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A pair of bottles stored in my underground Victorian cellar, one each from the 2014 and 2015 vintages.
David & Nadia Elpidios, Swartland, 2014
Robert Parker Wine Advocate: 93/100
The 2014 Elpidios (which is now under the David & Nadia label) is a blend of 30% Syrah, 28% Carignan, 17% Cinsault, 14% Grenache and 11% Pinotage from seven vineyards of shale, schist, granite and iron-rich soils. Matured for 20 months in old 500-liter barrels, it has a composed bouquet with raspberry, cranberry leaf and light lavender scents. It is very floral. The palate is very well balanced with fine tannin, an open-knit and generous blend that expresses harmony and refinement on the finish, a saline tang lingering on the aftertaste. This is a strong follow-up to the outstanding 2013 Elpidios and it should age well over the next 12-15 years. Drink through 2030. (Neal Martin)
David & Nadia Elpidios, Swartland, 2015
Jancis Robinson: 17.5/20
Grapes from seven different Swartland vineyards are used, focusing on schist and granite soils of the mountains of the Paardeberg, Swartland. 39% Carignan, 31% Syrah, 16% Pinotage, 9% Cinsaut, 5% Grenache. 30%–50% whole bunches are sorted and then used in the bottom of an open tank. The rest of the grapes are all sorted, destemmed but not crushed and added to the tank on top of the whole bunches. Maximum healthy pre-ferment cold soak with a daily punch down and CO2 gas coverage. Spontaneous fermentation occurs in the tank. Maximum extended skin contact (approximately four weeks in total). Grapes are gently pressed and drained to old French oak barrels for malolactic fermentation. Wines are matured in barrel for seventeen months. Total production 7,896 bottles, pH 3.56, RS 2.6 g/l, TA 5.9 g/l, yield 4–5 t/ha, TSO2: 93 mg/l.
Red fruit and warm spices and pencil-sketched tannins. Yet savoury. So complete and with gentle tension. Elegant and long and drawing like a cashmere scarf across the mouth. Beautifully drinkable. (TC)
Tim Atkin MW: 94/100
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