Winemaker Notes
The 2018 vintage is the 13th release of the Family Red, and exceeded expectations in terms of quality and fruit expression. The aromas are brooding but complex, with notes of pepper, licorice, perfume, and black cherries. The palate is dense with lavender and dark berry fruit, with prominent, well-integrated and refreshing tannins. The finish is dry, ending with savory and black currant flavors.
Professional Ratings
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Vinous
The 2018 Red Blend, comprising Shiraz, Grenache, Cinsault and Tinta Barocca fermented in concrete tanks, offers appealing mulberry, black plum, curry leaf and potpourri aroma that gradually gain intensity with aeration. The palate is medium-bodied with red berry fruit, white pepper and clove. The finish has a precision that I admire and a saltiness that lingers in the mouth. Toothsome!
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Robert Parker's Wine Advocate
A blend of 56% Shiraz, 19% Grenache, 12.5% Cinsault and 12.5% Tinta Barocca, the 2018 Family Red Blend begins with a fruity and rustic nose of wild brush, smoked meat, black olive, elements of dark cherry and plum before showcasing subtle aromas of wilted flowers and baked clay. Medium-bodied, the palate offers flavors of juicy tobacco and bitter black tea and a balanced structure with firm, buttressing tannins as the wine sits on the tongue. The wine concludes with a drying finish and lasting flavors of black cherry skin and dusty plums with a nuance of undusted leather. I can see this being incredibly versatile with food. Just give it some time in the cellar before opening.
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Wine Spectator
A mouthwatering red, chalky in texture and well-knit, offering flavors of ripe mulberry, dried sage, warm earth and spiced citrus, with a subtle, smoky mineral underpinning. Medium- to full-bodied, ends with a graphite-laced finish. Shiraz, Grenache, Cinsault and Tinta Barroca.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red 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 resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend 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.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
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.