Shiraz

The grapes where hand harvested from selected vineyard blocks, destemmed and transferred to stainless steel tanks. The yeast was added the next morning and fermented for 5 days on skins at 25°C, before being pressed. The free run juice was separated from the press wine. After malolactic fermentation the wine was transferred to French oak barrels and aged for a further 12 months before being transferred back to stainless steel tanks.

The Very Sexy Shiraz needs the big flavours of a Cape Malay lamb curry with flaky butter-fried roti, chicken biryani or venison and dried fruit stew. It pairs especially well with roast duck and plum sauce.