Lyngrove Platinum Shiraz 2010

Name: Lyngrove Platinum Shiraz 2010
Brand: Lyngrove Platinum
SKU: 29703

Big flavourful red with notes of dark fruits, violets and a touch of black pepper. The wine matured in oak barrels for 15 months and the integration of all above components results in a wine with great texture and length.

Serve the wine at 15 - 18° Celsius. Excellent with lamb shanks with parmesan polenta or bacon-wrapped pork-roast.

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variety : Shiraz [ 100% Shiraz ]

winery : Lyngrove Wines & Vineyards

winemaker : Hannes Louw

wine of origin : Stellenbosch

analysis : alc : 14.5 % vol rs : 2.9 g/l pH : 3.5 ta : 5.9 g/l

type : Red style : Dry body : Full taste : Fruity wooded

pack : Bottle closure : Cork

AWARDS

2013 Michelangelo International Wine Awards of South African – Silver

in the vineyard : Vineyard
These 3ha of vines are drip-irrigated to ensure optimal ripening and trained on the 5-wire-Perold-trellis system. It’s planted on soils consisting of weathered granite on clay. Vines are planted on north facing slopes. The nearby Atlantic Ocean (False Bay) also has a cooling affect on the vineyards during the ripening season.

Growing season and harvest
Though uneven, stop and start ripening, fugal danger, and smaller yields put a challenging spin on the 2010 harvest, the smaller crop resulted in smaller berries and more concentration and fruit-intensity in our red wines. With red varietals reaching physiological ripeness almost two weeks earlier than last year, the grapes also retained much of their natural acidity. I believe this will result in more balanced wines and might also aid in the graceful ageing of these 2010 wines.

in the cellar : Berries were crushed and cold-soaked for about 48 hours at 15° Celsius and then inoculated with suitable yeast that would bring out the best out of the varietal. The must was fermented in stainless steel tanks with pump-overs (aeration) every 4 hours - this was done to extract all of the colour and flavours out of the must. Fermentation takes about 5 days at temperatures between 24 - 29° Celsius. The wine was aged for 15 months in a combination of 300 litre French and American oak barrels, of which 25% was new.

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