Shiraz

The grapes were harvested at 24º Balling during February and March. On arrival at the cellar, the fruit was gently crushed and fermented on the skins in temperaturecontrolled stainless-steel tanks at 25º to 28º C for 14 days. Upon completion of malolactic fermentation, the wine was matured in contact with mostly French and some American oak for a period of 15 months. COLOUR: Crimson red. BOUQUET: A gentle whiff of coffee bean and fynbos with succulent plum and cherry aromas in the background. PALATE: Packed with plum, black cherry and a touch of leather. Dried herbs and fynbos follow through to a velvety mouthfeel with a modest tannin grip. Elegantly structured and rewardingly long. RESIDUAL SUGAR: 4.17 g/l ALCOHOL: 14.60 % TOTAL ACIDITY: 5.45 g/l (Tartaric) PH: 3.61

Great with slightly spicy dishes as well as with traditional roasts, oxtail and barbecued steaks.