Zonnebloem Shiraz

Zonnebloem Shiraz

Best of the recent vintages, the 2017 is packed with perfectly ripe black fruit, complemented by lavender and violets and supported by subtly sweet vanilla and mint chocolate from oak component. Juicy and vibrant. Ready to be enjoyed.

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. The different vineyards blocks were separately vinified. Each tank was cold-soaked for three to five 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. After malolactic fermentation, half the wine was aged in new and second-fill small oak barrels and the other half in stainless steel on oak staves.

Winemaker's Comments

Colour Plum red with a purple hue.
Bouquet Rich plum and berry aromas with peppery nuances.
Palate Spicy and smoky in the mouth with abundant plum flavours and hints of juicy red berries. Bold tannin structure.

Chemical Analysis

Alcohol: 13.52% by volume
Residual sugar: 2.23g/l
Total acidity: 5.65g/l
pH: 3.52

Food Pairing

Excellent enjoyed on its own or served with red meat, venison, casseroles and stews as well as spicy kebabs, roasted pork and wild mushroom 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. The different vineyards blocks were separately vinified. Each tank was cold-soaked for three to five 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. After malolactic fermentation, half the wine was aged in new and second-fill small oak barrels and the other half in stainless steel on oak staves.

Colour Plum red with a purple hue.
Bouquet Rich plum and berry aromas with peppery nuances.
Palate Spicy and smoky in the mouth with abundant plum flavours and hints of juicy red berries. Bold tannin structure.

Alcohol: 13.52% by volume
Residual sugar: 2.23g/l
Total acidity: 5.65g/l
pH: 3.52

Excellent enjoyed on its own or served with red meat, venison, casseroles and stews as well as spicy kebabs, roasted pork and wild mushroom 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