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Ridgeback His Master’s Choice Signature S 2015

Bottle Analysis

Winemaker: Toit Wessels
Main Variety: Shiraz
Alcohol: 14% vol
pH: 3.56
RS: 2.5g/l
Total Acid: 5.8g/l
Extract: 30.4g/
TSO2: 89mg/l
Bottled: 18 October 2016
Release Date: September 2017
Bottles: 2958 (493 x 6)
Origin: Paarl
Cellaring: 10+ years
IPW: Yes

Characteristics

Type: Red
Style: Dry
Taste: Fruity

Tasting Notes

A complex array of black pepper, liquorice and dark cherry with a hint of truffle runs seamlessly onto a rich midpalate, cradled in oak spice and a long, savoury finish.

Food Pairing

The elegant complexity of the His Master’s Choice lends itself well to complex dishes such as oxtail and lamb shank.

Blend Information

Shiraz 80%, Mourvedre 10%, Grenache 10%

Viticulture

The precision selected Shiraz vineyards for this ultra-premium wine are North-South facing while the Mourvedre and Grenache vineyards face East-West for less direct sun exposure 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.

Harvest

  • The grapes were handpicked between 11 February and 3 March 2015.
  • All the component cultivars were picked at optimal physiological ripeness with the following analyses.

Analysis:

(Shiraz /  Mourvedre / Grenache )

Sugar   24.6 Balling / 25.2 Balling / 25.0 Balling
Acid 5.65g/l   / 5.15g/l / 5.55g/l
pH  3.57 / 3.75  / 3.65

Winemaking

  • The intensely flavoured specially selected Shiraz, Mourvedre and Grenache grapes were destemmed onto a sorting table, where any stalks were removed, retaining a 30% wholeberry component into tank.
  • Fermentation of the individual red wines occurred at 24-28 degrees Celsius and pumpovers were done 3-4 times daily to extract aromatics and flavour. During this time the wine underwent a single rack and return for additional soft extraction. Ferment lasted 6-8 days per cultivar.
  • The red wines were pressed immediately after fermentation was completed and then gravity fed to 60% new, 23% second fill and 17% third 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.
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