The grapes were handpicked at phenolic ripeness and stored at 10 °C to ensure the finest flavor and freshness. Upon crushing , a temperature of 10 °C was maintained and both skins and juice were left in contact in French oak tanks for 10 days. Varying from stainless steel, this approach provides improved color and flavor stability. After fermentation, character and color is allowed to develop for a period of 4 weeks before the wine is transferred to 40% new French oak barrels for 16-22 months. The use of new French oak allows the wine to retain certain flavors and extract tannin from the oak, resulting in a fuller mid pallet. By using only 40% new oak, the fruits within the wine are respected ensuring the wine is complex yet settled with great ageing potential.
Elegant and rich, the 2009 edition of our Shiraz exhibits a restrained nose of truffle black spice and dark fruit. Solid tannins are backed by supple red fruit on the palate for balance. This wine will evolve in the bottle to reach perfect drinkability from 2014 onward.
Our Shiraz will happily take on powerful flavors, rich and gamey. This wine will go along perfectly with ostrich or a succulent sirloin steak.
Silver Michelangelo Interntional Wine Awards 2013
Alcohol: 14,6 % v/v
Residual Sugar: 3,7 g/l
Total Acidity: 7,2 g/l
Extract: 38 g/l