Shiraz

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Fermentation took place at cooler temperatures to ensure gentle extraction of fruit flavours.

Characterised by typical dry conditions and moderate temperatures, favourable conditions continued throughout the season. Yet despite smaller berries and lighter crop stemming from the windy conditions grapes showed good acidity and balanced sugar delivering well concentrated and structured wines. The Shiraz grapes were handpicked in the fresh hours of the early morning from a selection of cool vineyard sites in the Stellenbosch region.

The wine was matured for twelve months in old French oak barrels to maintain the freshness of this varietal.