Arendsig Wines • Robertson • Lourens van der Westhuizen
Arendsig Shiraz 2017
When I think Shiraz, I think Spicy, Pepper, strawberries, grapefruit and structure. My Shiraz is not dry-fermented on the skins to create a better palatable wine.
All red varietals are destemed into small open top bins where we will take out all the green stems. The bins will go back into the cold storage room for four days, where pre- maturation will take place. During pre- maturation color will be extracted from the whole barriers. After this the bins will go into the winery. Than I will handle each varietal on its own unique way threw the wine making process. Shiraz vines need to struggle to make a good wine. I am glad that I have the perfect spot on our farm for this cultivar. The vineyard is planted on a slope that is exposed to afternoon sun. This terrain consists of stones and rocks and very little soil. When I think Shiraz, I think Spicy, Pepper, strawberries, grapefruit and structure. My Shiraz is not dry-fermented on the skins to create a better palatable wine. I make use of a basket-press to press the skins. The press juice will be moved into a tank were it undergoes the last stage of fermentation. Malolactic fermentation will start naturally after fermentation. This helps to round off the wine. Now the wine goes to barrel for 12 months maturation. My selection of barrels is mainly older, in order to bring out the natural flavors from the vines. During maturation the wine will be tasted to make sure it gets bottled at an optimal stage. Bottling happens on farm, using a mobile bottling unit. The wine bottles are also labeled by hand.
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