Technical Specifications
Alcohol 14.5%
Residual Sugar 3.2 g/L
pH 3.93
Total Acidity 4.7 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Shiraz, Viognier
Shiraz85%
Viognier15%
Region Wellington
Soil Decomposed granite
Fermentation Vessels French Oak Fermenter, Stainless Steel Tank
Natural Yeast Yes
Indigenous Yeast Yes
Malolactic Fermentation 100%
Maceration 2 days
Oak Aging 12 months
Oak Types French, American
Barrel Size 300L barrels
Production Details The Shiraz part is fermented in a custom designed 4,500 litre French Oak fermenter. After destemming and crushing, maceration for two days and then nature takes its course. Wild fermented with the grapes' native yeast. Manual punch downs 4-5 times a day and regular pump overs. The Viognier portion was fermented in a stainless steel tank. After the Shiraz has gone through malolactic fermentation, blending, and maturation for 12 months in French and American oak. The grapes were hand-harvested in the early morning hours when the temperatures were still low. Vineyard work is done according to organic principles, No heavy machinery, all weeding, spraying is done by hand. Our farm chickens and wild ducks are taking care of the snails and bugs in the vineyard. Our wines are made in the most natural way possible, to keep the characteristics of our fruit and soil alive in the bottle. Filtered only once before bottling. Our harvest 2017 will go down as one of the earliest and driest harvests, in the third year of the ongoing draught. However, the berries harvested were beautiful and healthy. Smaller crop and smaller berries resulted in beautiful concentration and highest quality.
Tasting Notes
Nose: red berries, spicy plums, dark chocolate
Palate: warm, spicy
Critics Ratings Tim Atkin MW: 91
Tim Atkin MW91
▸ Sources (1)
Producer Information
Website
Address
Bo (Old) Hermon Road, Wellington, 7655, South Africa
Phone
+27 (0)82 555 1150
Email
Owner
Rene Reiser &
Birgit Schmiederer Reiser
Birgit Schmiederer Reiser