Lion Hound Lucky Lady Rose 2022

Bottle Analysis

Winemaker: Toit Wessels
Alcohol: 12.5% vol
pH: 3.29
RS: 3.7  g/l
Total Acid: 6.3 g/l
Extract: 21.0 g/l
Bottled: 07 June 2022
Release Date: June 2022

Bottles: 2858 bottles
Cellaring:  None
Origin: Paarl
IPW: Yes
WIETA: Yes

Tasting Notes

A fresh, array of red summer berries evolves to notes of pomegranate and delicate strawberry sorbet on the palate.

Food Paring

The Lion Hound Rose is ideal with medium bodied seafood dishes, summer salads or lightly cured meats.

Viticulture

The vineyards used to produce our lively tropical Sauvignon Blanc are planted in an East-West direction to avoid direct sun exposure to the bunches and to protect the delicate tropical flavours. The vines grow in deep Oakleaf soils irrigated according to soil moisture availability and leaf water potential.

Harvest

The grapes were hand harvested at varying degrees of ripeness from 31 January – 7 February 2022 to maximise complexity and overall flavour range.

  • Analysis:

Sugar     : 18.5o Balling       20.5o Balling                     21.5o Balling

Acid        : 10.2g/l                 7.35g/l                               6.1g/l

pH          : 2.95                       3.05                                    3.35

 

Wine making

The grapes were harvested at night and destemmed only to press under reductive conditions.

The juice was settled with pectalytic enzyme for 48 hours at 9oCelsius before being racked and inoculated with selected commercial yeast cultures.

Fermentation was managed at 14-16o Celsius and lasted for 21 days.

After primary ferment was completed the component cultivars were blended and a short 60-day period of lees contact enhanced midpalate while still retaining the crisp Rose character.

Great care was taken to retain the delicate red berry flavours and a light filtration was done before bottling.

Lion Hound Sauvignon blanc 2022

Bottle Analysis

Winemaker: Toit Wessels
Alcohol: 12.5% vol
pH: 3.26
RS: 6.0  g/l
Total Acid: 6.2 g/l
Extract: 23.2 g/l
Bottled: 07 May 2020
Release Date: October 2020

Bottles: 9931 bottles
Cellaring:  None
Origin: Paarl
IPW: Yes
WIETA: Yes

Tasting Notes

An upfront, tropical array of juicy white peach, pineapple and orange blossom with a hint of citrus.

Viticulture

There are  varieties used in this expressive wine:

Viognier 5%, Sauvignon  Blanc 95%

Harvest

All grapes were handpicked at vine ripeness.

Analysis:      Sauv Blanc                Viognier          

Sugar:       20.7 0 B                     23.40 B

TA:            6.95g/l                      5.25g/l

PH             3.15                           3.35

      

Wine making

Rich, expressive Paarl Viognier and low yielding tropical Sauvignon Blanc were hand selected and night harvested to preserve the delicate flavours typical to Paarl Mountain.

The Sauvignon Blanc was fermented in stainless steel tanks and ferment lasted 21 days at 14- 16C whilst the Viognier was barrel fermented. The initial ferment started naturally and after 3 degrees Balling a commercial yeast strain was inoculated to ensure that the ferment ran to dryness. Ferment lasted for 15 days at 18 0 C.

Both varieties are fermented in a manner which retains their natural cultivar characteristics and are then combined for complexity in an elegantly juicy blend.

The wine was lightly filtered prior to bottling.

The Lion Hound Red 2020

Bottle Analysis

Winemaker: Toit Wessels
Alcohol: 14.5% vol
pH: 3.57
RS: 4.2 g/l
Total Acid: 5.9 g/l
Extract: 36.3 mg/l
Bottled: 24 May 2021
Release Date: September 2021
Bottles: 29525 bottels
Origin: Paarl
IPW: Yes
WIETA: Yes

Tasting Notes

An intense, juicy red blend of dark cherries, plum and liquorice with a hint of cigar box and wood spice. The creamy midpalate evolves to a long, savoury finish

Viticulture

There are 5 varieties used in this blend:

Shiraz 46%, Merlot 14%, Grenache 8% , Mourvedre 10%, Cabernet Sauvignon 22%

The North-South facing vineyards used for this wine are grown in a combination of Glenrosa and Oakleaf soils. The vines are vertically trellised for optimal bunch and berry ripening and irrigation is scheduled according to soil moisture monitoring.

Winemaking

The 5 varieties were harvested individually between 14 February and 4 March 2020 and destemmed onto a sorting table with only lightly crushing to prevent any damage to the pips. Each variety was fermented separately in open top stainless-steel fermenters.

The fermentation ran at 24-28 degrees Celsius with commercial yeast strains suited to the varieties. A 30% whole berry component ensured gentle extraction during pumpovers which were done 3-4 times daily.

The wines were removed from the skins before complete dryness in order to retain softness.

All red wines underwent MLF and a portion of the wine was matured on oak staves while the remainder underwent 12 months of ageing in third and fourth fill barrels ensuring good wood/fruit integration.

The wine was then blended and lightly filtered shortly before bottling.

The Lion Hound Cabernet Sauvignon 2018

Bottle Analysis

Winemaker: Toit Wessels
Alcohol: 14.0 %
Residual Sugar: 3.5 g/l
pH: 3.58
RS: 3.5  g/l
Total Acid: 6.1 g/l
Extract: 38.9g/l
Bottled: 23 May 2019
Release Date: July 2019
Bottles: 15917 bottles

Tasting Notes

Upfront notes of mulberry, mint and plum with a hint of leather and wood spice run seamlessly onto a juicy midpalate and long finish.

Viticulture

The North-South facing vineyards used for this fine wine are grown in a combination of Glenrosa and Oakleaf soils. The vine shoots are vertically trellised for optimal vine and bunch ripening and irrigation is scheduled according to soil moisture monitoring. Leaf plucking in the bunch zone allows for effective sunlight penetration and rich, ripe tannins.

Winemaking

The Cabernet Sauvignon grapes were used in this fine wine was hand harvested and destemmed with only a light crushing to prevent any damage to the pips. After passing over a sorting table the mash was fermented in open top stainless steel fermenters.

The fermentation ran at 24-28 degrees Celsius with a commercial yeast strain specifically suited to Cabernet Sauvignon. A 30% whole- berry component ensured gentle extraction during pumpovers which were done 3-4 times daily.

The wine was removed from the skins before complete dryness in order to retain softness.

All components underwent Malolactic Fermentation and a portion of the wine was matured on oak staves while the remainder underwent 12 months of ageing in third and fourth fill barrels ensuring good wood/fruit integration.

The wine was then blended and lightly filtered shortly before bottling.

The Lion Hound Shiraz 2018

Bottle Analysis

Winemaker: Toit Wessels
Alcohol: 13.5 %
Residual Sugar: 3.4 g/l
pH: 3.58
RS: 3.4  g/l
Total Acid: 6.0 g/l
Extract: 35.9g/l
Bottled: 22 May 2019
Release Date: July 2019
Bottles: 13000 bottles

TASTING NOTES:

Intense notes of juicy dark cherry, cracked black pepper and a hint of liquorice run seamlessly onto a silky midpalate and an elegantly savoury finish.

VITICULTURE:

The North-South facing vineyards used for this expressive and juicy wine are grown in a combination of Glenrosa and Oakleaf soils. The vine shoots are vertically trellised for optimal vine and bunch ripening and irrigation is scheduled according to soil moisture monitoring.

Winemaking

The perfectly ripe Shiraz bunches were destemmed and only lightly crushed to prevent any damage to the pips and was fermented in an open top stainless steel fermenter.

The fermentation ran at 24-28 degrees Celsius with a commercial yeast strain suited to the variety. A 30% whole berry component ensured gentle extraction during pumpovers which were done 3-4 times daily.

The wine was removed from the skins before complete dryness in order to retain softness.

After a gentle pressing the wine underwent Malolactic Fermentation. A portion of the wine was matured on oak staves while the remainder underwent 12 months of ageing in third and fourth fill barrels ensuring good wood/fruit integration.

The wine was then blended and lightly filtered shortly before bottling.