Shiraz

The vines grow on the rolling slopes of Piketberg Mountain, on granite and shale soils in the Swartland region. Five Shiraz clones from different vineyard sites are matured separately and then blended for the cuvée. Following extended skin contact with an additional 48 hours of extraction, the wine ferments dry on the skins; spontaneous fermentation is not explicitly confirmed. The maturation lasts 14 months: 70 percent matures in new barriques, predominantly French oak, with the remainder in second- and third-use barrels. The nose reveals Black Forest gateau, ripe plum, cherry and vanilla; on the palate come roasted coffee, oak spice and dried fruit. ([orgderac.com](https://orgderac.com/wp-content/uploads/2024/10/OdR-Shiraz-2022.pdf?utm_source=openai))