Stellenrust "Peppergrinder" Shiraz Description
Tasting Notes
This wine offers a dark brooding nose of spice and distinct pepper flavours. The palate shows more berry flavours but still a persistant peppery spice and violet nuances with a lingering finish of black olives.
Blend Information
100% SHiraz
Food Suggestions
The Peppergrinder's Shiraz can withstand its place next to many a large piece of meat - whether it is Madagascan cured fillet or Oven grilled Rack of lamb.
In The Vineyard
The Peppergrinder's Shiraz is the epithomy of what Golden Triangle Shiraz’s are capable off. It speaks of terroir, extraction and climate.
In the vineyards: The vines used for this wine are a single vineyard of Shiraz, trellised aged 28 years.
About The Harvest
Grapes are picked between 24° - 25° Balling.
In The Cellar
The grapes were crushed and allowed to cold macerate for more or less 24 hours. It is inoculated with French yeast strains and allowed to ferment on the skins for between 10 – 14 days. The juice is removed from the skins and allowed to finish alcoholic and malolactic fermentation in the barrels. Barrel maturation varies between 20 – 24 moths of which 95% are French oak, 3% American oak and 2% are Hungarian
This wine offers a dark brooding nose of spice and distinct pepper flavours. The palate shows more berry flavours but still a persistant peppery spice and violet nuances with a lingering finish of black olives.
Blend Information
100% SHiraz
Food Suggestions
The Peppergrinder's Shiraz can withstand its place next to many a large piece of meat - whether it is Madagascan cured fillet or Oven grilled Rack of lamb.
In The Vineyard
The Peppergrinder's Shiraz is the epithomy of what Golden Triangle Shiraz’s are capable off. It speaks of terroir, extraction and climate.
In the vineyards: The vines used for this wine are a single vineyard of Shiraz, trellised aged 28 years.
About The Harvest
Grapes are picked between 24° - 25° Balling.
In The Cellar
The grapes were crushed and allowed to cold macerate for more or less 24 hours. It is inoculated with French yeast strains and allowed to ferment on the skins for between 10 – 14 days. The juice is removed from the skins and allowed to finish alcoholic and malolactic fermentation in the barrels. Barrel maturation varies between 20 – 24 moths of which 95% are French oak, 3% American oak and 2% are Hungarian
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