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Vansha Red 2014

Bottle Analysis

Winemaker: Toit Wessels
Main Variety: Shiraz
Alcohol: 14% vol
pH: 3.55
RS: 3.70 g/l
Total Acid: 5.8 g/l
Extract: 35.0 mg/l
TSO2: 65 mg/l
Bottled: 19 November 2014
Release Date: June 2016
Bottles: 12 263 bottles
Origin: Paarl
IPW: Yes


Type: Red
Style: Dry
Taste: Fruity

Tasting Notes

Upfront notes of mulberry and dark cherries evolve to hints of mint and leather. A soft, juicy midpalate is well supported by the elegant oak tannin and long savoury finish.


There are 4 varieties used in this blend:

  • Shiraz 33%
  • Cabernet Sauvignon 33%
  • Merlot 24%
  • Petit Verdot 10%

The North-South facing vineyards used for this wine are grown in deep Oakleaf soils and are vertically shoot positioned. Irrigation is scheduled according to soil moisture availability. Narrow canopies and leaf plucking in the bunch zone enables efficient sunlight penetration and optimal flavours at harvest.



(Shiraz / Cab Sauv / Merlot / Petit Verdot)

Sugar   24.5° Balling / 24.9° Balling / 24.8° Balling / 24.9° Balling
Acid  5.35 g/l   / 5.35 g/l / 5.25 g/l / 5.95 g/l
pH  3.70 / 3.60  / 3.65 / 3.63


  • All 4 varieties were separately handled and destemmed onto the sorting table after which they were fermented in open top stainless steel fermenters.
  • Commercial yeast strains suited to each variety were used and ferment ran at 24-28 degrees Celsius. A 30% whole berry component at destemming and gentle pumpovers three to four times daily ensured subtle extraction. The wines were removed from the skins before complete dryness in order to retain softness and minimize seed tannin extraction.
  • All wines underwent MLF and 10 months of ageing in third and fourth fill barrels ensuring good wood/fruit integration and the further softening of tannins.
  • The wine was then blended and lightly filtered shortly before bottling.
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