Vineyard Selection

Shiraz Mourvèdre Viognier

As always, this wine displays classic Rhone elements while still maintaining its undeniable South African identity.

R972.00 / Case (R162.00 / Bottle)

R162.00

R972.00 / Case (R162.00 / Bottle)

R162.00

Winemaker's Notes

As always, this wine displays classic Rhone elements while still maintaining its undeniable South African identity. The 2018 was a tough year to highlight the more elegant side of this blend owing to the dry conditions it was easy to get very rich and bold wines. That said however the winemaking team’s deft touch in the cellar means that we have a wine that has lush bouquet of wild red fruit and hints of pink peppercorn which leads to a fresh palate that is elegant and finishes with a slight hint of lavender. This wine embodies elegance and can be enjoyed now but will also evolve well for the next 5 years.

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The grapes for this wine were sourced from selected parcels of fruit from across the Western Cape. The blend consists of 68% Shiraz, predominantly from the Stellenbosch region, 31% Mourvédre and 1% Viognier. Careful attention was paid
to our viticulture practices to ensure optimum ripening conditions in the canopy and to achieve physiological ripeness. As always, a very careful ‘green harvest’ was
carried out just after veraison to ensure even ripening and a good concentration of
flavours. 2018 was yet again a very dry season and a relatively warm winter. This
posed a few problems that the winemaking team had to manage carefully in the
winery and at blending.

Vinification

Each of the varietals were harvested and vinified separately for each parcel to be picked at the correct time to contribute the desired characteristics in the final blend. For the red component, the grapes were transferred to tank for fermentation after destemming but no crushing i.e., whole-berry pressing. To preserve the freshness and elegance of this typical Rhone style blend the grapes were gently handled during fermentation and were only pumped-over twice a day. After pressing, the wine underwent malolactic fermentation in tank before being transferred for maturation to a combination of older oak barrels for a period of 14 months. The Viognier component was pressed and cold fermented in tank. The wine was left to mature in tank on the yeast lees until being racked for blending with the other components.

As always, this wine displays classic Rhone elements while still maintaining its undeniable South African identity. The 2018 was a tough year to highlight the more elegant side of this blend owing to the dry conditions it was easy to get very rich and bold wines. That said however the winemaking team’s deft touch in the cellar means that we have a wine that has lush bouquet of wild red fruit and hints of pink peppercorn which leads to a fresh palate that is elegant and finishes with a slight hint of lavender. This wine embodies elegance and can be enjoyed now but will also evolve well for the next 5 years.

The grapes for this wine were sourced from selected parcels of fruit from across the Western Cape. The blend consists of 68% Shiraz, predominantly from the Stellenbosch region, 31% Mourvédre and 1% Viognier. Careful attention was paid to our viticulture practices to ensure optimum ripening conditions in the canopy and to achieve physiological ripeness. As always, a very careful ‘green harvest’ was carried out just after veraison to ensure even ripening and a good concentration of flavours. 2018 was yet again a very dry season and a relatively warm winter. This posed a few problems that the winemaking team had to manage carefully in the winery and at blending.

Each of the varietals were harvested and vinified separately for each parcel to be picked at the correct time to contribute the desired characteristics in the final blend. For the red component, the grapes were transferred to tank for fermentation after destemming but no crushing i.e., whole-berry pressing. To preserve the freshness and elegance of this typical Rhone style blend the grapes were gently handled during fermentation and were only pumped-over twice a day. After pressing, the wine underwent malolactic fermentation in tank before being transferred for maturation to a combination of older oak barrels for a period of 14 months. The Viognier component was pressed and cold fermented in tank. The wine was left to mature in tank on the yeast lees until being racked for blending with the other components.