REGION: South Africa
INFO: The shiraz grapes are fermented on their skins for about seven days, after which they get an extended maceration period of about one week. The wine then gets pressed into a combination of 70% new and 30% second-fill 300 litre French oak barrels. After malolactic fermentation the wine gets racked and is then returned to the barrels for another 18 months before bottling to produce a full bodied complex wine.
Blackberry, blackcurrant, black cherry and plum with hints of spice, pepper and cloves.
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