YMER SHIRAZ 2017
TASTING & OTHER NOTES
Deep red Shiraz color. Dry and full-bodied. Some dark berries and fruit plus a hint of vanilla on the nose. Modest dark berries, fruit and spices combine elegantly with a light presence of oak and notable tannins leading into a long pleasant finish on the palate.
SERVE AT
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17 - 19 degrees C
SERVE WITH
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Dishes with beef, lamb, venison and tasty sausages. Stews, pasta dishes, tasty salads and cheese platters.
DRINK BY
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Within 10 years from vintage year
WINEMAKING & STORAGE
The grape bunches were carefully selected and hand-picked in the early morning. After sorting, destemming and light pressing the mash was cold macerated for 50 hours in stainless tanks. Fermentation then took place during about two weeks. The the wine was poured into 225 and 300 l oak barrels through free flow and light pressing. 30 % new French oak. After malolactic fermentation, racking and fining, bottling was done after 19 months in the barrels.
The wine was left to rest and stabilize in the bottles for 20 months before labelling and release.
Winemaker: Marozanne Bieldt
Viticulturist: Alex le Roux
THE VINEYARD & HARVEST
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Cultivar: Shiraz, single block
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Clone: S1/R 110
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Age: Planted 2010
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Yield: 6.1 t/ha
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Bottles: 4500
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Block: 1.02 ha
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Soil: Decomposed shale with
some fine granite and thin layers of
loamy sand. -
Irrigation: Drip, applied in a restrained way
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Harvesting: Careful, selective
hand-picking in the early morning -
Farming practice: Organic, non-certified.
ANALYSIS
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Alcohol: 14.0 vol %
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Total acid: 5.3 g/l
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pH: 3.5
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Residual sugar: 1.9 g/l
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Volatile acidity: 0.7 g/l
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Free sulphur: 18 mg/l
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Total sulphur: 78 mg/