|Farming practice||Organic, non-certified|
|Winemaker / Viticulturist||Ossie Sauermann|
Winemaking & Storage :
The grapes were carefully hand-picked in the morning. After sorting and destemming the mash was cold macerated for 50 hours in stainless tanks. Fermentation then took place during about 10 days. Lean pressing after 3 weeks when the wine was poured into 225 l oak barrels, about 30 percent new. After malolactic fermentation, racking and fining bottling was done after 17 months in barrels.
The wine rested in the bottles for 8 months before labelling and release.
Alcohol: 15.5 %
Tasting notes :A burst of dark berries, sun-dried tomatoes, spicy herbs and pepper on the nose. Mellow, well rounded, with generous dark berries, prune and a hint of leather, combined with smoothly integrated tannins, on the palate. Appealing, lingering aftertaste. Uniquely Shiraz!
Serve with Dishes with chicken, beef, lamb, venison. Stews, pasta dishes and cheese platters.
Drink by within 10 years from vintage year.