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Ernie Els Big Easy Red Blend 2014

  • WW89
750ML / 14.5% ABV
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4.1 7 Ratings
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4.1 7 Ratings
750ML / 14.5% ABV

Winemaker Notes

As the name suggests the Big Easy is bold in flavor and yet easy in demeanor. Pure, ripe, purple and red fruits immediately leap out the glass in an array of complexity, amplified by hints of rose-petals and boiled sweets. Warm notes of milk chocolate and roasted coffee round off wonderful complexity and depth. The Syrah dominated palate is juicy and succulent with the Cabernet Sauvignon backbone providing an inky structure. A dash of Rhone varieties give a dried, provincial-herb edge to the exquisitely balanced finish.

Blend: 60% Shiraz, 20% Cabernet Sauvignon, 20% Other Rhone Varieties

Critical Acclaim

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WW 89
Wilfred Wong of Wine.com
The 2014 Ernie Els Big Easy Red Wine is a good example of "truth in advertising." This wine offers ripe fruit flavors that glide nicely onto the palate. The soft and smooth finish makes it an excellent cocktail or appetizer wine. Drinks well now with hot wings. (Tasted: June 15, 2016, San Francisco, CA)
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Ernie Els

Ernie Els

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Ernie Els, South Africa
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As a leading South African ambassador and one of the most recognizable faces in the world of sports, Ernie Els has long demonstrated a passion for excellence. Focus, discipline and commitment have led to his extraordinary golf success. These same qualities are evident in Ernie Els Wines, a quest to produce premium wine that was born in 1999. Els naturally chose Stellenbosch, South Africa's most storied wine region, to produce his wines and brought on the award-winning Louis Strydom to oversee winemaking. In 2000, the first grapes were crushed for the inaugural vintage of Ernie Els Signature. In 2004, a 178-acre property on the slopes of Helderberg Mountain was chosen as the home of Ernie Els Wines.
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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.

ULL920613_2014 Item# 151053

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