Vondeling Monsonia 2015
We are almost at the end of February, I really thought o boy am I going to find a wine that’s going to stand out for me this month. On Friday I visited Vondeling in Paarl, I had the pleasure of tasting their wines. The Monsonia was the last wine that I tasted, and there I found my wine of the Month for February!!! This blend is made with 85% Shiraz, 6% Mourvedre, 5% Grenache and 4% Carignan.
Monsonia speciose, is an endangered fynbos, species found on the Paardeberg Mountain. This vibrant flower is named after Lady Anne Monson, great grandchild of King Charles II, who was instrumental in translating Linnaeu’s “Philosophia Botanica”. Vondeling Monsonia is named in honour of Monsonia Speciosa, a species of fynbos (vegetation type occurring in the Western Cape region of South Africa) that is endemic to the Paardeberg mountain, the home of Vondeling wines.
The Monsonia have layers and layers of flavours. I can’t wait to start cooking and pairing food with this incredible wine. Please hashtag me #winewithElmarie when you try my wine recommendations. I would love to hear from you and see what you are enjoying.
The Shiraz vines grow in ancient, well-weathered granite soils on southeast-facing slopes – ideal for our warm South African climate. In total, six clones of Shiraz can be found on the farm and only the best performing clones go into the final blend.
Typically each clone contributes different characteristics to the wine and the different blocks are picked at varying degrees of ripeness, best suited to their character. Highly selective hand picking guarantees that only the best fruit arrives at the winery.
After being chilled overnight, bunches are partially destemmed, but not crushed, and whole berry fermentation takes place in open-top fermentation tanks. An initial two day period of cold soaking is applied before wild yeast fermentation is allowed to commence.
This cold maceration practice extends the maceration period and promotes gentle tannin and aromatic extraction. During fermentation, hand plunging, commonly known as “punch downs” is the method of mixing and extraction. After fermentation, the wine is pressed in a traditional boutique size basket press for absolute control over this crucial last step.
All wine is then transferred directly to barrel where malolactic fermentation takes place. Only bigger French oak barrels are used, with about one-third new and the rest 2nd and 3rd fill. The wine is allowed to mellow for 16 months before the final barrel selection, blending and bottled takes place.
Colour: Rich deep red/purple colour.
Nose: Bold and dominant, dark fruit with liquorice abound, interlaced with sweet cloves, nutmeg and coriander seeds.
Palate: An initial explosion of plump dark fruit, flows smoothly into a broad, textured palate of surprising redberry, pepper and earthy truffles. The wine has a full, viscous texture and a long complex finish.
Pairing: De-boned leg of lamb, barbequed over a hot bed of coals or a hearty, slow-roasted pork belly with root vegetables and herb roasted tomatoes.
Total Acidity 5.6 g/l
Residual Sugar 2.6 g/l
Alcohol 14.1 %
Total Mass 1.4kg
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