|Residual Sugar||3.0 g/l|
|Total Acid||5.8 g/l|
“This wine is an excellent combination of all things dark red, purple and black. The palate is still very young and lively, brilliantly showcasing the elegant and juicy fruit of the Shiraz.”
Variety: 100% Shiraz
Wine of Origin: Coastal Region
In the Vineyard
The Shiraz was sourced from a vineyard in the Swartland area, where the soil is of a lighter granite origin. Spur pruning began in mid-July, followed by shoot thinning in mid-October, which left an average of two to three shoots per spur. The exercise was repeated in early December when excess shoots were removed. Careful tipping of the shoots commenced at the end of January to ensure concentration of nutrients in the berries. Small, uneven bunches were removed two weeks prior to harvesting.
The 2013 harvest started a bit later than normal. A warm February and March resulted in full, rich and ripe bunches with small, concentrated berries. Harvested by hand between 10 March and 8 April.
Fermenting at 26–30°C took between seven to 12 days to finish. A combination of punchdowns and pumpovers was used to maximise the extraction of ripe, round tannins and colour. After the ferment, wines were left on the skins for five to 10 days before being pressed. Aged in first- to fourth-fill 300-litre barrels for 15 to 16 months.
Winemaker’s Tasting Notes
On the nose: The primary impression on the nose is that of ripe red fruit, plums and cherries, with the background filled with vibrant brown oak spice.
Palate: This wine is an excellent combination of all things dark red, purple and black. The palate is still very young and lively, brilliantly showcasing the elegant and juicy fruit of the Shiraz. A seamless integration of oak spice and oak tannin adds real depth and complexity to the wine.
Ageing potential: Enjoy now. Will age with much complexity for the next five to eight years.