Shiraz 2019 - Ridgeback

VITICULTURE: Vineyards that face north and south are grown in a combination of glenrosa and palm trees oak leaf clay. The vine shoots are set up vertically on high scaffolding optimal vine and bundle maturation. Irrigation is carried out by soil Moisture measurement and leaf water potential profiles. MAKE WINE: The harvest was planned to achieve optimal ripening and ripeness ensure that the berries retain the lively fruit taste. The hand The harvested grapes were photographed on a sorting table on which only the The best berries were selected for fermentation. A whole berry component of around 30% reached the fermenter. Zum Complexity and freshness A 5% percentage of mature stems was added berries in the tank. The mash was made in open stainless steel fermenters at 24 280° C and the fermentation took 6 days. The right turnover for extracting aroma, aroma and tannins were carried out 3 - 4 times a day during this time. The mash was pressed immediately after alcoholic fermentation completed and the free-range and pressed fractions were consolidated. Wine was fed into 225Li barrels for secondary Malo-Lactic fermentation. During the aging period, the wine was cancelled twice for clarification. Maturation took 19 months in 21% first, 66% second and 13% French oak barrels. After mixing selected barrels, slight filtration was carried out beforehand bottling. TASTING NOTES: Intense, forward-looking notes of dark cherry, black pepper, licorice and A whiff of tobacco leaf is lengthened by oak spices and suede tannins hearty aftertaste. FOOD PAIRING: The elegantly bold and mildly spicy nature of our Shiraz goes well with robustness Flavours such as rump or ribeye with blue cheese and truffles.