Kanu Shiraz Limited Release 2003

Deep ruby colour with a cerise rim. Freshly milled pepper bouquet with hints of nutmeg and cloves on a berry base. Sleek and flavourful; concentrated fruit with soft vanilla wood tannins. Well balanced with a long lingering aftertaste. The wine will gain in complexity during the next two to five years.

Serve at 19°C. Ideal with char grilled black mushrooms; moussaka; game birds simmered in red wine; pan-fried pork filled; Ossobucco; and waterblommetjie bredie (a traditional South African lamb stew made with a endemic Cape water lily).

variety : Shiraz [ 100% Shiraz ]
winery : Kanu Wines
winemaker : Richard Kershaw
wine of origin : Stellenbosch
analysis : alc : 13.49 % vol  rs : 2.8 g/l  pH : 3.86  ta : 5.7 g/l  so2 : 98 mg/l  fso2 : 31 mg/l  
type : Red   wooded
pack : Bottle  

98 Vintage: Gold medal at Veritas 1999 ; **** Wine Magazine – May 2000 edition.
02 Vintage : Scored 90/100 in USA Wine Spectator
03 Vinatge: Veritas 2005 Bronze

ageing : 5 – 10 years

in the vineyard : Varietal: 100% Shiraz
Area: Stellenbosch
Soil Type: Decomposed Shale
Age of vines: 5 Years
Trellising: Vertical shoot position
Vine Density: 3 500 vines / ha
Yield: 2.2 tonnes / ha
Irrigation: Yes, drip

about the harvest: Picking date: 7 - 14 March 2003
Grape Sugar: 25°B at harvest
Acidity: 6.5
pH at harvest: 3.6

in the cellar : The grapes were harvested by hand from the Stellenbosch Kloof area in Stellenbosch. The grapes were crushed and inoculated immediately (due to the wet harvest and some rot on the grapes) with specific Shiraz yeasts. The fermentation lasted 7 days on the skins, with regular pumpovers to ensure good colour and tannin extraction before pressing. The wine then underwent malolactic fermentation in tank before maturation in French oak barrels for 18 months. After maturation the wine was racked, lightly fined and filtered and finally bottled.
Fermentation temperature: 25 - 28°C
Wood ageing: 18 months : 70% in new & 30% in 2nd fill French Oak
Total production: 1100 x 12 cases

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