Zonnebloem Shiraz / Mourvèdre / Viognier 2006

Colour: Ruby red.
Bouquet: Ripe berries and plums with traces of oak spices.
Taste: Full and rich with a complex micture of berry flavours, gentle tannings and integrated wood flavours.

The winemaker recommends enjoying this wine either on its own or with game or red meat dishes.

variety : Shiraz [ 85% Shiraz, 13% Mourvèdre, 2% Viognier ]
winery : Zonnebloem Wines
winemaker : Bonny van Niekerk
wine of origin : Coastal
analysis : alc : 14.74 % vol  rs : 2.6 g/l  pH : 3.49  ta : 5.5 g/l  
type : Red  style : Dry  body : Full   wooded
pack : Bottle  closure : Cork  

Michelangelo International Wine Awards 2010 - Gold Medal
2009 Decanter World Wine Awards - Bronze Medal
Veritas 2008 - Silver Medal
2008 International Wine & Spirit Competition - BronzeMedal
in the vineyard : Since the early 18th century, Zonnebloem has been a leader in the time-honoured craft of winemaking. Today this tradition lives on from the vineyards, tended by the same families for over three generations, to the meticulous craftsmanship in the cellar. This care and attention have resulted in range of great wines nurtured, handcrafted and slowly coaxed to perfection, until they are released at optimum quality. These full-bodied wines are well-structured to show varietal character with rich, robust flavours, yet remain accessible and easy to drink with a soft palate, and in the case of the reds, to last for five to 10 years.

The vineyards (viticulturist: Henk van Graan)
The grapes for this wine were sourced from mainly trellised vineyards in Stellenbosch Kloof, Helderberg and Devon Valley. Mostly south-west facing, they derive the maximum benefit from cooling maritime breezes to ensure slow ripening and concentrated fruit flavours. Despite a big crop the grapes were of excellent quality because of the cool ripening period and above average wines were made.

about the harvest: The grapes were handpicked in February at a sugar content of between 24° and 25° Balling when fruit and tannins were fully ripened but the berries and skins were still firm.

in the cellar : The winemaking (winemaker: Bonny van Niekerk)
Each vineyard block was vinified separately. After fermentation on the skins for 10 to 12 days at 26° C, the juice was racked off the skins and the skins pressed. The pressed juice was proportionally returned to add complexity to the eventual wine. After malolactic fermentation, half the wine was aged in new and second-fill small oak barrels and the other half in stainless steel tanks on oak staves.

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