A multi-layered Shiraz showing red cherries and mulberries with a subtle mocha, clove nuances. Complex on palate with long lasting flavours of red fruit and dark chocolate. Full bodied wine with mouth-watering tannins.
Grapes are hand harvested at 24.5 – 26.0 balling. Cold soak for two days before it is inoculated with yeast. During fermentation colour/flavour extraction takes place with regular pump-overs every six hours along with two to three manual punch downs of the grape cap. A maximum temperature of 27°C is reached. On completion of fermentation a further 10-14 days of extended skin maceration takes place before pressing and barrelling in 225l French oak. Malolactic fermentation is completed in barrel and further maturation takes place over 15 months.
45% 1st fill, 45% 2nd fill & 10 % 3rd fill barrel, tight and medium grain oak with medium toasting
96% French oak, 4% American oak.
Pair this wine with South African game with soft dark spices like cloves and cinnamon, fresh pepper and spice balls. If the barbeque includes slightly sweet sauces, try the Shiraz, but a strong cheese soufflé will make the knees go weak. End the evening with a tiny block of dark chocolate – meaning skip the port. Marrow and truffle are two richer foods that pair very well with Shiraz.
Cheese: Powerful cheeses such as young cheddar or gruyere, appenzeller, lancashire, leiden, munster, certain parmesans, raclette, but NOT the soft white cheeses.
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