Skaapveld Shiraz

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

The grapes were hand-harvested and given a two-day cold maceration. Fermentation took place over 5 days in stainless steel tanks with regular pump-overs.

Dry-farmed vineyards tend to produce smaller berries, and lower yields this year made for looser bunches. Red wines from this vintage have abundant aromas and nice dark colours. The tannins were well managed during harvest and will continue to develop well in the bottle. The vineyards are located in the Agter-Paarl region of the Cape Coast. Most of the dry-farmed vineyards are bush-vine, which naturally produce lower yields, smaller bunches and wines with concentrated aromas and flavours.

20% of the wine was matured in neutral oak barrels (combination of French and American oak), 8% new. 5% was wholebunch fermented. Barrel maturation for 12 months. Fined and filtered before bottling.