Details
Blend Information
100% Shiraz
Food Suggestions
Excellent enjoyed on its own or served with red meat, venison, casseroles and stewsas well as spicy kebabs, roasted pork and wild mushroom dishes.
In The Vineyard
Annelie Viljoen (Viticulturist)
The grapes were sourced from mainly trellised vineyards in Stellenbosch Kloof, Helderberg and Devon Valley. Mostly south-west facing, they derive the maximum benefit from cooling maritime breezes that contribute to slow ripening of the grapes and concentrated fruit flavours.
The grapes were sourced from mainly trellised vineyards in Stellenbosch Kloof, Helderberg and Devon Valley. Mostly south-west facing, they derive the maximum benefit from cooling maritime breezes that contribute to slow ripening of the grapes and concentrated fruit flavours.
About The Harvest
Elize Coetzee (Cellar Master) / Bonny van Niekerk (Winemaker)
The grapes were harvested by hand in March at 24° to 25° Balling, when fruit and tannins were fully ripened.
The grapes were harvested by hand in March at 24° to 25° Balling, when fruit and tannins were fully ripened.
In The Cellar
The Craft of Viniculture: Elize Coetzee (Cellar Master) / Bonny van Niekerk (Winemaker)
The different vineyards blocks were separately vinified. Each tank was coldsoaked for three to five days. Fermentation on the skins took place for 10 to 12 days at 26°C. The juice was then was racked off the skins and the skins pressed. After malolactic fermentation the wine was aged in combination of new and second-fill small oak barrels.
The different vineyards blocks were separately vinified. Each tank was coldsoaked for three to five days. Fermentation on the skins took place for 10 to 12 days at 26°C. The juice was then was racked off the skins and the skins pressed. After malolactic fermentation the wine was aged in combination of new and second-fill small oak barrels.
Additional Information
| Our Price | A$17.95 |
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New Offer
Nederburg Winemaster's
Reserve Merlot
$19.95
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Haute Cabriere Pinot Noir/ Chardonnay
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