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Thorne & Daughters Wanderer's Heart 2020

From an unconventional – think bohemian and vagabond – wine producer.
  • $60.00

Learn More About This Product

Primary Notes: Plum, Blackberries, figs, Raspberry, red plums, cherries, Rosemary, Juniper, Sandalwood,

Secondary Notes:

Tertiary Notes:

Body: Medium +

Dryness: Very Dry

Acidity:

Tannin: Medium

Alcohol (%): 13

Origin: Western Cape, South Africa

Maker: Thorne & Daughters

Grape: Grenache (Garnacha, Cannonau) Blend

Fermentation: Slight Wood

Awards:

Decanting: >30min

Serving Temperature: Best served between 16–18 degrees.

Asian Food Pairing: Sio ba, Har cheong gai, Stir fry pork liver

Western Food Pairing: Charcuterie platter, Duck Confit, Pork Knuckle

Description

Thorne & Daughters Wanderer's Heart 2020

The 2020 Wanderer's Heart is Thorne & Daughter's elegant Cape Red, an elegant Rhone red blend built around incredible vineyards found all over the Western Cape.


Pale ruby colour. Fragrant, refined and delicate. The expressive nose is a strong whiff of red and dark berries (raspberry, strawberry, cranberries and blackberries), with complementing aromas of ripe purple figs, rosemary oil and sandal wood. Poised on the palate with soft tannins, giving way to a finish of red plums, cherries, juniper and cranberries. Bright with a keen balance, very pure in its fruit with a dusting of fine tannins to complete the picture.


Fun Fact: In the middle of 2016, they commissioned a writer friend to write a series of short children’s stories about growing up in the Cape. They've since used these stories as the inspiration for the names for their red wines.

John and Tasha are wanderers at heart and their travels in the Western Cape brought them into contact with many fantastic grape growers. A blend of Grenache with old vine Cinsault and Mourvedre. A multi-region sourced wine from Paardeberg, Bot River, Bottelary and Wellington. They rent a truck and travel to the vineyards, where they hand-pick the grapes early to retain freshness and clarity of vineyard expression, while also refraining from sacrificing the pleasure that ripe fruit brings to the wine. Around 60% of the crop is placed into the bottom of an open vat as whole bunches and then destem the rest on top. During fermentation, they punch down the cap a couple of times a day to keep it wet. Once they are happy with the structure in the wine, it is pressed in an old basket press. The wine then goes through malolactic fermentation and 9 months maturation in old oak barrels.


34% Grenache noir – Voor Paardeberg (6 years, clay soil), Paardeberg (13 years old, granite soil)
26% Cinsault – Bottelary (46 years old, iron-rich red soil)
17% Grenache gris – Wellington (4 years old, sandstone soil)
13% Mourvèdre – Bot River (11 years old, gravel/clay duplex soil)
10% Syrah – Bot River (11 years old, shale soil)




 12.89%

 

AWARDS & ACCOLADES


 - 93 POINTS
John Seccombe uses whole bunch fermentation on the Grenache, Mourvèdre and Syrah portions of the blend, but not on the Cinsault component. Light, graceful yet wonderfully focused and detailed, this has rose petal, red cherry and raspberry flavours, negligible oak and fine, savoury tannins.