Boschrivier WINES

Boschrivier Shiraz 2014

Varietal
Area
Soil Type
Age of vines
Trellising
Vine Density
Yield
Irrigation
Picking date
Grape Sugar
Acidity
pH at harvest
Total production

100% Shiraz
Western Cape (Stanford )
Decomposed Malmesbury Shale, Oak leaf, Tukulu
16 years
Vertical Shoot Positioning, 3 Cordon wire
3 400 vines / ha
7 tonnes per hectare
Drip Irrigation
Mid March 2009
23°B °B
7.25g/l at harvest
3.3
6232 bottles


Method:
The grapes were handpicked from cooler vineyards in Stanford . A saignée was drawn off and the mash was then inoculated with selected yeast culture and fermented dry on the skins. The grapes were then pressed and blend into stainless steel tanks where the juice underwent malolactic fermentation before being racked to barrel. Maturation in barrel last 18 to 20 months before being lightly fined, filtered and bottled.


WINEMAKING PRACTICES:
Fermentation temperature 22°C to 30°C


Wood ageing: 64% new and 22 % 2nd fill French oak barrels (225L) for 18 to 20 months. As well as 14% new Polish oak barrels for 18 months.

Wine Details:

Residual Sugar

5.0g/l

Free Extract

30 g/l

pH

3.77

Alcohol

14.5%

Total Acid

5.8 g/l

Free SO2

108 mg/l

Total SO2

108 mg/l

Total Extract

35.2 g/l


MATURATION POTENTIAL:
Stored under perfect conditions it will be interesting to follow the development of this extraordinary wine – preliminary judgement would indicate a longevity of anything between 10 - 20 years.


TASTING NOTES
A deep colour of blackberries and full ripe cherries. Chocolate, cloves, allspice, smokey oak and freshly ground pepper bouquet are prominent on the nose. On the palate; dark cherries, cloves, nutmeg and Allier wood spices combine to give an exceptionally balanced wine. Soft tannins with sweet extract, natural fruit complexity that lingers on the tongue.


SUGGESTED FOOD COMBINATIONS
Serve at 19°C. Ideal with char grilled black mushrooms; moussaka; game – especially Springbok; pan-fried pork fillet; Ossobucco; and waterblommetjie bredie (a traditional South African lamb stew made with an endemic Cape water lily).