Asara Shiraz 2009
South African Wine Information Centre
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Asara Shiraz 2009

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  Asara Wine Estate and Hotel
Phone +27.218888000
Fax +27.218888001
eMail info@asara.co.za
URL www.asara.co.za
Address P.O. Box 882
Stellenbosch
7599
South Africa

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our wines » Asara Shiraz 2009

R 105 per bottle
R 629 per 6 bottle casedelivered to your door in ZA 		Buy

technical analysis
Winemaker :  Francois Joubert
Main Variety :  Shiraz
Alcohol :  14.24  %vol
pH :  3.43
RS :  4.2 g/l
Total Acid :  5.9 g/l
Appellation :  Stellenbosch
characteristics
Type :  Red
Body :  Medium
Taste :  Fruity
WOODED

 
accolades
2012 Old Mutual Trophy Wine Show - Bronze
 
tasting notes
A deep intense ruby red and purple colour hints towards an intense flavour profile in the Shiraz. This wine shows of great potential for becoming a true ambassador for the Asara Wine Estate with rich aromas of black berries, tobacco, and sweet white pepper and also hints of biltong. The palate is smooth and complex with characteristics of red fruits and meat and ending off with a great full rounded taste on the palate.
 
blend information
100% Shiraz
 
food suggestions
SuggestionServe this wine alongside a big bowl of Spaghetti Bolognaise or enjoy a glass with a slice of Salami, Feta and Green pepper pizza. Also wonderful with traditional Cape Malay Bobotie.
 
in the vineyard
Age of vines: 10 years
Soil type: Tukulu and Villafontes
Plant spacing: 2.7m by 1.2m
Trellising: Extended double Perold
Aspect: WSW 140-170m
Clone:SH 99 & SH 21A

The key to making great Shiraz is low yield and harvesting at the right time. Due to the good rainfall during the winter preceding harvest and moderate temperatures during the ripening season, the condition of the grapes was excellent for quality wine.
 
about the harvest
We picked the Shiraz at 24° Balling, which gave us good flavour retention and soft, ripe tannins.
 
in the cellar
Healthy bunches were crushed and sent to the wooden fermenters.A 72 hour long cold soaking of the crushed grapes preceded fermentation. We selected a South African yeast strain that enhances the varietal character of Shiraz and kept the fermentation temperature around 25° C. Following malolactic fermentation, the wine was transferred to a French and American oak. After 18 months of maturation, the wine was racked from the barrels into a tank and bulk filtered before bottling
 
  
 
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