Harvested at 25C Balling by hand. Crush cold- soaked at 10C for 3 days, fermented at 25- 30C. Malolactic fermentation at 18C, decanted into new barrels
Zandvliet Kalkveld Shiraz
Delicately laired nose of plums, prunes & violets with hints of spice. These fruit flavours follow through onto a delicate palate with subtle wood integration that finishes with a velvety smooth long aftertaste.