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Winemaking: The grapes where harvested at optimum ripeness and fermented on the skins till dry. After malolactic in older barrels the wine was racked and matured for 12 months in medium toast French Oak – 20% new.
Winemaker's comments: This was our first attempt at making Shiraz and we are very pleased with the results. The wine shows fine spice and pepper on the nose with leathery undertones. The spice and fruit follows through onto the palate and together with the soft round tannins it forms a pleasing whole. Serving temperature: 16-18°C
Food recommendations: Serve with rich osso bucco or venison.
Warwick Estate lies in a valley enclosed by the Simonsberg, Kanonkop and Klapmutskop. Originally part of a vast piece of land known as Good Success, this eighteenth century farm belonged to Colonel Alexander Gordon who renamed his portion in honour of the Warwickshire regiment which he commanded during the Boer War.
Years later in 1964, Stan Ratcliffe bought Warwick, where,...Read More About Warwick Estate
A long history of growing grapes and making wine, but less of a history on exporting it, and even lesser on
the quality aspect.
At the turn of the century (1900, that is), a surplus of wine in South Africa created a hierarchy of cooperatives, the
biggest and best known being KWV. This organization seemed to favor quantity over quality and had most...Read More About South Africa
(seh-RAH/shee-RAHZ) It's a Smokin' Grape Syrah and Shiraz - same grape, different name. It's a popular and adept variety, growing in multiple regions and creating many different styles of wine. The home base of Syrah is the Northern Rhone, where it creates the exclusive wines of Hermitage and Cote Rotie. On the less pricy side, the Rhone makes Syrah-based wines in Crozes...Read More About Syrah/Shiraz
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