The Warwick Trilogy was first produced in 1986 as the flagship Estate wine. There has been a Trilogy every vintage ever since. It was launched as a three-varietal Bordeaux-style blend, predominantly Cabernet Sauvignon, until the 2015 vintage when Cabernet Franc led the blend for the first time.
Complex bouquet of fruit with red plum and blackberries dominant with further notes of black cherry and mulberry. Aniseed and notes of dried oregano add even more intrigue to the wine. It Is well supported by grippy powdery tannins which lead to a lingering fruity finish.
Each component was harvested separately, de-stemmed and sorted into tank. The wines spent between 20 and 40 days depending on the tannin structure with three or four pump overs per day and then pressed to undergo malolactic fermentation in barrel and tank. After completion the wine was racked to French oak barrels (60% new oak was used) for a period of 27 months before a strict selection process, where only the best barrels from the best blocks are selected. Wines are blended together and allowed to clarify naturally before bottling in September 2018.
Download the tasting notes here (PDF).
Braised beef short rib bordelaise with pappardelle pasta and crispy baby vegetables. Grilled Mediterranean vegetables marinated in dried oregano with baba ghanoush and toasted pumpkin seeds.
94pts – Tim Atkin South African Report 2019