Ridgeback His Masters Choice 2013

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

R2249 for 6 bottles

R375 per bottle

Classic upfront notes of dark cherry, liquorice, black pepper and a hint of truffle. A rich midpalate, cradled in oak spice evolves to supple tannins and a long, savoury finish.

Pair with rich, dark, chocolate desserts, hearty read meat dishes and casseroles.

variety : Shiraz | Shiraz, Mourvèdre, Viognier
winery : Ridgeback Wines
winemaker : Toit Wessels
wine of origin : 
analysis : alc : 14.0 % vol  rs : 2.9 g/l  pH : 3.79  ta : 5.90 g/l  
type : Red  style : Dry  body : Medium  taste : Fruity   wooded
pack : Bottle  size : 0  closure : Cork  

ageing : 8 - 10 Years

in the vineyard : The Shiraz, Mourvedre, Grenache and Viognier vineyards are East- West facing and are grown in deep Oakleaf soils. The vines are vertically shoot positioned on extended trellises for optimal vine ripening. Irrigation is scheduled according to soil moisture monitoring and leaf water potential profiles.

about the harvest: 

The grapes were handpicked between 27 January and 4 March 2011.
All the component cultivars were picked at optimal physiological ripeness with the following analyses.

Analysis:

Shiraz
Sugar: 24.8 Balling
Acid: 5.30g/l
pH: 3.75

Mourvedre
Sugar: 24.9 Balling
Acid: 5.35g/l
pH: 3.85

Viognier
Sugar: 23.8 Balling
Acid: 5.85g/l
pH: 3.35

Grenache
Sugar: 24.7 Balling
Acid: 5.65g/l
pH: 3.45

in the cellar : 

The Shiraz, Mourvedre and Grenache grapes were destemmed retaining a 60% wholeberry component into tank. The Viognier grapes were destemmed retaining an 80% wholeberry component into the press where a short period of 4 hours skin contact was given.
Fermentation in the individual red wines occurred at 24-28 degrees Celsius and pumpovers were done twice daily to extract aromatics and flavour. Fermentation lasted 8 days. The Viognier was fermented in barrel at 16- 19 degrees Celsius and this ferment lasted 10 days after which the barrels were stirred every week to enhance mouthfeel.
The red wines were pressed immediately after fermentation was completed and then gravity fed to 83% new and 17% second fill 225 litre French oak barrels for Malolactic fermentation.
After 13 months of maturation the component wines were blended together and racked back to barrel for a further 3 months of integration.
The wine was then lightly filtered prior to bottling.

Bottled: September 2012
Release Date: June 2014
Bottles: 2050
 

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