Description

Winemaking Practice:

The grapes were sourced from three specific sites in Stellenbosch, Paarl and Wellington. The three lots were picked at different dates according to optimal ripeness levels, destemmed, crushed and underwent a 72-hour cold soak. Gentle pump overs were done during this period to maximise colour extraction. During this time natural fermentation kicked in followed by inoculation with a specific cultured yeast. With regular pump overs the wine fermented to dryness and was left on the skins thereafter for 15-18 days ensuring colour stability. The three portions were pressed separately before going to barrel. The wine underwent malolactic fermentation in barrel and spent a total 22 months maturing in oak. A blend of French oak (74%) and American white oak (26%) was used in the barrel line-up. The three portions of Shiraz making up the final blend was matured separately in oak. Blending took place after careful assessment of the different lots. A small portion of Durif and Mourvedrè was blended into the Shiraz, adding extra complexity and colour.