Shiraz 2007

The Vineyards

The grapes for this blend were sourced from vineyards from the Stellenbosch and Darling region. The vineyard soils range from decomposed granite to sandstone.

The Grape Variety

Shiraz

Winemaking

Harvest commenced on 21 February and finished according to the different regions. Grapes were harvested between 24.0°B and 26.0°B with a total acid of 7.2 to 8.0 g/l and a pH of 3.36 to 3.4.

Fermentation initiated in stainless steel tanks and underwent a series of pump overs until dry. Further maceration allowed beofre drawing off and light pressing.

The wine spent 15 months in used oak barrels.

Bottled August 2008.

Alcohol: 13.5%
Residual Sugar: 3.5 g/l  
Total Acid: 6.0 g/l
pH: 3.5

Tasting notes

Red, purple colour. Pure blackberry fruit with underlying white pepper and liquorice aromas and hints of violets. Elegant but concentrated palate with fruit, underlying cedar spice and finely balanced tannin characters.