Quion Rock Shiraz

VINICULTURE

Our Shiraz grapes were harvested in March 2018 and then fermented in concrete open casks, some French oak barrels and stainless-steel tanks. For the first two-thirds of the fermentation period, we punched down the wine up to five times per day for optimal extraction, and for the remaining time, we did gentle pump-overs. We then left it on the skins for 21 days of post- fermentation maceration before pressing took place. Thereafter, malolactic fermentation took place in barrels for optimal oak integration.

VITICULTURE

The grapes for this wine came from Quoin Rock vineyards situated in the lower areas of the Simonsberg. In summer, the north-facing vines get lots of sun and heat but are tempered by cooling winds from the south. The Hutton and Clovelly soils drain well and promote vigorous growth with lots of fruit expression.

MATURATION

The Shiraz was left to age in 50% new French oak 225-litre and 500-litre barrels. After spending 22 months in barrels, the wine was blended and bottled, whereafter it spent four years in the bottle before being released.

This wine will go well with creamy blue cheese, camembert and sharp cheddar. Otherwise, enjoy the Shiraz when you have a steak braai (barbeque) or a dark venison pie. The Quoin Rock Shiraz will also complement braised short ribs, venison medallions and lamb tagine. On its own, it expresses all the characters of Shiraz that lovers of this variety enjoy.

WINE INFORMATION