Shiraz made with the Braai (BBQ) in mind!
The vineyards for this Shiraz clamber up the foothills of the Swartland mountains that are comprised of sandstone and alluvial soils. This region is hot and dry which forces the unirrigated vines to work hard to produce low yields and small berries. Produced from mainly free run juice and fermented on skins in stainless steel tanks, a portion of the grapes are whole bunch fermented as the ripe stems add to the overall tannin quality of the wine. The remainder of the grapes are destemmed and pressed. Délestage is done once per day which helps to release the fresh, fruity and spicy aromas known so well in this wine. The final blend is aged on its fine lees for an extended period in French oak barrels along with around 15% from the previous vintage - this ensures a more complex wine with greater palate weight and mouthfeel.
This absolutely reflects the super fantastic vintage. It is proof of how far SA reds have come in the past 10 years. It’s fresh, vibrant, positively thrumming with sappy wiry fruit with a bright mineral palate, cranberry fruit and a long, essential finish.
This wine was made with the barbecue in mind, a great partner to homemade burgers or sticky spare ribs.
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