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Flat front label of wine
Flat front label of wine

Backsberg Estate Shiraz 1998

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    Full, deep, dark mulberry colour. Rich mix of raspberry and chocolate on the nose with a peppery background. Ripe, full and rich palate with more mint and a hint of earth. Supple tannins make for very accessible drinking now, yet enough to allow for good bottle development. A complex, harmonious and very satisfying wine.

    Critical Acclaim

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    Backsberg

    Backsberg

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    Backsberg, South Africa
    Klein Babylonstoren (the small tower of Babylon) was purchased by CL Back, an immigrant from Lithuania, in 1916. Over the years the farming activities have shifted from being a mixed farm with fruit, vineyards, grain and livestock to primarily a fruit farm producing over a thousand tons of peaches, to predominantly a wine farm by 1970.

    Second generation owner Sydney Back came to the farm in 1936. He took the estate to great heights through a combination of hard work and innovative ideas.

    Third generation owner Michael Back joined the family business in 1976. Over the years the estate has grown to its present size of almost 300 ha through the selective purchase of additional land in the neighbourhood. A young fourth generation awaits their opportunity to carry on the tradition of fine wine and brandy making.

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    South Africa

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    With an important wine renaissance in full swing, impressive red and white bargains abound in South Africa. The country has a particularly long and rich history with winemaking, especially considering its status as part of the “New World.” In the mid-17th century, the lusciously sweet dessert wines of Constantia were highly prized by the European aristocracy. Since then, the South African wine industry has experienced some setbacks due to the phylloxera infestation of the late 1800s and political difficulties throughout the following century.

    Today, however, South Africa is increasingly responsible for high-demand, high-quality wines—a blessing to put the country back on the international wine map. Wine production is mainly situated around Cape Town, where the climate is generally warm to hot. But the Benguela Current from Antarctica provides brisk ocean breezes necessary for steady ripening of grapes. Similarly, cooler, high-elevation vineyard sites throughout South Africa offer similar, favorable growing conditions.

    South Africa’s wine zones are divided into region, then smaller districts and finally wards, but the country’s wine styles are differentiated more by grape variety than by region. Pinotage, a cross between Pinot Noir and Cinsault, is the country’s “signature” grape, responsible for red-fruit-driven, spicy, earthy reds. When Pinotage is blended with other red varieties, like Cabernet Sauvignon, Merlot, Syrah or Pinot Noir (all commonly vinified alone as well), it is often labeled as a “Cape Blend.” Chenin Blanc (locally known as “Steen”) dominates white wine production, with Chardonnay and Sauvignon Blanc following close behind.

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    Syrah/Shiraz

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    Marked by an unmistakable deep purple hue and savory aromatics, Syrah accounts for a good deal of some of the most intense, powerful and age-worthy reds in the world. Native to the Northern Rhône, Syrah still achieves some of its maximum potential here, especially from Hermitage and Côte-Rôtie.

    Syrah also plays an important component in the canonical Southern Rhône blends based on Grenache, Syrah and Mourvèdre, adding color, depth, complexity and structure to the mix. Today these blends have become well-appreciated from key appellations of the New World, namely Australia, California and increasingly, with praise, from Washington.

    In the Glass

    Syrah typically shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper and even bacon, smoke or black olive. In Australia, where it goes under the name Shiraz, it produces deep, dark, intense and often, jammy reds. While Northern Rhône examples are typically less fruity and more earthy, California appears increasingly capable of either style.

    Perfect Pairings

    Flavorful Moroccan-spiced lamb, grilled meats, spareribs and hard, aged cheeses are perfect with Syrah. Blue cheeses are perfect with a dense and fruit-driven Australian Shiraz.

    Sommelier Secret

    Due to the success of Australian “Shiraz,” winemakers throughout the world have adopted this synonym for Syrah when they have produced a plush and fruit forward wine made in the Australian style. As an aside, Australians are also fond of tempering their fruit-forward Shiraz by blending with Cabernet Sauvignon, which adds depth and structure.

    WWH364BSH82_1998 Item# 23368