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Buy Shiraz 2022 Case (6 x 750ml)

R570
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15%

With an intense flavour and forthcoming palate, our Shiraz features aromatic notes of smoke, black fruit, and pepper spice. Soft integrated tannins. Pair with braised or barbequed red meat and grilled vegetables.

Order Stettyn Cellar’s Shiraz 2022 Case online for delivery across South Africa.

Availability: In stock

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SKU WN-SFV-SH2022-Case Categories , ,
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Overview

Quantity

Case (6 x 750 ml) – Stettyn Cellar Shiraz 2022

Cultivar Information:

100% Syrah grapes

Origin:

STETTYN

Region:

Worcester Wine and Olive Route

Analysis:

  • Alcohol – 14.5%

  • Residual Sugar – 3.9 g/l

  • Acidity – 5.5 g/l

  • pH – 3.53

More information

Syrah, also known as Shiraz, is a popular red wine. Though the spiritual homeland of this red grape is France, Syrah has been planted throughout the world with great success. It expresses itself differently depending on the climate, soil and regional style, though certain characteristics remain the same.

Tasting notes

Aromatic notes of smoke, black fruit, and pepper spice. Fruity with soft integrated tannins.

Food pairing suggestions

We recommend pairing our Shiraz with barbeque pork, kebabs, and hearty vegetables.

Climate/conditions

Mediterranean climate with winter rainfall situated between the cooler, wetter Boland and the harsher, drier Karoo. Cool nights enhance the veraison with warmer days for good phenolic ripeness and concentrated flavours.

Winemaking

Vineyards are visited to taste the fruit and determine the optimal time to start harvesting.

Grapes are picked by and with a harvester to minimise the time it takes to get the grapes to the winery to best retain the freshness of the fruit. Once harvested, they are transferred to the winery as soon as possible.

The grapes are destemmed and crushed. Juice is fermented on the skins and to ensure the most contact with the wine and its skins, ‘pumping over’ (pumping the wine from the bottom to the top) maximizes the extraction of colour and tannins.

After the first fermentation, red grapes are then pressed to separate out the wine from the skins and pulp.

Second fermentation (malolactic fermentation) is a natural process where the harsh (malic) acid is converted into softer (lactic) acid.

Maturation in French and Hungarian oak barrels provide spices and toasting adding to the complexity.

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