variety : Shiraz [ 100% Shiraz ]
winemaker : Abraham van Heerden
wine of origin : Paarl
analysis : alc : 14.00 % vol rs : 3.10 g/l pH : 5.60 ta : 5.50 g/l
type : Red taste : Fruity wooded
pack : Bottle closure : Cork
about the harvest: Grapes were harvested at 24,5B, destemmed and transferred to open fermentation tanks. After the addition of selected yeasts, the juice, together with the skins, were allowed to ferment at controlled temperatures of 25C and 28C. During fermentation, skins that tend to rise to the top were regularly pushed down to cool the cap and to optimise flavour and colour extraction. At 5B, juice was drained from the skins and the fermentation allowed to continue in closed tanks. Any juice remaining in the skins were recovered with the use of a gentle tank press. After allowing for malolactic fermentation to complete, the wine was racked from the lees and transferred to 225 L oak barrels for maturation.