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HomeExclusive CraftsmanshipWine critics gather to determine De Toren Fusion V & De Toren “Z” 2015 vintage composition

Wine critics gather to determine De Toren Fusion V & De Toren “Z” 2015 vintage composition

At De Toren our consumers are always front of mind. For this reason we invite end consumers, Sommeliers and wine critics to assist us in determining the taste profiles of our wines.

This year we started the process with De Toren Fusion V at Baia Restaurant in Cape Town. The 14 blends were suggested by Winemaker Charles Williams. The tasting revealed very clear results and the discussion lead to 3 further new blends being developed. This year Cabernet franc was an important qualitative indicator.

The second De Toren Fusion V blend tasting was held at Makaron Restaurant, Majeka House in Stellenbosch, which again was very conclusive. Of the 8 wines presented (5 best wines from 1st tasting and 3 new candidates) the winning wines were the best from the first tasting and one of the newly made up blends.

The conclusive tasting held at De Toren Private Cellar decided on the final blend composition for the De Toren Fusion V 2015 which will be blend number 6 from the second tasting 51% Cabernet Sauvignon, 10% Merlot, 19% Cabernet Franc, 13% Malbec and 7% Petit Verdot.
This year was amazing for De Toren Fusion V as any of three to four top blends could easily have been bottled as the final blend and we would have been very proud of it.

The first blending session for De Toren Z was held on 19 May at Reuben’s Restaurant at the One and Only hotel in Cape Town. The next tasting for De Toren Z was held in Durban at the Beluga Restaurant. The final determination of newly made blends number 5 and consisted of 53% Merlot, 16% Cabernet franc, 13% Cabernet Sauvignon, 13% Malbec and 5% Petit Verdot. We are very excited about this blend because of its’ unique expression, complexity and vibrancy. A great successor to the currently being pre-released De Toren Z 2014 blend. These wines will be released towards latter part of 2017.

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