This juicy blend is sure to seduce the senses with its ruby-red sheen and whiffs of blackberries and spicy cloves. The serious nature of Shiraz marries perfectly with this playfulness of Grenache to create a wine with a generous palate. It is lush and inviting with mouthfuls of ripe plums, dark chocolate and loose-knit velvety tannins. The finish is voluminous ensuring great length and enjoyment.
Challenging conditions led to a reduced wine grape crop for us in 2016. Water supplies had the greatest impact on the harvest this year, especially in dry-land blocks where vineyards were not buffered against the heat. The weather was very warm, especially from the end of October towards the end of January, which restricted the growth. On the positive side, these dry conditions led to the vineyards and grapes being very healthy overall. Slower growth also brought about the formation of smaller berries and lower bunch masses, contributing to more concentration and flavour in the wine.
The Shiraz were sourced from vineyards against the foothills of the Helderberg Mountains outside Stellenbosch. The soil consists of weathered granite and is rich in clay. The maritime climate ensures warm sunny days that are cooled down by ocean breezes during the late afternoons. The Grenache was sourced from the Paarl foothills of the Simonsberg Mountain where well-drained granite and shale soils maintain strong and healthy vines.
All 2 cultivars were vinified separately. The grapes were picked cold in the early mornings between 24˚ and 26 º Balling sugar ripeness. The bunches were de-stemmed, gently crushed and went into tanks for 2 to 3 days. Fermentation on the skins peaked between 30˚ and 32 º Celsius and lasted from 7 to 10 days. The healthy grapes enabled a long post-fermentation of 25 to 30 days. After pressing the wine was pumped into 225L French Oak barrels where malolactic fermentation took place. A mix of 1st to 3rd fill barrels were used ensuring mild wood integration. The wines aged for 18 months.
60% Shiraz, 40% Grenache
Serve with seared and tempura tuna with an Asian dressing or pair with grilled pork neck steaks served with a mustard cream sauce.