Cultivar: 65% Shiraz, 35% Pinotage
Region: Walker Bay
Appellation: Stanford Foothills
Irrigation: Complimentary Drip
Trellis System: Vertical Shoot Positioning
Soil: Clay & “Koffieklip” (Ferricrete)
Climate: Cool with winter rainfall
Type: Hand picked
Date: Feb – Mar 2014
Yield: 8 t/ha
Wine Maker: Peter Kastner
Consultant: Niels Verberg
Grapes were hand selected, crushed and allowed 1 day cold maceration before yeast inoculation. Fermentation was done in small bins, punched down four to five times daily. Fermented between 22 & 30oC until dry on skins. Malo-lactic fermentation completed in tank. Stavin oak segments added and aged for 9 months in tank before blending, filtering and bottling.
Wine Makers Remarks
Colour: Ruby red
Nose: White pepper, dark fruit plums and blackcurrants with hints of Fynbos.
Palate: Soft entry followed by firm tannins giving a rich mouthfeel. Full bodied with a long peppery finish. Moderate astringency and soft tannins.
Food: Steak, Game, curries and rich stews.
Residual Sugar: 2.7g/L
Total Acid: 6.0g/L
Free S02: 10mg/L