The Swartland fruit was co-fermented with Viognier, as both varieties were ripe at the same time. The Paarl Shiraz is from a cooler site and harvested later and was fermented and aged separately. Fermentation took place in French oak Foudre and pump-overs were done up to three times a day ensuring good colour and flavour extraction. After basket pressing, the wine was transferred to French and American oak barrels and matured for 20 months, with 20% new French barrels used.
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