in the vineyard : Hundred percent shiraz (the South African/English synonym for the classic syrah grape). As in the northern Rhône, shiraz is today considered very much a noble grape in South Africa, designed for a long life and able to add firmness and an intriguing spiciness to blends of other grape varieties.
Although the variety has been a bit underrated till the late eighties and often used as an anonymous partner in popular the blends, the introduction of new clones gave the Cape version of shiraz a whole new, fruity profile. South African shiraz has become a winner – as is well witnessed by the wines produced at Neethlingshof.
The SH 1A clone is grown at Neethlingshof, planted between 1985 and 1987, in Tukulu soil on a west-facing slope at 140 - 150 metres above sea level. The shiraz vines, grafted onto Richter 99 rootstock and trellised on a five-wire extended Perold system, received supplementary sprinkle irrigation to avoid heat stress in what could be described as a “warm vintageâ€. The yield was a low 5 tonnes per hectare.
in the cellar : After crushing and destalking, the must was inoculated with a VIN 13 yeast strain. Fermentation on the skins, at 25 - 28 degrees Celsius in rotation tanks, was completed in 6 days.
Only French oak was used to mature the wine in new as well as second- and third-fill barriques for 22 months. In May 2001 the assemblage was made.