Rickety Bridge Shiraz 2010

Name: Rickety Bridge Shiraz 2010
Brand: Rickety Bridge
SKU: 31364

Graciously aromatic with notes of red and black berry fruits, spice and white pepper. Elegance and structure on the palate with supple velvety tannins. Complex nose of juicy mulberry and bramble fruit that linger. Fresh juicy balanced acidity and very subtle oak with hints of clove.

Game, ostrich, spare ribs, steak, roast beef, spicy lamb dishes.

variety : Shiraz [ 100% Shiraz ]

winery : Rickety Bridge Estate

winemaker : Wynand Grobler

wine of origin :

analysis : alc : 14.54 % vol rs : 3.5 g/l ta : 5.8 g/l va : 0.64 g/l

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

pack : Bottle size : 0 closure : Cork

AWARDS

Decanter World Wine Awards 2013 - Bronze Medal
2012 Veritas Wine Awards - Silver Medal

ageing : Mature up to 8 years.

in the vineyard : Grapes selected from Franschhoek, Walker bay, Wellington and Breederiver Valley vineyards. The Franschhoek grapes are planted in Hutton soils witch consists of decomposed granite with a North-easterly facing slope and a combination of clones 9 and 22B. The Walker bay block borders on the Atlantic ocean while the Wellington vineyards consists of clone 216 on US 8-7 rootstock in Easterly facing Glenrosa soils. The westerly facing slopes of the Breederiver Valley are planted with clone SH 99 on Mgt 101-14 rootstock in Glenrosa soils originating from shale.

about the harvest: Grapes where harvested by hand between 24° - 25.5° Balling with good harvesting conditions throughout. Harvesting of the three respective vineyards took place between 25 February and 02 April.

Well manicured and settled vines yielding 6 - 7 ton/ha.

in the cellar : Fermentation took place in open fermentation tanks at 28° C with 2 - 4 manual punch downs daily with 20 - 40% of the grapes left as whole bunches. Some tanks were inoculated with noble yeasts such as D254 and WE372 while most underwent natural fermentation. While fermentation was still taking place, the grapes were pressed gently up to 1.3 bar pressure. The end of the fermentation and malo-lactic fermentation was done in small French Oak barrels. The wine was matured in 25% new and 75% older barrels for a total maturation time of 18 months before blending for bottling.

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