Tamboerskloof Syrah 2005
| grapes |
Shiraz – Clones 174, 300, 470, 747 – 78.4% ex Kleinood (Stellenbosch) – 16% ex Paarl Viognier – Clones VR 642 –4% ex Wellington Mourvèdre – Clones MT 11 –1.6% ex Kleinood (Stellenbosch) |
| aspect | Faces North and West |
| altitude | 172m to 198m above MSL |
| distance from sea | 18km |
| soil type | Tukulu/Kroonstad/Klapmuts/Witfontein |
| rootstock | 101/14 & R99 |
| age of vines | 5 years |
| trellising | 7 Wire Perold System |
| pruning | 2 bud spurs |
| winemaking record | Hand picked grapes, sorted 3 times before going into stainless steel fermenters where a combination of modern technology and old-style winemaking techniques takes care of designing our unique hand crafted wine. Ferment at 28ºC for 14 days. |
| maturation prior to release | 12 - 14 months in 500 liter French oak barrels and 12 months in 750ml bottles |
| wine analysis | Alcohol 14% volume, Total Acid 5.76 g/l, pH 3.59, Residual Sugar 3.14 g/l |
| cellaring potential | 6 years |
| winemakers comments | Dark ruby colour. Inviting, complex nose with red berries, plums and supportive fynbos, white pepper and spicy flavours. Well balanced palate that confirms the nose with firm tannin and a lingering peppery aftertaste. Decant 30min prior to serving. |
| recommended food pairing | Foie gras, ostrich fillet and venison |
