Price:  £16.50 | Case Rate: £15.66
Ex Tax: £13.75

Ernie Els - Big Easy Red 2016

Information

  • Country: South Africa
  • Wine Region: Stellenbosch
  • Wine Maker: Louis Strydom
  • Grape: Shiraz Cabernet
  • Grape Percentage: 61% shiraz, 20% cabernet sauvignon, 7% grenache and 4% each cinsault, mourvedre and viognier
  • Alcohol Percentage: 13.5%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now - 2019
Duty/Vat Paid
WA: 87 (2013) VS: 89 (2015) WS: 87 (2013) WE: 88 (2010) JP: 4 Stars (2013)

Wine tasting notes

Brightly tinted with a purple edge, the Ernie Els Big Easy glistens in the glass. There is a vivid display of complexity with layered cinnamon, fynbos, liquorice and sappy red berry fruit. The strong Shiraz and Grenache component adds spiciness in amongst the mélange of varieties which include a splash of perfumed Viognier. There is excellent balance between the crystalline acidity and a creamy textured finish. Exotic and energetic now, it will improve with half a decade in the cellar.

Winery Information

Ernie Els

Through his many travels around the globe Ernie Els had been exposed to and appreciated some of the world?s greatest wines, a developing interest which inevitably led in one direction ? in 1999 the concept of Ernie Els Wines was born. As one of South Africa?s leading ambassadors and most recognizable of faces in the world of sport, it was fitting that Ernie should choose Stellenbosch to produce his wines, with vineyards located high up on the northern slopes of the Helderberg Mountain. The.. read more

Expert Reviews

Wine Advocate/Robert Parker (2013)87 pts

eRobertParker.com. # 215. Oct 2014. Reviewer : Neal Martin. The 2013 The Big Easy has a clean, innocuous, red cherry and red plum-scented bouquet. The palate is medium-bodied with a little more depth than the 2012 and a pleasant, creamy-textured finish. You'll glug this back quicker than you anticipated.

Vinous/Antonio Galloni (2015)89 pts

May 2017 - Stephen Tanzer - Deep, dark red. Aromas of cassis, spices and licorice are accented by herbs and black pepper. Savory, concentrated wine with terrific peppery dark fruit intensity (black raspberry) and the extra depth of the year. Slightly inky but rich wine with firm but ripe tannins and lovely length. This rather serious wine is big but not so easy.

Wine Spectator (2013)87 pts

Feb 28, 2015 - Direct, with chunky cocoa, roasted plum, singed vanilla and blackberry cobbler notes mixed together. Might harmonize a bit more with modest cellaring, but this is reliant on the toast. Drink now through 2017.

Wine Enthusiast (2010)88 pts

A kitchen-sink blend of 60% Shiraz, 20% Cab Sauv, 7% Grenache, 6% Mourvèdre, 4% Cinsault and 3% Viognier. Aromas of crushed violet petals are pitted against the intense mulled-raspberry and black-fruit core. Drinkable now, with approachable tannins and a dusty, cocoa-sprinkled finish, but could age until 2014. — L.B. (5/1/2012)

John Platter (2013)4 stars

Juicy, fruit-packed, Rhône-style 6-way blend with cab, 2012 offers charming fynbos & peppery notes. 2013, also tasted, hass family resemblance but plumper, riper fruit on still-rigid tannins.

Vinification Notes

The grapes were hand-picked in the cool of early morning. Grape bunches were gently destalked with a Bucher de-stalker and lightly crushed. On the sorting table, all excess stalks and rotten berries were removed carefully by hand. Fermentation took place in 7-ton, open top, stainless steel tanks with yeast WE 372 being added to the juice. The wines were pumped-over and punched-down manually 5 times per day ensuring maximum colour extraction from the skins. After primary fermentation the maceration period was 10 – 16 days before pressing.