Manor House SHIRAZ 2015
COLOUR: Deep ruby red.
BOUQUET :Aromas of ripe dark berries and black pepper
PALATE: Dense ripe black fruit, cigar box and wood spice with a firm structure, velvety tannins and a long finish.
Excellent with bifteck au poivre, boeuf Bourguignon, richly flavoured casseroles, grilled beef, roast lamb, venison, duck, quail and dishes served with a generous sprinkling of fresh cracked black pepper.
| Alcohol: | 14,56% |
|---|---|
| Residual Sugar: | 2,11 g/l |
| Total Acidity: | 5,58 g/l |
| pH: | 3,57 |
BACKGROUND
Nederburg is one of South Africa’s most awarded wineries, with a prize-winning pedigree that stems from a culture of innovation and disciplined attention to detail. The wines are richly fruited with bold flavours and structure, and range from exclusive, micro-edition offerings for the connoisseur to wines styled for everyday enjoyment. Multi-talented cellar-master Andrea Freeborough leads the Nederburg team of highly-skilled winemakers who work closely under her direction.
THE RANGE
The Manor House ultra-premium collection comprises single varietal wines made from some of Nederburg’s best-of-best fruit, inspired by the beautifully proportioned Cape Dutch manor house built in 1800 by Nederburg’s founder, Philippus Wolvaart.
This wine is made from Shiraz grapes.
THE VINEYARDS
The fruit for this wine was sourced from selected top-performing vineyards situated across the Western Cape. The viticulturist works hand-in-hand with the grape growers in managing each vineyard block to ensure the best quality fruit for this wine. The different microclimates and soil types associated with each vineyard add to the complexity of the wine. Each block was picked at optimum ripeness and vinified separately to add complexity.
THE WINEMAKING
The grapes were harvested by hand and machine at 22º to 23,5º Balling, from mid-February until the end of March. The fruit was crushed and then cool-fermented on the skins in temperature-controlled stainless-steel tanks at 25º to 28ºC for two weeks. The wine was aged in new-, second- and third-fill French, Eastern European and American oak barrels for 27 months before final assemblage.
WINEMAKER
Samuel Viljoen
CELLARMASTER
Andrea Freeborough
