Grapes from the various Shiraz vineyards were harvested at different times. The Viognier grapes were added to some of the tanks. The grapes were hand-sorted and then fermented without stems. Regular pump-overs were done during fermentation at approximately 25 degrees Celsius. After about 15 days? maceration, the free run and press wine were placed together into 300-litre barrels and matured for 14 months. 55% of the barrels were new.
La Motte Pierneef Syrah Viognier
The Elim grapes produced intense colour and aroma ? another good expression from some of the most southerly vineyards in Africa. Mulberry fruit and pepper spice are prominent, while integrated oak gives depth on the nose. Soft, silky and easy on the palate, with finesse and freshness on the finish.