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75 cl
150 cl
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About the wine
Ernie Els has been one of the absolute world leaders in golf since the 1990s. His characteristic, easy golf swing and his coolness have earned him the nickname “The Big Easy.” In the vineyard, too, he combines world-class with informality.
Ernie Els WineryRed wine | 75cl14.516°-18°C60% Shiraz/Syrah, 20% Cabernet Sauvignon, 5% Cinsault, 5% Grenache, 5% Viognier, 5% Mourvèdre
Now until 2032John Platter: 4/5, Winemag: 91/100
Tasting note
Based on Syrah, we find lots of deep red and black berries, with lively spicy notes and a floral scent of cinsault and grenache. The Cabernet Sauvignon adds some graphite and notes of freshly ploughed soil. The palate is full of cool fruits that are spiced up by spices and have a juicy, powerful yet crunchy freshness. The tannins give the wine length and structure and result in a straight and beautiful finish. There is a good mix of focused tannins, elegant cedarwood spice and fresh Fynbos buoyancy, which makes for a clever mix that works very well and represents a seamless interplay of beautiful, fragrant flowers and fine, juicy fruit.
Culinary recommendation
It goes very well with hearty meat dishes with lamb, beef or game.
Vinification
Big Easy is the nickname of golf pro and Tiger Woods conqueror Ernie Els. His top restaurant in Stellenbosch also bears the same name. The “Big Easy” wine aged in French and American oak barrels has been offered there and only there since it opened in 2008. The powerful wine became so popular that Ernie Els decided to make it known far beyond the borders of South Africa. The grapes come from the Helderberg region, some from various regions in Stellenbosch and Wellington. The grapes were harvested by hand early in the morning. On the sorting table, all excess stems and low-quality berries were carefully removed. The grapes were gently de-stemmed and slightly crushed with a Bucher stalk. Fermentation took place in open stainless steel tanks, adding yeast WE 372 to the juice. The wines were pumped and punched by hand 5 times a day to ensure maximum color extraction from the skins. After the main fermentation, the maceration time was 10-16 days before pressing. Each variety is aged individually in oak barrels (microrefined) before being blended and finally bottled. In total, 80% of the wine matured for 14 months in 300 liter French oak barrels and 20% in 300 liter American oak barrels.
More information
Allergy information: Contains sulfites
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