My Shiraz, Grenache and Viognier parcels are harvested separately, at the
appropriate phenolic ripeness, with the Shiraz contributing a rich sweet fruit profile
with a spicy, earthy dimension being added by the Grenache and Viognier.
The various lots are vinified separately. After destemming the Shiraz and Grenache
are fermented “whole berry”. They are pumped over regularly to ensure good
extraction and are drained and pressed after fermentation is completed. The
Viognier is given 12 hours of skin contact before draining the free run juice only
for cold fermentation in stainless steel tanks. After fermentation the various
components are blended before being matured in old, French oak barrels, for 14
months before bottling. I can be appreciated now, however, a careful cellaring for
at least another six years is also possible.
Western Cape South Africa
Gold Medal China Wine & Spirits Awards 2017
Total Acidity: 6.5g/L
Residual Sugar: 3.1g/L