Vintage 2010Old Mutual Trophy Wine Show 2012 - Bronze International Wine Challenge 2012 - Bronze Decanter World Wine Awards 2012 - Gold Concours Mondial de Bruxelles 2012 - Silver Medal Top 100 SA Wines 2012: Shiraz - Best Value Award Vintage 2008 Michelangelo International Wine Awards 2010 - Gold Concours Mondial de Bruxelles 2011 - Gold Vintage 2007 Global Trader/Wine Magazine Shiraz Challenge 2010 - Winner Concours Mondial de Bruxelles 2010 - Gold Veritas 2009 - Gold Vintage 2006 Winemakers’ Choice 2008 - Diamond Michelangelo International Wine Awards 2008 - Double Gold Vintage 2005 Winemakers' Choice 2007 - Diamond Swiss International Airlines 2007 - Gold
The Provenance Shiraz has a deep, dark colour with soft ripe plum, red berry and floral flavours. The oak is well balanced with elegant and accessible tannins complemented by a touch of spice and full body.
Clones: SH1, SH9, SH99, SH22, SH21, SH35 Rootstock: R99 and Mgt 101-14 Age: 11 years Soil: Structured red soils with coarse gravel and weathered shale soils.
Hand-picked in the early morning.
Harvest dates: 5 February to 7 March 2010 Yield: 4.6 ton/ha (32hl/ha) Balling at harvest: 24.8° B pH at harvest: 3.40 - 3.60 Total acid at harvest: 6.10 - 7.0 g/l
The grapes were hand-picked in the early morning and force cooled to 4° C. It was then bunch sorted, destemmed and berry sorted on vibration tables by 25 highly trained staff. The berries were gently crushed into a satellite tank and deposited in open and closed fermenters. The must was dejuiced by 10 to 14% depending on the vineyard. It was given a cold soak of 3 to 5 days at 9° C protected by a CO2 blanket. The juice was pumped over once daily during this period. The tanks were then heated to 18° C and inoculated with BM45, L2056 and D254 yeast. The fermentation temperature was allowed to peak at 28° C and then brought down to 24° C. The fermenting cap was punched down three times daily and one pump-over was done per day. Total time on the skins varies from 14 to 26 days. The wine was then pressed into 35% new and 65% second-fill 300l Allier French oak barrels. The press fraction was separated. Malolactic bacteria were inoculated and malolactic fermentation was completed in the barrels. After malolactic fermentation, the wines were given a low sulphur dose and left on the gross lees for 11 months. The wine was then racked, blended and returned to barrels. After a total of 18 months in barrels, the wine was filtered through a coarse sheet filter. Bottling was done with a fine sheet filtration. The wine was bottle matured for 12 months prior to release.