variety : Shiraz [ 91% Syrah, 6% Grenache, 3% Mourvèdre ]
winemaker : _
wine of origin : Walker Bay
analysis : alc : 14.47 % vol rs : 1.89 g/l pH : 3.53 ta : 5.18 g/l
type : Red style : Very Dry
pack : Bottle closure : Cork
in the vineyard : Appellation
64% Hemel-en-Aarde Valley
36% Upper Hemel-en-Aarde Valley
Soil Type
Hemel-en-Aarde Valley - Bokkeveld shale
Upper Hemel-en-Aarde - Tukulu (Decomposed granite on clay, kaolinitic)
Aspect
Hemel-en-Aarde Valley - North-West
Upper Hemel-en-Aarde - West
Trellising System
5-wire Vertical Shoot Positioning (VSP) with movable wires and Echelas (one stake per vine) training
Pruning
Cordon and Echalas
Age of Vines
4 - 12 years
Vines per hectare
3300 - 5100
Average Yield
5 - 7 tons/ha (30-42 hl/ha)
Growing Season & Harvesting
Some late winter spells of warm weather induced earlier budding with some of the early varieties. Although abundant water and disease-free conditions were conducive to good growth during the Spring, the vineyards were plagued with intense South East winds that halted growth in the canopy and caused much damage. December saw much of the canopy restored and much work was needed on it in order to balance the ripening. The summer saw some dry, hot spells. All in all, the flavours from this vintage are aromatic, bright, and ripe that should drink well at an early stage.
in the cellar : The harvest is cooled down overnight to 8ºC in the winery's grape refrigeration room. The bunches are sorted on a conveyor, destemmed, berry sorted by hand again, and crushed (some parcels vary, with up to 100% not crushed). All transfers of grape must are attained with the use of gravity, pumps are totally avoided until blending before bottling as we believe the mechanical action may damage the structure and adversely affect the flavours of the wine. Cold maceration ensues for 3 to 6 days at below 10ºC. Slower fermentions are preferred and are all 100% natural. Only pigeage (punching down) is applied for extraction. The fermentation temperatures peak between 24 and 30ºC, depending on the flavour extraction required of each vineyard parcel site. On rare occasions certain wines will spend a days of post-maceration time on the skins. After pressing the wine is racked and left to complete its malolactic fermentation and maturation in oak barriques.
Maturation
100% matured in barriques (228 litre) for 12 months imported privately from a Burgundian cooper. Tighter grain oak is preferred, with longer seasoning and deeper, slower toasting. New oak - 20%, 2nd fill - 35%, 3rd fill - 23%, 4th fill - 22%
Bottled: August 2011