Interesting that this fine Ashton Shiraz from the Robertson Wine Appellation should still uses the tried and tested minimalist approach to winemaking. The vineyards are planted in limestone rich, clay and weathered shale soils in a variety of aspects. I was fortunate to be able to plant a vine in the vineyards there some years ago on a slope which was covered in fossilised Jurassic Ant Heaps.
Picked early in the morning before the rising of the summer heat in the vineyards, the grapes are taken to the cellar for fermentation, leading up to which pump overs occurred for both colour and flavour extraction. Malolactic fermentation took place in stainless steel tanks before the wine was taken to previous fill French and American Oak Barrels for a period of 18 to 24 months maturation. The wine was then prepared for bottling.
From a Bordeaux shaped bottle closed with a screw cap. The label, barely changed over the years making more recognisable on the shelf, is elegant and descriptive. In the glass, the wine is a rich bloodplum red at the heart, which pales out to ruby at the edges. The aromas are full with black berries, cherries and plums with supportive oak and vanilla whiffs. These segue on to the palate which has a lovely line of acidity running through it from entry to aftertaste. Rich and generous with tastes of dark chocolate and spice, it certainly holds your attention well into the aftertaste. An impressive and historic glass.
The Zandvliet Shiraz 2019 is an excellent sipping wine for after dinner with shards of snappy dark chocolate. It is, however, a food wine nd would happily pair any number of meat dishes. My Lamb and Cabbage Bredie in the style of Louis Leipoldt is a perfect partner. You will find he recipe in my recently published book, Friends, Food and Flavour which I published in conjunction with Roelien Immelman. CLICK HERE for the recipe
Read more about Zandvliet Wines – CLICK HERE
Information from On the Marque Communications..