Spice Route Malabar 2012

Layered and perfumed aromas of rich blackberry, plum, cacao and violets. Well integrated palate, opulent tannin structure and balanced mouth feel. A truly elegant wine with potential to age another decade.

variety : Shiraz [ 73% Syrah, 11% Mourvedre, 8% Carignan, 8% Petite Sirah ]

winery : Spice Route Winery

winemaker : Charl du Plessis

wine of origin : Swartland

analysis : alc : 14.0 % vol rs : 3.5 g/l pH : 3.65 ta : 6.5 g/l

type : Red style : Dry body : Full wooded

pack : Bottle size : 750ml closure : Cork

AWARDS

RECOGNITION
4½ stars - Platter's Wine Guide

PREVIOUS VINTAGES
2007: Commended - International Wine Challenge 2012

Bronze Medal - Decanter World Wine Awards 2012

2006: Gold Medal - Concours Mondial de Bruxelles 2010
2005: 92 points - Wine Spectator
2005: 4½ stars - Platters Wine Guide 2010
2004: International and Regional Trophies (Red blend over £10) - Decanter World Wine Awards 2007
2004: Gold medal - Classic Wine Trophy 2007
2004: 91 points - Wine Spectator
2004: 4½ stars - Platter's Wine Guide
2003: Gold medal - Decanter World Wine Awards 2007
2003: 90 points - Wine Spectator
2003: 4½ stars - Platter's Wine Guide

in the vineyard : The hand selected fruit was harvested from dryland vineyards in the Swartland. The Shiraz is from a vineyard planted on oakleaf and koffieklip soil in 1995. The Mourvèdre and Petite Sirah were planted in 2001, mainly on oakleaf soil. The Carignan planted in 2001 is the only grape variety planted on rocky shale soils.

about the harvest: The hand selected fruit was harvested from dryland vineyards in the Swartland between Feb and March 2012

in the cellar : Malabar is a blend of scrupulously sorted vineyards, vinified and matured individually in our dedicated Malabar cellar. The fruit was hand harvested early in morning into small lug boxes. After a bunch selection, the individual berries were hand sorted over a sorting table and fermented in open oak fermenters (foudres), punching down the skins manually to give more structure to the final wine. After fermentation, the individual components were transferred to French oak barrels for 12 months. Only the best barrels were selected, blended and returned to seasoned barrels for further 10 months maturation. The wine was bottled without filtration and left to mature in bottle for 2 years before release.

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