Another excellent vintage to follow 2017 after 2 years of drought. Winter started a bit late, but was
cold enough to get dormancy off to a good start. Bud break started late as winter dragged on into
September. The early growing season was windy with cold and wet periods leading to uneven
flowering and berry set resulting in lower yields. The rest of the growing season was dry and hot
followed by much cooler temperatures in February with especially cool nights. Disease pressure
was very low and the late start to harvest we had healthy grapes with small bunches and small
berries. Harvest a little later than usual with very little rain problems. Similar, elegant vintage to
2017 with a lower acidity and a little more fruit.
Medium deep ruby red colour. An expressive nose of concentrated blueberries steeped in spices
with a subtle hint of Eucalypt and fynbos (garrigues). Soft, but lively palate reveals a heap of
delicious flavours that were suggested on the nose. Enough acidity and crunchy tannins to carry
the wine to a long appealing finish. Drink now to 2030. Enjoy with a wide range of rich food. My
favorite, roasted pork belly.
Handpicking into 20 kg crates. Destemming and lightly crushed directly into small open top
fermentation tanks. 10% whole bunches included. Spontaneous fermentation @ max. 30deg. with
the cap of skins punched down manually twice a day for an average of 16 days. Wine drained
directly to barrels together with single pressing from basket press.
Malolactic fermentation in the barrel.
20 months maturation in old barrels.
Bottled by hand unfined (Vegan) and unfiltered.
Zusammensetzung: Shiraz 100%
|20 Monate in französicher Eiche.
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