A striking deep purple-red color, with a subtly spicy nose, developing an aromatic bouquet of blackberry and a hint of dark chocolate. Flavors are complex, intense and long lasting. Tannins are elegant with notable flavors of white pepper and plum.
Our Shiraz will happily take on powerful flavours, rich and gamey. This wine will go along perfectly with venison or a tasty beef stew.
in the vineyard : Our Property.
Marianne Estate is a 36-hectare boutique wine estate located on the foothills of the Simonsberg Mountain. We have been producing small batches of premium wines made in our state-of-the-art cellar since 2004. All our grapes are handpicked and treated to a luxurious retirement for a couple of years in new French oak.
A Tradition of Winemaking.
Christian Dauriac, the owner of 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 give us a hand with the winemaking, including world-renowned winemaker Michel Rolland.
Terroir (Viticulturist: Andre van den Berg).
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 cellar : Grapes were stored at 10° C to ensure the finest flavor and freshness. 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 color and flavor stability. After fermentation, character and color is allowed to develop for a period of 4 weeks before the wine is transferred to 40% new French oak barrels for 16 - 22 months. The use of new French oak allows the wine to retain certain flavors and extract tannin from the oak, resulting in a fuller mid pallet. By using only 40% new oak, the fruits within the wine are respected ensuring the wine is complex yet settled with great ageing potential.
Head Winemaker: Christian Dauriac
Assisted by: Abraham de Klerk & Pierre Cazenave