Shiraz 2009
Winemaking
The grapes were handpicked at phenolic ripeness and stored at 10 °C to ensure the finest flavor and freshness. Upon crushing , a temperature of 10 °C was maintained and both skins and juice were left in contact in French oak tanks for 10 days. Varying from stainless steel, this approach provides improved color and flavor stability. After fermentation, character and color is allowed to develop for a period of 4 weeks before the wine is transferred to 40% new French oak barrels for 16-22 months. The use of new French oak allows the wine to retain certain flavors and extract tannin from the oak, resulting in a fuller mid pallet. By using only 40% new oak, the fruits within the wine are respected ensuring the wine is complex yet settled with great ageing potential.
Winemaker’s comments
Elegant and rich, the 2009 edition of out Shiraz exhibits a restrained nose of truffle, blac spice and dark fruits. Solid tannins are backed up by supple red fruit on the palate for balance. Overall a well rounded wine that is perfect to drink now yet will evolve in the bottle to reach perfect drinkability from 2014 onward.
Food Pairing
Our Shiraz will happily take on powerful flavours, rich and gamey. This wine will go along perfectly with ostrich or venison.
Analysis
Residual sugar Extract Alcohol
Total acidity pH
3,2 g/l
33,4 g/l 15,05 % v/v
4,9 g/l 3,70
Winemaking
The grapes were handpicked at phenolic ripeness and stored at 10 °C to ensure the finest flavor and freshness. Upon crushing , a temperature of 10 °C was maintained and both skins and juice were left in contact in French oak tanks for 10 days. Varying from stainless steel, this approach provides improved color and flavor stability. After fermentation, character and color is allowed to develop for a period of 4 weeks before the wine is transferred to 40% new French oak barrels for 16-22 months. The use of new French oak allows the wine to retain certain flavors and extract tannin from the oak, resulting in a fuller mid pallet. By using only 40% new oak, the fruits within the wine are respected ensuring the wine is complex yet settled with great ageing potential.
Winemaker’s comments
Elegant and rich, the 2009 edition of out Shiraz exhibits a restrained nose of truffle, blac spice and dark fruits. Solid tannins are backed up by supple red fruit on the palate for balance. Overall a well rounded wine that is perfect to drink now yet will evolve in the bottle to reach perfect drinkability from 2014 onward.
Food Pairing
Our Shiraz will happily take on powerful flavours, rich and gamey. This wine will go along perfectly with ostrich or venison.
Analysis
Residual sugar Extract Alcohol
Total acidity pH
3,2 g/l
33,4 g/l 15,05 % v/v
4,9 g/l 3,70
Winemaking
The grapes were handpicked at phenolic ripeness and stored at 10 °C to ensure the finest flavor and freshness. Upon crushing , a temperature of 10 °C was maintained and both skins and juice were left in contact in French oak tanks for 10 days. Varying from stainless steel, this approach provides improved color and flavor stability. After fermentation, character and color is allowed to develop for a period of 4 weeks before the wine is transferred to 40% new French oak barrels for 16-22 months. The use of new French oak allows the wine to retain certain flavors and extract tannin from the oak, resulting in a fuller mid pallet. By using only 40% new oak, the fruits within the wine are respected ensuring the wine is complex yet settled with great ageing potential.
Winemaker’s comments
Elegant and rich, the 2009 edition of out Shiraz exhibits a restrained nose of truffle, blac spice and dark fruits. Solid tannins are backed up by supple red fruit on the palate for balance. Overall a well rounded wine that is perfect to drink now yet will evolve in the bottle to reach perfect drinkability from 2014 onward.
Food Pairing
Our Shiraz will happily take on powerful flavours, rich and gamey. This wine will go along perfectly with ostrich or venison.
Analysis
Residual sugar Extract Alcohol
Total acidity pH
3,2 g/l
33,4 g/l 15,05 % v/v
4,9 g/l 3,70