Avondale Shiraz 2000

Ripe berry, vanilla and smokey flavours intergated with oak. Try spicier foods with this one.

variety : Shiraz [ 89% Shiraz, 11% Cabernet Sauvignon ]

winery : Avondale Farm

winemaker : Dewaldt Heyns

wine of origin : Coastal

analysis : alc : 14.59 % vol rs : 3.3 g/l pH : 3.63 ta : 5.1 g/l va : 0.74 g/l

type : Red

pack : Bottle

ageing : This wine will reach its peak mid 2003 and have excellent maturation possibilities after that.

in the vineyard : Clones : ?/R99
Vines : 70% - 24 years, 30% - 10 years
Soil & Slope : Gentle north facing Kroonstad
Trellishing : 4 wire Perold system
Yield : 6 tons per hectar
Picking : 25,5ºB by hand
Clones : ?/R99
Vines : 70% - 24 years, 30% - 10 years
Soil & Slope : Gentle north facing Kroonstad
Trellishing : 4 wire Perold system
Yield : 6 tons per hectar
Picking : 25,5ºB by hand

in the cellar : Crush/Destem : Yes
Cold Maceration : 1 Day skin contact at 14ºC
Fermentation : WE372 yeast, 4 x daily punchdownes for 5 days, fermentation temperature is 28ºC
Pressing : Press at 3ºB to New French allier oak.
Malolactic Fermentation : In the barrels, leaving it on the lees for 3 months.
Barrel maturation : After Malolactic do maturation in 60% New French oak, 10% 2nd fill French oak, 30% 2nd fill American oak for 17 months total barrel maturation.
Fining : Give a fine egg white fining, followed by a course sheet filtration.
Bottling : 1 mikron sheet filtration, 726 Metal Box claret bottle - 750ml 49 x 24 Ekstra corks.

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