Reserve No1 Shiraz
WINEMAKING
The grapes were hand harvested at approximately 24 to 25 degrees Balling followed by de-stemming and cold-soaking for 48 hours. Fermentation started spontaneously using the wild yeast on the skins of the grapes, after which commercial yeast was added. Alcoholic fermentation lasted for 14 days. After fermentation, the wine was left on the skins for an extended period (8 days), to ensure a softening of the phenolic compounds resulting in an elegant smoothness on the palate.
Further maturation took in first fill French oak barrels for 15 months.
TASTING NOTE
This handcrafted Shiraz has layers of blackcurrant, wild berry and warm spices on the nose and palate. Savoury ripe fruit is well integrated with French oak tannins. Slow cold fermentation and longer barrel ageing add complexity and elegance to this robust wine. A firm wine with good ageing potential.
Delicious with rich red meat dishes such as oxtail.
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South Africa
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South Africa
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