Cederberg Shiraz 2014

A complex Shiraz filled with intense red fruit, mulberry and cherries on the nose. Well-balanced with elegant oaking expressing hints of sweet spice and vanilla. Red berries follow through on the palate and finishes off with a smooth lingering sensation. A well-crafted Shiraz that allows you to cellar the wine for a few years developing into a sensational wine. Pair with South African game, powerful cheeses such as young cheddar or gruyere or indulge by pairing with intricate dark bitter chocolate.

ANALYSIS
Alcohol 14.47% vol Sugar 3.8 g/l TA 5.9 g/l pH 3.5

ACCOLADES
Platter’s SA Wine Guide ’16: 4 stars – 2013 vintage
Veritas ’15: Gold – 2013 vintage
IWSC ’15: Gold – 2013 vintage
Decanter World Wine Awards ’15: Gold – 2013 vintage
Tim Atkin ’15: 94 points – 2013 vintage
Concours Mondial de Bruxelles ’15: Silver – 2013 vintage
International Wine Challenge ’15: Bronze – 2013 vintage
Stephen Tanzer ’15: 88 points – 2013 vintage
Shiraz SA Wine Challenge ’15: Top 12 – 2013 vintage
Old Mutual Trophy ’15: Silver – 2013 vintage

Top 100 SA Wines ’15 – 2013 vintage
Syrah de Monde ’15: Silver – 2012 vintage
Decanter ’14: 92 points – 2012 vintage
Veritas ’14: Double Gold – 2012 vintage
Platter’s SA Wine Guide ’15: 4 stars – 2012 vintage
Decanter World Wine Awards ’14: Regional Trophy – 2011 vintage
Platter’s SA Wine Guide ’14: 4 stars – 2011 vintage
Concours Mondial De Bruxelles ’14: Gold – 2011 vintage
Syrah de Monde ’14: Top 10 #7 – 2011 vintage
Shiraz SA Wine Challenge ’14: Top 12 – 2011 vintage
Robert Parker ’14: 90 points – 2011 vintage
Tim Atkin ’14: 93 points – 2011 vintage

VINEYARDS & VINIFICATION
Facing: South east
Soil types: Red Slate and Hutton
Age of vines: 13 – 17 years
Vineyard area: 10.5 ha
Yield per hectare: 6 t/ha
Trellised: Extended 6 wire Perold
Irrigation: Supplementary
Clone: SH 1, 9 and 21 on Richter 99 and 110
Harvest date: 19 March – 15 April 2014
Degree balling at harvest: Early morning hand harvested at 25 – 26°B
Vinification: Closed tanks, cold maceration for 4 days, 15% juice bleeding directly after crush, pump over every 6 hours, maximum temperature 28°C; 19 days extended skin maceration; Barrel maturation: Medium toast 225l barrels used, combination of medium and tight grain oak for 15 months, 1st fill 60%, 2nd fill 40%, 95% French, 5% American
Optimum drinking time: 4 – 8 years

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