all commonly vinified alone as well), it is often labeled as a “Cape Blend.” Chenin Blanc (locally known as “Steen”) dominates white wine production, with Chardonnay and Sauvignon Blanc following close behind.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

STC593984_2013 Item# 151534

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