This Shiraz has been made from grapes picked at optimum ripeness and vinified using a combination of modern and traditional techniques. This wine is full bodied with delicious rich flavours of black berry and piquant pepper supported by tones of spicy oak gained from aging in new oak barriques.
Food suggestion: An ideal accompaniment to most meats and cheeses, this wine can be enjoyed now but will benefit from further careful maturation.
CLIMATE: Winter Rainfall approximately 600mm per annum. The estate is situated along the south western slopes of Paarl Mountain at an altitude of between 140 and 250 meters and benefits from cooling summer breezes from the Atlantic Ocean.
IRRIGATION: Limited irrigation of between 50 and 100mm is applied during drier summers in order to allow for optimum development and ripening of grapes.
SOILS: Vary from decomposed granites to well drained sandy loam with gravel underlays.
VINIFICATION: Specially selected grapes were harvested at 24,5°B, destemmed and transferred to open fermentation tanks. After the addition of selected yeasts, the juice, together with the skins, were allowed to ferment at controlled temperatures of 25°C and 28°C. During fermentation, skins that tend to rise to the top were regularly pushed down to cool the cap and to optimise flavour and colour extraction. At 5°B, juice was drained from the skins and the fermentation allowed to continue in closed tanks. Any juice remaining in the skins were recovered with the use of a gentle tank press.
CELLARING: 7 - 8 years
CHEMICAL ANALYSIS:
Alcohol/Vol.: 14.00
pH: 3.38
Acidity: 5.90
Residual Sugar: 3.90
VINEYARD INFO:
Vineyard Information:
Age of Vines: 10 - 15 years
Vines per hectare: 3000
Soil: Sandy loam and decomposed granite
Trellising: Trellised
Yield: Shiraz - 5 ton per hectare | 
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