| |
| |
|
DAWNING
|
|
| |
Destiny beckons as the door swings open. Where
will it lead?
The only worthy response is to accept the invitation of a new beginning,
rise up and follow the road as it unfolds before you - this is “the
beginning”, this is Dawning.
|
|
| |
| |
DAWNING SAUVIGNON BLANC 2007 |
|
| |
WINEMAKING PROCESS
Grapes were harvested the second week
of February in cool conditions during the early hours of the
morning. The berries were then crushed with sulphur, ascorbic
acid and dry ice added to prevent oxidation. The crushed berries
were directly pumped to the press, where it was gently pressed
to get a higher yield. The juice was then pumped to a settling
tank and was settled overnight in very cold conditions using
pectolytic enzymes. The clear juice was fermented with yeast
between the temperatures of 14-16°C.
Fermentation took approximately 18 days to complete where it
was racked off the yeast lees and stabilized. Clean, fresh Sauvignon
Blanc was ready for bottling. |
|
WINE ANALYSES
TA
( Total acidity ) : 6.73
pH : 3.38
VA :0.31
RS : 2.67
Alc % : 11.50
|
|
|
| |
WINEMAKER'S
COMMENTS
This typically styled
Sauvignon Blanc enriched with gooseberries, fennel and lemon grass,
possesses the power to conquer the unimaginable. A dash of granadilla
and green aromas accentuates the floral essence that is born in the
vineyard. A long lingering aftertaste and clean cool acidity brings
this wine to life. |
|
| |
|
|
| |
| |
DAWNING MERLOT 2006 |
|
| |
WINEMAKING PROCESS
The grapes were harvested during the last
week of March 2003. The berries were crushed and sulphur was
added at 50 ppm (parts per million). A process called cold maceration
was then done where the temperature was lowered to +/- 7°C
and juice was kept at this temperature for 3 days allowing extended
skin contact to extract more colour and fruity aromas.
After 3 days the temperature was increased to +/- 18°C where
the juice was inoculated with yeast. The fermentation took approximately
6-7 days at +/- 26,5°C until dry with 3-4 pumpovers each
day.
The fermented wine was then racked from the skins and the skins
were pressed. The wine was pumped to barrels where it had gone
through malolactic fermentation and matured further in Hungarian
barrels for 14 months.
|
|
WINE ANALYSES
TA
( Total acidity ) : 5.56
pH : 3.48
VA : 0.49
RS : 2.60
Alc % : 14.00 |
|
|
| |
WINEMAKER'S
COMMENTS
A stylish, focused and
beautifully balanced 2003 Merlot that beholds a fresh palate and persuasive
plum elegance. Fourteen months in new Hungarian oak, mild mint-choc
aroma, cigar box characteristics along with spicy extras extend drinking
pleasures.
|
|
| |
|
|
| |
| |
DAWNING CHARDONNAY 2007
|
|
| |
WINEMAKING PROCESS
Grapes were harvested in cool conditions in the early hours of the morning. The berries were then crushed. Sulphur and dry ice were added to prevent oxidation, and left still for 16 – 20 hours for extended skin contact. The crushed berries were directly pumped to the press, where it was gently pressed to get the yield higher. The juice was then pumped to a settling tank and was settled overnight in very cold conditions using pectolytic enzymes. The clear juice was inoculated with yeast between the temperatures of 14-16°C and fermented until 3 Balling has dropped. The juice was transferred to barrels were they fermented for the duration of 7 days. The wine was kept on the lease for 6 months without Sulphur and had 4 – 5 treatments of batonage in that time.
The wine was racked of the yeast lees and stabilized. Clean, fresh Chardonnay was ready for bottling. .
|
|
WINE ANALYSES
TA
( Total acidity ) : 6.73
pH : 3.38
VA : 0.31
RS : 2.67
Alc % : 12.00 |
|
|
| |
WINEMAKER'S
COMMENTS
This beautiful wine, passionately produced from the finest vineyards, captures the true elegance which is Chardonnay. Full-bodied and buttery flavours from 6 months in oak barriques with a zest of lemon bring this wine to life. |
|
| |
|
|
| |
| |
DAWNING SYRAH MALBEC 2005
|
|
| |
WINEMAKING PROCESS
The same winemaking process used for Cabernet
Sauvignon was used here except for French wooden chips used
in the stainless steel tanks during alcoholic fermentation.
The Malbec is a 2004 vintage and has been matured on staves
in stainless steel tanks for the duration of the harvest year.
The blend consists of 85% Syrah and 15% Malbec. |
|
WINE ANALYSES
TA
( Total acidity ) : 5.72
pH : 3.75
VA : 0.52
RS : 2.80
Alc % : 14.00 |
|
|
| |
WINEMAKER'S
COMMENTS
Classically styled blend
which combines boldness with beauty. Concentrated, refined dark fruit
with ripe sweetness to add complexity. This wine is well structured
with a soft irresistible palate and lingering aftertaste that accentuates
spicy chocolate. Will age well for two to three years. |
|
| |
|
|
|
