The Bernard Series Basket Press Syrah 2015

available in our shop
free delivery in SA when ordering 12 bottles or more

R1849 for 6 bottles

R308 per bottle

A powerful aromatic wine that is assertive and yet delicate and refined with ample cracked black and white pepper spice, hints of rich dark chocolate against a substantial blackberry and mulberry fruit foundation tinged with subtle floral suggestions of violets and dried indigenous fynbos.

This wine is particularly recommended with full flavoured dishes like roast venison, aged fillet and rump steaks, spicy sausages or confit of duck.

variety : Shiraz | 98% Shiraz, 2% Viognier
winery : Bellingham Wines
winemaker : Niel Groenewald
wine of origin : Coastal Region
analysis : alc : 14.0 % vol  rs : 4.5 g/l  pH : 3.5  ta : 5.6 g/l  
type : Red  style : Dry  body : Full   wooded
pack : Bottle  size : 750ml  closure : Cork  

AWARDS
2017 SAWi Awards - Platinum

ageing : A generously structured wine with astute ripe tannin texture that promises further integration and complexity on cellar maturation for up to 10 years.

The Bernard series is a tribute to our founder, Bernard Podlashuk, a trail-blazing visionary whose maverick approach and bold risks helped shape the course of South African wine. This wine is new-world contemporary, yet still classically styled with a compelling character typical of its origins that is a fitting tribute to Pod, the first winemaker to release a single variety Shiraz in South Africa under his Bellingham label.

in the vineyard : Origin: Coastal Region
The trellised vines grow on deep well-drained soils of decomposed granite covered shale.

about the harvest: Shiraz grapes were hand-picked from two vineyard blocks yielding 4 - 8 tons per hectare individually. Harvested by hand in mid-season at 25° Balling. The Viognier grapes were hand-picked from a five-year-old very low yielding vineyard at an average of 23° Balling.

in the cellar : Shiraz is hand-sorted for bunch and berry selection on arrival at the cellar before being crushed and fermented together with the Viognier. Natural co-fermentation took place in open 5001 French oak barrels before gentle pressing in a basket press. The young wine was returned to the French oak barriques where malolactic fermentation is completed and a further 12 months maturation was allowed.

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