Nick & Forti Shiraz 2009
The Nick & Forti Shiraz has a deep, dark colour with soft ripe plum, red berry and floral flavours. The oak is well balanced with elegant and accessible tannins complemented by a touch of spice and full body.
variety : Shiraz [ 100% Shiraz ]
winemaker : Dewaldt Heyns
wine of origin : Breede River
analysis : alc : 14.5 % vol rs : 3.2 g/l pH : 3.58 ta : 5.5 g/l va : 0.56 g/l so2 : 81 mg/l fso2 : 15 mg/l
type : Red style : Dry wooded
pack : Bottle closure : Cork
AWARDS
2006 Vintage
Top 100 SA Wines 2011
ageing : Average 10 years
in the vineyard : Cultivar: Shiraz
Clones: SH1, SH9, SH99, SH22, SH21, SH35
Rootstock: R99 and Mgt 101-14
Age: Average 8 years
Soil: Structured red soils with coarse gravel and weathered shale soils
about the harvest: Harvest: 20 February to 15 March 2009
Yield: 4,5 ton/ha (30 hl/ha)
Balling: 24,8 °B
pH: 3,45 – 3,65
Total acid: 6,25 – 7.00
The grapes were hand-picked in the early morning and force cooled to 4 °C. It was then bunch sorted, destemmed and berry sorted on vibration tables by 25 highly trained staff.
in the cellar : The berries were gently crushed into a satellite tank and deposited in open and closed fermenters. The must was dejuiced by 8 to 12% depending on the vineyard. It was given a cold soak of 3 to 5 days at 9 °C protected by a CO2 blanket. The juice was pumped over once daily during this period.
The tanks were then heated to 18 °C and inoculated with BM45, L2056 and D254 yeast. The fermentation temperature was allowed to peak at 28 °C and then brought down to 24 °C. The fermenting cap was punched down twice daily and one pumpover was done per day. Total time on the skins varies from 12 to 19 days. The wine was then pressed into 35% new and 65% second-fill 300l Allier French oak barrels. The press fraction was separated. Malolactic bacteria were inoculated and malolactic fermentation was completed in the barrels.
After malolactic fermentation, the wines were given a low sulphur dose and left on the gross lees for 10 months. The wine was then racked, blended and returned to barrels. After a total of 18 months in barrels, the wine was filtered through a coarse sheet filter. Bottling was done with a fine sheet filtration. The wine was bottle matured for 12 months prior to release.
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