Technical Analysis
Made from Shiraz grapes grown on Koffieklip soils ('Coffee stone' - an iron rich conglomerate), using a combination of separate pickings, stainless steel and open-top fermentations, stainless steel and oak maturation, to achieve a fruit forward, fresh balanced Shiraz typical of the local terroir.
Tasting note
Spicy notes of black pepper, cinnamon and cloves are layered atop black cherry and chocolate. The palate shows fresh plum and violets, and finishes with a well-rounded, velvety tannin.
Vinification details
Grapes were hand-picked and sorted in the early morning at Cavalli in three separate
pickings. 58% of the grapes were crushed and fermented in stainless steel tank with
pumpovers multiple times daily. The remainder was fermented in small open-top vessels, each with a proportion of whole-cluster (15% of the full volume of Shiraz) and manual punchdowns 3-5 times daily. After pressing, the Shiraz completed malolactic fermentation in tank. Maturation took place initially in stainless steel for 6 months (with a very light addition of French oak staves for 4 months), and subsequently in 2nd, 3rd and 4th-fill 225L barrels for 5 months.
