variety : Shiraz [ 100% Shiraz ]
winemaker : Anthony de Jager
wine of origin : Swartland
analysis : alc : 14.5 % vol rs : 4.0 g/l pH : 3.38 ta : 6.2 g/l
type : Red style : Dry body : Medium wooded
pack : Bottle size : 0 closure : Cork
in the vineyard : The Jakkalsfontein vineyard in the Swartland region (Malmesbury) was planted in 1997, using Shiraz clone SH9C on rootstock Richter 99. Dry farmed bushvines grow in deep weathered shale soils. These soils retain moisture well, which is much needed in the latter part of the hot dry summers normally experienced in the Swartland area.
"The Swartland (Black Land) region of the Cape gets its name from the indigenous veld 'Rhinoceros Veld' which has a natural dark shade. This region has been farmed since the early 1700, by free burghers who were settled by the Dutch East India Company to provide supplies for the company's ships sailing to the spice islands in the east. Wild animals often preyed on the burghers' sheep, and competed for food and water. This provided an excuse to defy the administrators of the Cape, and start wine production in this region. The Jakkalsfontein vineyards are situated around a spring where, to this day, the eerie evening calls of black-backed jackals can be heard. Old unirrigated bush vines produce bunches of Shiraz grapes with small berries, resulting in a concentrated berry and spice laden wine with a long finish."
Charles Back
Winemaker's Comments
"Jakkalsfontein Shiraz expresses the true character of the Swartland terroir and the flavours are spicy and rich yet supple. It is a layered example of complex, warmer climate Shiraz." Anthony de Jager
in the cellar : We fermented the grapes in two different ways. The largest portion of the blend was fermented in 500 litre open top wooden barrels. Punch downs are done a few times a day to mix the cap to get optimum flavour and colour extraction. After 10 days maceration and fermentation, the wine was basket pressed and allowed to complete malolactic fermentation in 225 litre French barrels. The other parcel was tank fermented in stainless steel tanks, pressed and oaked in French oak barrels. The wine matured in these barrels (30% new oak) for 20 months, with racking at regular intervals. The two parcels of wine (from the same vineyard) were then blended to create the final product