This wine offers white pepper, raspberry and biltong flavours with a soft dark undertone enhancing ripe fruity tannins and peppery spice. A lovely bouquet is lifted by violets and fresh acidity.
The grapes are crushed and allowed cold maceration for 24 – 48 hours. It is inoculated with French Rhone yeast strains and allowed to ferment with regular punch downs for 8 days on the skins. The wine is then drained from the skins and further fermentation takes place in stainless steel tanks. Malolactic fermentation is partially finished in barrels. The wine is then allowed to mature in 90% French, 5% American and 5% Hungarian oak for at least 12 months.
Grapes for this wine are selected from 3 different blocks. More than 70% of the wine is made up of Helderberg fruit (Golden Triansgle) from Block R - the rest is split between Block 18 and 19 from our Bottelary property with south-western slopes as well as some Devon valley fruit.
Varietal - 100 % Shiraz
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