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Shiraz / Cinsaut / Mourvèdre, Forge Mill

Forge Mill
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Technical Analysis
Alcohol
13.5
Residual sugar
2.7
pH
3.56
Acidity
5.3
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Unwooded and easy-drinking, this light red wine from Forge Mill is perfect for everyday enjoyment.
Tasting note

Swartland Mourvèdre blends well with Shiraz and gives expressive black fruit and hints of spice, while the Cinsaut give the blend some soft tannins and upfront red berry fruit. These soft round tannins carry through on the palate with a well balanced acid.

Origin
South Africa
Variety
Red Blend
Malolactic Fermentation
Yes
Bottle Size
75cl
Vegetarian
No
Closure
Screw top
Region
Western Cape
Vegan
No

Vinification details

The Shiraz was harvested in late February and was fermented in stainless steel tanks for 9 days at 24 degrees celsius. After fermentation the wine was pressed, and malolactic fermentation takes place in stainless steel, after which the wine is racked and sulphured. The Cinsaut is from bush vines and harvested early March. Also fermented in stainless steel tanks at 25 degrees celsius for 6 days. Due to the bigger berry size and soft skin, fewer pump overs are done and thus a lighter style of wine is produced. The Mourvèdre was only harvested late March and fermented in stainless steel for 9 to 10 days at 24 degrees celsius. After fermentation the wine was pressed, and malolactic fermentation was completed.

 

Technical Analysis
Alcohol
14.1
Residual sugar
5.0
pH
3.45
Acidity
5.3
Download Specification Sheet Download Full Size Images
Unwooded and easy-drinking, this light red wine from Forge Mill is perfect for everyday enjoyment.
Tasting note

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.

Origin
South Africa
Variety
Red Blend
Malolactic Fermentation
Yes
Bottle Size
75cl
Vegetarian
No
Winemaker
Alecia Boshoff
Fining Agent
Gelatine
Closure
Screw top
Region
Western Cape
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.

 

Technical Analysis
Alcohol
14.1
Residual sugar
4.9
pH
3.66
Acidity
5.9
Download Specification Sheet Download Full Size Images
Unwooded and easy-drinking, this light red wine from Forge Mill is perfect for everyday enjoyment.
Tasting note

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.

Origin
South Africa
Variety
Red Blend
Malolactic Fermentation
Yes
Bottle Size
75cl
Vegetarian
No
Winemaker
A. Boshoff /J. Theron
Fining Agent
Gelatine
Closure
Screw top
Region
Western Cape
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.

 

Technical Analysis
Alcohol
14.0
Residual sugar
5.1
pH
3.50
Acidity
5.4
Download Specification Sheet Download Full Size Images
Unwooded and easy-drinking, this light red wine from Forge Mill is perfect for everyday enjoyment.
Tasting note

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.

Origin
South Africa
Variety
Red Blend
Malolactic Fermentation
Yes
Bottle Size
75cl
Vegetarian
Blank
Winemaker
Alecia Boshoff
Closure
Screw top
Region
Western Cape
Vegan
Blank

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.