
Varietals | Shiraz, Mourvedre, Viognier with a potential of Grenache |
Tasting Notes | |
Alcohol | +-14.0% Vol |
Appearance | Deep ruby to brick red |
Aroma | Sweet spices, dark chocolate, black olive |
Palate | Generous mouthfeel, smooth tannis, persistent and lingering finish |
Vineyard | |
Altitude | 210-289m |
Soil | Well-drained soil; good water retention. Important percentage of clay in topsoil |
Yield | 6.5 tons per hectare (45hl/ha) |
Vinification | |
Maceration | 3-4 days cold maceration before fermentation; +- 3 punch-downs per day |
Fermentation temp | 24-26ºC |
Malolactic fermentation | In tank |
Maturation | |
Maturation | Vionier & Shiraz fermented together and complete fermentation in wood. |
In bottle pre-release | 18 months |
Ageing potential | 10 years and longer |