Book 17 - De Toren Private Cellar

The Book 17 of De Toren Private Cellar from the Western Cape offers a dense, purple color in the swirled glass. When the wine glass is swirled, this red wine reveals a high density and fullness, which is evident in clear church windows at the edge of the glass. The nose of this Western Cape red wine delights with nuances of plum, black cherry, plum and morello cherry. If we trace the aromatics further, black bread, cinnamon and beech smoke come in, aided by the oak influence.

The De Toren Private Cellar Book 17 presents itself wonderfully dry to the connoisseur. This red wine never shows itself coarse or meager, but round and smooth. On the palate, the texture of this powerful red wine is wonderfully velvety. Due to its concise fruit acidity, the Book 17 is exceptionally fresh and lively on the palate. In the finish, this excellent storable from the wine-growing region of the Western Cape finally inspires with exceptional length. Once again, hints of plum and damson appear. In the aftertaste, mineral notes of the soils dominated by granite and sand join in.

Vinification of the Book 17 from De Toren Private Cellar

The powerful Book 17 from South Africa is a cuvée made from the grape varieties Cabernet Franc, Cabernet Sauvignon and Malbec. The grapes grow under optimal conditions in the Western Cape. The vines here dig their roots deep into soils of sand and granite. The grapes for this red wine from South Africa are harvested exclusively by hand when they are perfectly ripe. After the hand harvest, the grapes are immediately taken to the press house. Here they are sorted and carefully crushed. Fermentation follows in stainless steel tanks and small wood at controlled temperatures. The vinification is followed by aging for several months on the fine lees before the wine is finally drawn into bottles.

Food recommendation for the De Toren Private Cellar Book 17

This South African wine is best enjoyed at a temperature of 15 - 18°C. It is perfect as a companion to duck breast with sugar snap peas, goose breast with ginger red cabbage and marjoram or ossobuco.

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