Reserve Shiraz Pinotage

Berries were crushed and cold-soaked for about 48hrs, and then inoculated with selected yeast to bring out the best of each varietal. The Pinotage harvest started mid Feb and the Shiraz mid-March. Fermented in stainless steel tanks with délestage (aeration) every 4 hours to extract flavour and colour from must. Fermentation takes about 5-7 days at temperatures between 24-28°C.

Vines are drip-irrigated to ensure optimal ripening and trained on the 5-wire Perold trellis system. Planted in soils consisting of weathered granite on clay, the vines are situated on north facing slopes. The nearby Atlantic Ocean (False Bay) has an additional cooling effect on the vineyards during the ripening season. Stellenbosch had another good winter with sufficient rain and cold for the vines to rest and build up reserves before the start of bud towards September. Cool and mild weather conditions prevailed until end Feb, which pushed the start of harvest out by 14days to the norm. Vineyard stress was minimal and fewer irrigation cycles was needed. End of Feb and through Apr there were a few hot spells broken up by cool days in between. These conditions led to cultivars ripen on their own time. Harvest only finished mid-April and crop yields were normal with the later varietals (Cab/Shiraz) down by 20%. Wine quality was very good overall.

The varietals were matured separately in older barrels for 12 months in a combination of 300liter French and American Oak.