Vineyard Information
Cultivar: 100% Shiraz
Region: Walker Bay
Appellation: Stanford Foothills
Irrigation: Complimentary Drip
Trellis System: Vertical Shoot Positioning. Double Perold.
Soil: Mixed Duplex Clay soils
Climate: Cool with winter rainfall
Harvest Information
Type: Hand picked
Date: 24th February 2017
Yield: 7 tons /ha
Wine Making
Wine Maker Peter Kastner
Grapes were hand picked, whole bunch pressed, no skin contact and allowed to settle for 24 hours. Frementation occurred with selected yeast strains at 12-18ºC. The wine was kept on the lees for 1 month, after which it was racked off the gross lees, sulphured up and left on fine lees until bottling, the wine was kept in stainless steel tanks at below 12ºC. Cold stabilised and filtered. No added acid, sugar, etc.
Wine Makers Remarks
Colour: Light Pink
Nose: Strawberries and candy-floss
Palate: Soft clean entry with strawberries following from nose. Balanced by fresh acidity and smooth mouthfeel
Analysis
Alcohol: 11.85%
Residual Sugar: 1.1g/l
Total Acid: 5.5g/l
Free SO2: 7mg/l
pH: 3.35
Total SO2: 37mg/l