Mía Shiraz

Being a full-bodied wine with lots of structure it will accompany full flavoured dishes like lamb, pork-belly and fillet very well. It will enhance most venison dishes especially Kudu fillet and will certainly pair well with cheese, wild mushroom risotto and dark bitter chocolate.

The wine is transferred to 225L French oak barrels for Malolactic fermentation and 18-month barrel maturation.

The grapes are harvested by hand into bins the morning of 07 March 2017 at 25.0 ̊B. The grapes are then cooled before they are hand sorted and lightly crushed. The grapes are cold-soaked for 48 hours using pectolytic enzymes to promote flavour and colour extraction. The juice is inoculated with yeast and fermentation took place for 5 days at 24-27C. The juice and skin is punched down every 4 hours until it’s pressed.

This wine range is the Beautiful Estate range. Winemaker Mariette uses only grapes from Stofberg Family Vineyards in the production of these wines. It focusses on expressing the terroir of the Breedekloof and more specifically the soils on the farm. Vineyards are carefully managed to fit with each of the vines. Due to the size of the operation the grapes can be harvested when it reaches optimum ripeness. This wine range includes; Rebelle Range (Innovative) ~ This is the non-Estate wine range as grapes from other regions is used in producing these wines. It focuses on innovation, combining some of the best that the rest of South Africa has to offer and giving the winemaker the best “ingredients” to make some extraordinary wines. More daring wine techniques from around the world are used to make more complex and risky wines. This first wine to be released in this range is a Method Charmat style sparkling wine. Distillery: The distillery was started in 2015 when the Belle Rebelle team decided to start the production of vintage estate brandy. Annually the team produce 4 barrels of high-quality brandy from grapes produced by the farm. As regulations require it to be in barrels for 100 months, the public still has 4 years to wait for the first bottle to be released. The production of Gin started in 2016 with the introduction of the Fijnbos Fields Gin with Confetti Bush, Honey Bush and Buchu as main fynbos ingredients. In the first year after the release it won Double Gold at the Michelangelo International wine and spirits competition. The African Dry Gin was launched the following year and new packaging and the launch of the Blue Pea Flower Gin saw the light in 2019.