Teen Die Hoog Shiraz

Duck and cherry pie, coq au vin, cassoulet, boeuf bourguignon or grilled rib-eye steak.

From the high-lying Teen die Hoog vineyard in the Cederberg, more than 1,000 metres above sea level on a cool south-easterly-facing slope of ancient red slate. The mountain climate allows a long ripening period and concentrated fruit from this low-yielding site.

Malolactic fermentation takes place in 225L French oak barrels, followed by 15 months' maturation in 75% first-fill and 25% second-fill barrels. A premium selection of only three barrels is made.

The fruit is picked early in the morning, with a whole-bunch component and the balance destemmed and whole-berry sorted. After a two-day cold soak in stainless steel, fermentation is managed with punch-downs and gentle pump-overs, followed by extended skin maceration before pressing.

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.