Cape Winemakers Guild Teen die Hoog Shiraz 2013

‘Teen die Hoog’ Shiraz vineyards are located more than 1000 m above sea level. The highest vineyard in the country is on a cool south easterly facing red slate hill. The name given by the farm workers as it reminds them of the toughest pick of the season. The Cederberg climate allows for a long ripening period providing us with grapes picked at a great phenolic ripeness.

The Shiraz shows great fruit intensity with aromas of mulberries and blackberries with a combination of liquorice and violets on the nose. A firm structure on the palate and a long lingering aftertaste of dark berries and spices makes this an excellent wine to cellar for a further five to eight years.

An exclusive wine. Only 1000 bottles made every year.

ANALYSIS
Alcohol 14.0% vol Sugar 3.7 g/l TA 5.74 g/l pH 3.5

ACCOLADES
Platter’s SA Wine Guide ’16: 4.5 stars – 2013 vintage
Stephen Tanzer ’15: 90 points – 2013 vintage
Wine Spectator ’15: 92 points – 2013 vintage
Syrah de Monde ’15: Gold – 2012 vintage
Wine Spectator ’14: 92 points – 2012 vintage
Syrah de Monde ’14: Winner – 2011 vintage
Platter’s SA Wine Guide ’14: 5 star – 2011 vintage
SA Wine Guide Index Awards ’13: Platinum – 2011 vintage
Wine Spectator: 92 points – 2011 vintage
Stephen Tanzer: 93 points – 2011 vintage

Platter’s SA Wine Guide ’13: 5 stars – 2010 vintage
Stephen Tanzer: 92 points – 2010 vintage
Wine Spectator: 94 points – 2010 vintage
Stephen Tanzer: 91 points – 2009 vintage
Wine Spectator: 92 points – 2009 vintage
Stephen Tanzer: 90 points – 2008 vintage

VINEYARDS & VINIFICATION
Facing: South east
Soil types: Red slate
Age of vines: 15 years
Vineyard area: 0.5 ha
Yield per hectare: 4.2 t/ha
Trellised: Extended 6 wire Perold
Irrigation: Supplementary
Clone: SH 1 on Richter 99
Harvest date: 28 March 2013
Degree balling at harvest: Early morning hand harvested at 25 – 26°B
Vinification: Closed tanks, cold maceration for 4 days, pump over every 6 hours; Ferments at 25 – 28°C, malolactic fermentation in new French oak barrels, 20 days extended skin contact; Barrel maturation: 225l medium toast, 4 tight grain 100% French oak barrels for 15 months
Optimum drinking time: 4 – 8 years.

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