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Ridgeback His Master’s Choice 2014

Bottle Analysis

Winemaker: Toit Wessels
Main Variety: Shiraz
Alcohol: 14% vol
pH: 3.69
RS: 2.9 g/l
Total Acid: 6.00 g/l
Extract: 31.9 mg/l
TSO2: 89 mg/l
Bottled: September 2012
Release Date: June 2014
Bottles: 2 050 bottles
Origin: Paarl
Cellaring: 8 t0 10 years
IPW: Yes

Characteristics

Type: Red
Style: Dry
Taste: Fruity

Tasting Notes

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

82% Shiraz, 8 % Mourvedre, 6% Grenache, 4% Viognier

Viticulture

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.

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 / Grenache / Viognier / Mourvedre)

Sugar   24.8° Balling / 24.9° Balling / 23.8° Balling / 24.7° Balling
Acid  5.30 g/l   / 5.35 g/l / 5.85 g/l / 5.65 g/l
pH  3.75 / 3.85  / 3.35 / 3.45

Winemaking

  • The Shiraz, Mourvedre and Grenache grapes were de stemmed retaining a 60% whole berry component into tank. The Viognier grapes were de stemmed retaining an 80% whole berry 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 pump overs were done 3 – 4 times 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 mouth feel.
  • The red wines were pressed immediately after fermentation was completed and then gravity fed to 83% new and 17% second fill 225 liter French oak barrels for malo-lactic 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.
Ridgeback Wines  Ridgeback Wines