Marianne Shiraz 2013

Red and black fruit, purple flowers, spice and white pepper on the nose. The palate is pure and fresh with lovely fine tannins, the finish gently savoury.

Our Shiraz will happily take on powerful flavours, rich and gamey. This wine will go along perfectly with ostrich or venison.

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variety : Shiraz [ 100% Shiraz ]

winery : Marianne Wine Estate

winemaker : Francois Haasbroek

wine of origin : Simonsberg-Paarl

analysis : alc : 16.00 % vol rs : 5.4 g/l pH : 3.95 ta : 4.9 g/l

type : Red wooded

pack : Bottle size : 750ml closure : Cork

AWARDS

Double Gold Michelangelo 2015, Winemag 92 Points

Our Property: Est. 2004, the Marianne Estate is a 36-hectare boutique wine estate located on the foothills of the Simonsberg Mountain. The estate features 25 hectares of vineyards, Tasting Room & Cellars, Luxury Accommodation and the Floreal Brasserie.

A Tradition of Winemaking: Christian Dauriac, the proprietor of the Marianne Estate, has been making wine in Bordeaux for over 30 years. He currently owns three Chateaux in Bordeaux: Destieux (Grand Cru Classe of Saint-Emilion), Montlisse (Grand Cru) and La Clemence (Pomerol). Christian regularly brings in specialists from France to lend expertise with the winemaking and viticulture.

Terroir: Climate, soil, altitude and slope orientation are essential elements required in capturing as much varietal character as possible. The climate is mild to warm with southern winds, ensuring grapes are cooled to optimum temperature for maximum character and flavour. Soils are predominantly medium textured and an average annual rainfall of 800 mm ensures minimal irrigation.

in the vineyard : Vintage: A great vintage for both white and red wine - ripe with ample freshness and good concentration. High quality vintage

about the harvest: The grapes were handpicked at phenolic ripeness and stored at 10°C to ensure the finest flavour and freshness.

in the cellar : Upon crushing, a temperature of 10°C was maintained and both skins and juice were left in contact in French oak tanks for 10 days. Varying from stainless steel, this approach provides improved colour and tannin stability. Upon fermentation, flavour and colour is allowed to develop for a period of 4 weeks before the wine is transferred to 60% new French oak barrels for 16-22 months. The use of new French oak allows the wine to retain certain flavours and extract tannin from the oak, resulting in a fuller mid pallet. By using 60% new oak, the fruits within the wine are respected ensuring the wine is complex yet settled with great ageing potential.

Head Winemaker: Francois Haasbroek

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