Final Year Protégé
I grew up in Pniel outside Stellenbosch. I was drawn into wine when I presented wines to guests when I worked in a restaurant.
In my first year I was mentored by Warren Ellis at Neil Ellis wines and in my second year I worked at Glenelly wine estate. For my final year, am working at Delaire Graff Wine Estate and am mentored by Morné Vrey.
When I look forward, I would like to be a winemaker of good quality wine – preferably red wine.
The wine I made for the Protégé Programme Charity Auction in my second year is a Bordeaux-Style Red Blend:
Kyle Davids – Mac-Arthur 2021
65% Cabernet Sauvignon, 15% Petit Verdot, 10% Merlot, 10% Cabernet Franc
The Cabernet Sauvignon and Petit Verdot were co-fermented and the Merlot and Cabernet Franc were co-fermented. The wines were naturally fermented and matured in French oak barrels. The Cabernet Sauvignon and Petit Verdot were fermented in a new French oak barrel and the Merlot and Cabernet Franc were fermented in a 2016 barrel. Malolactic fermentation was completed in barrel. The wine was then matured for 12 months before blending. The wine was cross filtered and bottled under cork.
Tasting Notes: Mac-Arthur is a youthful, fruit-driven blend. The nose presents blackberries, plum, cassis and dried cherries. Hints of floral spice, mint, dried oregano and Cape fynbos are also present on the nose. The palate shows dark fruit aromas with hints of dried thyme. Well balanced acidity and complexity. Silky tannins with good structure and a long and smooth finish.