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shiraz 2001
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:: GOLD MEDAL – Classic Wine Trophy 2003
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GOLD MEDAL – Veritas 2003
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| WINEMAKING |
Grapes were picked just prior to fruit showing bagging at an average of
25.2° Balling. Destemmed and gently crushed. Fermentation followed after yeast inoculation. Maceration post fermentation varied between ten and sixteen days depending on the daily tasting of the tanks. Followed by fractional pressing. The best portion was taken to 225 liter French oak (70 % new and 30 % 2 nd fill). (Approximately 50% underwent malolactic fermentation in barrel).
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| TASTING NOTE |
| Saturated deep black-red. The full aroma displays rich, concentrated
spice, chocolate and plums with violet and savory notes. The palate is
rich, yet subtle. The tannins are soft and ripe but they give a lot of
structure. There is a quality balance and a flavour of roasted coffee,
vanilla toast with a long savory aftertaste. The Estates vineyards are
able to contribute top quality, full-flavoured fruit which keeps the
alcohol under control. |
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| MATURATION |
| The wine can be matured for at least 8 years from vintage . |
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| CULTIVAR |
100 % Shiraz |
| CLONES |
SH1A, SH21A, SH9 |
| VINEYARD |
160 m above sea level |
| AVERAGE AGE OF VINES |
14 years |
| ROOTSTOCK |
101-14MGT |
| SOIL TYPE |
Kroonstad (Coffee-klip), Pinedene |
| TRELLIS |
Double Cordon |
| HARVEST DATE |
Between 1st and 26th March
(2000: 26th Feb and 11th March)
(1997: 1 st April and 1 st May) |
| TIME IN OAK |
17 Months |
| BOTTLING DATE |
December 2002 |
| AMOUNT BOTTLED |
20 600 Bottles x 750ml |
| ANALYSIS |
Alcohol - 14.8%. vol.
Residual Sugar - 3.0 gr./li
Total Acid - 5.9 gr./li
pH - 3.43 |
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