Babylonstoren Shiraz

This is an example of South African wine at its best. Cultivated at Babylonstoren in South Africa, against the dramatic backdrop of the Simonsberg mountains, the shiraz grapes are fermented on their skins for about seven days, after which it gets an extended maceration period of about one week. The wine then gets pressed into a combination of 70% new and 30% second-fill 300 litre French oak barrels. After malolactic fermentation the wine gets racked and is then returned to the barrels for another 18 months before bottling. This wine has a surprisingly fresh mid-palate.

Can be enjoyed from the year of release, with an ageing potential of up to ten years.

Deep ruby red colour. Fruit driven, cool cassis and pencil shavings on the nose with aromatic layers of spiciness and black pepper.

Finely crafted to portray layers of cherry, soft prune, blackcurrant and hints of spice. Elegant, velvety mouth-feel and long, lingering finish.

Any venison or game dish with a berry sauce as well as spicy dishes.