Blend: 59% Shiraz and 41% Cabernet Sauvignon
Vintage detail: We had cool favourable conditions during the developing stages of he grapes with less wind than normal during December. During the ripening season from January to March we had a couple of days above 35 degrees which ripened the grapes very fast. In spite if this the wines turned lovely dry with minerally notes.
Balling: 24.5 to 26
Production volume: 45 hl/ha
Hand Harvested: 100%
Whole berries: 0%
Fermentation vessel: Open fermenter.
Fermentation: The 2 varieties are fermented and matured separately. The first blending is done after 12 months in barrels. Fermented with inoculated yeast and pump over 4 times a day with punch down of cap in the first half of total fermentation and only twice during the last half of fermentation. Total maceration with skins was 15 days.
Barrel Type: 225L and 300L French oak barrels.
New Barrel %: 40%
Maturation: 16 -18 Months
Fining: Light fining with egg-white
Filtration: Coarse filtration prior to bottling
Bottled: January 2013
Alcohol: 14.12 vol%
Total acidity: 6.1 g/l
Ruby red colour. The nose shows flavours of red cherries, black pepper, chocolate powder and hints of liquorice and pencil shavings. The palate has a soft minerally entrance and is full bodied with lovely ripe fruit tannins in perfect harmony with oak nuances. The wine ends very fresh and savoury. Best drink by 2023.