Still
David Nieuwoudt
Cederberg
Syrah (Shiraz)
Grapes are hand-harvested at 24.5–26 °Brix.
Sustainable
Granite and red slate soil.
11.7 hectares of estate grown fruit. Age of vines is 21 years old. Southeast facing vineyards at 3,200 feet elevation.
Grapes are cold soaked for two days before being inoculated with yeast. During fermentation, color/flavor extraction takes place with regular pumpovers every six hours along with two to three manual punchdowns of the
grape cap. A maximum temperature of 27 °C is reached. On completion of fermentation, a further 10 to 14 days of extended skin maceration takes place before pressing and transferring into 225 L French oak barrels. Malolactic fermentation is completed in barrel.
TA: 6.2 g/l
RS: 3.6 g/l
pH: 3.44
Maturation takes place over 15 months in 45% 1st fill, 45% 2nd fill and 10% 3rd fill tight- and medium-grain 100% French oak barrels with medium toasting.
Bottle, Cork
0.750
Delaware, New Jersey, New York, and Pennsylvania
A complex Shiraz filled with intense red fruit, mulberry and cherries on the nose. 15 Months in oak showing hints of sweet spice and vanilla. Red berries follow through on the palate and finishes off with a smooth lingering sensation.