Shiraz (DNP)

Shiraz by its very nature is extremely compatible with all forms of hearty dishes. This Shiraz will be sensational with roast pork belly with Chinese five spice and preserved ginger, sticky pork ribs or a lamb casserole. It will also be a perfect partner to grilled aubergines and giant black mushrooms or any hard, aged cheese such as cheddar or parmigiano reggiano.

Malolactic fermentation is completed in barrel and further maturation takes place over 15 months in 45% 1st fill, 45% 2nd fill and 10% 3rd fill tight- and medium-grain 100% French oak barrels with medium toasting.

Grapes are hand-harvested at 24.5–26 °B and cold soaked for two days before being inoculated with yeast. During fermentation, colour/flavour extraction takes place with regular pumpovers every six hours along with two to three manual punchdowns of the grape cap. A maximum temperature of 27°C is reached. On completion of fermentation, a further 10 to 14 days of extended skin maceration takes place before pressing and transferring into 225 L French oak barrels.

Cederberg is a high-altitude wine estate in the remote Cederberg Wilderness Area, owned by the Nieuwoudt family for generations. With vineyards surrounded by rugged mountain terrain, the estate is known for Sauvignon Blanc, Chenin Blanc, Cabernet Sauvignon and other South African wines shaped by altitude, isolation and dramatic growing conditions.