Shiraz

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

The grapes were harvested by hand at 23.5 to 25 Balling in mid March. After de stalking and crushing, the juice was fermented for 10 days on the skins in stainless steel tanks at 25 to 27 C. 10% of the blend was whole bunch fermented separately and blended back to the final wine. We uses a pump over system.

2020 was a normal harvest season, we had a below average rainfall and good, dry ripening conditions with supplementary irrigation for our grapes to reach optimal ripeness. The grapes for this wine came from vineyards planted in decomposed Table Mountain Sandstone with a clay underlayer on a north westerly slope, situated some 100 m to 150 m above sea level. The vines are trellised on a seven-wire trellising system. They yielded 8 tons per hectare.

After malolactic fermentation, the wine was aged in wood for 14 months, using a combination of first, second and third fill French oak barrels.