V 2022

R2,000.00

Our latest release of V in beautiful new packaging.

ICON RANGE

In this bottle we have captured the essence of our distinct terroir, a harmonious fusion of ancient soils and carefully tended vines. Crafted from the most exceptional vintages only, this wine is a testament to the meticulous grape selection and craftmanship of our cellarmaster. Embrace the Vergelegen life and immerse yourself in a world where passion and tradition unite to create a wine that is truly unparalleled.

This wine exudes aromas of ripe blackberries, dark plum, cedarwood, and hints of cocoa nibs. The palate mirrors the nose with layered fruit flavors, supported by a dense, textured structure. A fresh yet refined balance leads to a smooth, lingering finish.

ORIGIN

Rooiland, Stonepine and Rondekop Cabernet Vineyards are on Pinedene and Glenrosa soils. The clones are 169B and C46, the latter making up the majority. The rootstocks are 101-14 and R110. They are trellised VSP. Average age of vineyard is 21 years harvesting approx. 5.71 tons/ha.
The Petit Verdot vineyard is planted on Clovelly soil and is clone PR400 D on 101-14 rootstock. It is 16 years of age and is trellised harvesting approx. 4.87 tons/ha. The Merlot is from two vineyards planted on Glenrosa soil. There are two clones, both of which are planted on R 110 rootstock, the clones are MO 348A and MO 192. They are trellised, VSP and the average age is 16 years harvesting approx. 8.25 tons/ha. The Cabernet Franc is on deep red Hutton soils. It is clone CF 1B on R 110 rootstock. Vps trellised and 16 years of age harvesting approx. 6.9 tons/ha.

VINIFICATION

Hand sorted and destemmed into fermenters. A portion of the Merlot was fermented in new wooden barrels which had their heads removed. On the fermentation tanks a combination of open and closed pump overs happened where the fermentation was running using a varied selection of yeasts to optimize expression of site. The fermentations were run at 24,5 – 28 C depending on batch. An average of 3 weeks post fermentation skin contact was given and malolactic fermentation happened in tank. A selection of the highest quality coopers were used for barrel ageing in French oak which took place for 18 months. The blending took place after 12 months ageing and then was returned to barrel as a unit to knit together. We bottled on 17 March 2023.
V 2022 Production: 1155 x 12 cases.