A complex Shiraz filled with intense red fruit, mulberry and cherries on the nose. Well-balanced with elegant oaking expressing hints of sweet spice and vanilla. Red berries follow through on the palate and finishes off with a smooth lingering sensation. A well-crafted Shiraz that allows you to cellar the wine for a few years developing into a sensational wine.
                               
                               
                                    Pair with South African game, powerful cheeses such as young cheddar or gruyere or indulge by pairing with intricate dark bitter chocolate.
                               
                                
                                
                                
                                
                              
                          
                     
                            
                                
                                variety : Shiraz  [ 100% Shiraz ]
                                
                                winemaker : David Nieuwoudt
                                wine of origin : Cederberg
                                
                                analysis : alc : 14.5 % vol  rs : 3.7 g/l  pH : 3.51  ta : 5.9 g/l  
                                type : Red  style : Dry  body : Full  taste : Fragrant   wooded
                                pack : Bottle  size : 750ml  closure : Cork  
                                
                             
 
                         
                            
                            
                                in the vineyard : Facing: South-east
Soil type: Red slate/Hutton
Age if Vines: 15 - 19 years
Vineyard area: 10.5ha
Trellised: Extended 6 wire Perold
Irrigated: Supplementary
Clone: SH 1, 9 & 21 on Richter 99 & 110.
                             
                          
                            
                            
                                in the cellar : Closed tanks, cold maceration for 2 days, 15% juice bleeding directly after crush, pump over every 6 hours with 2 punch downs a day, maximum temperature 28°C; 14 days extended skin maceration; Barrel maturation: Medium toast 225l barrels used, combination of medium and tight grain oak for 15 months, 1st fill 60%, 2nd fill 40%, 95% French, 5% American