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The shiraz grapes are grown on 15 year old vines.The training system
used is a single trellis and are tied in with a knotted cord. The
grapes are hand picked, and the harvest produces 10,000 kg per
hectare. The wine's composition is 90% shirez and 10% cabernet sauvignon.
WINE MAKING PROCESS / gentle desteming and
crushing of the berries. Direct
application of selected yeast during the fermentation taking place at temperatures of 24ºc over
a 9 day period. Maceration takes place
after the alcoholic fermentation during a period of 5 days. 100%
natural malolactic fermentation.
OAK CONTACT: The wine unoaked.
BOTTLING /
Filtration: Diatomatious earth. Potential maturation: up to 4 years
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CHEMICAL ANALYSIS |
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Alcohol Content (20º) |
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13.50 |
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pH |
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3.58 |
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Ackermann dry extract |
g/l: |
29.00 |
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Total acidity |
g/l: |
5.78 |
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Volatile acidity |
g/l: |
0.62 |
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Total Sulphur |
g/l: |
0.0074 |
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Free Sulphur |
g/l: |
0.019 |
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Residual Sugars |
g/l: |
1.90 |
TASTING NOTES / intense violet in colour. This wine has a lovely musky aroma of cloves and deep red berry fruits combined with a subtle toasted flavour and mint undertones on the nose. Strong mature tannins with cherry give for a well-bodied wine with a persistent flavour on the palate.
FOOD AND DRINK PAIRING / ideal with roasted meats especially lamb. Beans. Meatballs. Pastas. Cold meats and cheeses. Serve at room
temperature, ideally 18ºc-20ºc.
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