CATHEDRAL CELLAR SHIRAZ

WINEMAKING:
After two days of cold maceration, which enhances colour and fruit flavours, the juice was inoculated with a combination of specially selected yeast strains. Alcoholic fermentation lasted approximately seven days. During this time, each tank was subjected to a meticulous pump-over schedule. Only after numerous tastings by the winemaking team to ensure the achievement of perfect balance and structure, was the wine pressed off the skins. The wine was racked to barrel where it underwent malolactic fermentation. It was then racked from the lees and returned to barrel for further maturation. After 18 months in barrel, only the best components were selected by our winemaking team to go into this vintage Cathedral Cellar Shiraz.

BOUQUET
A complex combination of white pepper, cigar box and a concentration of dark fruit, supported by subtle spicy undertones.

PALATE
The complexity on the nose flows over to the palate. The wine is big and round on entry with silky smooth tannins that show well. Nice fruit on the back palate combined with a well-balanced acidity is responsible for a lingering finish and rounds off a perfectly balanced wine.

MATURATION:
The wine spent 18 months in barrel. A 35% portion of the blend was aged in new barrels and the remainder, in second and third-fill barrels. The wood utilised in the making of the wine comprised 95% French and 5% American oak.

SERVING SUGGESTION:
Serve this wine with roast lamb, char-grilled meats,
wild game dishes or any other richly flavoured meat dishes; or, enjoy it on its
own.