Ridgeback Wines  Ridgeback Wines

Ridgeback Shiraz 2016

Bottle Analysis

Winemaker: Toit Wessels
Main Variety: Shiraz
Alcohol: 13.5% vol
pH: 3.75
RS: 2.6 g/l
Total Acid: 5.8 g/l
Extract: 35.8 mg/l
TSO2:  83mg/l
Bottled: 25 October 2018
Release Date: July 2021
Bottles: 13709 bottles
Origin: Paarl
Cellaring: 10 t0 15 years
WIETA: Yes
IPW: Yes

Characteristics

Type: Red
Style: Dry
Taste: Fruity

Tasting Notes

Intense, upfront notes of dark cherry, cracked black pepper, liquorice and a hint of tobacco leaf are cradled by oak spice and suede tannins on the long savoury finish.

FOOD PAIRING:

The elegantly bold and mildly spicy nature of our Shiraz pairs well with robust flavours such as Rump or Ribeye with blue cheese and truffle

Viticulture

The vineyards used in this premium wine are North-South facing and grown in a combination of Glenrosa and Oakleaf soils. The vine shoots are vertically trellised for optimal vine and bunch ripening. Irrigation is scheduled according to soil moisture monitoring and leaf water potential profiles.

HARVEST:

Grapes were handpicked from 2-15 February 2016

Analysis:

Sugar                    :24.1- 25.5 Balling.

Acidity                   :5.35g/l

pH                         :3.67

WINEMAKING:

Harvesting was scheduled to obtain optimal phenolic ripeness and to ensure the retention of the vibrant fruit flavour in the berries. The hand harvested bunches were destalked onto a sorting table where only the very best berries were selected for ferment.

A whole berry component of about 30% reached the fermenter. For complexity and freshness a 5% portion of ripe stalks were added to the berries in the tank.

The mash was fermented in open top stainless steel fermenters at 24-280 C and ferment lasted 5-7 days.

Judicious pumpovers for extraction of flavour, aromatics and tannins were carried out 3- 4 times daily during this time.

The mash was immediately pressed after alcoholic fermentation was completed and the free run and pressed fractions were consolidated.

The wine was then gravity fed to 225Li barrels for secondary Malo-Lactic fermentation.

The wine was racked twice for clarification during the maturation period.

Maturation lasted for 17 months in 20% first, 67% second and 13% third-fill French oak barrels.

Blending of selected barrels was followed by a light filtration before bottling.

Ridgeback Wines  Ridgeback Wines