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Paul Wallace Black Dog Malbec 2018

R273.00

Region: Elgin

Tasting note:

The wine is dark in colour, well-muscled, intense and full of character. It presents with an intriguing, somewhat exotic nose, conjuring up hints of blue berries, black berries, black currants and juicy red plums. The entry onto the palate is a satisfying fruit-filled mouthful of both red and black fruits linked by a thread of spice and held together with silky tannins – just enough to contribute to food friendliness. The Black Dog Malbec is a truly memorable wine which reflects the natural elegance we have come to expect from Elgin wines.

Food Pairing:

Serve with big, hearty, red meat dishes.

 

3 in stock.
As our stock is sold through our two retail outlets and online, stock levels are provided as a guide only and are liable to change.

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Region: Elgin

Paul and Nicky Wallace purchased their 25 hectare farm in September 2003 and immediately set out to create their own little piece of heaven. Paul is a viticultural consultant and here at last he could practise what he has advised and encouraged other farmers to do in their vineyards.
It has long been Paul’s belief that the cool-climate region of Elgin, previously best known for its apples and pears, is one of the most exciting developing wine regions within the South African wine industry and indeed internationally.

The 2018 Paul Wallace Black Dog Malbec is the tenth vintage made from grapes produced on our own farm, Wallovale Vineyards in Elgin. It is named after Paul’s beefy black shadow, a cross Labrador/Rottweiler, named Jake. The Malbec grape is also known as the Black Grape and it is this characteristic that has been incorporated into the name. The three individual blocks that comprise our Malbec plantings each have their own unique profile due to different row direction and training systems. Each block was harvested separately, each contributing it’s own unique building block. Left on the skins, post fermentation before being transferred into 225 and 300 lit French oak barriques, where malolactic fermentation  took place. The wine spent approximately 18 months in wood with a 20% new wood component. 15% was matured in a concrete egg, contributing towards the fruit driven profile and adding yet another building block to the final compilation.