in the vineyard : The Wolfkloof Shiraz derives its balance and structure from the vineyard’s situation on the cool south-facing slope at the foot of the Langeberg Mountains, with its water-retaining Oakleaf soils. Careful vineyard management resulted in a harvest of small, concentrated berries. The farm has been owned by the Heyl family, one of Robertson Winery’s 43 member families, since 1886.
Farm: Wolfkloof
Soil type: Deep Oakleaf
Trellising: Five-wire Perold system
Water management: Regulated deficit irrigation resulting in small berries and concentration of flavour
Row direction: South-east to north-west
in the cellar : Fermentation took place in small open fermenters at 28° - 30° Celsius. The cap was punched down manually every 6 hours to extract colour and flavour. Wine underwent 3 weeks of extended post-fermentation skin contact with malolactic fermentation in the barrel.
Barrel maturation: 13 Months in new 225-litre barrels (80% French and 20% American oak)
Bottling date: 7 June 2004