Delheim Pinotage 2016, Shiraz 2017 and Merlot 2016 in wooden case

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Pinotage: Delheim believes that our medium bodied Pinotage truly showcases the unique prole of Pinotage, grown in the Stellenbosch area. Rich crimson colour with a lively hue. Juicy, red fruit flavours supported by undertones of perfume and cloves are detected on the nose. Cranberry and savoury flavours with hints of rich plum, esh out the middle palate. A soft and elegant nish, along with subtle oak, results in the perfect balance.

Shiraz: Deep red/purple in colour. Mulberries, plums, flowers and subtle spice on the nose. Dark chocolate notes are supported by a plush tannin structure that lingers on the palette.

Merlot: Notes of tobacco, red fruit with whiffs of cloves and cinnamon are detected on the nose. A full bodied and elegant style of Merlot, with a subtle structure and silky tannins. Fresh plum and blueberry flavours linger on the finish.


variety :  [ 100% Pinotage; 100% Shiraz; Merlot: 93%Merlot, 4%Cabernet Franc 3%Malbec ]
winemaker : Altus Treurnicht
wine of origin : Stellenbosch
analysis : alc : . % vol  rs : . g/l  pH : .  ta : . g/l  va : . g/l  so2 : . mg/l  fso2 : . mg/l  
type : Red  style : Dry  body : Medium  taste : Fragrant   wooded
pack : Bottle  size : 0  closure : Cork  

about the harvest: Pinotage: From bush vine and trellised vineyards situated in the Muldersvlei bowl.
Shiraz: Grapes of trellised vineyards between the age of eleven and nineteen years were harvested by hand on the Vera Cruz property.
Merlot: From 13- and 19-year-old trellised vines on the 5-wire Perold system. Selected bunches were removed in two tranches before harvest to ensure maximum concentration of tannins and colour. Summer pruning ensured correct light exposure and canopy density.

in the cellar : Pinotage: Challenging growing conditions during this vintage resulted in lower yields but delivered better concentration of fruit. Harvesting of grapes is only done by hand in the vineyards. This enables us to only select grape that are optimally ripe. After hand selecting, the grapes were de-stemmed and lightly crushed into static upright tanks. The juice naturally starts fermenting at low temperatures, and after a day, inoculates with a selected strain. Fermentation was done at 26°C and drawn off before dry. The wine spent 11 months in French oak barrels of which 20% were new.

Shiraz: The grapes were destalked and lightly crushed before fermentation took place in upright tanks. The juice was allowed to start natural fermentation at low temperatures and after a day inoculated with a selected commercial yeast strain. Temperature during fermentation was carefully controlled between 24° - 26° C with pump overs being done three times per day. The must was drained before fermentation was completed and allowed to finish fermentation in tank. The wine spent 15 months in a combination of large oak vats and barrels, of which 17% were new oak.

Merlot: The juice from the handpicked grapes was fermented in stainless steel fermenters with the aid of a selected yeast strains. Temperature was maintained between 25° - 28° C. A combination of pump-overs and rack & returns were done during fermentation. Juice was left on the skins for extended maceration of 18 days, after which it was matured in French oak for 15 months (20% new oak).

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