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Warwick Estate - Trilogy

€30.00

Vintage
Size

90 points - The Wine Advocate

"The 2011 Estate Reserved, a.k.a. "Trilogy" as it is known in Europe, is a blend of 49% Cabernet Sauvignon, 34% Cabernet Franc and 17% Merlot that sees 26 months in 225-liter French oak (61% new). It has a more austere, broody bouquet compared to Warwick's current releases, adorned with dusky blackberry and raspberry fruit interlaced with sous bois. The palate is medium-bodied with supple tannins, good acidity and a rounded raspberry finish." Neal Martin

Warwick Estate has implemented an environmentally friendly approach to produce top quality grapes, refraining from using pre-emergent herbicides in our vineyards. We spray once annually under each vine row and mow twice a year.

Warwick's Winegrower Ronald Spies The farm also refrains from using harmful insecticides, rather concentrating on spot treatments in the vineyards. 

Predominant Soil: Type:Hutton & Clovelly

Irrigation:40% Drip Irrigation

Avg. rainfall: 600mm

Avg. summer temp: 28 C/16 C

Predominant aspect of Vineyards: South Facing Slopes

Warwick farm size: 110 Ha

Vineyards size: 56 Ha

Altitude: 220m to 340m

Free delivery on orders over €100 in France.

Free delivery on orders over €300 for the Rest of the EU.

Wines and spirits purchased from Onshore Cellars can be stored in our temperature-controlled warehouses for €20.00 per case per annum.

More about the Producer

Warwick Estate

Warwick Estate

Warwick Estate is a family-owned and run winery. Managing Director Michael Ratcliffe is the 3rd generation family member to oversee this high quality boutique operation. From 1771 till 1902, Warwick was known as the farm ‘De Goede Sukses’. After the Anglo Boer war ended in 1902, Colonel William Alexander Gordon, Commanding Officer of the Warwickshire regiment bought the historic farm. He renamed it ‘Warwick’ as a tribute to his regiment and the rest, as they say, is history.

Stan Ratcliffe purchased Warwick on April 1st 1964 after an extensive search for the best ‘terroir’ in t. . .
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