Aquiline Shiraz, Western Cape

£7.95
  • Aquiline Shiraz, Western Cape
  • Aquiline Shiraz, Western Cape

Aquiline Shiraz, Western Cape

£7.95

AVAILABILITY: 237 in stock

Grape Shiraz (Syrah)
Style Dry, Red, Medium Bodied, Fresh, Red Fruit, Spice, Easy Drinking
Country South Africa
Region Wine of Origin Western Cape
Volume 75cl
ABV 13.5%
Dietary Vegetarian, Vegan,

 

Aquiline Shiraz from the Western Cape offers ripe, fragrant notes of tart cherry, redcurrant and a subtle hint of white pepper.  Its medium body and balanced acidity lend a rounded taste to the red fruit flavours, while its gentle tannins and spicy finish complete the experience.   

About the Producer

Boutinot South Africa is driven by a passion for discovery and desire to capture the real essence of South Africa in every bottle. It was the simple love of Loire Chenin Blanc that first led Boutinot to South Africa in 1994, where they pioneered the wild ferment style that has now been adopted by many producers in this region.

Since then they have been exploring the country's amazing vineyards to make fabulous wines from specific sites and plots that scream location, location, terroir. A home-grown South African winemaking team of JD Rossouw and Ryno Booysen drive the energy and enthusiasm for expressing the loveliest wines from their country, along with Samantha Bailey's expertise in finesse. The key is knowing the characteristics of each plot, understanding the benefits each cultivar can bring, breaking rules and pushing boundaries. A combination of knowledge, a love of nature and science is used to create versatile, expressive and food-friendly wines from a country that has been making wine for 360 years.

Vineyard and Winery

Grapes are sourced from Paarl and the foothills of the Swartland mountains. These vineyards produce low yields and small concentrated berries. Hand picked and naturally fermented in stainless steel tanks. 25% whole bunch fermented as the ripe stems add to the overall tannin quality of the wine, the rest is just destemmed and not crushed. Pump overs done once daily during fermentation. 15% went into older 300 litre barrels for malolactic fermentation and a few months ageing.

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