Allesverloren Shiraz 2010

Colour: Deep red.
Bouquet: An abundance of plums with faint black pepper, a hint of bacon and cigar box aromas in the background.
Taste: A rich and full-bodied wine with a good tannic structure and ample ripe fruit flavours.


variety : Shiraz [ 100% Shiraz ]
winemaker : Danie Malan
wine of origin : Riebeek Valley, Swartland
analysis : alc : 13.91 % vol  rs : 2.40 g/l  pH : 3.52  ta : 6.30 g/l  
type : Red  style : Dry  body : Full  taste : Fragrant   wooded
pack : Bottle  closure : Cork  

AWARDS
2012 Veritas Awards - Bronze Medal
in the vineyard : Background
Allesverloren, situated on the south-eastern slopes of the Kasteelberg near Riebeek West, is the oldest estate in the Swartland Wine of Origin district and is renowned for its red wines and port.

The farm, which dates back to 1704, began producing wine exactly one century later. In 1872 Allesverloren was acquired by Daniel Francois Malan and has remained in the Malan family for five generations.

Winemaker Danie Malan and his late father, Fanie, were among the wine pioneers of the Swartland, ably demonstrating the outstanding wine growing potential of what was once considered the breadbasket of the Cape. While wheat remains the major crop in the region, increasing numbers of wine farms are established each year to take advantage of the excellent terroir.

Vineyard Location
The grapes for this wine were sourced from trellised, south-facing vineyards planted in Malmesbury shale 60 - 300 meters above sea level. These low-yielding vines were planted in 1969, with some blocks receiving supplementary irrigation.

about the harvest: The grapes were harvested by hand at 23° to 26° Balling towards the end of February, when it exhibited prominent varietal flavours, the tannins ripe and the berries still firm.

in the cellar : Winemaking

Each vineyard block was vinified separately. The grapes were fermented on the skins in open tanks at 25°C for five to seven days and left on the lees for four months to impart intensity of colour and flavour as well as to ensure sufficient structure to enable the wine to age well. After malolactic fermentation, the wine was aged in a combination of new, but mainly second- and third-fill French oak, and a few new American oak barrels.

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