Although orriginaly from the Northern Rhone area in France, the grape is named after the town Shiraz in Persia. Over the last years Shiraz got quite a well known variety thanks to the Australian wine industry.
Depending on viticulture practices, climate and soil types Shiraz has many different faces and tastes.
Sometimes fruit driven; black currant and berries it changes to spices: coffee, chocolate and black pepper. On the farm it grows very vigorous and needs to be tamed, picked full ripe, close to raisins it shows it from it's best side in the cellar.
Nestled on the slopes of the Du Toit Kloof Mountains, this Shiraz grows on the top end of the farm. North facing to get maximum sun, as what this typical Rhone cultivar wants. Cool breezes during the day and a nice evening sun to get optimum ripeness..
The Winemaker: Erik Schouteden
The Vinification: Handpicked, carted to the cellar and selected; this all gets done in the early morning hours!
After destemming and crushing the complete mash gets pumped into big open fermentation tanks. Here the process carries on; hand plunged every 3 hours to get maximum extraction of the fruits.
The best results end up in small oak barrels; a combination of French and American oak. After ageing for 12 months another selection takes place before bottling the Mooi Bly Shiraz.
The Chemistry: Alcohol: 13% Residual Sugar: 8.3 Total Acidity: 6.2 PH: 3.71
The Winemakers Notes: Cigar box, prunes and a hint of black berries will be found on the nose. On the palate a long aftertaste of ripe berry fruit and again a hint of mocha from the wood.
This wine is made more in the traditional Rhone style and therefore keeps its elegancy of the grape.
The Optimal Drinkability: now and some more years
The Food Match: As with our Cabernet, a nice piece of meat, roast of lamb, spiced up with some cumin,… obviously as well on its own with friends