The grapes were destalked and lightly crushed before fermentation took place in upright tanks. Pump overs were done three to four times per day during fermentation. Temperature during fermentation was carefully controlled between 25?C-27?C. Each cultivar was fermented separately and was only blended together after maturation in barrels. The wine spent 13 months in a combination of different French oak barrels, of which 12% were new oak. The Cabernet Sauvignon was aged by using staves in the tanks.
Delheim Shiraz Cabernet Sauvignon
Wonderful gluggable red with juicy soft tannins with aromas of blueberries, plums, spice, liquorice and some minty undertones. Smooth and supple on the entry, with juicy red fruit flavours which follow through beautifully. Medium-bodied, with generous length on the finish.