Zandvliet Kalkveld Shiraz 2014

available in our shop
free delivery in SA when ordering 12 bottles or more

R1232 for 6 bottles

R205 per bottle

Colour: Dark Ruby red, with a purple border.
Nose: Delicately layered nose of violets and dark chocolate. These flavours follow though onto a delicate palate with subtle wood integration of plums, cigar box and chocolate that finishes with a velvety smooth long aftertaste.

Appreciation: Decanting recommended. A beautifully elegant wine to grace any table. Enjoy especially with red meats & spicy foods.

variety : Shiraz | 100% Shiraz
winemaker : Jacques Cilliers
wine of origin : Robertson
analysis : alc : 14.1 % vol  rs : 2.14 g/l  pH : 3.71  ta : 5.1 g/l  
type : Red  style : Dry   wooded
pack : Bottle  size : 750ml  closure : Cork  

AWARDS
2016 Veritas Wine Awards - Silver
2016 Tim Atkin's Medal of Excellence - 91 Points
2016 Old Mututal Wine Awars - Silver

ageing : At its best in 2018.

The Kalkveld single vineyard lies on the southern slope of the Hill of Enon, a magical hill that dominates the centre of Zandvliet itself. This hill, so-named after the complex conglomerate of limestone, pebbles and clay - the Enon Formation - is brushed daily by the southeasterly breeze cooling the vineyard. The unique terroir gives the wine its singular mineral footprint.

in the vineyard : The Kalkveld single vineyard lies on the southern slope of the Hill of Enon, a magical hill that dominates the centre of Zandvliet itself. This hill, so-named after the complex conglomerate of limestone, pebbles and clay - the Enon Formation – is brushed daily by the southeasterly breeze cooling the vineyard. The unique terroir gives the wine its singular mineral footprint.

Terroir
Slope: South
Soil: Kalkveld, rocky, chalk rich
Climate: Moderate summer, with low night temperatures, cold winter
Wind: Southeast summer / Northwest winter

Origin
Wine of Origin Robertson
Zandvliet Estate, established 1867 / 150ha
Owners: Paul de Wet; Dan de Wet.

about the harvest: Harvested at 25° Balling.
Yield: 4 - 6 ton/ha

in the cellar : Oenology: Crush cold-soaked at 10° C for 3 days, fermented at 25° - 30° C. Malolactic fermentation at 18° C, decanted into new barrels.

Maturation:  In the furst fukk 500l French oak barrels (Bernard) for 18 months.

The Team
Winemaker: Jacques Cilliers (2012); Ettienne Malan (2010); Johan van Wyk (2000 - 2010)
Advised by: Paul de Wet (1976)
Viticulture: Dan de Wet (1993)

Production: 5 538 bottles