Platter Review: 4.5*
Tim Atkin: 95 Points (2017)
The Warwick Trilogy is a blend of Cabernet Franc (51%), Cabernet Sauvignon (34%) and Merlot (15%) that already impresses in its bouquet with its complexity. A wonderful fruity mélange of plums and blackberries, paired with dark cherries and mulberries, spoils the senses of the connoisseur, while nuances of anise and dried oregano provide a spicy component and give the red wine even more facets. The well-structured tannins culminate in a long lasting finish, making the Warwick Trilogy an unforgettable taste experience. After the red wine matured in French oak for 27 months, only the best barrels were selected for the Warwick Trilogy. Serve the red wine best with dishes with beef and pasta or Mediterranean cuisine.
Rare beef fillet done in a Chinese barbecue sauce would make this wine come alive, or even a Carpaccio with an anchovy cream and a hint of truffle oil. A bowl of simple, homemade whole egg pasta is always the answer, with a simple Ragu sauce. Or a baked Camembert, served hot from the oven with cranberries and cherries and a hunk of crusty bread.
Warwick has a lengthy history dating back to when it was named “De Goede Sukses” from1771 to 1902, until the farm was bought in 1902 by Colonel William Alexander Gordon and he renamed to the current name. Warwick wine farm was purchased by Stan Ratcliffe in 1964 and is now a family-owned and run wine estate. Ratcliffe’s wife, Norma, took to the craft of wine-making and found she had a natural talent. She is often referred to as “The First Lady” because she was one of the first women to make wine in South Africa.
Ideally, age it for 10 years or more, if you can wait that long. Drink it young but we do suggest decanting it for an hour or two before serving.
Alcohol: 14 % vol
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