variety : Shiraz [ 96% Shiraz, 4% Viognier ]
winemaker : Anthony de Jager
wine of origin : Coastal
analysis : alc : 14.0 % vol rs : 4.2 g/l pH : 3.6 ta : 6.4 g/l
type : Red style : Dry body : Full taste : Fruity wooded
pack : Bottle closure : Screwcap
in the cellar : The Paarl fruit was co-fermented with Viognier, as both varieties were ripe at the same time. The Stellenbosch and Darling portions could not be co-fermented, as the grapes ripened later, and were incorporated into the blend at a later stage. Fermentation took place in stainless steel tanks, and Rhône yeasts were used. Pump-overs were done three times a day ensuring good colour and flavour extraction. Once pressed, the wine was transferred to 225l French and American oak barrels and matured for 15 months, with 10% new wood being used.
WINEMAKER'S COMMENTS: When blending Shiraz and Viognier it is beneficial to co-ferment the grapes, as opposed to blending the finished wine which generally tends to have a flavour diluting effect. Co-fermented grapes have a positive impact, as the use of Viognier improves colour, softens and elaborates the tannin and gives a slight fragrant lift to the wine. Anthony de Jager