Home / Wines / Shiraz/Cinsaut, Forge Mill

Forge Mill

Download full size images

Unwooded and easy-drinking, this light red wine from Forge Mill is perfect for everyday enjoyment.

A lustrous red in the glass, this blend of Shiraz and Cinsaut introduces an array of ripe berries and follows through onto a juicy, well-structured palate with a smooth finish. A blend of 56% Shiraz, 39% Cinsaut, 5% Mourvèdre.

Technical analysis

ALCOHOL

14.1 %

RESIDUAL SUGAR

5.0 g/L

pH

3.45

ACIDITY

5.3 g/L

ORIGIN

South Africa

WINEMAKER

Alecia Boshoff

VARIETY

Red Blend

HARVEST DATE

March 2019

FINED USING

Gelatine

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Western Cape

VEGETARIAN

No

VEGAN

No

Vinification details

Harvested at 25-26° Balling, grapes were inoculated with selected yeasts before fermentation took place at approximately 24-26°C. Regular pumpovers were performed daily and the wine was pressed at above 2° Balling – only free run juice was used. After malolactic fermentation the different cultivars were blended according to taste.

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss

Download full size images

Unwooded and easy-drinking, this light red wine from Forge Mill is perfect for everyday enjoyment.

A lustrous red in the glass, this blend of Shiraz and Cinsaut introduces an array of ripe berries and follows through onto a juicy, well-structured palate with a smooth finish. A blend of 53% Shiraz, 40% Cinsaut, 7% Mourvèdre.

Technical analysis

ALCOHOL

14.1 %

RESIDUAL SUGAR

4.9 g/L

pH

3.66

ACIDITY

5.9 g/L

ORIGIN

South Africa

WINEMAKER

A. Boshoff /J. Theron

VARIETY

Red Blend

FINED USING

Gelatine

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Western Cape

VEGETARIAN

No

VEGAN

No

Vinification details

Harvested at 24-25° Balling, grapes were inoculated with selected yeasts before fermentation took place at approximately 24-26°C. Regular pumpovers were performed daily and the wine was pressed at above 2° Balling – only free run juice was used. After malolactic fermentation the different cultivars were blended according to taste.

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss

Download full size images

Unwooded and easy-drinking, this light red wine from Forge Mill is perfect for everyday enjoyment.

A lustrous red in the glass, this blend of Shiraz and Cinsaut introduces an array of ripe berries and follows through onto a juicy, well-structured palate with a smooth finish.

Technical analysis

ALCOHOL

14.0 %

RESIDUAL SUGAR

5.1 g/L

pH

3.50

ACIDITY

5.4 g/L

ORIGIN

South Africa

WINEMAKER

Alecia Boshoff

VARIETY

Red Blend

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Western Cape

Vinification details

Harvested at 25-26° Balling, grapes were inoculated with selected yeast before fermentation took place at approximately 24-26° Celsius. Regular pumpovers were performed daily and the wine was pressed at above 2° Balling – only free run juice was used. After malolactic fermentation the different cultivars were blended according to taste.

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss

Download full size images

Unwooded and easy-drinking, this light red wine from Forge Mill is perfect for everyday enjoyment.

A lustrous red in the glass, this exciting blend of Shiraz and Cinsaut introduces an array of ripe berries and follows through onto a juicy, well-structured palate with a smooth finish. 54% Shiraz, 39% Cinsaut, 7% Mourvèdre.

Technical analysis

ALCOHOL

14.1 %

RESIDUAL SUGAR

5.2 g/L

pH

3.55

ACIDITY

5.6 g/L

ORIGIN

South Africa

WINEMAKER

Alecia Boshoff

VARIETY

Red Blend

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Western Cape

Vinification details

Harvested at 25-26° Balling, grapes were inoculated with selected yeasts before fermentation took place at approximately 24-26° Celsius. Regular pumpovers were performed daily and the wine was pressed at above 2° Balling – only free run juice was used. After malolactic fermentation the different cultivars were blended according to taste.

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

 

Have a trade enquiry?
Contact us to discuss