vinotime booklet spier 21 gables, signature & savanha sun

8/13/2019 VinoTime Booklet Spier 21 Gables, Signature & Savanha Sun

1/28

E x c l u s i v e i m p o r t e d W i n e s

Meet. Share. Enjoy

with compliments of VinoTimeTM


2/28

SOUTH AFRICAN WINESPIER is one of the oldest wine farms in South Africa with a recordedhistory dating back to 1692. Its rich cultural heritage includes a restoredManor House, and impressive collection of Cape Dutch gables and theoldest dated wine cellar in the country. While rooted in this heritage, Spierhas a vibrant and conscious energy. The winery is one of the most award-ed in the country and share a great passion for quality and sustainability in

everything they do.

WINEMAKING From vineyard to cellar, the grapes are handled withutmost care. They are picked by hand, and immediately cooled when theyarrive at the cellar.

The grapes are then hand-sorted and, in spite of strict vineyard practices,up to 10% do not make it past the sorting tables. Special attention is paidto the pressing and crushing processan area the Cellar Master believesis critical to the quality of the wine.

It's officially "VINO TIME" and we are helping local wine lovers share special memories together intheir favourite restaurants and trendy wine bars. VinoTime is passionate about wine, bringing you

exclusive award winning boutique wine labels from around the globe to be enjoyed by everyone.


3/28

SPIER 21 GABLESis a celebration of the South African heritage.Spier is blessed with the greatest number of beautifully preserved CapeDutch gables of all the historic farms in the Cape. Spier have named theiraward-winning wine range after themnot only to highlight the uniquearchitectural feature, but also their proud history of winemaking in South

Africa, one that dates back to 1692.SPIER SIGNATURE is an expression of what Spier does best. .Like achefs signature dish, Spiers Signature everyday drinking range of winesrepresent what Spier does best. Spier are committed to making qualitywines that capture each grape varietys unique flavor.There are seven single varietals in this range, as well as Spiers MthodeCap Classique Brut


4/28

SPIER 21 GABLES

SAUVIGNON BLANC 2013

WINEMAKER

Jacques Erasmus

ORIGIN

Tygerberg (Durbanville)

TERROIR/SOIL

Soils: Oakleaf and Swartland. South-West facing Vineyards from the cool

Tygerberg Hills. Proximity to ocean 16 km.

VINEYARD AND CLIMATE CONDITIONS

A dry-land single vineyard of 14 ha with an age of 15 years yielded the grapes forthis wine. The fruit was harvested in three batches from 7 February to 19 Februaryat a yield of 6 tons per hectare.

WINEMAKINGGrapes were hand-harvested early in the morning in 10kg lug boxes and pre-cooled

before sorting, destemming and crushing. Skin contact was limited to 6 hours andthe free run juice drained off to settle overnight before inoculation.

The fermentation took place under controlled temperatures between 12 14 C.The wine matured for 3 months on the lees before blending and bottling.

ANALYSISAlc: 13.85 % TA: 6.2 g/LRS: 2.7 g/L pH: 3.38

APPERANCEPale straw with lime rim edges.

TASTING NOTEThe wine is bold and aromatic with intense flavours of gooseberries, fig leaves andhints of fresh grassiness. Concentrated and richly textured palate with fresh greenfinish.

SERVE WITHGrilled salmon with roasted beets and Arugula or poached shrimp with creamy

Dijon sauce.


5/28

SPIER 21 GABLES

CHENIN BLANC 2012

WINEMAKERJacques Erasmus

ORIGINTygerberg

TERROIR/SOILSoil: Oakleaf

East facing Vineyards from the cool Tygerberg Hills. Proximity to ocean 15 km


Dry land, semi-trellised 40 year old vines yielded the grapes for this wine. Thefruit was harvested in three parcels, beginning March, at a yield of 6 tons perhectare.

Temperature: Winter: 9/16C, Summer: 14/26C.Annual Rainfall: 700mm

WINEMAKING

Grapes were hand-harvested in 10kg lug boxes and pre-cooled beforehand

sorting, destemming and crushing. Skin contact was limited to 4 hours and thefree run juice drained off to settle overnight before inoculation. The fermentation

took place in 400 liter barrels. The wine matured for 14 months in Frenchbarrels, 46% new and 54% second fill.

ANALYSISAlc: 14.0 % TA: 5.60 g/L

RS: 6.00 g/L pH: 3.43

APPERANCE

Pale gold with lemon-rind colour rim.

TASTING NOTESoft aromas of dried apricots with an oak and vanilla undertow on the nose.White fleshed peaches, almond paste and windfall oranges on the palate.

SERVE WITHCrisp pork belly, duck breast with honey and spices or pickled fish.


6/28

SPIER 21 GABLES

PINOTAGE 2011

WINEMAKERJohan Jordaan

ORIGIN

Stellenbosch

TERROIR/SOIL

Soil: Decomposed granite.Temperature: winter 10/17C; summer 14/28CAnnual rainfall: 450mm

Proximity to ocean: 7-15km

VINEYARD AND CLIMATE CONDITIONSDry land vineyards on the False Bay side of Stellenbosch. Foliage managementmanipulated berry skin thickness to ultimately impact on colour extraction.

WINEMAKINGGrapes were hand harvested to minimize damage to the berries. Grapes were chilled

before bunch sorting. After de-stemming, the berries were hand sorted to removeraisins, pink berries and large berries. Cold soaking preceded temperature

controlled fermentation in stainless steel tanks and open-top French oak vats. Freerun wine was drained to a combination of 1st and 2nd fill French, American andHungarian oak barrels and matured for 18 months. Barrel selections were made to

create this balanced, cool climate Pinotage with great complexity and ageingpotential.

ANALYSISAlc: 14.5% TA: 6.1 g/LRS: 3.6 g/L pH: 3.33

APPERANCEDark red wine with vibrant red hue.

TASTING NOTEFlavours of caramalised black cherries, hints of dark spice and dark chocolate.

The palate follows with a smooth entry rewarding with fruit and velvety tannins

that balance the wine for a full palate experience.

SERVE WITH

Serve with mature beef, venison, lamb and ostrich dishes, with berry jus or strongcheese.


7/28


8/28


9/28

SPIER SIGNATURE


WINEMAKERAnton Swarts

TERROIR/SOIL

A variety of soils used ranging from deep alluvial, well drained and aerated soils todecomposed granite soils from mountain foothills.

VINEYARD AND CLIMATE CONDITIONSTrellised and bush vines aged 14-19 years yielded the grapes for this wine.The vines received supplementary drip irrigation and produced 8-12 tons per

hectare. Sunny days, cool nights and refreshing sea breezes ensure perfectly ripenedgrapes.

Temperature: winter 10C; summer 26CAnnual rainfall: 40mm - 200mm.Proximity to ocean: 120km

WINEMAKINGGrapes were hand harvested from selected vineyard blocks, received at the cellar,

de-stemmed and crushed. It was given short skin contact and then pressed.Clear settled juice was racked from their lees and inoculated with selected yeast

strains. Temperature controlled fermentation took place. Only the best tanks areselected for the final preparation of the blend according to the style of the wine.Maturation occurred on the fine lees for another three months to give extra body

and elegance, prior preparation for bottling.

ANALYSIS

Alc: 13.11% T A : 6 .1 g/LRS: 3.70 g/L p H : 3 . 21

APPERANCE

Pale straw in colour with a greenish hue.

TASTING NOTE

Intense aromas of gooseberries, passion fruit, green and yellow peppers and hints oftropical fruit on the nose. Medium bodied good balance between fruit and acidity on

the palate.

SERVE WITHEnjoy chilled with seafood, pasta, risotto, fish and sushi.


10/28

SPIER SIGNATURE

CHENIN BLANC 2013WINEMAKER

Anton Swarts

ORIGIN

Western Cape: Breede River and Coastal regions

TERROIR/SOIL

Combination of alluvial, well drained and aerated soils as well as decomposedgranite soils from mountain foothills.

VINEYARD AND CLIMATE CONDITIONSThe grapes selected for this wine came from selected blocks on various farms in the

Coastal and Breede River region of the Western Cape. Grapes sourced fromtrellised and bush vines and produced 10 - 15 tons per hectare.Temperature: Winter 10C; Summer 26C

Annual Rainfall: 40mm - 200mmProximity to ocean: 120km.

WINEMAKING

Grapes were hand harvested from selected vineyard blocks that vary from bush vineto trellised vines. Grapes were de-stemmed, slightly crushed before pressing and

given brief skin contact. Free run juice settled in the tanks overnight and the

following morning, the clear settled juice, of the individual block selections (somekept separate and some blended) were racked from their lees and inoculated withselected yeast strains. Fermentation was temperature controlled. Maturation

occurred on the fine lees for another three months to give extra body and elegance.The wine was not oaked.

ANALYSISAlc: 13.5% TA: 6.57g/L

RS: 3.80 g/L pH: 3.51

APPERANCE

Pale straw in colour with a greenish hue.

TASTING NOTE

This Chenin Blanc is both crisp and fruity with green guava, pear, apple and hintsof litchi on the nose. A wellbalanced palate and a strong finish.

SERVE WITH

Serve with crispy bacon, feta and shredded spinach salad, tender fillet of sole inparsley butter or creamy goat's cheese, sushi, pasta and pizza.


11/28

SPIER SIGNATURE

CHARDONNAY 2012


ORIGIN

Grapes are sourced from the Breedekloof and Coastal regions within the Western

Cape of South Africa.

TERROIR/SOIL

Soil and subsoil from various regions of the Western Cape: Clovelly, Estcourt,Kroonstad, Alluvial soil in ancient riverbed, and Glenrosa.

VINEYARD AND CLIMATE CONDITIONSTemperature: Winter 10C / Summer 26CRainfall: 40mm 200mm

Km from Ocean 80 100km

WINEMAKING

From February, grapes were hand harvested from selected vineyard blocks andreceived at cellar, destemmed, slightly crushed and pressed. Juice of the individual

block selections (some separate and some blended) are temperature -control

fermented, in stainless steel tanks, with selected yeast strains. Only the best tankswere selected for the final preparation of the blend. Maturation occurred on the

fine lees for two months prior preparation for bottling. 5% barrel fermented in newFrench oak barrels.

ANALYSISAlc: 14.10% TA: 5.90g/LRS: 4.4g/L pH: 3.51

TASTING NOTE

Pale straw in colour with a green hue. On the nose grape fruit, lime, yellow apple,banana, pear and hints of vanilla / butterscotch. The palate is creamy with layeredfruit, pleasant acidity and good balance.

SERVE WITHServe well-chilled. Ideal with pan-fried salmon in a lemon butter sauce.


12/28

SPIER SIGNATURE

METHOD CAP CLASSIC 2010

WINEMAKERCellar Master: Frans Smit. Winemaker: Jacques Erasmus

ORIGINStellenbosch

TERROIR/SOILEscourt and Glen Rosa.

VINEYARD AND CLIMATE CONDITIONSTrellised vines with average aged of 8 years yielded the grapes for this wine, at an

average of 8 tons per hectare. The vineyards received supplementary drip irrigation.

Temperature: Winter 10C; Summer 28CAnnual rainfall: 650mm

Proximity to ocean: 20km

WINEMAKING

Grapes from two selected vineyard blocks were hand harvested between 19 and 20

Balling in 9kg crates. After hand sorting the grapes were whole bunch pressed.

The juice was fermented in stainless steel tanks at 14C. Second fermentation tookplace in the bottle. After second fermentation thes wine spent 18 months on the lees

before disgorging. The blend for this wine is: 60% Chardonnay 40% Pinot Noir.

ANALYSISAlc: 12.71% TA: 5.40g/LRS: 3.80g/L pH: 3.31

TASTING NOTEGreen apple and subtle raspberry flavors with a hint of lime on the nose. These

flavours are echoed on the smooth creamy palate and a fresh aftertaste adds to theattraction.

SERVE WITHEnjoy now or within 4 years of harvsest. Serve with a gourmet breakfast orseparately as a celebratory aperitif.


13/28

SPIER SIGNATURE

MERLOT 2012


ORIGINSwartland, Paarl, Overberg and Stellenbocsh in Western Cape.

TERROIR/SOILClovelly, Hutton and Estcourt.


Trellised vines are 14 -16 years old and planted on north-eastern slopes.The vines received supplementary irrigation and produced 10 tons per hectare.

Temperature: Winter 9/18C; Summer 14/26CAnnual Rainfall: 650mm

Proximity to Ocean: 20-60km

WINEMAKING

Grapes were harvested at 24 Balling, gently crushed, de-stemmed and cooled.After two days of cold soaking the juice was fermented until dry in stainless steel

tanks at 24C. Three pump-overs were conducted daily. After fermentation 20% ofthe wine was matured in French oak barrels for 8-10 months and the remaindermatured in stainless steel tanks with French oak staves.

ANALYSISAlc: 13.8% T A: 5.60g/l

RS: 2.70g/l pH: 3.34

APPERANCE

Rich regal red

TASTING NOTE

Ripe red and black berries, plums and an undertow of eucalyptus and mint.This Merlot has sappy fruit, mint and soft tannins.

SERVE WITHPerfect with a lamb casserole or a vegetarian dish.


14/28

SPIER SIGNATURE

CABERNET SAUVIGNON 2012


ORIGIN

Western Cape (Paarl, Stellenbocsh and Breedekloof)

TERROIR/SOIL

Clovelly, Hutton and Estcourt.


Trellised vines of 14 -16 years old, planted on northeastern slopes yielded thegrapes for this wine. The vines received supplementary irrigation and produced 10

tons per hectare.Temperature: winter 9/18C; summer 14/26CAnnual rainfall: 650-850mm


WINEMAKING

Grapes were harvested at 24 balling, gently crushed, de-stemmed and cooled. Aftertwo days of cold soaking the juice was fermented until dry in stainless steel tanks at

24C. Three pump-overs were conducted daily. After fermentation 20% of the winewas matured in French oak barrels for 8-10 months and the remainder matured instainless steel tanks with French oak staves.

ANALYSISAlc: 14.03% TA: 5.9 g/L

RS: 4.9 g/L pH: 3.42

APPERANCE

Dark plum purple in colour.

TASTING NOTE

Ripe fruit, cherries and oak spice that follow through from nose to palate.

SERVE WITH

Roast beef or lamb with gravy.


15/28

SPIER SIGNATURE

PINOTAGE 2012


ORIGIN

Western Cape (Darling, Durbanville and Paarl)

TERROIR/SOIL

Clovelly, Hutton and Estcourt.


Trellised vines of 14 -16 years old, planted on northeastern slopes yielded thegrapes for this wine. The vines received supplementary irrigation and produced 10

tons per hectare.Temperature: winter 9/18C; summer 14/26CAnnual rainfall: 650-750mm


WINEMAKING

Grapes were harvested at 24 balling, gently crushed, de-stemmed and cooled. Aftertwo days of cold soaking the juice was fermented until dry in stainless steel tanks at

24C. Three pump-overs were conducted daily. After fermentation 20% of the winewas matured in French oak barrels for 8- 10 months and the remainder matured instainless steel tanks with French oak staves.

ANALYSISAlc: 14.6% TA: 5.6 g/L

RS: 3.3 g/L pH: 3.54

APPERANCE

Clear bright purple red.

TASTING NOTE

This classic South African Pinotage has generous red berry fruit and soft tannins.

SERVE WITH

Pork with a fruity barbecue sauce, Lamb chops or burgers with caramelised onions.


16/28

SPIER SIGNATURE

SHIRAZ 2011


ORIGIN

Western Cape (Paarl, Stellenbosch & Darling

TERROIR/SOIL

Clovelly, Hutton and Estcourt


Trellised vines are 14 -18 years old and planted on north-eastern slopes. The vinesreceived supplementary irrigation and produced 10 tons per hectare.Temperature: Winter 9/18C; Summer 14/26CAnnual Rainfall: 650 mm

Proximity to Ocean: 40-60 km.

WINEMAKING

Grapes were harvested at 24 Balling, gently crushed, de-stemmed and cooled.After two days of cold soaking the juice was fermented until dry in stainless steel

tanks at 24C. Three pump-overs were conducted daily. After fermentation, 20%

of the wine was matured in French oak barrels for 8-10 months and theremaindermatured in stainless steel tanks with French oak staves.

ANALYSISAlc:14.46 % TA:6.10 g/l

RS: 3.50 g/l pH:3.59

TASTING NOTE

Inviting aromas of ripe plum, caramel and hints of spice on the nose. The aromasfollow through to a sweet and creamy palate with soft tannins.

SERVE WITHServe with lamb chops or beef ribs.


17/28

awards

SPIER 21 GABLES

SAUVIGNON BLANC 2013Veritas Wine Awards 2013 Silver

SPIER 21 GABLESCHENIN BLANC 2012

Veritas Wine Awards 2013 SilverIWSC SilverDecanter World Wine Awards

Korean Wine Challenge Silver

SPIER 21 GABLESPINOTAGE 2011Veritas Wine Awards 2013 Silver

Korean Wine Challenge Gold

SPIER SIGNATURESAUVIGNON BLANC 2013

Veritas Wine Awards 2013 Bronze

SPIER SIGNATURE

CHENIN BLANC 2013Veritas Wine Awards 2013 Silver


18/28

SAVANHA SUN by SPIER

SAVANHA celebrates the vibrant energy of the South African sun, in afun, relaxed and social way. Spier is the home of Savanha wines.

WINEMAKING Savanha is dedicated to capture the warmth andbeauty of the South African sun by providing terroir-reflective, elegantwines across all categories. Its a unique and wonderful energy, mirroredcompletely in the way we make our wines, and truly inspirational to theadventurous at heart. Savanha wines carry with them an unfailing mark ofquality and accessibility.

VITICULTURE Savanhas vineyard sites are surrounded by toweringmountain ranges and situated within close proximity of the cold Atlanticand warm Indian oceans. Here natures generous forces of soil, wind andrain combine to create some of the finest wine-growing conditions underthe sun. From these rich vineyards, Spiers award-winning winemakerscreate an elegant range of wines that are terroir-reflective with intense

fruit flavours, yet perfectly balanced.


19/28

SAVANHA SUN range comprises easy drinking, accessible wines, foreveryday enjoyment. Richness of colour and flavour, true to the grapevarietals, speak of abundant sunshine and lazy summer days.

These fruit-driven wines are perfectly paired with a picnic or sun-soakeddays outdoors, creating special memories with friends and loved ones.Each varietal reflects its own positive and vibrant colour, mirroring boththe South African landscape and the way sunshine plays through wines ofvarying colours in clear glass.

SUNSHINE LIVING Spiers single-minded dedication to quality startsin the vineyard and follows through the entire winemaking process. Thiscommitment is reflected in the consistently high standard of their winesand the host of awards theyve won on both local and international level.The winery has a dedicated quality assurance team that conducts regularinternal audits and coordinates external audits. A fully equipped

laboratory includes facilities for routine wine testing at the cellar.


20/28

SAVANHA SUN



ORIGIN

Breedekloof and Coastal areas within the Western Cape.

TERROIR/SOIL


VINEYARD AND CLIMATE CONDITIONSTrellised and bush vines aged 9-17 years yielded the grapes for this wine. The vines

received supplementary drip irrigation and produced 10-14 tons per hectare.Average Temperature:Winter 10C, Summer 26C

Proximity to ocean: ,120kmAnnual Rainfall: 40mm - 200mm

WINEMAKINGGrapes were harvested by hand from selected vineyard blocks. Grapes received at

cellar, destemmed, slightly crushed and pressed. The juice of the individual blockselections (some kept separate and some blended) was temperature controlfermented in stainless steel tanks, with selected yeast strains. Only the best tanks

were selected for the final preparation of the blend. Maturation occurred on the finelees for two months prior preparation for bottling.

ANALYSISAlc: 12.43% T A : 6 . 6 g/LRS: 4.4 g/L p H : 3 . 3 1

APPERANCEPale green in colour with a yellowish hue.

TASTING NOTEFresh, crisp, un-wooded, a medium bodied wine with tropical fruit aromas on the

nose with subtle hints of green pepper and grassiness. These flavours carry through

to the palate thats fresh and crisp. A well balanced and structured wine.

SERVE WITH

Smoked salmon, grilled seafood, green salads and goats cheese.


21/28

SAVANHA SUN

CHENIN BLANC 2013


ORIGIN

Western Cape, predominantly from Breedekloof region within the Western Cape.

TERROIR/SOIL


VINEYARD AND CLIMATE CONDITIONSTrellised and bush vines yielded the grapes for this wine. The vines are 9-15 years

old, received supplementary drip irrigation and produced 10-14 tons per hectare.

WINEMAKING

The grapes were harvested by hand from selected vineyard blocks. Grapes werede-stemmed, slightly crushed and pressed. The juice of the individual blockselections (some kept separate and some blended) was temperature control

fermented in stainless steel tanks, with selected yeast strains. Only the best tankswere selected for the final preparation of the blend. Maturation occurred on the fine

lees for two months prior preparation for bottling.

ANALYSIS

Alc: 13.04 % T A : 5 .50 g/LRS: 4.5 g/L p H : 3 . 3 1

APPERANCEStraw pale in colour with a green hue.

TASTING NOTE

Fresh, fruity, quaffable, un-wooded. Tropical fruit on the nose; pink and red appleson the palate.

.

SERVE WITH

Lightly sauced pastas, grilled fish and baked apple desserts.


22/28

SAVANHA SUN

CHARDONNAY 2013


ORIGIN

Western Cape.

TERROIR/SOIL

Various regions within the Western Cape. Well drained and aerated soils fromalluvial, ancient riverbeds and shale.

VINEYARD AND CLIMATE CONDITIONSTrellised and bush vine yielded the grapes for this wine. The vines are 10-16 years

old, received supplementary drip irrigation and produced 10-14 tons per hectare.Temperature:Winter 10C C; Summer 26C

Annual Rainfall: 40mm 200mmProximity to Ocean: .120km

WINEMAKINGThe grapes were harvested by hand from selected vineyard blocks. Grapes were

de-stemmed, slightly crushed and pressed. The juice of the individual blockselections (some kept separate and some blended) was temperature controlfermented in stainless steel tanks with selected yeast strains. Only the best tanks

were selected for the final preparation of the blend. Maturation occurred on the finelees for two months prior preparation for bottling.


APPERANCEPale straw in colour with a green hue.

TASTING NOTEA medium-bodied wine with aromas of tropical fruit and citrus that follow through

to a well-structured palate. Fresh, flavourful, easy-drinking, un-wooded.

SERVE WITHPoached or fried fish with citrus sauces, risottos and roasted chicken.


23/28

SAVANHA SUN

MERLOT 2012

WINEMAKERLizanne Jordaan

ORIGIN

Western Cape, predominately from Breedekloof region within the Western Cape.

TERROIR/SOIL


VINEYARD AND CLIMATE CONDITIONSBush vines and five-wire Perold trellised vines aged 10-20 years yielded the

grapes for this wine. The vineyards received supplementary drip irrigation andproduced 8-15 tons per hectare.

WINEMAKINGGrapes were handpicked at optimum ripeness, sorted, de-stemmed and gentlycrushed. The juice was chilled to 10-12C to enable cold maceration prior to

fermentation in stainless steel tanks. Daily pump overs were carried out duringfermentation to extract further colour and flavour. Wines showing well-preserved

fruit were selected for blending and fining. Sterile bottling took place after 6months of maturation and integration.

ANALYSISAlc: 13.82% TA: 5.90g/lRS: 3.10g/l pH: 3.52

APPERANCEStraw pale in colour with a green hue.

TASTING NOTEAn accessible and fruit-driven wine. Plums and raspberries on the nose, with

layers of red berries and a hint of spice on the palate, supported by a soft tannin

structure..

SERVE WITH

Roasted pork, meat loaf, chicken casseroles, pizza and meaty pastas.


24/28

SAVANHA SUN

CABERNET SAUVIGNON 2012


ORIGIN

Western Cape, predominantly Breedekloof /Swartland / Coastal regions within theWestern Cape.

TERROIR/SOILCombination of alluvial, well drained and aerated soils as well as decomposedgranite soils from mountain foothills.


Trellised vines and bush vines aged 10-20 years yielded the grapes for this wine.The vineyards received supplementary drip irrigation and produced 8-15 tons perhectare.

WINEMAKINGThe grapes were handpicked at optimum ripeness, selected, de-stemmed and gently

crushed. Cold maceration took place at 10-12C prior to fermentation in stainlesssteel tanks. Daily pump overs were conducted for optimum extraction of colour and

flavour. Wines from selected tanks were blended and fined, and matured for 6months before bottling.


APPERANCEDeep red in colour

TASTING NOTEBlackberries and tobacco on the nose with layers of dark berry fruit combined with

subtle oak flavours, plums and hints of liquorices, ending off in a reasonably soft

palate with a savoury finish

SERVE WITH

Sirloin or rump steak, roasted duck with orange sauce, hearty soups and maturecheese.


25/28

SAVANHA SUN

PINOTAGE / SHIRAZ 2012


ORIGIN

Western Cape, mainly Slanghoek and Breedekloof area.

TERROIR/SOIL

Alluvial, Silt Dundee, Tukulu, Riverbed and Oakleaf.


8 12 year old trellised and bush vines planted on different slopes yielded thegrapes for this wine. The vines received supplementary drip irrigation and produced

10-15 tons per hectare.Temperature: Winter 15C; Summer 28CAnnual Rainfall: 200mm

Proximity to Ocean: 80- 90km

WINEMAKING

Grapes were handpicked at optimal ripeness sorted, de-stemmed and gentlycrushed. The juice was chilled at 10-12C to enable cold maceration prior to

fermentation in stainless steel tanks. Daily pump overs were carried out duringfermentation to extract further colour and flavour.Wines that showed well-preserved fruit were selected for blending and fining.

Sterile bottling took place 5- 6 months after maturation.

ANALYSIS

Alc: 14.0 % TA: 5.70 g/LRS: 3 4 g/L pH:


26/28

SAVANHA SUN

SHIRAZ 2012


ORIGIN

Western Cape, especially Breedekloof and Slanghoek area. Slopes are also facing in

various directions.

TERROIR/SOIL

Various soil types, e.g. Alluvial, Clovelly and sandy soils are represented in thiswine.

VINEYARD AND CLIMATE CONDITIONSTrellised vines aged between 10-20 years, received supplementary drip irrigationand yielded between 12-16 tons per hectare.

WINEMAKINGThe grapes were hand and machine harvested at optimum ripeness, de-stemmed and

gently crushed. Cold maceration took place at 10-12C prior to fermentation instainless steel tanks. Daily pump overs were done to achieve optimum colour and

flavour extraction. Selected tanks were then fined, blended and matured for 6

months before sterile bottling took place.

ANALYSISAlc:14.26 % TA:>5.4 g/lRS: 3-4 g/l pH:3.65

APPERANCEDark ruby red in colour.

TASTING NOTE

Smoky, spicy, black pepper richly fruited wine. Full palate, sweet but not jammy.

SERVE WITH

Juicy chargrilled fillet served with a creamy mushroom and pepper sauce and sweetpotato wedges on the side OR Paella with chorizo and chicken drumsticks,slow-cooked pork hocks with dried fruit sauce.


27/28


28/28

Meet. Share. Enjoy

Tastings and Orders

Grant Levy

M: 0405 589 287E: [email protected]

www.facebook.com/vinot imes

E x c l u s i v e i m p o r t e d W i n e s

vinotime booklet spier 21 gables, signature & savanha sun

Documents