Style: Full bodied wood matured red wine
Cultivar: Shiraz - 100%
Situation of Vineyards: Wellington
Residual Sugar: 2.6 g/l
Total Acidity: 5.6 g/l
Degrees Balling at Harvest: 25
Temperature during fermentation: 26°c
Period in Wood: 13 to18 months in 300Litre French & American oak barrels. Medium / medium plus toasted. 40% New Wood.
Grapes were hand picked in the early mornings and then transferred to the cellar. On arrival the grapes were sorted and all damaged or undesired berries were removed. It was then destalked, crushed and then pumped into 2500 and 5000- litre stainless steel tanks. Yeast was added and once fermentation has started, the juice was pumped over the skins 3 - 4 times daily to extract colour, tannins and flavour. Once fermentation was completed, the wine was left on the skins for a further 5 - 8 days. The wine was then racked off the skins to the barrels where malo-latic fermentation was completed. Upon completion of
malo-latic fermentation, the wine was racked off the less and returned to the barrels for a maturation period of 13 to 17 months. Careful, individual barrel selection was done to arrive at the final blend.
This hand crafted boutique wine was matured for 13 to 18 months in French and American oak barrels. Intense Ruby Garnet in colour with an elegant nose expressing nutmeg, crushed black pepper with subtle aniseed with ripe mulberry and white chocolate. This carries through to the palate with subtle smoky flavours, black berries, plums and white chocolate blending with dry ripe tannins showing a well balanced wine with smooth wood integration.
Traditional Roast Pork, Pork & Veil Terrene, Game Meat
Farm size 6hct, 4.5 under vine, Soil Type is Sandy and Loam, Annual production around 24 tons, Cellar capacity 21 000Ltr, Average Volume pressed per annum 25 000 Litres, No insecticides will be used on Andreas (Groenendal) Biological alternatives will be sourced if necessary.
John Platter wine guide TBC