VINEYARDS
In recent years Shiraz has been seen by many as embodying the future for South African wine at the highest level. However, one general deficiency is the lack of good texture, and a tendency for solid wines without much elegance. We believe it should not be all about the big, gutsy wine that
many see as its main character. Specifically we were looking for vineyard sites that could produce wines with notable elegance and freshness, allied to a fine texture. Although there will always be those who prefer Barossa brawn to Northern Rhône refinement, this was not what we set out to achieve.
Intensive viticultural research revealing that the area of Paarl was superbly suited for Shiraz, complemented our own findings, which began in the area in 1994. With an average summer temperature of 28 degrees Celsius, the area’s climate is often compared to the Rhône Valley in southern France. The deep soils are high in clay content, which is excellent for water retention. It seems that the remark “the best soils are the worst soils” holds true as these gravelbased vineyards restrict the variety’s natural vigour. The wet, cold winters and warm, dry summers ensure that Shiraz vines have enough water available to ripen the grapes without being too vigorous.
The 2009 GROWING SEASON
The Winelands stayed in the grip of winter well into September of 2008. Very good rains during the winter ensured that soil retained enough moisture to sustain the vines through the long growing season. Together with cool weather during Spring, it caused vineyards to ripen the grapes later than normal. Cultivars that ripen early to mid season was 2 to 3 weeks later than normal years. The long, cool growing season ensured that grapes had a high natural acidity and lots of flavour. Late ripening varietals like Cabernet Sauvignon ripened on time. The result was a short and very intens harvest which lasted for about 5 weeks.
WINEMAKING
Harvest took place at a sugar level of 24 Balling. After de-stemming, fermentation took place in stainless steel tanks. Fermentation was allowed to start without the addition of cultured yeast. With the onset of fermentation,
pump-overs took place 3 times per day. Towards the end of fermentation the number of pump-overs was reduced to ensure that no harsh, dry tannins were extracted. Fermentation took place at temperatures of 26 to 30
degrees at the height of fermentation. The wine was drained from the skins after fermentation was completed. No press juice was added to the wine. Our Shiraz wines are aged in large wooden vats for at least 6 months before bottling.
TASTING NOTES
Dark garnet with a violet rim. Toasted oak with lifted berry fruit that draws you in! Full yet elegant with bramble fruit aromas, cassis and black cherry flavours on the palate and a touch of white pepper spice (more in the northern Rhone mould, than Barossa brawn) - structure provided by fine tannins with a long rich, ripe finish.
ANALYSIS
Alc: 14.0%
TA: 5.79 g/l
pH: 3.63
RS: 3.08 g/l
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