| grapes |
Shiraz
– Clones 174, 300, 470, 747
– 91% ex Kleinood (Stellenbosch)
Mourvèdre
– Clones MT 11
– 7% ex Kleinood (Stellenbosch)
Viognier
– Clones VR 642
– 2% 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
|
12 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. Fermented at 26 ˚C for 12 days.
|
|
maturation prior to release
|
20 months in 500 litre French oak barrels 18% First, 22% Second, 25% Third, 25% Fourth fill; 10% Fifth fill
|
|
wine analysis
|
Alcohol 14,5% volume Total Acid 5.7g/l pH 3.5 Residual Sugar 2.1g/l FSO2 42 ppm
|
|
cellaring potential
|
10 years |
|
winemakers comments
|
Ruby in colour, this wine has a complex nose with inviting black currant pastille fruit and supportive white pepper, garrigue (fynbos) and spicy flavours. A well-balanced palate confirms the nose with firm tannin and a lingering peppery aftertaste. Decant 30 minutes prior to serving.
|
|
recommended food pairing
|
Asian dishes with plum sauces or dishes with cranberries or berries make a great companion to the spice on this wine. Enjoy with any sort of red meats, especially ostrich fillet and venison are a great match.
|
