De Trafford Shiraz 2006

VINEYARD BLOCKS

Mostly from one block 11 yr old vines on 7 wire vertical trellis with moveable foliage wires. Clones SH21A; SH1A & SH99 all on 101 – 14 rootstock. 5000 vines / hect. “Mont Fleur” vineyard – high altitude Helderberg mountain NW facing slope. Steeply sloping site with rocky, granitic based Hutton soil. Lightly irrigated after veraison and shortly before harvest to avoid excessive stress during the critical ripening stage.  Yield 3.5 tons / hect. (21hl/ha)

A small quantity of grapes from neighbouring Keermont vineyard included from a N.E. facing block. 8 yr old vines on 5 wire vertical trellis, clone SH9 on 101-14 rootstock. Soil deep red Hutton. Most of the block used for “Blueprint Shiraz”. Yield 5.5 tons / hect. (40hl/ha)

VINTAGE CONDITIONS

Slightly above average winter rain was followed by a hot and dry spring and trouble-free growing season.  A little rain delayed harvest slightly, but refreshed the struggling vines.  The small berries and moderate ripening period produced concentrated grapes with lots of flavour and sugar. 

Harvest date : 9 / 3 / 06 @ 25.8° Balling.

PRODUCTION

Handpicking into 20 kg crates. Destemming and gentle crushing directly into small 2 ton open top fermentation tanks. Spontaneous natural yeast fermentation @ max. 31°C with the cap of skins punched down manually 1 – 4 times a day for 16 days. Wine drained directly to barrels together with single pressing from traditional basket press.

All our red wines undergo malolactic fermentation in the barrel. 50% new French oak was used.
Time in barrel 22 months with only 2 gentle rackings. This wine was bottled unfined and unfiltered by hand.
Bottling date : 31 / 01 / 2008.  Production : 207 x 12 x 750ml / 20 x 3L

TASTING NOTES 

Very deep red colour. Nose shows intense blackberry fruit with a dusty minerality, hints of cocoa, pepper, licourice and toast. Intense, concentrated, refined palate with complex fruit and a long, fine finish. 

Probably best between 2009 & 2020. Ideal with strong flavoured red meat, especially local venison and ostrich.

ANALYSIS

Alc.  15.37      SG.  2.4     TA  5.6     pH  3.57     VA  0.64     SO2  24free 64total

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