Shiraz 2012 Magnum
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. Upon fermentation, flavour and color is allowed to develop for a period of 4 weeks before the wine is transferred to 60% 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 60% new oak, the fruits within the wine are respected ensuring the wine is complex yet settled with great ageing potential.
Vintage: A cold, dry spring resulted in smaller crop and berry size. However increasing temperatures during the summer lead to good ripening conditions. Red wines are aromatically fruit forward and bright with an elegant tannin structure.
Winemaker’s comments: A complex nose packed with spice, chicory, white pepper and black fruit. Polished tannins, full bodied and balanced.
Food Pairing: Our Shiraz will happily take on powerful flavours, rich and gamey. This wine will go along perfectly with ostrich or venison.
Analysis: Alc 13.71% | Residual Sugar 3.2 g/l | Acidity 5.0 g/l | Ph 3.68
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. Upon fermentation, flavour and color is allowed to develop for a period of 4 weeks before the wine is transferred to 60% 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 60% new oak, the fruits within the wine are respected ensuring the wine is complex yet settled with great ageing potential.
Vintage: A cold, dry spring resulted in smaller crop and berry size. However increasing temperatures during the summer lead to good ripening conditions. Red wines are aromatically fruit forward and bright with an elegant tannin structure.
Winemaker’s comments: A complex nose packed with spice, chicory, white pepper and black fruit. Polished tannins, full bodied and balanced.
Food Pairing: Our Shiraz will happily take on powerful flavours, rich and gamey. This wine will go along perfectly with ostrich or venison.
Analysis: Alc 13.71% | Residual Sugar 3.2 g/l | Acidity 5.0 g/l | Ph 3.68
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. Upon fermentation, flavour and color is allowed to develop for a period of 4 weeks before the wine is transferred to 60% 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 60% new oak, the fruits within the wine are respected ensuring the wine is complex yet settled with great ageing potential.
Vintage: A cold, dry spring resulted in smaller crop and berry size. However increasing temperatures during the summer lead to good ripening conditions. Red wines are aromatically fruit forward and bright with an elegant tannin structure.
Winemaker’s comments: A complex nose packed with spice, chicory, white pepper and black fruit. Polished tannins, full bodied and balanced.
Food Pairing: Our Shiraz will happily take on powerful flavours, rich and gamey. This wine will go along perfectly with ostrich or venison.
Analysis: Alc 13.71% | Residual Sugar 3.2 g/l | Acidity 5.0 g/l | Ph 3.68