Limited Edition Shiraz

Limited Edition Shiraz

Black fruit with roasting spices and well-integrated oak. Maturing soy and tarry notes are starting to weave through the melange of fruit and spice aromatics. Good balance struck and drinking well now, no need to cellar further.

Vineyards

Annelie Viljoen (Viticulturist)
The grapes were sourced from mainly trellised vineyards in Stellenbosch Kloof, Helderberg and Devon Valley. Mostly south-west facing, they derive the maximum benefit from cooling maritime breezes that contribute to slow ripening of the grapes and concentrated fruit flavours.

Winemaking

Deon Boshoff (Cellar Master) / Bonny van Niekerk (Winemaker)
The grapes were harvested by hand in March at 24° to 25° Balling, when fruit and tannins were fully ripened but the berries and skins were still firm. The different vineyards blocks were separately vinified. Each tank was cold-soaked for five to seven days. Fermentation on the skins took place for 10 to 12 days at 26°C. The juice was then was racked off the skins and the skins pressed. The pressed juice was returned proportionally to add complexity to the wine. After malolactic fermentation, the wine was aged in new-fill French and American oak barrels for 14 months.

Winemaker's Comments

Colour Deep ruby red.
Bouquet Spices, blackcurrant and cloves, with just an echo of pencil shavings.
Palate Rich bodied, with muscular tannins, ensuring alluring complexity in every sip.

Chemical Analysis

Alcohol 14,11% by volume
Residual sugar 2,0g/l
Total acidity 5.8g/l
pH 3,50

Food Pairing

Excellent enjoyed on its own or served with game or red meat dishes.

Annelie Viljoen (Viticulturist)
The grapes were sourced from mainly trellised vineyards in Stellenbosch Kloof, Helderberg and Devon Valley. Mostly south-west facing, they derive the maximum benefit from cooling maritime breezes that contribute to slow ripening of the grapes and concentrated fruit flavours.

Deon Boshoff (Cellar Master) / Bonny van Niekerk (Winemaker)
The grapes were harvested by hand in March at 24° to 25° Balling, when fruit and tannins were fully ripened but the berries and skins were still firm. The different vineyards blocks were separately vinified. Each tank was cold-soaked for five to seven days. Fermentation on the skins took place for 10 to 12 days at 26°C. The juice was then was racked off the skins and the skins pressed. The pressed juice was returned proportionally to add complexity to the wine. After malolactic fermentation, the wine was aged in new-fill French and American oak barrels for 14 months.

Colour Deep ruby red.
Bouquet Spices, blackcurrant and cloves, with just an echo of pencil shavings.
Palate Rich bodied, with muscular tannins, ensuring alluring complexity in every sip.

Alcohol 14,11% by volume
Residual sugar 2,0g/l
Total acidity 5.8g/l
pH 3,50

Excellent enjoyed on its own or served with game or red meat dishes.

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Wine of Origin

Zonnebloem is a brand that stands for craftsmanship in all its forms.
From the Stellenbosch farms that produce our grapes who use the earth as their canvas to create the fruit which lends our wines their rich, distinctive character; to the winemakers who use the skills they have learned and developed over generations to produce the rich varietals and blends that make up the Zonnebloem stable.

Our Story

Wine of Origin

Zonnebloem is a brand that stands for craftsmanship in all its forms.


Our Story