Durbanville Hills Winery is situated in the small Durbanville Wine Appellation. The Winery is a short drive from the centre of Cape Town City Bowl. It is an excellent destination, not only for fine wine, but good food at their Restaurant, The Tangram.
As the Winery has 9 different grape producing partners, Wilhelm Coetzee, the Winery’s Red Wine Specialist has a choice of the finest Shiraz on offer in the valley. Vineyards are anything from 35 years old and are trellised and plated in deep red soils. The grapes were harvested by hand at ideal ripeness, which is just before the grapes start to shrivel. Once fermenting, the mash had computer controlled pump overs. To soften the texture, the wine was left on the skins for one week after the fermentation period. Controlled malolactic fermentation took place in tank. The wine was then matured for 12 months using predominantly French oak, utilizing a small percentage new oak together with older wood as well as wood alternatives. This is done to prevent over wooding and by doing so preserving the elegance of quality cool climate fruit. The wine is then prepared for bottling. Appropriate to be talking about this wine as 22nd July is International Shiraz day.
From a Bordeaux shaped bottle closed with a screw cap. The label is the classical lozenge shape. Simple and elegant. In the glass the wine is a deeply coloured plum skin which pales out to ruby at the rim. The aromas are exactly what one expects of a fine Shiraz like this. Sweet dark berry fruits and plums. Spiced with sweet brown spices and vanilla from the oak and a touch of dark chocolate. The palate shows fabulous, sweet fruit on entry, a lovely line of raspberry acidity, medium of body and soft tannins in a long and gently waning aftertaste. Impressive glass. A couple of years of cool cellaring will reward you later.
The Durbanville Hills Shiraz 2019 is a very pleasant sipper, though it shines with food, spicy food. Very good with my Cabbage Bredie. I used an old Louis Leipoldt recipe as the basis for this dish. Click HERE for my recipe.
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