The Winery of Good Hope Mountainside Shiraz 2010
The Winery of GOOD HOPE Shiraz focuses on using natural methods to achieve a balanced style that promotes drinkability, but which releases flavour, varietal spiciness, individuality, balance and freshness. The great innate attributes of Shiraz.
variety : Shiraz [ 100% Shiraz ]
winemaker : Team Effort
wine of origin : Stellenbosch
analysis : alc : 13.5 % vol rs : 4.5 g/l pH : 3.75 ta : 5 g/l
type : Red style : Dry wooded
pack : Bottle closure : Screwcap
in the vineyard : Two mature, trellised Mountainside vineyards, both in the premium maritime Stellenbosch Appellation : one on the south-westerly aspect of the Helderberg Mountain the other in Devon Valley, on the southerly slopes of the Mountains surrounding Stellenbosch. Both locations overlook False Bay and towards the South Pole, over the bottom edge of the Atlantic Ocean. The soils are composed principally of deposed granite, mixed with clay, giving rise to the excellent depth and minerality of the wine, its dense fruit, sound balance and its spicy flavours. The Devon Valley grapes give riper fruit and juiciness; the Helderberg grapes lend more structure, spice and minerality. In both sites, the elevation, aspect and geology of these Mountains contribute markedly to the character of this wine.
about the harvest: Green harvest thinning is always carried-out, sufficiently early in the growing cycle to allow for focused development of a smaller yield. 2010 was a strange vintage, with some unusual weather patterns and a shorter than usual ripening season and a less hot summer than is often the case. Yields were also naturally lower than usual (+/- 40 hl / ha). The early ripening varieties, such as Shiraz, did particularly well in 2010 and this is reflected in the purity of this wine, its approachability and its all-round fantastic drinkability.
in the cellar : Grapes hand harvested, crushed and destemmed into large fermenters. Cold soaked for several days on the skins to promote fruitiness, colour and flavour. Fermented using wild yeasts for +/-10 days, carrying-out periodic pump-overs throughout. Micro-oxygenation in tank before and after malolactic fermentation, with the wines still on the lees. Pressed juice kept separately from free-run juice, matured and micro-oxygenated separately, before final assembling. 1/2 matured in 2nd, 3rd & 4th-fill small French oak barrels, the rest in tank. In both cases, still on the lees.