Altydgedacht Tintoretto 2009

February 25, 2011
by Christian
in What I Drank Last Night
with 2 Comments
Not paint-by-numbers.

Not paint-by-numbers.

Last night Altydgedacht Tintoretto 2009 at swish inner-city hotel 15 on Orange. This becomes the Durbanville property’s flagship red and is another in the emerging category of freestyle red blends, featuring 45% Pinotage, 33% Barbera, 11% Cabernet Sauvignon and 11% Shiraz.

Pinotage takes the lead as Altydgedacht has enjoyed notable success with the variety in recent times (the single variety 2008 and 2009 featuring in the Absa Top 10 Pinotage competition) while the farm has long had a history of cultivating Barbera , the first plantings dating from 1928 after an influx of Italian immigrants to the area.

Winemaker Etienne Louw says he endeavoured to achieve a little more structure than the standard-range reds while keeping the depth of fruit that he believes characterizes Durbanville.  The wine spend a total of 18 months in French and American oak, 70% new with the different components kept separate for the first 12 months before being blended together and returned to barrel for the remaining period. A considered approach from a man who attended the recent Cape Town concerts of both Rammstein and U2,  the German industrial metal band giving his preferred performance…

The wine shows red cherry, plum and spice aromas and flavours and comes across medium bodied with fresh acidity and fine tannins. It has great gluggability but is by no means facile and should only become more complex with three to five years in the bottle. Price from the tasting room: R125 a bottle.

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2 Comments

  1. RobFebruary 26, 2011 at 1:09 pmReply

    This would be considered a “Cape Blend”?

    • ChristianFebruary 26, 2011 at 4:01 pmReplyAuthor

      Technically yes on the basis that it meets the requirement as stipulated by the Pinotage Association that a wine should contain a minimum of 30% and maximum of 70% of Pinotage in order to be considered such. My feeling, however, is that it mandating minimum and maximum levels of a variety stifles innovation and free-thinking and I remain unconvinced that the concept of the “Cape Blend” as envisaged by the Pinotage Association is ever going to gain traction with the consumer.

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