An orchestra of impressions. The chorus of meaty Shiraz entwines harmoniously with basil and wild watercress. Strains of vanilla, cloves and pink peppercorns complete the ensemble.
ageing : This wine has a very long ageing potential.
Nitida started off as the only producer of a red cap classique in South Africa. The measure of our success is that there are now 2 other producers and we are still struggling to fulfill the market demand. We started off making small quantities as a fun venture and have over the years increased our production substantially, now up to 3000 btls. Making a red cap classique is a high risk venture and requires clinically clean cellar processes.
Something weird and wonderful. A full bodied red with sparkles. 100% Shiraz picked about a week before the ‘normal still’ Shiraz to get the alcohol lower for the 2nd fermentation. The wine is fermented in open fermenters after 3 days of cold soaking. Punch downs every 4 hours at a fermentation temperature of 27°C. Pressed directly after fermentation and racked to barrel where it goes through malolactic fermentation. Racked and returned after malo, the wine spends 9 months, unprotected by sulphur (which would inhibit the next step - secondary fermentation) it is then bottled and will spend a further 9 months on the lease before disgorgement.
Wood: 9 mths 100% French, only 2nd fill
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