Premium Range – Shiraz

Suggested Food Pairing:

Succulent dry-aged Prime rib and soy glazed root vegetables, braised Brisket and herb dumplings or Gemsbok loin with parmesan mashed potatoes.

Tasting Notes:

Medium intense with a bright red edge. A forthcoming nose, loaded with spice, milled white pepper, and underfoot crushed Karoo scrub. Bright red berry fruit with seductive vanilla tones round out the wine. Expressive palate of spice, leather, and an almost savoury undertone, backed by a solid tannin structure.

Winemaking Practice:

The grapes were sourced from three specific sites in Stellenbosch, Paarl and Wellington. The three lots were picked at different dates according to optimal ripeness levels, destemmed, crushed and underwent a 72-hour cold soak. Gentle pump overs were done during this period to maximise colour extraction. During this time natural fermentation kicked in followed by inoculation with a specific cultured yeast. With regular pump overs the wine fermented to dryness and was left on the skins thereafter for 15-18 days ensuring colour stability. The three portions were pressed separately before going to barrel. The wine underwent malolactic fermentation in barrel and spent a total 22 months maturing in oak. A blend of French oak (74%) and American white oak (26%) was used in the barrel line-up. The three portions of Shiraz making up the final blend was matured separately in oak. Blending took place after careful assessment of the different lots. A small portion of Durif and Mourvedrè was blended into the Shiraz, adding extra complexity and colour.

Product or Service

HS220421 - Wine; still; in containers holding 2 litres or less

Wine Attributes

Vintage: 2019

Varietal: Shiraz (Syrah)

Wine Region: Coastal – Stellenbosch