Stellenzicht Syrah Case - 6 x 750ml


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    Stellenzicht Syrah Case - 6 x 750ml

    Situated midway between the Stellenbosch and Helderberg mountains, lies an exceptional tract of land that benefit's from terroirs eminently suited to the cultivation of the highest quality wine grapes. This jewel in the crown of the magnificent Stellenbosch wine-growing area is known as the golden triangle. At it's core lies Stellenzicht. Vineyard location: The single vineyard from whose fruit this astounding wine is crafted, was planted in 1989, on a slope facing slightly west of north-west in soils originating from decomposed granite, and at an altitude of 120m above sea level. This vineyard is affectionately known as "Plum Pudding Hill" as it consistently produces fruit of high quality and ripeness. The vines are grafted onto nematode-resistant 101-14 Rootstocks and are trellised on six-wire fence systems, receiving supplementary overhead irrigation when needed. The 2005 yield was restricted to 3.32 tons per hector to further enhance the quality of the fruit. Viticulturists: Prof. Eben archer and Johan Mong climatic conditions While the annual rainfall figures for the season were a very low 692mm compared to the annual average of 824mm, the slightly cooler season aided in mitigating the additional moisture stress in the vines. Notwithstanding the supplementary irrigation's given to the vineyard in order to manipulate the weather conditions, the season was one of the earliest in many years with very healthy fruit, small berries and great colour in the skins. 

    The winemaking The grapes were harvested by hand on 9 march at an average of 25,7 degrees Celsius balling. After destalking and crushing, the mash was allowed to "cold soak" over-night at 12 degrees Celsius before fermentation was induced by the inoculation with NT50 yeast. During the following three days, the fermentation temperature was controlled at 26 degrees Celsius before the juice was drained and the skins pneumatically pressed. This pressing took place at 6.5 degrees Celsius balling as soon as there had been sufficient extraction of colour. The alcoholic fermentation thus completed off of the skins in order not to over extract any aggressive tannins. Malolactic fermentation was induced by the inoculation of selected bacteria at the time of transferring the wine to barrels. Barrels used during the 20 month maturation phase comprised 90% new Oak of which 70% was French and 30% american Oak. A total of 3 172 bottles were filled on 27 November 2006. 

    Wine Maker's Comments:
    - Colour: Inky intensity with hues of ruby and garnet with a faint purple edge
    - Bouquet: Aromas of ripe black fruit with hints of coconut and plum all integrated into a complex array of peppery spices and freshly-grated dark chocolate
    - Taste: Full-bodied with a succulent, dry sweetness. Wonderful integration of dark fruit-flavours and attractive spicy cloves and cinnamon end in an elegant, dry finish
    - Ageing process and potential: The wine should reach it's full potential at an age of eight to ten years although, with good cellaring, it should carry well for an extra few years
    - Food Pairing: Great with juicy, grilled Boerewors (with lots of coriander), lamb and sage-ravioli, mutton neck stew (with cloves and rosemary) as well as with the harder cheeses

    Chemical Analysis:
    - Alcohol: 14.65 % vol 
    - Residual Sugar: 2.5 g-l 
    - Total Acid: 5,4 g-l 
    - pH: 3.57 
    - Total Extract: 32.5 g-l 
    - Volatile acidity: 0.63 g-l 
    - Total SO2: 10 ppm (at release)

    - Weight: 8.19kg
    South Africa
    Stellenzicht Syrah Case - 6 x 750ml

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