Franschhoek Cellar - Baker Station Shiraz 2011

Deep ruby with exuberant mulberry, plum, pepper and modest oak spice supported by soft ripe tannins that provide a well structured and balanced juicy finish of pleasing length and finesse.

Best served at between 16°C and 18°C as a great match to spicy sausages, smoked meats, roast venison, duck confit or mature cheddar or blue veined cheese.

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variety : Shiraz [ 100% Shiraz ]

winery : Franschhoek Cellar

winemaker : Richard Duckitt

wine of origin : Franschhoek

analysis : alc : 14.00 % vol rs : 3.2 g/l pH : 3.65 ta : 5.28 g/l

type : Red style : Dry body : Full wooded

pack : Bottle closure : Screwcap

AWARDS

International Wine and Spirits Competition 2013 - Silver
Old Mutual Trophy Wine Show 2012 - Bronze

ageing : Full bodied and generous for delicious drinking immediately with the structure to last well for up to 5 years in the bottle.

in the vineyard : Origin: From vineyards in Franschhoek that vary from 7 and 20 years.
Climate: 2011 season was punctuated by a heat wave in early January resulting in ripe grapes of good colour.
Soils: The vineyards are planted on varied soil types that lend specific nuances and characters to each block of grapes contributing to the complexity of the wine.
Trellis: Trellised.

about the harvest: Harvest: Harvested during February at an average ripeness of 25° B for full richly fruited yet soft styled wine.
Yield: Between 7 and 12 tons per hectare.

in the cellar : Inspiration: With similar fortitude and endurance that finds synergy with our SHIRAZ, Franschhoek’s well preserved original station building is reminiscent of the work of the lauded British architect, Sir Herbert Baker. The charming building follows Cape Dutch revival lines with its unmistakable gable and form.

24 hours of cold maceration on the skins allows maximum colour extraction to begin before the juice is inoculated with yeast and allowed to ferment at controlled temperatures. Pump-overs are alternated with punch-downs at least 3 times daily, before 8 to 12 months of oak maturation. Finally the wine is blended, stabilised and bottled.

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