Cederberg Shiraz 2018 Magnum (1.5L)
Winemaker David Nieuwoudt
With a cool continental climate, diverse soil types, unpolluted air and free flowing crystal clear waters.
Grapes are hand harvested at 24.5 – 26.0 balling. Cold soak for two days before it is inoculated with yeast. During fermentation colour/flavour extraction takes place with regular pump-overs every six hours along with two to three manual punch downs of the grape cap. A maximum temperature of 27°C is reached. On completion of fermentation a further 10-14 days of extended skin maceration takes place before pressing and barrelling in 225l French oak. Malolactic fermentation is completed in barrel and further maturation takes place over 15 months.
45% 1st fill, 45% 2nd fill & 10 % 3rd fill barrel, tight and medium grain oak with medium toasting
96% French oak, 4% American oak.
This is a multi-layered Shiraz showing red cherries and mulberries with a subtle mocha, clove nuances. Complex on palate with long lasting flavours of red fruit and dark chocolate. Full bodied wine with mouth-watering tannins.
Pair this wine with venison with soft dark spices like cloves and cinnamon and fresh pepper. Perfect at a barbeque with slightly sweet sauces. End the evening with a tiny block of dark chocolate. Marrow and truffle are two richer foods that pair very well with Shiraz.
Cheese: Powerful cheeses such as young cheddar or gruyere, lancashire, munster, certain parmesans, raclette.
Optimum Drinking Time: 4 - 8 years
SAWi Awards '18: Platinum – 2017 vintage
SAWi Awards '17 - Grand Slam: 100 points
SAWi Awards '17 - Top Ranking Shiraz: 4th Position
Platter's SA Wine Guide '20: 5 stars – 2017 vintage
Veritas: Gold – 2017 vintage
IWSC '19: Silver – 2017 vintage
Novare SA Terroir Award '19 Cederberg Ward: Top Shiraz – 2017 vintage
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