AA Badenhorst Secateurs Red Blend 2024
- AA Badenhorst Family Wines
- Red wine - dry
- South Africa - Swartland
- Cinsault - blend
- Tim Atkin 2025: 90 Points
- Robert Parker: 88 Points
- Winemagazine South Africa 2025: 91 Points
€12.95*
Available, delivery time: 1-3 days
Information about "AA Badenhorst Secateurs Red Blend 2024"
The Adi Badenhorst Secateurs Red Blend ensnares the nose with a perfume-like bouquet of red berries, fine pepper aromas and fragrant spices. On the palate, this exciting Swartland blend pampers with a smooth texture. The attack is incredibly soft with a wonderful grip and freshness, to end in a dry and refreshing finish with stunningly fine tannins.
Hand-harvested grapes for this red blend were cooled overnight, crushed, and placed in concrete tanks for natural fermentation. This process, typically lasting two weeks, involved daily foot stomping. The wine aged for seven months on its lees in both barrels and concrete tanks before bottling, undergoing light filtration but no fining.
| Main grape varietal: | Cinsault |
|---|---|
| Wine region: | Swartland |
| bottle closure: | screw cap |
| bottle size [liter]: | 0,75 |
| country of origin: | South Africa |
| ratings: | Robert Parker 88 Punkte, Tim Atkin 90/100, Winemag 91/100 |
| single varietal / blend: | blend |
| vinification and maturation: | Barrique |
| vintage: | 2024 |
| wine style: | dry |
| wine type: | Red wine |
- Tim Atkin 2025: 90 Points
- Robert Parker: 88 Points
- Winemagazine South Africa 2025: 91 Points
- 2023 Vintage - Tim Atkin 2024: 91 Points
| Legal drinking age | 16 |
|---|---|
| Distributor | Curry Premium Wines oHG, D-86938 Schondorf |
| Grape varietals | 54% Cinsault, 23% Grenache, 23% Shiraz |
| Winemaker | Adi Badenhorst |
| Ingredients | Trauben, Konservierungsstoff (Sulfite) |
|---|---|
| Calories | 77 kcal / 319 kj |
| Carbs | 1.3 |
| Sugar | 0.5 |
| Fat | 0.5 |
| saturated Fat | 0.1 |
| Salt | 0.01 |
| Nutrition allergens | Sulfite |
| Alcohol concentration [Vol%]: | 13 |
|---|---|
| Residual sugar [g/l] | 2.4 |