SHIRAZ 2018
Label Specification
Class of wine:
Wine of Origin:
Cultivar:
Vintage:
Alcohol:
A Number:
Second Label
Simonsberg Paarl
Shiraz
2016
15.0 %
A1165
Fermentation & Maturation Specifications
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Primary Fermentation:
Pressing Method:
Secondary Fermentation:
Maturation:
Maturation Period:
Analyses:
Quantity for bottling:
Bottling Date:
Lola Nicholls
Open vat
Stainless steel basket press
Malolactic fermentation in stainless steel tank
Barrel matured in 225 l barrels
12 – 14 months
Actual Alcohol – 15.36 %
Residual Sugar – 2.3 g/l
Volatile acidity – 0.49 g/l
pH – 3.61
Total acidity – 4.8 g/l
F SO2 Rip – 13 mg/l
T SO2 Rip – 47 mg/L
1096 l / 1461 bottles
31st March 2018
General Comments
Mixed spice combined with stewed prunes, cranberries and pomegranate, with a hint of white pepper and liquorice on the finish. A beautiful velvet red colour, with a balanced mouth feel and accessible, soft tannins. A perfect pairing with any local South African game.
Vineyard Information
Total Vineyard Area:
Cultivar:
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Year of Planting:
Soil types:
Farming methods:
General Manager:
Viticultural Consultant:
Vineyard Manager:
18 hectares
Shiraz
2.9 hectares
Richter 110
SH9 and SH99
ME01
2001
Predominantly Oakleaf (Oa4, Oa2 and Oa3)
Integrated Production of Wine (IPW) as prescribed by the Wine and Spirit Board
Bernard Nicholls
Danie Kritzinger – Agrimotion
Bertus de Clerk – de Clerk Lanboudienste
