Amarone Doo proudly presents a new label from South Africa!
The McNaught family fell in love with Franschhoek in the late 1980s, when Nigel and Joy McNaught decided to purchase a piece of land and begin their journey in to wine. The focus from the beginning was on crafting premium-quality wines that reflected the area and the styles of wine that excited them. Several years later, they sold their first farm and sought a smaller property that would better aid them in creating the wines that they had dreamed of. In 1995 they purchased an old fruit farm. This property is now known as Stony Brook.
With a strong focus on Cabernet Sauvignon, Semillon and Chardonnay, the McNaught family replanted the entire farm to vines and built a small cellar in which to produce the first wines under the Stony Brook label. In 2011, the owners were joined by their son, Craig McNaught, who took over the reigns as winemaker. As time has passed, the ideals of Stony Brook have remained firmly in place and the wines still reflect a strong sense of place and passion.
From their whole portfolio we carefully selected the following wines for Serbia:
Ghost Gum White
An unusual blend of two thirds Chardonnay and one third Semillon that captures the essence of Stony Brook’s philosophy by only utilising the best grapes from the estate. Both Chardonnay and Semillon have a long history within Franschhoek and the two grapes combine to create a wine with lovely balance and texture. Both varieties were barrel-fermented and aged in 50% new oak - mostly French, with 2 small Eastern European barrels used for a portion of the Semillon. The wine underwent partial, wild malolactic fermentation in oak.
This wine, like its namesake, our 15-year-old Jack Russel, has serious attitude and as was recently pointed out to us, it is now also full-bodied! The idea behind The Max is to create a wine that has huge ageing potential as well as round, rich flavours that allow the wine to be enjoyed in its youth. It is a Bordeaux-style blend, made up of 45% Cabernet Sauvignon, 40% Merlot, 10% Malbec and 5% Petit Verdot. All of the components were picked at full ripeness to ensure that the tannins, while firm and grippy, are also round and moreish. The four varieties were matured in a combination of 30% new and 70% second-and-third-fill French oak barriques for 27 months before blending and bottling. A particularly good vintage for this wine, offering the potential to be cellared for 10 to 20 years.
The Shiraz (52%) and Viognier (2%) grapes were co-fermented with 7% lignified stalks to freshen up and give additional fragrance to the wine. The Mourvèdre (46%) was picked very ripe to allow soft, round tannins to be extracted during fermentation in stainless steel. After fermentation, the two components were taken to second-and-third-fill French Oak for natural malolactic fermentation and maturation, where the wine spent 28 months before filtration and bottling.
The grapes for our 2017 Sauvignon Blanc came from Walker Bay, giving the wine lovely minerality with ripe tropical fruit on the nose. A very cold-tolerant yeast strain was used to ferment the juice to dryness at a constant 14 degrees Celcius, giving the wine complexity and elegance. Batonage was performed on the wine every two weeks after fermentation to give a creamy texture to the palate, offsetting the natural acidity. The wine was matured on its lees for ten months before fining and bottling.