A full-bodied Shiraz with smoky raspberry/black cherry bouquet. Spicy, leathery undertones. Ready to be enjoyed now. Can store away for another 5 – 8 years. Serve with your favourite red meat dish. Excellent with lamb.
Full-bodied and wood – matured in small oak barrels, this exceptional wine has a smokey pepper, black cherry and mulberry bouquet with fennel and leather undertones.
The best matured steak, or oven-roasted lamb shanks
Western Cape Province of South Africa – Paarl Surrounding areas, cold wet winters, hot dry summers.
In The Vineyard
The vineyards are planted on East facing slopes in the area of Paarl. The vineyards are all trellised, 5-wire Perold system. Basic canopy and crop management are applied and supplemental irrigation is available. Harvested mid-February.
Yield: 6-8 t/haBalling at harvest: 25 – 26,5 B
In The Cellar
Fermented on skins for 7 – 12 days after which the skins are pressed and the wine is inoculated with malolactic bacteria to initiate a secondary fermentation. The malolactic fermentation takes place in small bariques. On completion, the wines are racked and aged for 12 – 18 months in French and American bariques. Wine is given only one coarse filtration prior to bottling.
|Residual sugar||3.54 g/l|
|Total Acid||5.44 g/l|
|Volatile Acid||0,54 g/l|