Shiraz 45 (2016)
Tasting notes for Skaap Shiraz 45 (2015).
Skaap Shiraz 45 (2016)
The Shiraz fruit for the 2016 vintage is from our own un irrigated vineyard on the Schapenberg. 2016 was a warm and dry vintage that delivered lower yield with good concentrated fruit, at optimum ripeness, with healthy looking vines at harvest time.
Grapes were hand picked and selected at full ripeness. After light crushing, the mash was transferred to open fermenters. It was left to pre-soak for three days, before yeast was added for the onset of alcoholic fermentation. We try to get all (or most)of the colours from the skins in these first three days, as the colour pigments are water soluble. With the onset of fermentation we lightly punch down the skins twice a day for the first two days, then as the alcohol content and temperature increase, the cap forms, and we punch it down about four times per day. The tannins are alcohol soluble and this is extracted during these punch downs; tannins are very important for binding the colour already released into the wine.
As the fermentation slows down, we only lightly punch down, once a day, to not over-extract or extract any harsh components from the grapes. The tank is then closed and kept under inert (CO2) gas for about three weeks on the skins. This has a very positive effect on mouth feel and roundness of the wine. The skins are then lightly pressed before transferring the wine into small casks.
The wine was then left in French oak and a small portion of American oak for 12 months, before it was racked, cleaned and bottled. Throughout the whole process our focus is on minimum intervention and preserving the fruit flavours of the wine and trying to create the perfect balance between oak and fruit flavours.
A rich, juicy, fruit driven Shiraz with soft, velvety tannins. Full bodied with spicy pepper, violets and pomegranate on the nose with a powerful and well balanced oak finish.
When to drink
It’s drinking beautifully now, but has the structure and finesse to mature well over the next 10 years.
It will compliment most main meals, but ideal with meat dishes.
Alcohol: 13.5% vol
Residual sugar: 2.2 g/lit
Total acidy: 5.9 g/lit
Volatile acidity: 0.8 g/lit
Total SO2: 80 mg/lit
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