in the vineyard : ORIGIN
This wine is a blend of 90% Shiraz and 10% Viognier. The Shiraz component is from Walker Bay (65%) and Elim (35%) while the Viognier (10%) originates from Franschhoek.
VINTAGE
The season started with a good winter, with high water levels in the soil and in dams. This resulted in good budding, approximately two weeks later than normal. In some areas, wind caused damage during November. The highest average December temperature in 48 years was recorded – no serious damage was caused, though. Closer to harvest-time, night temperatures were noticeably lower, which probably contributed to high natural acids, promoting quality. On 9 February harvesting was interrupted by rain, but without serious effects. Wines are full-bodied, with good intensity and high natural acids.
VITICULTURE
Grapes from the different Shiraz vineyards were harvested at different times, but always with some Viognier. The grapes were hand-sorted and then fermented without stems. Regular pump overs were done during fermentation at about 25 degrees Celsius. After about 25 days’ maceration the free run and press wine were placed together in 300-litre barrels and matured for 14 months. 70% of the barrels were new. Blending took place and the wine went back to barrels for another 4 months before bottling took place in December 2014. 12 000 x 6 cases were bottled.
Grapes from the different Shiraz vineyards were harvested at different times, but always with some Viognier. The grapes were hand-sorted and then fermented without stems. Regular pump overs were done during fermentation at about 25 degrees Celsius. After about 25 days’ maceration the free run and press wine were placed together in 300-litre barrels and matured for 14 months. 70% of the barrels were new. Blending took place and the wine went back to barrels for another 4 months before bottling took place in December 2014. 12 000 x 6 cases were bottled.