A Shiraz of cool climate character with an intense, dark- plum colour. On the nose the prominent pepper tones, a hall mark of the Eagles’ Nest Shiraz, are complemented with black cherry fruit and subtle violets. These primary aromas are lovingly enveloped by hints of rich cured meat like aromas which derive from the wine’s maturation in barrel. On the palate one realises the integration of all flavours and aromas, with crushed pepper and black berry fruits remaining the driving force. Soft, integrated tannins and a structured mid palate hold true and follow through to an extended mouth coating after taste.
variety : Shiraz [ 100% Shiraz ]
winemaker : Stuart Botha
wine of origin : Constantia
analysis : alc : 14.5 % vol rs : 2.6 g/l pH : 3.85 ta : 5.6 g/l so2 : 52 mg/l fso2 : 21 mg/l
type : Red style : Dry body : Full taste : Fruity wooded
pack : Bottle closure : Screwcap
in the vineyard : Eagles' Nest, located on the crest of Constantia Nek pass, is nestled at the foot of the awe inspiring Table Mountain. This pristine and boutique family owned vineyard (38 Ha in size) has in recent years gained a striking reputation for both its beauty and award winning wines.
Uniquely characteristic of its wines is its signature of finesse, derived from the cooler climate conditions its vines are exposed to as a result of its elevation and close proximity to the oceanic body that is False Bay, thus delivering very distinctive wines not found elsewhere in South Africa.
Quality and consistency is paramount at Eagles’ Nest. Our unique terroir, combined with meticulous attention to detail in the vineyards and cellar, yields wines that are the epitome of elegance and balance.
The vineyard aspects range from east to north, and are perfectly positioned for a cool climate Shiraz.
in the cellar : Punch-downs or pump-overs were performed three to four times per day. This ensured that at all times the fermenting must evolved to embody the desired style. Fermentation took 12 days to complete, after which the free run wine was drawn off and the skins were pressed. The wine was then racked into French oak barrels. After 16 months in barrel, selected components of the wine were blended to create a complex and harmonious finished product.