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Hundred percent shiraz (the South African/English synonym for the classic syrah grape). As in the northern Rhône, shiraz is today considered very much a noble grape in South Africa, designed for a long life and able to add firmness and an intriguing spiciness to blends of other grape varieties.
Although the variety has been a bit underrated till the late eighties and often used as an anonymous partner in popular the blends, the introduction of new clones gave the Cape version of shiraz a whole new, fruity profile. South African shiraz has become a winner – as is well witnessed by the wines produced at Neethlingshof.
The grapes were picked by both hand and machine at a Balling of 22,8 degrees. After crushing and destalking, the must was inoculated with a VIN 13 yeast strain. Fermentation on the skins, at 25 - 28 degrees Celsius in rotation tanks, was completed in 6 days.
Only French oak was used to mature the wine in new as well as second- and third-fill barriques for 22 months. The assemblage was made.
Serve with Mediterranean meat dishes like spicy lamb, meat casseroles incorporating red and green peppers, souvlaki or kebabs. A good partner, also, to roasts (including venison and duck without citrus sauces) and oxtail or other stews. Excellent with barbecued lamb chops and beef steaks. The shiraz lover would, of course, enjoy drinking it on its own. Serve at around 18 degrees Celsius.
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