Slaleyshiraz

Due to the warmer climate of the 2004’ harvest more riper and sweeter fruit can be noticed in the wine. Cooler fermentation temperatures were followed to keep extraction optimum and to concentrate on retention of varietal fruit aromas. Oaking was still kept more subtle and with less American oak to make the style more classical and show more of the terrioir. A longer barrel maturation time was given to soften up tannins and integration. More “Syrah” than “Shiraz” as they would say: Earthy and barnyard with good complexity. Also leather, white pepper and red current. A full bodied wine with excellent depth and complexity on the palate as well. Raspberry, black current and liquorice are only some of the niceties.

The mash was given a 3 day cold soak before fermentation. Both blocks fermented separately at 27ºC with 3 pump overs/day and was given a short extended maceration of 9 – 14 days. The wine underwent natural malolactic fermentation in stainless steel and was transferred to oak shortly afterwards. Maturation 18 months in wood (50% New oak) 25% American oak of total barrels used. Fining Fining with high quality ellagitannins from French oak trees and proanthocyanidins extracted from gr Filtration Bulk and light sheet.