Shiraz

$17.50

Quick Overview

An abundance of plums with faint black pepper, a hint of bacon and cigar box aromas in the background.

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SKU: Allesverloren Shiraz Categories: ,

Product Description

Background
Allesverloren, situated on the south-eastern slopes of the Kasteelberg near Riebeek West, is the oldest estate in the Swartland Wine of Origin district and is renowned for its red wines and port.
The farm, which dates back to 1704, began producing wine exactly one century later. In 1872 Allesverloren was acquired by Daniel Francois Malan and has remained in the Malan family for five generations.

Winemaker Danie Malan and his late father, Fanie, were among the wine pioneers of the Swartland, ably demonstrating the outstanding wine growing potential of what was once considered the breadbasket of the Cape. While wheat remains the major crop in the region, increasing numbers of wine farms are established each year to take advantage of the beneficial terroir.

Vineyards
The grapes for this wine were sourced from trellised, south-facing vineyards planted in Malmesbury shale, some 60m to 300m above sea level. These low-yielding vines were planted in 1969, with some blocks receiving supplementary irrigation

Winemaking
Each vineyard block was vinified separately. The grapes were fermented on the skins in open tanks at 25°C for five to seven days and left on the lees for four months to impart intensity of colour and flavour as well as to ensure sufficient structure to enable the wine to age well. After malolactic fermentation, the wine was aged in a combination of new, second- and third-fill French oak barrels for a period of16 months. The barrels were then emptied and the wine blended, filtered and bottled.

Winemaker’s comments

Colour: Deep red with a garnet rim.
Bouquet: An abundance of plums with faint black pepper, a hint of bacon and cigar box aromas in the background.
Taste: A rich and full-bodied wine with a good tannic structure and ample ripe fruit flavours.

Food pairing
Excellent enjoyed on its own or served with poultry, veal and red meat dishes.

Chemical analysis

Alcohol: 13.63% by volume
Residual sugar: 2.05g/l
pH 3.50
Total acidity: 5.92 g/l
Extract: 29.80 g/l

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