# Crescendo (2019)

- **Producer:** Taaibosch Wines
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Franc, Merlot, Cabernet Sauvignon
- **Region:** Western Cape, South Africa
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €35
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 17–17 °C
- **Aromas & flavours:** blackcurrant, red cherry, blackberry, green bell pepper, grass, tomato leaf, raspberry, black cherry, redcurrant, cloves, butter, vanilla, cedar, cream, leather, forest floor, tobacco, earth

## About this wine

The Taaibosch Crescendo 2019 is a red wine from Stellenbosch, South Africa, produced by Taaibosch Wines. It is a Bordeaux-style blend with a significant proportion of Cabernet Franc, aiming for a classic structure and elegance. The wine continues the legacy of a notable 1990s South African wine. Taaibosch Wines is a boutique estate owned by the French Oddo family, who prioritize sustainability and minimal intervention in their winemaking. The vineyards are located on the slopes of Mount Helderberg, benefiting from the region's mineral-rich soils and cooling maritime influence. The 2019 vintage presented challenges with uneven budding and ripening, necessitating careful vineyard management.

## Interesting facts

- A modern tribute to the 1990s cult wine, Cordoba Crescendo.
- Named 'Crescendo' to signify the estate's growing ambition and quality.
- Vineyards are situated around 300 meters above sea level.
- Emphasizes custodianship and minimal intervention winemaking.

## Food pairing

The wine's structured tannins and medium-plus body complement the protein in meats, while its bright acidity cuts through richness. Herbal notes in the wine echo those found in dishes seasoned with rosemary or thyme, creating a harmonious connection.

## Wine making process

The Taaibosch Crescendo 2019 is produced using a blend of Cabernet Franc, Merlot, and Cabernet Sauvignon. Grapes are fermented in stainless steel and cement tanks, employing gentle extraction methods. Malolactic fermentation occurs, often in cement. The wine is aged for 13 months in 225-liter French oak barrels, with 30% new oak, followed by additional aging in large oak foudres and cement tanks. Some bottle aging prior to release is also part of the process. The viticulture emphasizes organic and biodynamic practices.