Anthelia Shiraz

After overnight cold storage grapes were de-stemmed and crushed into red ferment tanks. Cold maceration occurred for 3 – 7 days. The wine was then fermented under controlled temperatures until dry. The skins were then lightly pressed.

These Walker Bay vineyards of Hemel-en-Aarde Ridge are situated within close proximity to the Atlantic Ocean. The maritime climate being more “temperate” in style, where parallel mountain ranges channel the southerly sea breezes through the appellation during the summer. These winds in turn bring regular sea mists and overcast conditions to the valley and with it more even temperatures. The average temperature is 19° C and rainfall, approximately, 750mm per year. Two blocks of Shiraz were harvested separately by hand enjoying cool early morning temperatures. The grapes were harvested in two different batches throughout March. This was carried out in order to achieve a more complex wine profile. One block was managed with more dappled light in the canopy to ensure spicy aromas and a savoury element and the other block with greater exposure to sunlight for primary fruit weight and intensity.

The wine racked into a selection of French Oak Barriques for 12 months ageing and maturation. Final blending occurred 2 months prior to bottling and the wine was allowed to develop further in bottle prior to release.