– Soil Type:
– Special Vintage Info: Various blocks of Shiraz planted on different soil types and aspects in the Muldersvlei Bowl, ranging from year old vines upwards.
Vinification / Winemaking:
– How grapes were handled: Picking was done only by hand to ensure careful selection of grapes in the vineyards. The shortage of water in this particular year, along with colder temperatures towards the end of the summer, made picking dates even more difficult to decide on this year.
– Fermentation / Yeast Type / Vessel: Grapes were de-stemmed and crushed, where after it was fermented in stainless steel tanks by a selected yeast strain. This was the first year that we included whole clusters in the fermentation vessel. This technique enables partial carbonic maceration, a technique widely used in the production of fruit driven wines. Pump overs were done three times a
day, every five hours.
– Fermentation Management:
– Reasons for this choice:
– Ageing – barrels / size / time: The wine spent 12 months as individual lots in different size barrels or vats, ranging from 225 litres, 500 litres and 8400 litres. Only 15% of new oak was used – the rest was third and fours full barrels.
Dark red in colour with a purple undertone indicates the youthfulness of the wine in the glass. Spicy notes with hints of blueberry and dark chocolate are detected on the nose. The wine is medium bodied with great depth of fruit flavours on the mid palate, supported by a firm tannin structure.