Shiraz Touch of Oak 2012

Cellar Practices

A 48 hour cold maceration was given prior to fermentation to extract colour and fruit. Extraction during fermentation took place by pumping the juice over the skins 3 times per day. Skins were gently pressed 7 days after fermented dry. MLF took place in barrels and mayured for 18 months in 20% 2nd fill, 60% 3rd fill and 20% 4th fill French oak barrels..

Characteristics

Fruit driven medium bodied.

Analysis                              

Winemaker:  Pierre Wahl                         

Viticulturist:  Neville Dorrington

Residual sugar:  2.4 g/l

Acidity:  5.7 g/l

pH:  3.48

Alcohol  14.52%

Appelation   Tulbagh

In the Vineyard

Soil  low yielding well drained vertical schale / schist  Aspect  west, east and northeast.

Trellis and bush vines.

Tasting Notes

This fruit driven Shiraz has a vibrant ruby red colour. On the nose there are aromas of rich blackcurrant and blackberry fruit with hints of black pepper. The medium palate has an elegant soft tannin structure with fine finesse. There is a gentle touch of oak on the nose and palate that compliments the wine.


Cultivar

90% Shiraz, 5% Carignan, 3% Mourvedre, 2% Viognier

Harvest

Grapes were night harvested, picked by hand to retain flavours. Yield 6.1 tons / ha

Ageing Potential

At least 7 years after vintage

Serving Temperature

Recommended to be served at 17ºC

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Shiraz Private Cellar 2010

Cellar Practices

A 48 hour cold maceration was given prior to fermentation to extract colour and fruit. During fermentation, extraction by a combination of punch downs and pipeage were done 3 times a day. MLF took place in the barrel. Matured for 22 months in 35% new, 50% 2nd fill ans 15% 3rd fill 300 litre French barrels.

Characteristics

Elegance, finesse, complexity and concentration of fruit- full bodied.

Analysis                              

Winemaker:  Pierre Wahl                         

Viticulturist:  Neville Dorrington

Residual sugar:  2.2 g/l

Acidity:  6.0 g/l

pH:  3.53

Alcohol  15.03 %

Appelation   Tulbagh

In the Vineyard

Soil  low yielding well drained vertical schale / schist  Aspect  west, north and east

Trellis and bush vines.

Tasting Notes

ApluThe 2010 vintage will be remembered for its layered and complex character. It shows an enchanting deep crimson colour with aromas of cinnamon, black fruit and liquorice. There is a vibrant acid level with an elegant tannin structure which is well rounded and complex on a creamy palate. The balance of oak, spice and fruit is exceptional.

Cultivar

100% Shiraz

Harvest

Grapes were night harvested, picked by hand to retain flavours. Yield 5.8 tons / ha

Ageing Potential

At least 15 years after vintage

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Shiraz Reserve 2011

Cellar Practices

A 48 hour cold maceration was given prior to fermentation to extract colour and fruit. 30% whole bunch pressed. Extraction by a combination of punch downs and pipeage were done 3 times a day. MLF took place in barrels. Matured for 22 months in 40% new and 60% 2nd fill 300 litre French barrels. Bottled and aged till released.

Characteristics

Elegance, finesse, complexity and concentration of fruit- full bodied. Special Reserve selection

Analysis                              

Winemaker:  Pierre Wahl                         

Viticulturist:  Neville Dorrington

Residual sugar:  2.5 g/l

Acidity:  5.7 g/l

pH:  3.49

Alcohol  14.80%

Appelation   Tulbagh

In the Vineyard

Soil  low yielding well drained vertical schale / schist  Aspect  west and east

Trellis and bush vines.

Tasting Notes

Exceptional deep red colour. Complex nose of white and black pepper spices with bramble and black fruit undertones. Vibrant acid level which carries through onto a multi-layered rich palate rounded off by smooth silky tannins. The integration of oak spice and tannin add depth and complexity. Superb fine dining wine.

Cultivar

100% Shiraz

Harvest

Grapes were night harvested, picked by hand to retain flavours. Yield 4.6 tons / ha

Ageing Potential

At least 15 or more years after vintage

Serving Temperature

Recommended to be served at 17ºC

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