Appellation	Simonsberg-Paarl
Cultivar(s)	Syrah (Shiraz)
Analysis	Alc % by Vol 14.5 Residual Sugar g/l 4 Total Acid g/l 5.6 Volatile Acidity g/l 0.67 Free SO2 mg/l 22 Total SO2 mg/l 89 pH 3.46
Winemaking Process	Fermentation initiated in small open-top oak vats with 20% of the total crush fermenting naturally and the balance using commercial yeast. Regular pump overs and manual punch downs were done during fermentation to maximise flavour extraction.
Maturation	Wine aged in French oak for 18 months, 30% new barrels with the rest in 2nd, 3rd and 4th fill barrels.
Tasting Comments	Powerful combination of sweet cherry, mulberry and blackcurrant flavours combined with a subtle fragrance of dried peaches and star anise. This rich, spicy wine has a wonderfully complex finish with cinnamon, cloves and apricot lingering on the palate.

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