TLC for Gran Cavalier
It takes a lot of tender loving care to produce wines of the calibre of Delicata’s award winning flagship range Gran Cavalier.
Two white wines of the latest 2013 vintage in this range have just been released. They are the soft, full-flavoured Gran Cavalier Chardonnay and the crisp, aromatic Gran Cavalier Sauvignon Blanc.
Whereas white wines can be left to age in oak barrels if more complexity is wanted, this is not necessarily the ultimate method. Even greater complexity and finesse can be achieved by fermenting the sweet grape juice in barrel, as opposed to merely maturing in barrel.
This is exactly the LTC the Gran Cavalier Chardonnay received. Delicata has left the grape juice earmarked to produce the winery’s premium Gran Cavalier Chardonnay to barrel ferment.
After the cool pressing of the Chardonnay grapes in August, the must filled up French oak barriques which are produced by renowned French coopers. All these wooden vats may look identical to the untrained eye since all of them hold the same volume of 225 litres of wine. Yet, there are differences between them: in the origin of the oak they are made from, as well as in the degree the barriques have been toasted or charred on the inside during their manufacturing process, and their age and usage. One can begin to understand and appreciate the skill involved to be able to make the right choices with regard to what kind of barrels to use and how to do this best.
Delicata’s Gran Cavalier Sauvignon Blanc, on the other hand, has not been in contact with oak at all. The fermentation took place in stainless steel tanks in order to retain the typical racey hallmark of the grape variety.
However, in order to give this premium wine its complexity and retain the distinct characteristics of the grape variety, the winemaker has applied a technique known as ‘maceration pelliculaire’. This French term indicates that the crushed grape mass, juice and skins, has been left to stand for several hours with the skins in contact with the free run juice prior to fermentation.
This process also requires experience since in the making of white wine it is usually normal practice to separate the juice from the skins as quickly as possible, because it is recognised that the flavour could be spoiled by extraction of the harsh and bitter polyphenols in the skins.
Both the Gran Cavalier Chardonnay and the Sauvignon Blanc of the 2013 vintage are must-try Maltese wines. The Chardonnay, being round and full-bodied, will go admirably well with richer seafood dishes, creamy pasta dishes, poultry and grilled white meats including veal and pork. The Sauvignon Blanc is delicious to drink now while it is fresh and just bursting with crisp citric fruit flavours. It will make the perfect accompaniment to most delicate fresh fish dishes, shellfish platters, salads, fresh asparagus and artichoke.
Both wines have been accredited with the D.O.K. Malta classification. The latest 2013 vintage is the 14th vintage of Gran Cavalier white wines to be released since the brand’s launch in the year 2000.
The single varietal Gran Cavalier range which also consists of two red wines, a Syrah and a Merlot, are all made from Malta grown noble grape varieties that have been hand-picked from selected vines. Since its launch, the range has been awarded 9 international awards in Paris, London and Burgundy.
