A complex blend of black peppercorns and herbs (such as coriander) with a touch of green pepper on the nose. This carries through to the palate and is rounded off with the lingering flavour of green fig. The wine is rich, full and complex with velvety tannin that compliments any strongly spiced food.
Enjoy it with meat dishes, especially pot roasted lamb, brisket or venison stew.
variety : Shiraz [ 40% Shiraz, 30% Pinotage, 15% Merlot, 7.5% Cabernet Sauvignon, 7.5% Grenache Noir ]
winemaker : André Oberholzer & Dico du Toit
wine of origin : Swartland
analysis : alc : 14.5 % vol rs : 2.3 g/l pH : 3.6 ta : 6.6 g/l
type : Red
pack : Bottle closure : Cork
in the vineyard : Location: Piketberg
Elevation: Piketberg: 152m
Exposition: Piketberg: Overall Westerly
Soils: Piketberg: Oakleaf
Varieties: Shiraz (40%), Pinotage (30%), Merlot (15%),
Cabernet Sauvignon (7.5%), Grenache Nior (7.5%)
Vine Age: Piketberg: 1995 – Pinotage, 1996 – Merlot, 1998 – Shiraz and Cabernet Sauvignon, 1990 - Grenache Nior
Yield: Average ton: Shiraz (11), Pinotage (9), Merlot (11),
Cabernet Sauvignon (6.5), Grenache Nior (4)
Rootstock/clone: Richter 110 and Richter 99
Planting density: Average: 1666 vines/ha
Canopy Management: Perold trellis: suckering and green harvesting used as necessary to keep yields in check
in the cellar : Pre-fermentation: Destemed – 3 days cold soaking after crushing.
Yeast: NT50, NT112, D80
Fermentation: Custom made. Red wine ferments separately for pumping over and delestage. Wine ferment dry on skins. Skins are then lightly pressed. Pressed juice added with the rest of the free run juice before bottling. Cultivars wines are blended after malolactic fermentation.
Duration: ± 8 days
Temperature Control: Peaks at 28°C. Average 26.5°C
Malolactic fermentation: Full malolactic in tank after pressing.
Ageing: 1 year in small casks
Racking: Bulk wines are racked 3x before barrel aging then once before bottling.
Fining/filtration: None
Production: 10000 liters