2006 De Trafford Shiraz South Africa

VINEYARD BLOCKS

Mostly from one block 11 yr old vines on 7 wire vertical trellis with moveable

foliage wires. Clones SH21A; SH1A & SH99 all on 101 – 14 rootstock. 5000 vines /

hect. “Mont Fleur” vineyard – high altitude Helderberg mountain NW facing slope.

Steeply sloping site with rocky, granitic based Hutton soil. Lightly irrigated after

veraison and shortly before harvest to avoid excessive stress during the critical

ripening stage.  Yield 3.5 tons / hect. (21hl/ha)

A small quantity of grapes from neighbouring Keermont vineyard included from a N.E.

facing block. 8 yr old vines on 5 wire vertical trellis, clone SH9 on 101-14

rootstock. Soil deep red Hutton. Most of the block used for “Blueprint Shiraz”.

Yield 5.5 tons / hect. (40hl/ha)

VINTAGE CONDITIONS

Slightly above average winter rain was followed by a hot and dry spring and

trouble-free growing season.  A little rain delayed harvest slightly, but refreshed

the struggling vines.  The small berries and moderate ripening period produced

concentrated grapes with lots of flavour and sugar.

Harvest date : 9 / 3 / 06 @ 25.8° Balling.

PRODUCTION

Handpicking into 20 kg crates. Destemming and gentle crushing directly into small 2

ton open top fermentation tanks. Spontaneous natural yeast fermentation @ max. 31°C

with the cap of skins punched down manually 1 – 4 times a day for 16 days. Wine

drained directly to barrels together with single pressing from traditional basket

press.

All our red wines undergo malolactic fermentation in the barrel. 50% new French oak

was used.

Time in barrel 22 months with only 2 gentle rackings. This wine was bottled unfined

and unfiltered by hand.

Bottling date : 31 / 01 / 2008.  Production : 207 x 12 x 750ml / 20 x 3L

TASTING NOTES

Very deep red colour. Nose shows intense blackberry fruit with a dusty minerality,

hints of cocoa, pepper, licourice and toast. Intense, concentrated, refined palate

with complex fruit and a long, fine finish.

Probably best between 2009 & 2020. Ideal with strong flavoured red meat, especially

local venison and ostrich.

ANALYSIS

Alc.  15.37      SG.  2.4     TA  5.6     pH  3.57     VA  0.64     SO2  24free

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