RHANLEIGH SHIRAZ
Viticulture and winemaking:
The Shiraz vineyards are planted in a combination
of loamy and weather shale soil with a high clay
percentage on a Southeast facing slope. The
vineyards have an average of 12 years.
The vines are diligently pruned during the winter
and suckering takes place in spring to prevent
overcropping. Green or unripe bunches are
dropped before harvest.
After careful monitoring and selection, the grapes
were harvested by hand during the last two
weeks of March. The grapes were gently destemmed
and put into stainless steel tanks where
fermentation took place at 28-30 degrees Celsius
with two aerated pump overs per day. This
ensured excellent extraction of the phenolic and
flavour compounds. After fermenting to dryness,
the wine was pressed, and malolactic
fermentation was conducted in stainless steel
tanks. Thereafter, the wine was racked onto
French and American oak. The wine is matured in
contact with the oak for 7 months.
Tasting notes:
Bold wine packed with jammy fruits and hints of
spice and smoke on the nose. Deep and rich with
a smooth finish.