HermanuspietersfonteinDie Martha Red Blend (R133.17 per Bottle, 6 Bottles)

About

Was it not for these woolly little creatures we wouldn’t have a story to tell … the story of Hermanuspietersfontein, however, is fact not fable. Overberg farmers of the early 1800’s preferred their children to be schooled in Dutch, forerunner of Afrikaans. They paid farm teacher Hermanus Pieters in sheep, which grazed at a spring under the Milkwood trees near the sea. In 1855, long after his passing, the village was founded in his honour, only for the postmaster in 1902 to shorten the name to Hermanus.

150 years later we relived the past by naming our cellar brand Hermanuspietersfontein and decided a sheep should tell our modern day tales. In memory of Hermanus Pieters and the passion of the people of the 1800’s we committed our wine names and labels to be exclusively Afrikaans.

From Hermanuspieterfontein comes Die Martha, a captivating Rhone-style blend of Shiraz, Mourvèdre and Viognier. In appearance, this full-bodied gem shows a brilliant, ruby red colour with a beguiling bouquet of rich aromatics. The palate reveals overlapping layers of cinnamon, black olive, leather, violets and fynbos, which express their charm with weighty intensity. This rich and rewarding red blend shows an opulent length that is complimented by well-integrated oak characters and soft, round tannins. Die Martha is an excellent accompaniment to seared tuna, peppered beef fillet with beetroot and horseradish crème, Gruyère and mature cheddar.

Product Features

• 6 Bottles
• Varietals: Shiraz, Mourvedre, Viognier with a potential of Grenache
• Technical Analysis: Alcohol: +-14.0% vol
• Appearance: Deep ruby to brick red
• Aroma: Sweet spices, dark chocolate, black olive
• Palate: Generous mouthfeel, smooth tannins, persistent and lingering finish

Vineyard

• Altitude 210-289m
• Well-drained soil good water retention. An important percentage of clay in topsoil
• Yield: 6.5 tons per hectare (45hl/ha)
• Vinification 
• 3-4 days cold maceration before fermentation; +- 3 punch-downs per day
• Fermentation temp 24-26ºC
• Malolactic fermentation: In Tank

Maturation

• Maturation: Viognier & Shiraz fermented together and complete fermentation in wood.
• In bottle pre-release 18 months
• Aging potential 10-20 years and longer

Food Pairings

Beef Steak, Cheddar Cheese, Ostrich Steak, Strong Hard Cheese & Tuna

Characteristics

Big and Bold Red, Full-bodied Red, Rich Spicy Red