The grapes harvested on the 2nd April 2012, at 25° Balling, were crushed and destalked into stainless steel red fermenter and allowed two days cold soak on the skins before being inoculated with Syrah ENOferm yeast. A ten day fermentation at an average temperature of 24C to retain fruit concentration and flavour. The skins were punched down for the first two days of fermentation 4 times a day and then followed with 4 pump-overs per day. The wine was pressed and inoculated with malolactic culture. After malolactic fermentation it was racked into barrel and remained there for 14 months. The wood component was 65% French Oak, 25% American and 10% Hungarian oak, of which 25% was new. Bottling took place on 02th February 2014.
Vibrant, dark garnet in colour. On the nose the rich and decadent entry of toasty spice and dark plummy fruit entices you to taste and explore the wine further. The palate yields full, broad, dark fruits backed by hints of dark chocolate and spice. The overall balance between fruit sweetness, spice, well rounded tannins combined with good barrel use make this wine truly memorable.
After the 2nd World War, the Ridgelands homestead (home of Elgin Vintners) was opened to wounded soldiers returning home to re-cooperate.
Ronald de Groot schrijft in wijnmagazine Perswijn over de Ridgelands 2012: “kruidige geur, hout, vanille, toast, peper. Vulling, sap, rondeur, fris, rijpe tannine.”