Plantagenet Three Lions
The Plantagenet's were the first truly armigerous royal dynasty of England meaning they were entitled to strike and bear various coats of arms. The arms of this noble, later royal, family, "Gules, three lions passant guardant", termed colloquially "the arms of England" were first adopted by King Richard the Lionheart (1189 - 1199), son of King Henry ll of England (1154 - 1189), son of Geoffrey Plantagenet, Count of Anjou (1113/17 - 1151).
These Three Lions signified royalty, history, power and a code of conduct that was instantly recognized wherever they were displayed.
So too with this range of wines. They are from the oldest established winery in the Great Southern - they are wines with power and provenance. The Three Lion coat of arms of Plantagenet Wines is a recognized symbol of quality and prestige.
Tasting Notes
Tasting Notes
pH
3.5
Acid (g/L)
6.0
Maturation
French oak 6 – 8 months.
Appearance
Starbright, medium intensity ruby.
Aroma
Intense blackcurrant and cranberry fruit aromatics on the nose with anise, black pepper, cocoa.
Palate
Juicy fresh acidity and gentle tannin profile makes this wine an easy drinking delight. Good fruit concentration without being heavy adds to the enjoyment. The palate finishes clean and fresh, with good length dominated by a blackcurrant and blueberry fruit core.
Food Matching
Braised meat dishes.
Vintage Notes
The winter was again relatively mild after the month of June, with temperatures well above the average during late July and early August. Cool wet conditions in both early and late spring increased soil moisture and produced large canopies. Although conditions were conducive for vine health, the variable conditions from late winter to early November were adverse to successful fertilisation and subsequent fruit set. This was most evident in the Chardonnays. Big canopies, light yields and warm conditions in summer accelerated vine phenology and forwarded the commencement of vintage to mid-February. The anticipation from all was that vintage would be condensed and ripening would be rapid. Thankfully temperature subsided and the nights became cool. The pace of the final stage of ripening was tempered, and thus flavour and the aromatic profile of the fruit were able to develop, along with a delicate acid structure.
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