Indalo Shiraz 2006
South African Wine Information Centre
Plaisir de Merle - The symbol of pure enjoyment
 


» Swartland Winery   +27.224821134     www.swwines.co.za     suzanne@swwines.co.za
Indalo Shiraz 2006

contact us
  Swartland Winery
Phone +27.224821134
Fax +27.224821750
eMail suzanne@swwines.co.za
URL www.swwines.co.za
Address P.O. Box 95
Malmesbury
7299
South Africa

 
our wines » Indalo Shiraz 2006

technical analysis
Winemaker :  Andries Blake
Main Variety :  Shiraz
Alcohol :  15.01  %vol
pH :  3.80
RS :  4.65 g/l
Total Acid :  5.19 g/l
Volatile Acidity :  0.55 g/l
SO2 :  84 mg/l
Free SO2 :  47 mg/l
Appellation :  Swartland
characteristics
Type :  Red
Body :  Full
Taste :  Fruity
WOODED

 
accolades
2009 Decanter World Wine Awards - South African Red Rhone Varietal under £10 Trophy.
 
tasting notes
Colour: Deep purple red in colour, typical of the variety, with bright red hues on the rim of the glass.
Palate: Bold, but elegant dark fruit flavours backed by firm velvety tannins make for a very enjoyable Shiraz. Notes of dark spice and vanilla on the nose along with good fruit notes.
 
ageing potential
Drink now, or store for another 2 – 4 years.
 
blend information
100% Shiraz
 
food suggestions
Rich meaty stews and pastas or game dishes.
 
in the vineyard
Conditions
Warm, dry summers and cold, wet winters. Limited Irrigation, mainly dry land, bush vine vineyards.
 
about the harvest
Harvested at optimum physiological ripeness, between 24 – 26° B.
 
in the cellar
The grapes are destemmed, gently crushed and fermented in stainless steel at 26 – 28°C. Drained and pressed at 5° B and inoculated with malolactic bacteria. After completion of MLF racked , sterile filtrated and transferred to 225 litre French oak barrels. Racked once after 4 months in oak and aged for another 8 months under strict temperature and humidity control.

Post Blending Treatment: Barrels tasted and blended together. One third new oak, one third second fill and one third older barrels. Bottle aged for a couple of months before release.
 
  
 
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