The Vineyard Wine Market

The Man-The Wine

Gary Player has won 9 Majors Championships, including the Grand Slam, and each victory has revealed a unique combination of numbers; numbers that gave the rise to the concept for interpreting landmark photographs of his winning Championship moments. The symbolism of the combination of numbers, unique to each Championship victory, has been re-created in a series of contemporary artworks, interpreting classic black and white photography into a moving tribute to the legend that is the Black Knight.

The Gary Player Major Championship Series 2004 is a blend of 51% Syrah, 27% Merlot, 13% Cabernet Sauvignon and 9% Pinotage. It is being released to honor the 50th anniversary of his first win in Augusta. On arrival at the winery manually harvested fruit was hand sorted and lightly crushed into tank. Fermentation lasted 6 days with a combination of pump-overs and punch down for gentle extraction of tannin and flavor. Pinotage was pressed soon after fermentation with Shiraz and Merlot spending up to 12 days on the skins after fermentation and Cabernet Sauvignon up to 24 days after fermentation. Press wine was separated from “free run” with portions of high quality press wine being blended together with the “free run” after evaluation. The different cultivars were aged separately in French oak for 6 months after which the final blend was assembled and aged for a further 12 months in 40% new French oak, and the balance in second and third fill barrels. A light egg white fining and a minimal filtration were done before bottling.

The Gary Player Major Championship Series 2003 is a blend of 38% Merlot, 31% Cabernet Sauvignon, 23% Pinotage and 8% Shiraz. It was released to honor the 50th anniversary of his win in Muirfield in 1959. On arrival at the winery manually harvested fruit was hand sorted and lightly crushed into tank. Fermentation lasted 6 days with a combination of pump-overs and punch down for gentle extraction of tannin and flavour. Pinotage was pressed soon after fermentation with Shiraz and Merlot spending up to 12 days on the skins after fermentation and Cabernet Sauvignon up to 24 days after fermentation. Press wine was separated from “free run” with portions of high quality press wine being blended together with the “free run” after evaluation. The different cultivars were aged separately in a combination of French and American oak for 6 months after which the final blend was assembled and aged for a further 12 months in 40% new French oak, 10% new American oak and the balance in second and third fill barrels. A light egg white fining and a minimal filtration were done before bottling.

The label from the Muirfield 1959 Release

The label from the Muirfield 1959 Release


The label art story:
To the uninitiated they’re simply a series of numbers, but on the day, they were the winning numbers.

The club used… the distance to the green from the tee… the birdie… the number of shots… the day of the month… the year.

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